SAEDNEWS: In this article you will learn how to make Panettone, a traditional Italian sweet bread. Panettone is a popular Italian dessert bread known for its soft texture and delightful flavor. This delicious cake is especially loved during Christmas and is often served as a wonderful dessert or a perfect snack.
According to SAEDNEWS, Panettone or Panettone is a traditional Italian sweet bread cake with a soft texture and a sweet, delicious flavor. This cake is traditionally prepared and enjoyed during Christmas and the holiday season, but due to its great popularity, it can be enjoyed throughout the year as well. Making Panettone at home can be slightly challenging, but with patience and by following an accurate recipe, you can prepare this delicious cake in your own kitchen.
Ingredients | Amount |
|---|---|
Water (21 degrees Celsius) | ½ cup |
Instant yeast | 15 grams |
Bread flour | 10 tablespoons |
Ingredients | Amount |
|---|---|
Softened butter (room temperature) | 220 grams |
Honey | 110 grams |
Salt | 1 pinch |
Eggs (room temperature) | 2 |
Egg yolks (room temperature) | 2 |
Vanilla | 1 teaspoon |
Bread flour | 340 grams |
Raisins | 85 grams |
Candied orange peel | 50 grams |
Dried cranberries | 85 grams |
Dried currants | 50 grams |
Grated lemon zest | 1 tablespoon |
To prepare the starter dough, first mix the yeast with the flour, then add it to the water and stir until the mixture becomes smooth and well combined.
Cover the mixture and place it in the refrigerator overnight until it doubles in size.
To prepare the dough, once your starter is ready, combine the flour and salt in a bowl and set aside.
In a mixer, beat the softened butter and honey together until they become creamy.
Gradually add the eggs, egg yolks, and vanilla. Mix until the ingredients are almost combined. At this stage, the eggs and butter do not need to be completely blended together.
Add the starter dough to the egg and butter mixture. The dough may look separated at first; continue mixing until it becomes uniform. Then add the flour and mix for about 3 minutes until everything is well combined. Attach the dough hook to your mixer.
Add the dried fruits and candied orange peel to the dough, then mix with the dough hook for 8 minutes until gluten develops.
Cover the bowl and let the dough rise at room temperature for 30 minutes. If you need more time, place the dough in the refrigerator to slow down the fermentation process.
If you are using mini Panettone paper molds, divide the dough into 85-gram balls and place them inside the molds. This amount should make approximately 25 mini Panettone cakes. You can also use larger paper molds or a loaf pan.
