Panettone (simple recipe)

Name: Panettone (simple recipe) - Erica B.
Ingredients: 1 cup warm milk; 5; 6 tablespoons sugar dissolved in the warm milk; 3 egg yolks; 1/2 cup heavy cream; 1/2 teaspoon salt; 1/4 package vanilla essence; rum; lemon and orange zest. 3 1/2 cups flour; 2 teaspoons dry yeast or 1 cube of fresh yeast.

Dessert - Panettone (simple recipe) by Erica B. - Recipia

Simple Panettone Recipe: A Christmas Delight Panettone is more than just a dessert; it is a tradition that brings family and friends together during the festive season. This sweet bread, originating from Milan, has become a symbol of Christmas and New Year's, enjoyed all over the world. Although traditional recipes can require up to 40 hours of work, I will present a simplified yet equally delicious version that can be made in a much shorter time. Preparation Time: 30 minutes Baking Time: 45-50 minutes Total Time: Approximately 4 hours (including rising time) Number of Servings: 8-10 servings Ingredients needed for Panettone: - 1 cup warm milk (about 250 ml) - 5-6 tablespoons sugar (to taste) - 3 egg yolks - ½ cup heavy cream (about 125 ml) - ½ teaspoon salt - ¼ pack of butter (about 60 g) - 1 teaspoon vanilla extract - 1 teaspoon rum extract - Zest of one lemon and one orange (preferably candied) - 3 ½ cups flour (about 450 g) - 2 teaspoons dry yeast or 1 cube of fresh yeast Step-by-Step Preparation: 1. Preparing the ingredients: Make sure all ingredients are at room temperature. This will help activate the yeast and achieve a fluffier dough. 2. Activating the yeast: In a cup, combine warm milk with 2 tablespoons of sugar. Add the yeast and stir gently. Let the mixture sit for 10-15 minutes until it becomes frothy. This step is essential for ensuring good rising of the dough. 3. Preparing the dough: In a large bowl, add the egg yolks, cream, salt, the remaining sugar, melted butter, vanilla and rum extracts, as well as the lemon and orange zest. Mix well to combine the wet ingredients. 4. Combining the ingredients: Pour the yeast mixture into the bowl with the wet ingredients. Start gradually incorporating the flour, mixing with a spatula or your hands. When the dough becomes homogeneous, transfer it to a working surface and knead for about 30 minutes until it becomes elastic and no longer sticks to your hands. 5. Adding the filling: After kneading the dough, you can add nuts, candied fruit, or raisins, according to your preferences. Knead again to evenly distribute the ingredients. 6. Rising the dough: Shape the dough into a ball and place it in a greased bowl. Cover it with a damp towel and let it rise in a warm place for about 3 hours, or until it doubles in size. 7. Shaping the panettone: Once the dough has risen, divide it into two or three parts (depending on the desired size). Shape each part into a ball and place them in greased and floured loaf pans. 8. Second rising: Let the panettone rise for another 30-45 minutes, covered with a towel. 9. Baking: Preheat the oven to 180 °C (medium heat). Brush each panettone with egg yolk for a golden and shiny crust. Bake for 45-50 minutes, or until they pass the toothpick test (when a toothpick inserted in the middle comes out clean). 10. Cooling: After the panettone are baked, let them cool completely in the pan before transferring them to a cooling rack. Practical Tips: - Candied zest: If you don't have candied zest, you can replace it with freshly grated zest or a few drops of citrus essential oil, but be careful to use it sparingly as it is very concentrated. - Alternative fillings: Experiment with various fillings, such as chocolate, dried fruits, or even nut cream for a unique twist. - Serving: Panettone is best served with a sweet wine or fragrant tea. It is perfect for a Christmas brunch or as a dessert at festive meals. Nutritional Information: One serving of panettone (about 100 g) contains approximately 350-400 kcal, providing carbohydrates, proteins, and healthy fats from the ingredients used. Frequently Asked Questions: - Can I use fresh yeast instead of dry yeast? Yes, one cube of fresh yeast is equivalent to 2 teaspoons of dry yeast. - Can I freeze panettone? Yes, panettone can be frozen. Make sure it is well wrapped to prevent freezer burn. Possible Variations: - Chocolate panettone: Replace nuts with dark or white chocolate. - Fruit panettone: Add candied or dried fruits for a more intense flavor. So, learn to prepare this traditional Italian delight, simplified to fit your lifestyle. Your panettone will surely be a star on the holiday table, bringing smiles to the faces of your loved ones!

Panettone (simple recipe)

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