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Panetone

Deborah Dana

A classic Italian dessert adapted by many Hispanic cultures.

Reviewed by Editorial Team of Kiwilimón

Published: 28-11-2009

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Ingredients

2
Servings

Medidas

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1 cup raisins 1 cup brandy 1/2 cups cow's milk, warm 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 lime peels 1 tablespoon lime juice 1 tablespoon salt 1 stick unsalted butter, 1/2 cup 1 cup candied fig, chopped

5.38 onzas raisins 8.38 onzas brandy 4.22 onzas líquidas cow's milk, warm 5.29 onzas sugar 0.21 onzas active yeast, 1 envelope 14.33 onzas flour 3 eggs, at room temperature 1 egg yolk 0.22 onzas lime peels 0.51 onzas líquidas lime juice 0.65 onzas salt 1 stick unsalted butter, 1/2 cup 9.7 onzas candied fig, chopped

1 cup raisins 1 cup brandy 0.5 cups cow's milk, warm 0.75 cups sugar 0.5 tablespoons active yeast, 1 envelope 3.25 cups flour 3 eggs, at room temperature 1 egg yolk 1 tablespoon lime peels 1 tablespoon lime juice 1 tablespoon salt 1 stick unsalted butter, 1/2 cup 1 cup candied fig, chopped

152.5 gramos raisins 237.5 gramos brandy 12.5 centilitros cow's milk, warm 150 gramos sugar 6.08 gramos active yeast, 1 envelope 406.25 gramos flour 3 eggs, at room temperature 1 egg yolk 6.15 gramos lime peels 1.5 centilitros lime juice 18.45 gramos salt 1 stick unsalted butter, 1/2 cup 275 gramos candied fig, chopped

Preparation

1h

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Start by boiling the raisins in 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 milk with yeast and beat the mixture in an electric mixer. Add the eggs, the yolk, the lemon zest and juice, the salt, and the 2/3 cup of sugar, and beat until you obtain a homogeneous dough. Add the remaining 3 cups of flour, little by little to the mixture (keep the mixer on a low setting to avoid the flour flying). Add the butter (little by little) and beat until you obtain a smooth and glossy dough (4-6 minutes). Remove the raisins from the rum and add them to the dough along with the chopped fruits and mix slowly until you obtain the Panetone dough. Pour the dough into a lightly greased deep bowl and cover with plastic wrap. Allow the dough to rise at room temperature for 2-3 hours until it doubles in size. To bake the Panetones, use empty and clean coffee cans or evaporated/condensed milk cans. The cans are greased with butter and parchment paper is placed around, a rectangular piece covering the sides and a round piece covering the bottom. (Tip: all points that will touch the dough need to be covered with parchment paper) Using a little flour, carefully knead the dough. Divide the dough in two and place 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 parchment paper and allow the dough to rise even more for 2 hours. Preheat the oven to 180 degrees Celsius, and beat an egg yolk with water to brush the tops of the Panetones. Bake until the tops are well browned (35-40 minutes). Remove the breads from the cans (by turning them upside down and tapping on the bottom) and leave on a rack to cool.

Nutritional information

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

Energy

235.4

kcal

11.77%

Carbohydrate, by difference

40

g

13.33%

Protein

4.9

g

9.8%

Total lipid (fat)

6.3

g

9.69%

null

100

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Presentation

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

Tips

This recipe is a perfect Christmas gift!

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Ratings (1)

Lauss Hernández

2013-02-10 20:06:27 +0000 +0000

Muy rico Tipo Brioche

Panetone

Panetone

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Deborah Dana

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