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recipe-for-panettone-whati-is-gluten-what-is-panettoneA sweet bit of Italy for your Christmas table: the original recipe for panettone. Try this delicious egg bread, a delicacy which no Italian table can miss at Christmas.

As Christmas approaches, the most favourite recipes are being brought out. They may change for every country, as much as traditions and Christmas customs change. However, every country has its specialties characteristic for this special period, specialties which no Christmas table can miss. In Italy, this special serving will be Panettone, kind of sweet egg bread with raisins  and orange zest. Typically northern, for it originates from Milan, this delicious cake stole the hearts of all Italian families, earning a perennial place in the Christmas menu.
Today it is so easy to get one: it is enough to go to your local store or supermarket and simply purchase it. In years passed however, it was traditionally prepared in homes. And so for those, who may fail in finding one, or want to try their hands on its making and baking, here we are with original panettone recipe. Caution! Only for very patient people.


So, to make your panettone you’ll need

1 tablespoon (1 package) active dry yeast

1/4 cup warm water (110 to 115 degrees)

5 tablespoons butter, softened

2 large eggs

4 large egg yolks

3/4 cup sugar

1 tablespoon vanilla extract

1/2 cup warm water

4 1/2 to 5 cups flour, or more

2/3 cup raisins

1 tablespoon finely grated orange peel

2 teaspoons finely grated lemon peel

1/2 cup chopped citron

Now, you should learn how to proceed

First of all you’ll have to dissolve the yeast in the ¼ cup of warm (not hot!) water, and let it stay for 10 minutes. Than in a large bowl beat together softened butter, 2 whole eggs and 4 egg yolks, sugar, vanilla and ½ cup of water. When all mixed, add the yeast mixture to the eggs mixture and stir well with wooden spoon. Now the fun is about to being... With the help of same wooden spoon or your own hand mix in the flour, adding 1 or 1 ½ cups at time. Work until the dough is formed, adding the flour till the point the dough is easy to handle. Turn the dough out onto floured work surface and knead for 5 to 10 minutes, until the dough is smooth and elastic. You may need to add some more flour while working it. Place the dough in buttered bowl, turning it over, in a way it the dough is all covered in butter, than cover with a dish cloth and leave to rise for 6 hours (patience...).

When the rising time is almost up, butter the panettone baking tin, or any other high sided tin at least 6 ½ inches tall and 7 to 8 inches wide.

Now take your dough and punch it down, turning out on a floured surface. Flatten with hand and sprinkle with lemon and orange zest. Mix the raisins and the citron with the 1 tablespoon of flour and sprinkle over the dough. Fold in half and knead for 5 to 10 minutes, or until you see the fruits well distributed  in a smooth dough. While working the dough don’t forget to sprinkle with flour to prevent from sticking, mind you not too much, otherwise the dough gets too stiff. Place in the buttered mold and let rise for another 30 minutes covered with dishcloth.

When 30  minutes elapsed, cut an X on the top with sharp knife and place in the oven preheated to 200° for 10 -15 minutes, than lower the temperature to 190 and leave to bake for another 10 – 15 minutes. If the top seems to get brown to fast, lower the temperature to 180 and leave to bake for about an hour or until a toothpick or cake tester inserted  in the centre comes out dry and clean. When ready leave to cool and…. Merry Christmas for you!

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