Panettone Italian Recepie



Panettone Italian Recepie

This is an Italian Must at Christmas the houses fill with the smells on Christmas eve, with coffee perking or hot tea this buttery rasied cake is a must. 


There are a few types Panettone classic with candied fruit or Pandoro no fruit alot of butter. 

This same recepie can be changed to only Chocolate chips or just with Raisins. 

We love this all Christmas long even to have slices toasted for breckfast or filled with creams in round layers or filled with icecream. 
The italian food market make many types with creams piped into them  with lemon cream , chocolate cream, coffee creams etc.. 
I have made this also just with chocolate chips, chocolate pieces its delicious. 

This cake does take a total of 8 hours, not that you need to be present because it's all the levitation times, but my suggestion is that you print this recepie and do it in the exact order as i have written it, and have a day to make it! 




Panettone Italiano: 

Before you start take your Raisens poor hot water over them and leave till the end. 
120 gr. raisins 


//1st step:
60 gr. warm milk 
10 gr. cake yeast 
1 tsp sugar 
desolve this well 
add to this 
100 gr. manitoba flour 
mix this work ingto a small ball till smooth, place plastic wrap on bowl place in over 1 hour or till doubles it should be sponge like. 







//2nd Step:
In a larger bowl add to your biga above
2 eggs 
180 gr. Manitoba flour 
2 gr. of yeast 
mix so you can knead this till you get a nice ball use a little flour to help if it gets sticky 
at this point add 
60 gr. of the sugar , knead it again till well combined 
add 
60 gr. of your butter (Must be Room temperature soft) 
add this a little at a time in small pieces and make sure you knead each time well, when you have a kneaded it and it forms a nice ball place it in an oil covred bowl cover with plastic wrap and rise 2 hours 

//Step 3:
add to above mixture when risen, 
2 whole eggs 
3 egg yolks 
this will be very sticky add 
220 gr. of manitoba flour 
using a spactula help you knead well about 10 min, your dough will be soft and shinny to this add
100 gr. of sugar 
5 gr. of salt 
knead again so that the sugar and salt mix into this dough 
adding the butter in 2 seperate times your 100 gr. of butter left. 

The last part add to this mixture 
40 gr. Orange Candy Rind cut in small cubes 
40 gr. Citron cut into small cubes 
120 gr. Your Rasins that you had in Water, drain well add a little flour so they will disbuite well in the panettone 
1 lemon rind
1 tsp.vanilla 

(0ptional add a shot glass of liquire like rum) 

Using your spatula help mix these in, form a ball place into an oiled boil cover with plastic wrap in your lighted oven for 2 hours. 

When the 2 hours are up, place your spongy dough onto a counter or a wooden surface for it gently into a ball and then place right into your paper form( if you have a pan that is tall enough butter and it well.) 

Place back in lighted oven for about 2 hours or till it comes 1 inch from the top of the paper, cover lightly with that plastic wrap 
Take it out , uncover it for 15 min. till it forms a little crust, cut your cross in the top of the panettone add a dab of butter in the center 

Meanwhile place your oven on 375 degrees cook your panettone for 10 min. 
Then lower to 350 degrees for the remaining 45 min or till golden brown and if a wooden scewer come out clean. ( if needed at its getting to dark cover with allumiun foil . 

 PLACE A SMALL PAN WITH WATER IN THAT OVEN WHEN YOU TURN IT ON THIS WILL KEEP THE PANETTONE SOFT, CREATING HUMITIDY IN THE OVEN .
  

THE PAPER LININGS ARE AVAILABLE ON LINE HERE ARE SOME WEB SITES YOU CAN GET THEM THIS RECEPIE USES A 1 KG. LINER, THEY ARE ALSO CUTE IN 

SMALLER GIFTING LINERS. 

MY SUGGESTION IS TO WATCH MY VEDIO ON YOUTUBE 
http://www.surlatable.com/product/PRO-14909/Round+Paper+Baking+Mold+Panettone?_requestid=4042322

http://www.amazon.com/Kitchen-Supply-Mini-Panettone-Paper/dp/B002JPJ0P0
http://www.surlatable.com/product/PRO-14909/Round+Paper+Baking+Mold+Panettone?_requestid=4042322

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