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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

8901

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 gr

Energy

1519

Calories

363

Total Fat

17

Salt

0.35

Protein

9.7

Total Carbohydrate

40

Dietary Fiber

5.8

Sugars

13

Directions

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.