🎄Panettone🎄
Panettone is a classic Italian Christmas cake known for its light, fluffy texture and rich flavor. It’s traditionally made with ingredients like flour, sugar, butter, eggs, yeast, raisins, and candied fruits like orange and citron. The key to a great panettone is its long rising time, which makes the cake rise high and soft.
Now let's prepare our Panettone...😋😋
Prepare the Ingredients:
- 500g all-purpose or Manitoba flour (for better rise).
- 150g sugar.
- 200g butter (softened, not melted).
- 150ml warm milk.
- 3 large eggs.
- 25g fresh yeast (or 10g dry yeast).
- 1 teaspoon salt.
- 1 vanilla bean or 1 teaspoon vanilla extract.
- 200g raisins (soaked in warm water for 10 minutes).
- 150g mixed candied fruits (such as orange and citron, diced).
- 30ml rum (optional, to soak the fruit).
- 50ml water (to dissolve the yeast).
Step-by-Step Preparation Instruction:
Prepare the Yeast Mixture:
- In a small bowl, dissolve 25g fresh yeast in 50ml warm water with a teaspoon of sugar.
- Let it sit for about 10-15 minutes until the mixture becomes frothy. This shows that the yeast is active and ready.
Make the Dough:
- In a large mixing bowl, combine 400g flour, 150g sugar, and 1 teaspoon of salt.
- Add the 3 eggs, 150ml warm milk, and the yeast mixture. Mix it well until you get a dough.
- Gradually add the 200g softened butter, a little at a time, while continuing to mix and knead the dough. This will make the dough rich and smooth.
- Add the remaining 100g flour and keep kneading until the dough is soft and elastic. If the dough is too sticky, sprinkle a little more flour, but don’t add too much.
First Rising:
- Cover the dough with a damp kitchen towel or plastic wrap.
- Let it rise in a warm place for about 2-3 hours, or until the dough has doubled in size.
Add the Fruit and Candied Peel:
- After the first rise, drain the soaked raisins and toss them with some flour to prevent them from sinking to the bottom of the cake during baking.
- Gently fold the raisins and candied fruits into the dough. Do this carefully to avoid deflating the dough too much.
Second Rising:
- Transfer the dough into a panettone mold (a tall, round panettone tin).
- Let it rise again for about 2-3 hours, or until it reaches the edge of the mold. You want it to rise to the top, so be patient!
Baking:
- Preheat your oven to 170°C (340°F).
- Once the dough has risen, make a small cross-shaped incision on the top of the dough using a sharp knife. This helps it cook evenly.
- Bake the panettone for 40-50 minutes. If the top starts to brown too quickly, you can cover it with aluminum foil.
- Check for doneness by inserting a toothpick into the center. If it comes out clean, it’s ready.
Cooling:
- After baking, turn off the oven but leave the panettone inside for about 10 minutes to cool slightly.
- Then, remove it from the pan and place it on a wire rack to cool completely. Let it stand upright to keep its shape.
Enjoy your delicious homemade Panettone.😋😋
Important Notes:
Lifting the dough: The long rise time is crucial for getting that signature fluffy texture. Don’t rush the process, and make sure the dough has plenty of time to rise.
Temperature matters: During the rising stages, it’s important that the dough is kept in a warm place. Avoid cold drafts, as this can slow down the rise.
Mix-ins: You can customize the fruits and nuts based on your preferences. If you like, you can also add a little bit of rum to the soaked raisins for extra flavor.
Storage: Panettone stays fresh for several days when stored in a plastic bag or wrapped in a cloth. You can even freeze it for longer storage.
Making panettone takes some time and patience, but the result is a delicious, light, and festive cake that’s perfect for the holiday season. Enjoy your homemade panettone with family and friends.
FAQ
Can I use dry yeast instead of fresh yeast?
Yes, you can replace fresh yeast with dry yeast. In this case, use about 40% of the amount of fresh yeast indicated in the recipe. For example, for 25g of fresh yeast, use about 10g of dry yeast. Make sure you activate it as indicated in the recipe.
Why is it important to let the panettone rise for so long?
Long leavening is essential to obtain the characteristic soft and light texture of panettone. Do not accelerate the leavening process, as the time allows the yeast to develop the right flavours and the dough to rise properly.
