Italian Panettone - step by step recipe

On the eve of the bright holiday of Easter, we share with you delicious recipes for holiday baking. Last year it was Kraffin Easter cake, and before that a whole collection of simple and healthy recipes: from Easter cakes to frosting. Today you will find an unusual recipe for Italian Panettone.

In Italy, it is customary to prepare it for Christmas, but due to its similarity with our traditional Easter cakes, we think it is great for diversifying Easter baking and surprising guests with something interesting.

Italian Panettone

Servings: 3

Calorie content: 337kcal/100g

Cooking time: 110 minutes

Cooking difficulty: medium

Ingredients:

• 600 g flour (with a protein content of 13 g)
• 190 ml milk
• 250 g butter 20 g for greasing the molds
• 4 eggs
• 2 egg yolks
• 35 g yeast (12 g if you use dry)
• 100 g sugar
• 0.5 tsp. vanillin
• 0.5 tsp. salt
• 200 g raisins (you can add more to your taste)
• 1 orange (you will need zest)

Panettone recipe step by step:

1. Prepare the pre-dough. In warm milk add yeast, salt and 1 tbsp sugars. Wait until bubbles appear.
2. Then add 2 eggs and sift in half of all the flour, mix thoroughly.
3. In a separate bowl, mix 2 yolks, the remaining sugar, vanillin and add soft butter.
4. Add the resulting yolk-butter mixture to the dough and mix. Then beat in 2 eggs.
5. In the final stage, knead the dough, slowly sifting the remaining flour, and leave in a warm place for about half an hour. It should double in size.
6. Add raisins and orange zest to the dough and mix well.

Tip: if you don’t like raisins, you can add dried cranberries, candied fruits or your favorite dried fruits.

7. Divide the dough into three equal parts and place in a greased baking dish. Fill the molds a third full, as the dough will still rise.

Note: instead of a special panettone mold, regular paper pans for Easter cake will work.

8. Leave the molds with the dough for half an hour in a warm place. Turn on the oven to preheat to 180 degrees.
9. Then bake for about 35 minutes. Check readiness with a wooden skewer.
10. Allow the finished panettone to cool and remove from the molds.
11. In the original, the tops of the panettone are not decorated, but this can be changed if you wish. For example, brush with honey and sprinkle with almond flakes or use chocolate icing, or you can decorate like a traditional Easter cake - with a white cap of icing with confectionery sprinkles.

Bon appetite and happy Easter from Lasunka!