Panettone, a specialty of Milanese origin, is a traditional Italian Christmas pudding.
Here is the classic panettone recipe, traditionally made with raisins and candied fruit, that involves various stages of levitation.
The recipe indicates minimum levitation times, however for a perfect panettone, we advise you to exceed these.
• 250g ‘00’ grade flour
• 250g manitoba flour
• 200g granulated sugar
• 160g butter
• 12g brewer’s yeast
• 4 eggs (large)
• 3 egg yolks
• A pinch of salt
• 150g raisins or sultanas
• 80g of candied orange and lemon zest
• Grated zest of 1 lemon
• The powder of 1 vanilla bean
• Milk or tepid water, to taste
• Preparation time:
• Cooking time:
• Resting time:
1 panettone of 1kg
1 1kg panattone mold
Dissolve 10 grams of yeast with warm milk or flour, and add 75g of flour. Knead until the mixture is smooth but not sticky. Shape into a ball and cut a cross shape into the top with a knife. Put in a bowl and cover with cling-film. Allow 30 minutes to rise at room temperature.
Place the raisins in a bowl of warm water to soak. Put aside for later.
When the first mixture (called lievitino or biga) has doubled in volume, mix with 250g of flour, 2 eggs, and 2 more grams of yeast. until the mixture is homogenous.
Add 100g of sugar and mix well, and then add 60g of softened butter. Knead until the dough has an elasitc texture that is smooth and not sticky. Allow to rise, again in a bowl covered with cling-film, at room temperature, until it has doubled its volume. This will take around 1 ½ – 2 hours.
After this time, take the dough and add 2 eggs and 3 egg yolks and the remaining flour. Knead as before until dough is smooth, and only then add the remaining sugar and a pinch of salt. Once mixed, you can incorporate the remaining softened butter.
Knead until you obtain a smooth, elastic dough that is not sticky. At this point you can add all the candied zest, the raisins that you soaked earlier (squeezed), the grated lemon zest and vanilla powder. Mix everything for 5 minutes and put again to rise until it has doubled in volume (2-3 hours).
Then, take the dough and place it in the panettone mold (1 kg). Grease well with butter.
Allow to rise for the last time until it has more or less reached the edge of the mold. At this point it will be ready to bake.
Place on the lower level of an oven preheated to 200 °, together with a bowl filled with water. After 5 minutes of cooking, with a sharp knife, make a cross cut on the top of the cake. In the center of this , place a knob of butter.
Return to oven and allow another 10 minutes of baking, then reduce the heat to 180 degrees and cook for about 45 minutes.
Cooking ties may vary depending on your oven; always check that the specified time is enough by placing a skewer through the centre f the cake: if it comes out dry and clean, then the cake is cooked.
Tip: for a panateone without raisins and candied fruit, substitute with 200g of chocolate chips, adding them to the mixture at the stages corresponding to the raisins and the candied fruit.