Panettone

Pastry 463 Last Update: Apr 18, 2022 Created: Apr 18, 2022 0 0 0
Panettone
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Panettone is an Italian Christmas cake that is very similar to our Easter cake. But the panettone pie is less sweet, it is always baked with citrus zest and decorated with almond petals. This is a yeast dough panettone recipe with raisins and orange.

Ingredients

Directions

  1. Dissolve fresh yeast in warm milk, add salt and 1 tbsp. Sahara. Wait for bubbles to appear.
  2. Add 2 eggs and half the norm of flour to the milk, mix thoroughly.
  3. In another bowl, combine 2 yolks, all sugar and vanilla. If your family loves sweets, you can safely double the amount of sugar. Enter melted butter.
  4. In the first bowl of dough, add the oil-yolk mass, mix. Crack in the remaining two eggs.
  5. Gradually adding the remaining sifted flour, knead the dough. It will be sticky and soft, so knead in a bowl without laying it out on the table, like a regular yeast dough for pies. Leave the dough in a warm place for 30 minutes.
  6. After half an hour, the dough grows at least 2 times.
  7. Punch down the dough, add orange zest and raisins to it. Mix thoroughly.
  8. Divide the dough into equal parts and place in an oiled panettone mold (or paper cake pans, like mine). Fill no more than a third, as the dough rises a lot.
  9. Leave for another half an hour in a warm place, during which time the dough will rise again.
  10. Bake panettone cupcakes in an oven preheated to 180 degrees for about 35-40 minutes. Poke with a match and check for readiness.
  11. After baking, remove the pans from the oven, let the cupcakes cool slightly and remove the panettone from the molds. Top with honey and sprinkle with almond flakes.
  12. Fragrant, airy and very tasty Italian panettone pies are ready.
  13. Cut the panettone cupcakes when they are cold.

Panettone



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Panettone is an Italian Christmas cake that is very similar to our Easter cake. But the panettone pie is less sweet, it is always baked with citrus zest and decorated with almond petals. This is a yeast dough panettone recipe with raisins and orange.

Ingredients

Directions

  1. Dissolve fresh yeast in warm milk, add salt and 1 tbsp. Sahara. Wait for bubbles to appear.
  2. Add 2 eggs and half the norm of flour to the milk, mix thoroughly.
  3. In another bowl, combine 2 yolks, all sugar and vanilla. If your family loves sweets, you can safely double the amount of sugar. Enter melted butter.
  4. In the first bowl of dough, add the oil-yolk mass, mix. Crack in the remaining two eggs.
  5. Gradually adding the remaining sifted flour, knead the dough. It will be sticky and soft, so knead in a bowl without laying it out on the table, like a regular yeast dough for pies. Leave the dough in a warm place for 30 minutes.
  6. After half an hour, the dough grows at least 2 times.
  7. Punch down the dough, add orange zest and raisins to it. Mix thoroughly.
  8. Divide the dough into equal parts and place in an oiled panettone mold (or paper cake pans, like mine). Fill no more than a third, as the dough rises a lot.
  9. Leave for another half an hour in a warm place, during which time the dough will rise again.
  10. Bake panettone cupcakes in an oven preheated to 180 degrees for about 35-40 minutes. Poke with a match and check for readiness.
  11. After baking, remove the pans from the oven, let the cupcakes cool slightly and remove the panettone from the molds. Top with honey and sprinkle with almond flakes.
  12. Fragrant, airy and very tasty Italian panettone pies are ready.
  13. Cut the panettone cupcakes when they are cold.

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