Panettone
Panettone, the sweet bread of Italian origin, has for many years been a symbol of Christmas and New Year's Eve and prepares to rejoice with family and friends. Prove your baking skills by following the recipe steps for a classic, lightweight Pantone filled with festive flavors and sweet fruit!
Main Ingredient: flour for pantones, water, butter, eggs Cuisine: Italian
Ingredients
First dough:
400 g of flour for panettone
200 ml of water (28 degrees Celsius)
60 g butter
15 grams of yeast
Second dough:
300 g of flour for panettone
125 g butter
150 g of egg yolk
50 g of sugar
5 g salt
200 g of raisins
125 g of dried fruits
Tips
- You can accompany it near the Christmas tree with warm cocoa or spirits.
Nutrition Facts
per serving of 100 grEnergy
1519Calories
363Total Fat
17Salt
0.35Protein
9.7Total Carbohydrate
40Dietary Fiber
5.8Sugars
13Directions
Step 1Prepare the first dough. Put all ingredients together in the mixer and beat for 15 minutes on medium speed.
Step 2Allow the dough to swell overnight, for approximately 12 hours.
Step 3Start preparing the second dough. Add all ingredients to the first dough and mix well for 15 minutes in the mixer.
Step 4Put the obtained mixture into the pantone forms and let it boil again for 6 hours at warm, ambient temperature.
Step 5Bake at 170 degrees for 1 hour. When we take it out of the oven, we have to turn it over in order to drain the dough.
