Name: Italian panettone
Prep time: 5 h
Cook time: 5 h
Yield: 8
Ingredients: Milk - 120 Ml; Dry yeast - 15 gram; Sugar - 1 tbsp; Flour - 1 tbsp; Butter - 100 gram; Chicken egg - 2 PC.; Egg yolk - 2 PC.; Vanilla sugar - 20 gram; Flour - 440 gram; Salt - 0.5 Tsp; Orange zest - 1 Tsp; Sugar - 0.3 Art.; Candied fruit - 0.3 Art.; Cranberry - 0.3 Art.; Liquor - taste; Egg yolk - 1 PC.; Milk - 1 tbsp

Recipe information

Cooking:

5 hour

Servings per container:

Source:

More details

Ingredients for - Italian panettone

Opara

1. Milk 120 Ml

2. Dry yeast 15 gram

3. Sugar 1 tbsp

4. Flour 1 tbsp

Dough

1. Butter 100 gram

2. Chicken egg 2 PC.

3. Egg yolk 2 PC.

4. Vanilla sugar 20 gram

5. Flour 440 gram

6. Salt 0.5 Tsp

7. Orange zest 1 Tsp

8. Sugar 0.3 Art.

Filling

1. Candied fruit 0.3 Art.

2. Cranberry 0.3 Art.

3. Liquor taste

4. Egg yolk 1 PC.

5. Milk 1 tbsp

How to cook deliciously - Italian panettone

1. Stage

Prepare the cranberries (raisins) and candied fruits in advance. Soak in liquor or rum for at least overnight. I have coffee liquor (was available). Then they need to be well dried and rolled in flour before adding them to the dough, so they mix well. The batter: dissolve the yeast in warm milk. Stir in 1 tbsp. sugar and flour. Cover with clingfilm and leave in a warm place for 20-30 minutes (I have an oven with a light on).

2. Stage

I made the dough with a planetary mixer. In the mixer bowl, beat the butter and sugar, add the eggs, yolks, vanilla sugar, zest and stew.

1. Stage. Italian panettone: I made the dough with a planetary mixer. In the mixer bowl, beat the butter and sugar, add the eggs, yolks, vanilla sugar, zest and stew.

3. Stage

Sift the flour and salt. The author's recipe said 3 tablespoons of flour. I weighed it and it came out to 440 g. Gradually pouring in the flour, we knead a soft dough. It is not very stiff, but, at the same time, does not stick to your hands. Knead for at least 10 minutes. Put the dough in a greased bowl and cover with a clean towel. Leave to rise in a warm place for 1.5-2 hours (I still have the same oven).

1. Stage. Italian panettone: Sift the flour and salt. The author's recipe said 3 tablespoons of flour. I weighed it and it came out to 440 g. Gradually pouring in the flour, we knead a soft dough. It is not very stiff, but, at the same time, does not stick to your hands. Knead for at least 10 minutes. Put the dough in a greased bowl and cover with a clean towel. Leave to rise in a warm place for 1.5-2 hours (I still have the same oven).

4. Stage

Knead the dough and add cranberries/raisins and candied fruits pre-rolled in a small amount of flour. Knead it up. I baked in a 10 cm ring, put it in a cake tin and line the bottom and sides with parchment paper, buttered, leaving the sides of the paper about 10 cm above the level of the tin. The dough has risen above the level of the mold - this will help hold it in place.

1. Stage. Italian panettone: Knead the dough and add cranberries/raisins and candied fruits pre-rolled in a small amount of flour. Knead it up. I baked in a 10 cm ring, put it in a cake tin and line the bottom and sides with parchment paper, buttered, leaving the sides of the paper about 10 cm above the level of the tin. The dough has risen above the level of the mold - this will help hold it in place.

5. Stage

We put the dough into the prepared form, cover it and leave it to rise for at least 1 hour, in my case - all of 2 hours. You can see in the photo, the dough rose above the mold, but the paper held it in place.

1. Stage. Italian panettone: We put the dough into the prepared form, cover it and leave it to rise for at least 1 hour, in my case - all of 2 hours. You can see in the photo, the dough rose above the mold, but the paper held it in place.

6. Stage

Preheat the oven to 190°C. Brush the top of the cake with the egg yolk mixed with the milk. Bake for 15 minutes, then reduce the temperature to 165°C and bake for another 20-30 minutes, checking for readiness with a skewer. Everyone knows his own oven, so focus on your own baking mode, if necessary, cover the muffin so the top does not fry too much. When ready, cool the cupcake for 10 minutes in the form, and then on a rack.