Panettone is wonderful Italian sweet bread, with candied fruit and a citrus aroma. With this recipe it is very easy to make. We explain how.
The Panettone is a traditional sweet of Italy specifically Milan is also known as Easter bread, bread Christmas or just as sweet Christmas. As its name indicates, it is made to taste it during the Christmas season.
Currently, both its consumption and production has spread throughout many countries. It basically consists of an exquisite sweet or bun that is made with brioche-type dough and inside we can find ingredients such as candied fruit. This would be the classic panettone
Other recipes or variants of panettone are those that are prepared with chocolate chips or pieces or also candied fruits with delicious chestnuts and nuts.
There are several ways to make panettone, in some recipes the panettone is made with sourdough and pre-ferment, this type of preparation requires more time, in other recipes it is made without sourdough; it is easier to make it that way, especially if we are not very experts.
To investigate and investigate its origin we must go back to the eighteenth century, when we find ourselves in front of an article written by the writer Petro Verri, which names the existence of bread as a traditional Milanese Christmas sweet, known as pane di tone (big loaf).
However, we must go back a long time, around 1490, when Ughetto Atellani de Futi, a young aristocrat, fell in love with the daughter of a Milanese pastry chef. In order to show his love for her, he pretended to be a confectioner’s apprentice, inventing dome-shaped sugared bread based on candied fruits, scented with lemon and orange.
Classic panettone recipe
The recipe that we publish in this post is to make a panettone without sourdough.
Ingredients:
- 125 grams of sugar.
- 125ml milk.
- 40 grams of fresh baker’s yeast.
- 125 grams of raisins.
- 4 egg yolks.
- 500 grams of strong flour.
- 2 tablespoons of vanilla sugar.
- The grated skin of a lemon.
- 200 grams of soft butter.
- A little butter to grease the mold.
- 200 grams of candied fruit in small pieces.
- A pinch of salt.
Elaboration:
- In a saucepan or heater we put the milk, the crumbled yeast and a tablespoon of sugar.
- We will let it rest covered with a clean cloth until we see that it has increased in size, approximately 5 or 8 minutes.
- Uncover once it has risen and mix with the flour.
- Knead well and add the egg yolks, the vanilla sugar, the remaining sugar, the lemon zest, and a pinch of salt.
- Knead all these ingredients well again. Then add the softened butter and knead a little more until well integrated.
- Now let the dough rest covered until it rises, at least 30 minutes. When the time elapses and we see that the dough has risen, we add the raisins, the candied fruits and knead again to integrate the fruits well.
- Let the dough rest for another 30 minutes, covered.
- Take the special panettone paper mold and grease it with a little butter. Pour the batter into the pan and let it rest for 15 minutes.
- Preheat the oven to a temperature of 220º C for 10 minutes. Before introducing the mold in the oven, with a knife we make the shape of a cross on the top of the panettone.
- Put the mold in the oven and cook the panettone for an hour and a half at a temperature of 200º C.
- Remove the panettone and let it cool. Once it’s cold, unmold it.
We already have our panettone ready, ideal for breakfast, as a dessert or snack accompanied by a cup of hot chocolate, a cup of coffee or tea.
