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Panettone

Contributed By: Alessandro | See all of Alessandro's recipes
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Active Time:  10 Hours
Total Time:  10 Hours
  6 1
Traditional recipe of the most loved Italian Christmas dessert
RECIPE INGREDIENTS
550-600 grams of double zero flour
10 grams of yeast
170 grams of sugar
4-5 whole eggs
3 egg yolks
150 grams of butter
150 grams of raisins
100 grams of candied citron
1 sachet of vanilla or cinnamon
salt
water
rum (if you like)
DIRECTIONS
This is an original italian recipe of my Grandmother Camilla.


The preparation is quite complex and consists of three


distinct phases. I advise you to start the day before.


In


the first phase, put about 80 grams of flour on your


work


table making a volcano shape, meanwhile dissolve about


8 grams


of yeast in a little warm water (no more than


50 ml).


Take


a little water with yeast into the flour and


in the meantime


knead. The secret is to put little water,


flour will


became dough with more work but the end result


will be better.


Continue


pouring slowly water with


yeast and kneading


with patience. When the dough is homogeneous,


wrap it in one


or two wet and warm cotton cloths


and set to grow at a constant


high temperature place (over


20 degrees C, for example


in the preheated oven and then


off) for few hours. When


the dough will have doubled its


initial volume, begin the


second phase of the preparation.


Dissolve


a few grams of yeast


in very little warm water


(not more than 10 ml), knead


the dough obtained previously


with another 150 grams of flour,


yeast dissolved and


two whole eggs (both yolk and white


). Knead dough for


a long time until the dough detaches from


your fingers. Now


add about 50 grams of sugar and continue


kneading. Soften


about 50 grams of butter and add to the


dough. Now wrap


dough again in one or two warm and wet cloths


and put


again to grow for a few hours to more than 20


degrees C temperature.


Once


the dough has increased twice


again, add


the remaining 2-3 eggs and about 450 grams of flour.


Knead


the dough and then add two egg yolks and, if you


like,


a little rum. Continue kneading and add slowly about


100-120


grams of sugar. When the sugar is well absorbed by


the dough, add a pinch of salt, 80 grams of softened butter,


the vanilla (or cinnamon), raisins and candied citron.


Continue


kneading and when everything is fine homogeneous,


without


wrap it in cloths, let rise at about 30 degrees


C temperature


for 3-4 hours.


After the 3-4 hours make a


cross


on the top of the dough with a knife and put 20 grams


of butter


remaining in the center of the cross. Furthermore,


with


a brush, spread on the top of the dough the


third egg and


bake at 200 degrees C for about 10-15 minutes,


then lower


the oven temperature to 180 degrees and continue cooking for about 45 minutes.


Date Added: 12/10/2013
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