This time we have prepared for you a recipe for a delicious homemade panettone, which will make this year's Christmas and New Year's holidays even more beautiful. Although it is a rather complicated dessert (in some places it takes 3 days or more to prepare), we looked for a slightly simpler version, which is no less delicious.
You must have tried it before Italian sweet sourdough cake panettone, which you can see on store shelves just in time Christmas and New Year holidays. This excellent pastry has its roots in Milan, but you can also do it at home. Real panettone is a must have grated lemon peel, accessories are of course different. If it is in it candied fruit, then we are talking about panettone, if just dough is this Pandora, but of course you will find more types of additives in similar cakes, such as various fillings, pieces of chocolate, nuts and fruit. We have prepared for you recipe for a simple homemade panettone, which is even tastier than the one you buy in the store.
PS: It is believed to be the name of the dessert whose baking goes back there in the Middle Ages, a shortened version for Pane di Tonio (Toni's bread). According to one of the stories, he was supposed to be Tonio a poor Milanese baker, who prepared the cake as a dowry for a daughter in love with a nobleman. Still others say that Tonio worked as chef at court. One Christmas, when he didn't have dessert, he made a cake out of all the ingredients he had available.
Ingridients:
- 1 tablespoon dry active baker's yeast
- 250 ml of lukewarm water
- 5 tablespoons of powdered sugar
- 2 eggs
- 110 g of low-fat yogurt
- 1 teaspoon of vanilla extract
- 2 tablespoons of grated lemon peel
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 300 g plain flour
- 200 g of whole wheat flour
- 80 g dark raisins (zante currant)
- 80 g light raisins (sultana)
- 1 tablespoon of powdered sugar
- melted butter
Preparation:
In a medium bowl, mix the yeast, water and powdered sugar. Cover and let stand for 10 minutes until frothy. Add eggs, yogurt, vanilla, lemon peel, cinnamon and yeast to the mass. Mix well. Gradually add more flour and mix until the dough becomes manageable and you can make a ball. Place the dough on a lightly floured surface and knead for 5 to 10 minutes. Add flour as needed until the dough is soft and pliable but not sticky. Place the dough in a large, lightly greased bowl, cover with a cloth and let it rise in a warm place for about an hour (so that the dough doubles in size).
Heat the oven to 180 degrees Celsius. Lightly grease the panettone pan. In a small bowl, mix the dried fruit and a tablespoon of powdered sugar. Transfer the dough again to a floured surface and knead the fruit mixture into it. Shape the dough into a ball, place it in the prepared pan, loosely cover it with a cloth and let it rise for another 30 minutes. The cake will rise over the edge of the pan. Brush it with melted butter.
Bake the panettone for 45 minutes or until the cake is golden brown. If you test with a toothpick, it should come out dry.
When you are going to serve the panettone, first cool it completely. Use a serrated knife and cut long, thin slices from the center of the cake. Have a good run!
