Panettone, also called sweet bread or Easter bread, is a brioche bun with raisins and candied fruit.
Originating from Milan (Italy), where it is usually consumed at Christmas, accompanied by mascarpone cheese.
Today it has become very popular and is consumed in many countries at Christmas. In Spain it is used as an alternative to the traditional roscón de Reyes.
- 125 grams of sugar
- 125 ml of milk
- 40 g. Fresh bread yeast
- 100 g raisins
- 4 egg yolks
- 500 g Flour
- 1 tablespoon vanilla sugar
- lemon peel
- 50 g chopped almonds
- 125 g soft butter
- 100 g lemon and 100 g orange confit and sliced
Preparing the recipe for Panettone:
Put the milk, a tablespoon of sugar and the crushed yeast in a saucepan. Cover and let it rest for 5 minutes until it rises.
Knead the flour with the previous mixture, the yolks, the remaining sugar, the vanilla sugar, the lemon peel and a pinch of salt. Add the butter and continue to knead for a few more minutes. Leaves Rest about half an hour until the dough rises.
Wash and dry the raisins. Add the raisins, almonds and candied fruit to the dough and knead well. Cover it and leave Rest half an hour more.
Grease the mold with a little oil, enter the dough and let it rest for about 15 minutes.
Heat the butter to the point of lipstick and paint the entire surface of the cake. Use a knife to make two perpendicular incisions at the top so that there is a cross.
Place in the oven preheated to 200 ° C and leave to bake about an hour and a half. Remove from the oven, allow to cool, pour and serve the panettone.
If you have leftover panettone, don’t throw it away! You can use it to make a delicious Christmas pudding.
More recipes for Christmas candy
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