Panettone

Preparation

1. STEP 1 OF 17

   Sift the flour into a bowl, arranging it in a mound, and make a well in the center

2. STEP 2 OF 17

   Place the crumbled yeast in the well and dissolve it with warm milk

3. STEP 3 OF 17

   Knead everything together and let the mixture rest for 15-20 minutes until cracks form on the surface

4. STEP 4 OF 17

   Gently melt the butter in a small saucepan, then mix in the sugar, salt, nutmeg, and egg yolks

5. STEP 5 OF 17

   Work the mixture until it becomes fluffy, then incorporate it into the leavened dough

6. STEP 6 OF 17

   Knead until you obtain a soft, smooth, and homogeneous dough, then let it rest for 20 minutes

7. STEP 7 OF 17

   Dice the candied fruit, mix it with the almonds and the raisins softened in warm water and drained, and incorporate everything into the dough; let it rise again for 15-20 minutes

8. STEP 8 OF 17

   Cover the oven tray with a sheet of parchment paper, butter it, and place a cake ring on top

9. STEP 9 OF 17

   Also line the inside of the ring with buttered parchment paper

10. STEP 10 OF 17

    Place the prepared dough in the ring and let it rest for 20-25 minutes

11. STEP 11 OF 17

    After this time, bake the cake in a preheated oven (190-200 degrees) for 80-90 minutes

12. STEP 12 OF 17

    Check the panettone's doneness by inserting a wooden skewer into the dough

13. STEP 13 OF 17

    Homemade panettone should be consumed on the same day

14. STEP 14 OF 17

    If you wish to keep it fresh for a few days, cover it with a layer of apricot glaze and then with a layer of fondant glaze

15. STEP 15 OF 17

    --- TIPS

16. STEP 16 OF 17

    Now famous abroad as well, in Italy, panettone is the quintessential Christmas dessert

17. STEP 17 OF 17

    Its preparation is quite long and laborious, so it is generally preferable to buy it ready-made from a pastry shop or packaged

Suggestions

• Stand Mixer

• Panettone Pan

General Information

Analysis

Macronutrients (100 gr)