Panettone Recipe
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4.1
45 reviews
Good
Panettone Recipe
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This is probably the quintessential Italian Christmas dessert. What is Christmas without Panettone?
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Ingredients
- 1.5 .5 kg all purpose flour sifted
- 20 g dry yeast this certainly depends on the kind of yeast and the country, so look at the flour and see exactly what kind of yeast you have & take the instruction from there
- 250 ml lukewarm water
- 7 tablespoons melted butter
- 200 g white sugar
- 3 tablespoons honey
- 1 teaspoon salt
- 4 egg yolks at room temperature
- 1 whole egg
- ½ cup candied citron peel finely diced
- ½ cup seedless raisins
- ½ cup pine nuts
Instructions
- Combine yeast with 1 cup of water and add to 1 cup of flour in mixing bowl, mixing thoroughly.
- Put the dough on a floured surface and knead for about 10 minutes, make a ball with the dough and put in floured bowl; cover with a cloth or some cling wrap and let it stand in a warm place for an hour.
- Put 1 cup of flour in a separate mixing bowl and now add about ½ a cup of lukewarm water as well as the dough ball.
- Make a new ball with this mixture, cross with a knife and put the ball in a floured bowl, cover with a cloth or cling wrap and set aside in a warm place for 2 hours.
- After this, once again put 1 ½ cups of flour and ½ cup of lukewarm water to another clean bowl with the dough ball, knead mixture on floured surface for 10 minutes and now put in a really big floured bowl, cover with cloth and allow to stand for 2 more hours.
- Put the butter and salt in large mixing bowl, add the egg yolks and the ball of dough, and mix with your hands until the dough becomes a smooth again; there is nothing wrong with using a food processor here if you like!
- Combine sugar, honey, 3 tablespoons of lukewarm water and add dough mixture, beat with spoon or processor until dough is smooth and glossy.
- Mix about ½ of the rest of the flour with the dough, put on floured bread board, knead for 2 – 3 minutes and finally add the rest of the flour & knead for about 20 – 25 minutes, then add raisins, pine nuts and citron peel, knead for about 5 – 10 minutes to incorporate everything well; cut the dough in half, and roll each half into a ball.
- Bake in a deep, well greased baking and cover the bottom layer with about 3 layers of wax paper.
- Cover with cloth or cling wrap and allow to stand in a warm place for about 6 hours.
- Make a cross with a knife on top of the dough, and place in 180 C oven, and bake but put a small cup of water in the oven to help the cake to rise and make the crust glossy.
- After the first 10 minutes, enlarge cross marks and drizzle about 2 tablespoons of butter into the cross, bake for 20 to 25 minutes more, then reduce heat to 160 C and bake about 40 minutes longer.
- The cake will be ready when a skewer comes out clean – allow the cake to cool on a wire rack.
Nutrition Information
Show Details
Serving
200g
Calories
8398kcal
(420%)
Carbohydrates
1535g
(512%)
Protein
192g
(384%)
Fat
165g
(254%)
Saturated Fat
64g
(320%)
Cholesterol
1155mg
(385%)
Sodium
3274mg
(136%)
Potassium
2978mg
(85%)
Fiber
54g
(216%)
Sugar
318g
(636%)
Vitamin A
3725IU
(75%)
Vitamin C
4mg
(4%)
Calcium
411mg
(41%)
Iron
78.6mg
(437%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 8398 kcal
% Daily Value*
| Serving | 200g | |
| Calories | 8398kcal | 420% |
| Carbohydrates | 1535g | 512% |
| Protein | 192g | 384% |
| Fat | 165g | 254% |
| Saturated Fat | 64g | 320% |
| Cholesterol | 1155mg | 385% |
| Sodium | 3274mg | 136% |
| Potassium | 2978mg | 63% |
| Fiber | 54g | 216% |
| Sugar | 318g | 636% |
| Vitamin A | 3725IU | 75% |
| Vitamin C | 4mg | 4% |
| Calcium | 411mg | 41% |
| Iron | 78.6mg | 437% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
45 reviews
Good
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