Panettone di Bologna is a traditional Christmas cake from the Emilia-Romagna region. This leavened cake is enriched with sultana raisins, candied citron and candied orange peel, which give it a unique and irresistible flavor. The preparation requires a bit of patience, but the final result is definitely worth it!
Mix flour and sugar and make a well
In the center place the softened butter in flakes, the eggs, and the cream of tartar and baking soda dissolved in 1/2 a glass of lukewarm milk
Knead and gradually add more lukewarm milk until you have a soft dough
Add the raisins (soaked in warm water, squeezed and floured) and the candied fruit
Shape the dough into a round loaf and bake it in a preheated oven at 190°C
Bake for 45 minutes
Bowl
Stand mixer
Parchment paper
Panettone mold
Italy
| Energy (kcal) | 369.25 |
| Carbohydrates (g) | 54.64 |
| of which Sugars (g) | 24.05 |
| Fat (g) | 15.01 |
| of which Saturates (g) | 8.41 |
| Protein (g) | 6.5 |
| Fiber (g) | 1.71 |
| Sale (g) | 0.02 |
