This year, it is worth choosing a classic Italian delicacy, which has accompanied Christmas gatherings for generations and delights with its lightness and unique taste. Perfect as a snack with Christmas coffee. The whole family will love this recipe.
When looking for inspiration for a unique dessert for the holidays, it is worth preparing something that is one of the most recognizable symbols of Italian holidays. We are talking about panettone, a tall, fluffy yeast dough originating from Milan. Its tradition is related to the time when ingredients such as eggs, butter, honey and candied fruit were available only on special occasions.
Therefore preparing it It was intended to emphasize the solemn nature of the family meeting. For this reason, from the very beginning, panettone was a baked product intended only for the most important moment of the year.
A classic version of this bake is enriched with raisins and candied citrus peelsbut almost every Italian family varies this recipe in its own way. Thanks to this, there are many different variations on this recipe.
Preparing panettone requires patience because it takes two days. Therefore, it is worth dividing the list of necessary ingredients according to the order of use. On the first day, we need to equip ourselves with:
- 20 g of fresh yeast,
- 195 g of wheat flour,
- 200 ml of lukewarm water.
In turn, on the second day, we will need the following :
- 400 g of wheat flour,
- 20 g fresh more expensive,
- 90 g sugar,
- 110 g of soft butter,
- 4 eggs,
- 120 ml of lukewarm water,
- 1 teaspoon of salt,
- 80 g raisins,
- 80 g of dried cranberries,
- 100 g candied orange peel.
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Preparing the dough on the first day involves: by mixing yeast and lukewarm water. Then sift the flour and knead everything thoroughly. Cover with a cloth and put the dough in a warm place, leaving it for 12 hours.
The next day We reach for a large bowl and place the yeast in it, pouring lukewarm water over it. When they melt, we add our remaining dough from the first day. Add the remaining ingredients, omitting the dried cranberries, orange peel and raisins. Knead everything slowly and thoroughly until the dough is no longer sticky to your hands.
After kneading it, cover the bowl and leave it for an hour for the dough to rise. Then blanch the raisins and cranberries. Add them to our risen dough and add orange peel.
Knead the whole thing again and put it into a tall mold (if we don’t have panettone molds, we can use classic cake tins with a diameter of 13 cm, placing a high chimney made of baking paper inside). Put the dough in the oven preheated to 180 degrees Celsius and bake for about 35 minutes.
