How to make Italian Panettone at home step by step!

Name: How to make Italian Panettone at home step by step!
Uploaded: 2019-12-19T11:14:01Z
Duration: PT253.640S
Channel: Food Inspiration

published on 19 December, 2019 at 12:14

Fluffy, delicious and so easy to make at home, it's the perfect Christmas treat!

INGREDIENTS

1/2 cup warm milk

1 tsp granulated sugar

4 tsp dry yeast

4 1/4 cups flour

1 1/2 tsp salt

1/2 cup rum

3 eggs

1 orange, zest

1 lemon, zest

1/2 cup granulated sugar

3 egg yolks

1 tbsp vanilla extract

7 oz unsalted butter

1/2 cup raisins

1 egg whipped for greasing

METHOD

Add warm milk, sugar and mix in a bowl. Add the dry yeast and stir
quickly. Leave it activated and foam for 3-5 minutes.
In a bowl with a constant mixer, add flour, salt, rum, eggs, zest of orange and lemon and the yeast mixture. knead for 10 minutes. place it in a bowl. Cover the bowl and let rise for 1 hour.
After it doubles, knead for 1 min. Add to sugar, egg yolks and vanilla extract. Mix to turn on. After adding, slowly add the cubed butter. Mix to turn on well after each addition. Once all the butter has been added, knead for 10-15 minutes or until it forms a soft ball of dough. The dough will be soft and sticky, and that is what we want. Cover the bowl and let rise for 1 hour.
After doubling the size, pour the dough onto a greased work surface. Press the dough with your fingers and stretch it into a square, more or less. Sprinkle with chopped candied fruit, raisins and almonds. Fold the edges to the center and mix lightly to evenly distribute the fillings.
Form the dough into a ball, more or less, and place it in a breading dish, on a baking sheet. Cover with a greased sticky film and let the dough rise until it reaches the edge of the mold. Once it reaches the edge of the mold, carefully remove the sticky film. Brush the surface with an egg wash. Using a sharp knife, make a cross on its upper surface. Place some chopped butter on the inside of the cross.
Bake at 175ºC (350ºF) in a preheated oven without a fan, on a low wire rack for 50-60 minutes, or until cooked. Cover the top with aluminum foil if it turns brown too quickly. Insert a skewer stick to check if it is fully cooked. If it is wet, continue cooking for a few more minutes.
Once fully cooked, remove the panettone from the oven. While it’s still hot, immediately insert 2 metal skewers into the bottom of the panettone and hang them upside down until they are completely cool. After complete cooling, slice and enjoy!

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