For the Dough:
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500 grams of flour (preferably strong bread flour)
- 100 grams of sugar
- 200 grams of butter (softened)
- 4 eggs
- 20 grams of fresh yeast or 7 grams of active dry yeast
- 1 teaspoon of vanilla extract
- 1 teaspoon of salt
- 150 grams of raisins (soaked in water or rum)
- 100 grams of candied orange or citron peel
- Zest of 1 lemon and 1 orange
- 100 ml of lukewarm milk
- 50 ml of lukewarm water
Preparation Steps:
1. Prepare the Starter:
- Dissolve the yeast in lukewarm water with a pinch of sugar and let it sit for about 10 minutes until it becomes frothy.
- In a bowl, mix 100 grams of flour with the yeast mixture and form a soft dough. Cover and let it rise for about 30 minutes.
2. Make the Dough:
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In a large bowl, beat the eggs with sugar, vanilla extract, lemon and orange zest until creamy.
- Gradually add the remaining flour, softened butter, and lukewarm milk to the egg mixture and knead the dough until smooth and elastic.
- Add the starter dough to the mixture and knead for another 10-15 minutes until well incorporated.
- Add the salt, raisins, and candied orange peel. Mix until evenly distributed in the dough.
3. First Rise:
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Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 2-3 hours, or until it doubles in size.
4. Second Rise:
- Once the dough has risen, punch it down and shape it into a round loaf. Place it in a tall, greased panettone mold or a deep cake pan lined with parchment paper.
- Cover and let it rise again for 1-2 hours, or until it reaches the top of the mold.
5. Baking:
- Preheat the oven to 180°C (350°F).
- Make a cross on the top of the dough using a sharp knife, and brush with a little melted butter.
- Bake for 40-50 minutes, checking occasionally to prevent the top from burning (you can cover it with foil if it browns too quickly).
- Once baked, let the panettone cool completely before serving.
History of Panettone:
- Origin and History: Panettone originated in Milan, Italy , during the 15th century . There are several legends surrounding its creation. One of the most popular stories attributes its invention to a kitchen assistant named. Toni who worked for a nobleman. Toni reportedly improvised this dessert when a banquet's dessert was burned, mixing leftover dough with raisins and candied fruits. The result was so well-received that the dessert was named after him: "Pan di Toni" (Toni's bread).
- Evolution: Over time, Panettone became a symbol of Italian Christmas and is now enjoyed worldwide during the holiday season.
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