Panettone

Panettone

What are we cooking today? Panettone, spell Pan-e-tone-e (Prounounce e as the letter e)

What is Panettone? A type of sweet loaf bread from Milan that ropes in candied orange, citron, lemon zest and also raisins, the recipe for Panettone is a Christmas and New Year favorite in Italy, Milan, Brazil, Malta, and some parts of Switzerland. Also, in Latin America it is a Christmas dinner staple. Made in a characteristic Cupola shape, the traditional method of making Panettone recipe involves long hours of curing although we would work this out in the one-day method.

Note: This Panettone Recipe is very authentic and involves processes. We’d advice you to make it a day or two in advance.

Also, ideally served with mascarpone cheese, we will savour this with port! Here’s how to make Panettone.

 

Panettone

Ingredients:

  • 1 tablespoon (1 package) active dry yeast
  • 1/4 cup warm water (110 to 115 degrees)
  • 5 tablespoons butter, softened
  • 2 large eggs
  • 4 large egg yolks
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup warm water
  • 4 1/2 to 5 cups flour, or more
  • 2/3 cup raisins
  • 1 tablespoon finely grated orange peel
  • 2 teaspoons finely grated lemon peel
  • 1/2 cup chopped citron

Method:

  • Dissolve yeast in 1/4th cup of warm water and let it proof. In a large bowl, beat butter, 2 whole eggs, 4 egg yolks, sugar, vanilla and ½ cup of water together.
  • When proofed, add yeast mixture to the egg mixture.
  • Now, get your hands do dirty! Keep adding flour, about 1 cup at a time and get it into a smooth state. You can use as much flour required to make the dough non-sticky.
  • Once the dough is incorporated, turn it on to a floured surface and knead well. Place it in a slightly buttery bowl, toss it a couple of times, cover it with a clean moist cloth and let it rise for at least 6 hours.
  • Butter and flour a panettone mold or other high-sided mold, at least 6 1/2 to 7 inches tall and 7 to 8 inches wide.
  • After 6 hours, punch the dough down. Flatten it and incorporate all the candied fruits and raisins and knead well.
  • Line a dough mould with baking paper, pour dough and let it rise for another 30 minutes or so.
  • Preheat oven to 400°. Cut an X shape on top of the dough and let it bake for 5 minutes in 400 and the 10 – 12 minutes in 375. Later, reduce heat to 350 and bake for 30-35 minutes.
  • Cool completely.

Slurrpy’s suggestion: Serve with mascarpone cheese, red wine or with whipped cream and fruits.

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