Panettone is a traditional Italian sweet bread typically enjoyed during Christmas and New Year. Originating from Milan, this soft and fluffy bread is rich in flavor, with candied fruits, raisins, and aromatic spices giving it a festive touch.
This recipe for Panettone comes from a Rama recipe booklet from about fifteen years ago and requires rising only twice.
PANETTONE Ingredients
- 200 g margarine
- 600 g all-purpose flour
- 150 g sugar
- 250 ml milk
- 1 packet of yeast (40 g)
- 3 eggs, 2 egg yolks
- 1 teaspoon salt
- A pinch of nutmeg
- 1 teaspoon grated lemon or orange zest
- 250 g candied fruit
- 150 g raisins
Preparation
- Dissolve the yeast with a little sugar and a teaspoon of flour in lukewarm milk and let it rise.
- Mix the flour, sugar, and spices, then add the risen yeast.
- Melt the margarine in the remaining milk and add it to the flour mixture.
- Beat the eggs and yolks, then incorporate them into the dough.
- Mix everything together and let it rise until it doubles in size.
- Once the dough has risen, add the candied fruit and raisins, and knead well.
- Place the dough in a well-greased and floured pan, and let it rise again for 25 minutes.
- Bake slowly at 180°C (356°F) for about 35–40 minutes.
- While still hot, invert the panettone onto a wire rack to cool and sprinkle with powdered sugar.
