Who doesn’t love this delicious, luxury cake made with dried fruits? Pannetone is undoubtedly a holiday staple, but it can be enjoyed at any time of the year! Heres an amazing Pannetone recipe that is sure to please all. All you have to do is add an espresso!
Ingredients for 1 Panettone:
- 520g/19oz Strong Bread Flour/Manitoba
- Flour 50g/2oz White Flour/Flour
- 10g/0.3oz Brewer’s Yeast
- 250ml Milk
- 2 Egg Yolks
- 1/2 tbs. Vanilla Extract
- 50g/2oz Honey
- 40g/1.5oz butter
- 180g/6oz Raisin
- 100g/3.5oz Chocolate Chips
- 1 Panettone Paper Mold Grated Orange Zest Sugar Salt
Directions:
- Add into a bowl 50g/2oz of strong bread flour (Manitoba Flour), 50g/20z of white flour (Flour 00), 1 tbsp. of sugar, 10g/0.3oz of brewer’s yeast dissolved into 50ml of warm milk and mix it all
- Once the dough is amalgamated, cover the bowl and let it rise for around 1 hour (make sure to place somewhere warm, otherwise it won’t rise)
- Then pour in the same bowl 200ml of warm milk and mix it
- Add (gradually while amalgamating it all together with a wooden spoon) 2 egg yolks, 470g/17oz of strong bread flour (Manitoba Flour), 50g/2oz of honey, 3 tbsp. of sugar, a pinch of salt, 1 grated orange zest and 1/2 tbs. of vanilla extract
- Once the dough will be amalgamated enough, add 40g/1.5oz of butter and mix it together – The add 180g of raising (previously left in a bowl of water for 30 mins) and 100g/3.5oz of chocolate chips
- Keep mixing it together and the place it inside a 1kg Panettone mold
- Let it rise up to the edge of the mold (this will take up to 12 hours!!!)
- Brush the top with some milk and sugar
- Put it in the oven for 180°C/360°F for 40 mins (if the top darkens too much, cover it with some foil paper)
- Serve it (specifying that you made it by your hands!!)
Sources
- Main Image: Simone Macagni [At.ta.Cucina]
- Recipe: Simone Macagni’s Panettone [At.ta.Cucina]
