Preparation of panettone
Ingredients:
For the Dough:
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 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 lemon peel
- Zest of 1 lemon and 1 orange
- 100 ml of warm milk
- 50 ml of warm water
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Preparation Steps:
1. Prepare the Starter Dough:
- Dissolve the yeast in warm water with a pinch of sugar and let it sit for 10 minutes until it becomes frothy.
- In a bowl, mix 100 grams of flour with the yeast mixture and knead into a soft dough. Cover and let it rest for 30 minutes.
2. Make the Main Dough:
In a large bowl, whisk the eggs with sugar, vanilla extract, lemon zest, and orange zest until the mixture becomes creamy.
- Gradually add the remaining flour, softened butter, and warm milk to the egg mixture and knead until the dough is smooth and elastic.
- Add the starter dough to the mixture and knead for another 10-15 minutes until well combined.
- Add the salt, raisins, and candied orange peel. Mix until all ingredients are evenly distributed throughout the dough.
3. First Rise:
Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp cloth 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, gently press it down to release the air and shape it into a loaf. Place it in a panettone mold or a deep cake pan lined with parchment paper.
- Let it rise again for 1-2 hours until it reaches the top of the mold.
5. Baking:
Preheat the oven to 180°C (350°F).
- Score the top of the dough with an "X" using a sharp knife and brush with a little melted butter.
- Bake the panettone for 40-50 minutes. If the top browns too quickly, cover it with aluminum foil.
- Once baked, allow the panettone to cool completely before serving.
History of Panettone:
- Origin and History: Panettone originated in Milan, Italy , during the 15th century . There are several legends about its creation. The most famous story attributes its invention to a kitchen assistant named. Toni who worked for a nobleman. According to the story, when the dessert for a banquet burned, Toni improvised by mixing leftover dough with raisins and candied fruits. The resulting dessert was so well-received that it was named after him: "Pane di Toni" (Toni's bread).
- Evolution: Over time, Panettone became a symbol of Italian Christmas and spread worldwide, becoming a beloved holiday tradition.
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