Panettone

ruth lucena
The flavor of this panettone is as good as its appearance... It is a sweet bread of Italian origin made with raisins and candied fruit to be served during the Christmas holidays. Although it has a somewhat lengthy preparation process, the result is worth it, as we get a fluffy and very tasty bun.
Reviewed by Editorial Team of Kiwilimón
4.25
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10 comentarios
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Ingredients
8
Servings
  • 250 grams flour, strong flour, for the starter dough
  • 8 grams baker's yeast, or 25 grams of fresh yeast
  • 200 milliliters water
  • 500 grams flour, strong flour, for the dough
  • 8 grams baker's yeast, or 25 grams of fresh yeast
  • 150 grams sugar
  • 200 grams butter
  • 2 eggs
  • 2 egg yolks
  • 100 milliliters cow's milk
  • 350 grams candied fruits
  • 2 teaspoons salt
Preparation
5h
1h
Medium
  • Start by making the starter dough the day before. Mix the flour, yeast, and water to form a sticky dough. Leave it in the refrigerator for at least 12 hours. Then take it out of the fridge, and if it hasn't risen much, let it sit until one hour before using it.
  • Mix this dough with the rest of the ingredients except for the candied fruits and knead. Everything is simplified if we have a mixer; if not, don't despair or add more flour than indicated. The dough will be elastic, moist, and sticky. So it's best to knead carefully, little by little. At the end, add the chopped fruit, mix well. Let it ferment and double in size.
  • Preheat the oven to 180°C.
  • After this time, deflate the dough by pressing it with your hands a little. Divide into two, three, or four pieces, depending on the size of the panettone you want to make. Place it in the molds. They should fill between 1/3 and 1/2 of the mold. Let it ferment again.
  • When they have risen to 3/4 of the mold, brush with egg, sprinkle sugar on top, and bake for 30 to 40 minutes (depending on the size of the panettone).

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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