What is the secret behind the perfect Panettone bread? How to achieve a texture that melts in your mouth and a taste that conjures up a festive atmosphere?
When we think of Italy, we are often overwhelmed by images of pizza, pasta and tiramisu. But there is one sweet specialty that becomes the heart of the Italian culinary scene during the holiday season – panettone. This tall, fluffy bread, rich with raisins and candied fruit, has a story that goes back a long way. Its roots are deeply rooted in the Italian countryside, where each region adds its own unique touch to this divine goodness. From humble beginnings in Milanese bakeries to international fame – panettone is not just bread, but a symbol of celebration, innovation and a rich culinary heritage. Let's discover together how this sweet bread conquered the world and why it has become an indispensable part of holiday rituals far beyond Italian borders.
Panettone, the king of the Christmas table
It is an Italian bread that carries not only a delicious sequence of ingredients, but also a centuries-old history and love of tradition. This soft bread from Milan rises above the usual Christmas desserts because it combines a paradise of flavors.
Each slice of panettone is a true journey through the Italian countryside, as raisins, candied fruit, lemon peel and vanilla intertwine in it.
Panettone is more than just a collection of ingredients - it is a symbol of Christmas joy and tradition.
Let's learn the secrets of its preparation and discover how to create a rhapsody of flavors on the festive table.
Panettone
Ingredients
500 g flour (plus some extra for the work surface)175 g of melted butter
150 g of raisins
150 ml warm milk
100 g of sugar
75 g of candied orange peel
3 beaten eggs
2 teaspoons of dry yeast
4 tablespoons of orange juice or brandy
3 tablespoons of wine (Marsala or Prosecco)
1 teaspoon of vanilla extract
1/2 teaspoon of salt
oil for lubricating molds
For the look:
2 tablespoons ground almonds
1 beaten egg
powdered sugar for sprinkling
Directions
- Mix the milk and yeast in a small bowl. Beat the sugar and eggs separately until you get a creamy mixture.
- In a large bowl, combine the melted butter, wine and vanilla extract. Add flour and salt.
- Add milk with yeast, a mixture of eggs and sugar to the bowl, then beat the dough for 10 minutes at the lowest speed.
- Cover the bowl with a clean cloth and let the dough rise in a warm place until doubled in size, about two hours.
- Soak raisins in orange juice or brandy.
- Grease a deep panettone mold (18 cm) with oil, place baking paper on the bottom, and cover the sides with a double layer of baking paper up to a height of 10 cm.
- Place the dough on a floured work surface, mix in the raisins and orange peel, then knead it gently for three to four minutes. While doing this, shape your hands to make it easier to handle the soft and sticky dough.
- Form the dough into a ball and place it in the prepared mold. Cover with a clean cloth and let rise for 45 minutes to an hour or until doubled again.
- Heat the oven to 180 degrees Celsius. Brush the top of the panettone with beaten egg and sprinkle with almonds. Bake for about 55 minutes, or until the dough rises nicely and turns golden.
- Remove the cake from the mold and let it cool. Sprinkle with powdered sugar before serving.
