Italian Panettone for Christmas
Bake the traditional airy Milanese yeast cake with raisins and candied orange peel for Christmas or New Year. The set contains 500g Panettone flour mix, 200g raisins, 100g candied orange peel, 100g pearl sugar and ten paper Panettone moulds, enough for at least two cakes. Serve plain, dusted with icing sugar or lightly toasted with butter.
Recipe for two Panettone
Use 500g Panettone mix, 60g egg yolk, 12g fresh yeast, 160ml water at approx. 26°C, 135g butter, 150g raisins, 80g candied orange peel, vegetable oil for the bowl and moulds, egg yolk for brushing and 100g pearl sugar. Egg yolk, yeast, water, butter, oil and decoration are required separately. The total dough weight is approx. 1170g.
Place the mix in a bowl, make a well, add the warm water and crumble in the yeast. Mix in a little flour, cover and rest for 10 minutes. Add 60g egg yolk, knead slowly for 5 minutes and quickly for 10 minutes. Add the soft butter and knead quickly for another 10 minutes, then work in the raisins and orange peel by hand.
Place the dough in a greased bowl, cover and leave in a warm place for 2 hours. Divide into two 580g portions, round them with neutral oil and place in lightly greased 13.4x9.5cm Panettone moulds. Prove for approx. 2 hours until just below the rims. Brush with egg yolk, scatter with pearl sugar and cut a cross in each top. Bake at 180°C conventional heat for approx. 10 minutes, reduce to 160°C and bake for another 35 minutes. Pierce with a Panettone turner and cool upside down.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1490 kJ / 353 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
0.7g
0.1g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
78.4g
44g
|
| Protein / Eiweiß | 6.5g |
| Salt / Salz | 0.6g |
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