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Carlos Lieja

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Christmas Panettone

2h
45 mins
Low
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Christmas is an incredible time and what better to enjoy it in the company of your loved ones with an spongy Italian bread, made of nuts, which give a delicious and unique to the dough. The panettone is perfect to give and surprise in this special time.
Learn more about Carlos Lieja

Ingredients

8 portions
  • 1 on yeast, 11 gr
  • 1/2 cups Water, warm
  • 1 cup dried fruit
  • 1/2 cups brandy
  • 4 cups flour
  • 1/2 cups sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 cups butter, melted
  • 1 tablespoon honey
  • 1 tablespoon Orange zest
  • 1/4 cups chocolate chip
  • 3 tablespoons butter
  • 1 egg, to varnish
  • to taste powdered sugar, To present
  • to taste walnut, To present

Preparation

Preheat the oven to 180 ° C.
Hydrate the yeast with water, let stand 10 min. Reserve.
In a bowl mix the nuts with the brandy and let marinate for 30 min.
In a bowl mix flour with sugar, salt, hydrated yeast, egg, knead for 10 minutes to obtain a homogeneous mass.
Add butter, honey, orange zest, knead until smooth and firm.
On a floured surface spread the dough, add the macerated fruits, the chocolate sparks and wrap so that it is integrated.
Place the dough on a bowl, previously greased and leave to ferment for 1 hour or until it doubles its volume.
On a floured surface, place the dough and remove excess air.
Place on a deep steel casserole, leave to ferment for 30 minutes more and varnish with egg. Make a cut in the shape of a cross with the help of a sharp knife, insert 3 tablespoons of butter on the cross; Bake for 40 min.
Unmold and decorate with icing sugar, nuts and a ribbon around it.

PRESENTATION

On a wooden base, served with a cup of lungo coffee.

TIPS

The typical Italian panettone is characterized by a wrapping paper that also serves to shape it, another incredible option is to bake it in a deep aluminum pan.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
303.7
kcal
15.18%
Carbohydrate, by difference
43.2
g
14.4%
Protein
6.3
g
12.6%
Total lipid (fat)
12
g
18.46%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (4)
Carlos Ahumada
29/12/2020 21:55:42
El panettone tradicional se deja levar por dos días. Una hora y media es poquísimo tiempo. ¿Cómo es posible obtener la suavidad y ligereza típica del panettone en ese tiempo? Pero, vaya, haré la prueba y, según el resultado, reevaluaré la receta.
Morris Tovar
13/11/2020 19:55:07
Es una de las pocas recetas de panettone q es fácil . Solo creo q es mucho tiempo hora y media precalentar el horno segun la indicaciones
valentina quintero
30/11/2019 15:23:14
Cuántos gramos tiene el sobre de levadura?
Salma Sánchez
26/12/2018 22:12:24
Me encanto jejjeje

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