Panettone

Name: Panettone
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 8 servings
Cuisine: Italian
Ingredients: bread flour 380 g; milk 170 ml; dry yeast 7 g; sugar 70 g; eggs 2 ea; unsalted butter 100 g; raisins 120 g; candied orange peel 60 g

Quick answer

Total time: 90 min
Level: Hard
Servings: 8 servings
Ingredients: 8

About this dish

Candied orange peel and raisins run through this tall Italian loaf, built on a dough rich with eggs and butter.

The fruit goes in only after the butter has fully disappeared into the dough. Added sooner, it leaves the dough slack, and a slack dough will not climb the high cylindrical mould. With a 70-minute first rise and a second rise in the mould, this is a bake to start early in the day.

Ingredients

servings

IngredientAmount

eggs2 ea

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Instructions

6 steps

1

Stir 7 g dry yeast into 170 ml milk and let it stand for 10 minutes.

Look for light foam on the surface; if almost nothing appears, the yeast is weak and the dough should not be mixed yet.
2

Add the yeast milk to 380 g bread flour, 70 g sugar, and 2 eggs, then mix until the dough gathers into one mass.

Work patiently until no dry flour remains before adding the butter.
3

Add 100 g softened unsalted butter in small portions and knead thoroughly.

Continue until the dough stretches without tearing easily, then fold in the raisins and candied orange peel without crushing the fruit.
4

When 120 g raisins and 60 g candied orange peel are evenly distributed, round the dough and proof it for 70 minutes.

It is ready when the volume has increased and a pressed mark springs back slowly.
5

Place the dough in a tall cylindrical mold and let it proof again.

When the top rises noticeably, score a shallow cross on the surface and bake at 175C for 35 to 40 minutes until the dome is well browned.
6

After baking, support the loaf securely with skewers and cool it completely upside down.

Rest both ends of the skewers on stable supports so the loaf cannot swing or slip while it cools.