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Deborah

Deborah Dana

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Recipe of Panetone
Recipe

Panetone

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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 dry 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!

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Nutritional information

* Information per 100g serving, percent 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%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Lauss Hernández
10/02/2013 20:06:27
Muy rico Tipo Brioche

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