Can I use melted butter instead of soft butter?
No, it is better to use soft, not melted butter. Soft butter incorporates better into the dough, making the panettone fluffier. Melted butter could alter the texture and the end result.
What to do if the dough is too sticky during preparation?
If the dough is too sticky, you can add a little flour, but in moderation. It is important that the dough remains fairly moist and elastic, so do not add too much flour, otherwise the panettone will be less soft.
How long should the dough rise?
The dough should rise for at least 2-3 hours during the first rising, and 2-3 hours also during the second rising, until it reaches the edge of the mold. Each rising phase is essential to ensure the right consistency.
Can I add other ingredients, such as chocolate or nuts, to the panettone?
Yes, you can customise the recipe by adding chocolate, nuts, or other ingredients as desired. Keep in mind that if you add very moist ingredients (such as pieces of fresh fruit), you may need a little more rising time or a slight modification of the recipe.
At what temperature should I bake the panettone?
Panettone should bake at 170°C (340°F). The baking time is about 40-50 minutes, but it depends on the size of the panettone and your oven. If the top of the panettone darkens too quickly, cover with aluminium foil to prevent it from burning.
Why do I have to make a cross cut in the top of the panettone before baking it?
The cross cut allows the panettone to bake evenly and helps the dough to rise optimally during baking. It is a traditional technique that guarantees perfect appearance and baking.
How should I store panettone?
Panettone can be stored for 3-4 days in a plastic bag or wrapped in a cloth to keep it soft. You can also freeze it for longer storage; just wrap it tightly in cling film and place it in the freezer. To enjoy it, let it thaw at room temperature.
Can I prepare panettone in advance for the holidays?
Yes, you can prepare panettone in advance. After baking, you can freeze it, and when the time comes to serve it, just let it thaw slowly at room temperature. You can also prepare the dough in advance, but the leavening may need careful handling to prevent the dough from rising too much or too little.
Yes, you can replace fresh yeast with dry yeast. In this case, use about 40% of the amount of fresh yeast indicated in the recipe. For example, for 25g of fresh yeast, use about 10g of dry yeast. Make sure you activate it as indicated in the recipe.
Why is it important to let the panettone rise for so long?
Long leavening is essential to obtain the characteristic soft and light texture of panettone. Do not accelerate the leavening process, as the time allows the yeast to develop the right flavours and the dough to rise properly.
Can I use melted butter instead of soft butter?
No, it is better to use soft, not melted butter. Soft butter incorporates better into the dough, making the panettone fluffier. Melted butter could alter the texture and the end result.
What to do if the dough is too sticky during preparation?
If the dough is too sticky, you can add a little flour, but in moderation. It is important that the dough remains fairly moist and elastic, so do not add too much flour, otherwise the panettone will be less soft.
How long should the dough rise?
The dough should rise for at least 2-3 hours during the first rising, and 2-3 hours also during the second rising, until it reaches the edge of the mold. Each rising phase is essential to ensure the right consistency.
Can I add other ingredients, such as chocolate or nuts, to the panettone?
Yes, you can customise the recipe by adding chocolate, nuts, or other ingredients as desired. Keep in mind that if you add very moist ingredients (such as pieces of fresh fruit), you may need a little more rising time or a slight modification of the recipe.
At what temperature should I bake the panettone?
Panettone should bake at 170°C (340°F). The baking time is about 40-50 minutes, but it depends on the size of the panettone and your oven. If the top of the panettone darkens too quickly, cover with aluminium foil to prevent it from burning.
Why do I have to make a cross cut in the top of the panettone before baking it?
The cross cut allows the panettone to bake evenly and helps the dough to rise optimally during baking. It is a traditional technique that guarantees perfect appearance and baking.
How should I store panettone?
Panettone can be stored for 3-4 days in a plastic bag or wrapped in a cloth to keep it soft. You can also freeze it for longer storage; just wrap it tightly in cling film and place it in the freezer. To enjoy it, let it thaw at room temperature.
Can I prepare panettone in advance for the holidays?
Yes, you can prepare panettone in advance. After baking, you can freeze it, and when the time comes to serve it, just let it thaw slowly at room temperature. You can also prepare the dough in advance, but the leavening may need careful handling to prevent the dough from rising too much or too little.