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Panettone is a leavened cake originating from Milan, characterized by its tall, cylindrical shape. Its soft dough, scented with lemon zest, vanilla and sultana raisins, makes it perfect to enjoy during the Christmas holidays. Its preparation requires time and patience, but every bite will reward you with its irresistible flavor.
| Average values | Per serving217 g · 1 of 10 | Per 100 g |
|---|---|---|
| Energy | 2,856 kJ683 kcal | 1,319 kJ315 kcal |
| Fat | 30.05 g | 13.88 g |
| of which saturated fatty acids | 13.36 g | 6.17 g |
| Carbohydrates | 90.11 g | 41.62 g |
| of which sugars | 42.85 g | 19.79 g |
| Fibre | 4.29 g | 1.98 g |
| Protein | 15.72 g | 7.26 g |
| Salt | 0.26 g | 0.12 g |
Portion: the weight of the ingredients divided by 10 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 17: Sift the flour into a bowl, form a well and make a hollow in the center
Step 2 of 17: Put the crumbled yeast in it and dissolve it with the lukewarm milk
Step 3 of 17: Knead everything and let the mixture rest for 15-20 minutes until cracks form on the surface
Step 4 of 17: Gently melt the butter in a small saucepan, then mix in the sugar, the salt, the nutmeg and the egg yolks
Step 5 of 17: Work the mixture until it becomes well aerated, then incorporate it into the leavened dough
Step 6 of 17: Knead until you obtain a soft, smooth and homogeneous dough, then let it rest for 20 minutes
Cut the candied fruit into cubes, mix it with the almonds and the sultana raisins softened in warm water and squeezed dry, and fold everything into the dough; let it rise again for 15-20 minutes
In gray: not detectedDetected
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
Step 8 of 17: Line the baking tray with a sheet of parchment paper, butter it and place a cake ring on it
Step 9 of 17: Also line the inside of the ring with buttered parchment paper
Step 10 of 17: Place the prepared dough in the ring and let it rest for 20-25 minutes
Step 11 of 17: After this time, bake the cake in a preheated oven (190-200°C) for 80-90 minutes
Step 12 of 17: Check the panettone's doneness by inserting a wooden skewer into the dough
Step 13 of 17: Homemade panettone should be eaten on the same day
Step 14 of 17: If you want to keep it fragrant for a few days, cover it with a layer of apricot glaze and then with a layer of fondant glaze
Step 15 of 17: --- TIPS
Step 16 of 17: Now famous even abroad, in Italy panettone is the quintessential Christmas dessert
Step 17 of 17: Its preparation is rather long and laborious, so it is generally preferable to buy it ready from a bakery or prepackaged
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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