Panettone - Italian Christmas cake

Votes: 64

Italian Christmas bread is said to have originated in Milan. Hundreds of millions of panettones are sold in Italy in the weeks leading up to Christmas. When homemade, the father or head of the family traditionally makes a cross on the top of the bread, as a good omen for the coming year. To this day, panettone carries a special aura of love, joy, and good fortune.

Time: --
Complexity: average
Quantity: 1 Easter cake

Panettone is a sweet yeast-based cake traditionally served in Italy at Christmas. The dough, in addition to flour, contains butter and eggs, giving it a very fine, delicate texture. The recipe also calls for dried fruit, chocolate chips, candied fruit, lemon or orange zest, and can be drizzled with amaretto before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Raisins - 1 cup
Hot water - 2 tablespoons
Rum - 2 tablespoons
Flour - 3 and 3/4 cups
Dry yeast – 1/2 teaspoon
Granulated sugar – 2/3 cup
Salt - 1/2 teaspoon
Vanilla - half a pod (scrape out the seeds)
Lemon zest – 1/4 teaspoon
Eggs - 3 pieces
Honey - 1 tablespoon
Cool water – 2/3 cup
Softened butter - 160 grams
Chilled butter - 1 tablespoon
Melted butter - 1 tablespoon
Candied citrus fruits – 2/3 cup

Ingredient Substitution Suggestions

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Recipes with similar ingredients: raisin, rum, flour, vanilla pod, lemon zest, eggs, honey, candied fruit, panettone

Cooking the dish according to the recipe:

In a shallow bowl, pour rum and 2 tablespoons of hot water over the raisins and leave to soak, stirring occasionally (you can leave them overnight).
In another bowl, mix flour, sugar, yeast, salt, lemon zest, and vanilla until smooth.

In a medium bowl, whisk together the eggs, warm water, and honey. Pour the egg mixture into the flour mixture and combine. Then add the softened butter and knead well until the dough is smooth and elastic. Cover the bowl with plastic wrap and let it rest for approximately 12-15 hours, until the dough has tripled in size.
Drain the raisins, mix with candied fruit and 1 tablespoon of melted butter.
Flour a work surface, gently stretch the edges of the dough outward from the center, then form it into a log, seam side down. Place in a greased baking pan, cover with a damp kitchen towel, and let rise in a warm place for up to 5 hours (until the dough rises slightly above the top of the pan).
Preheat oven to 190 degrees C.
Using a serrated knife, cut an "X" into the top of the dough. Place 1 tablespoon chilled butter in the center and bake for 60 to 75 minutes.
Remove from the oven and let cool completely. To store the panettone, wrap tightly in plastic wrap or foil. The kulich can be stored at room temperature for up to one week.

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