x
Deborah

Deborah Dana

ImagenReceta
1 Photos
x
Select File


Validate Cancel
1
Recipe of Panetone
Recipe

Panetone

1h
Hight
41
Favorites
Collections
Glider
Super List
Upload a picture
To print
A classic Italian dessert adapted by many Hispanic cultures.
Learn more about Deborah Dana

Ingredients

2 portions
  • 1 cup raisin
  • 1 cup brandy
  • 1/2 cups milk, hot
  • 3/4 cups sugar
  • 1/2 tablespoons active yeast, 1 envelope
  • 3 1/4 cups flour
  • 3 eggs, at room temperature
  • 1 egg yolk
  • 1 tablespoon lemon peel
  • 1 tablespoon lemon juice
  • 1 tablespoon salt
  • 1 stick unsalted butter, 1/2 cup
  • 1 cup caramelized fig, chopped

Preparation

Begin by boiling the raisins in the rum in a pot for 2 minutes. Remove from heat and let cool.
Meanwhile mix the milk, and the 2 tablespoons of sugar in a deep bowl. Add the yeast to the mixture and let the reaction occur for 5 minutes.
Add ¼ cup of flour to the yeast milk and beat the mixture in an electric mixer. Add the eggs, the yolk, the peel and lemon juice, the salt and the 2/3 cup of sugar, and beat until you get a homogeneous mass.
Add the remaining 3 cups of flour, little by little, to the mixture (keep the mixer on a low level to prevent the flour from flying).
Add the butter (little by little) and beat until you get a smooth and shiny dough (4-6 minutes).
Remove the raisins from the rum and add them to the dough with the chopped fruits and mix slowly until you get the Panetone dough.
Pour the dough into a deep, slightly greased bowl and cover with egapac. Allow the dough to grow at room temperature for 2-3 hours until it is twice the size.
To bake the Panetones, empty and clean evaporated / condensed coffee cans or milk cans will be used.
The cans are greased with butter and wax paper is placed around it, a rectangular piece that covers the sides and a round piece that covers the bottom. (Tip: all the points that the dough will touch need to be covered with waxed paper
Using a little flour knead the dough carefully. Divide the dough into two and put one half in each can (based on the size of the can you can make 2-3 Panetones with this recipe).
Cover the cans with waxed paper and allow the dough to grow further for 2 hours.
Preheat the oven to 180 degrees Celsius, and beat an egg yolk with water to paint the Panettone lids.
Bake until the tops are well browned (35-40 minutes).
Remove the loaves from the cans (by turning and sticking at the bottom) and leave on a rack to cool them.

PRESENTATION

Serve the Panettones as a dessert in the center of the table accompanied by a hot chocolate or apple cider.

TIPS

This recipe is a perfect Christmas gift!

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Lauss Hernández
10/02/2013 20:06:27
Muy rico Tipo Brioche

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING