Classic easy panettone, italian cake
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Classic Easy Panettone Cake Recipe
Unwrap the secrets of traditional Panettone recipe, the ultimate Christmas delight! Transform your holidays with its irresistible charm!
Course
essertCuisine:Italian
Keyword:best panettone, italian cake panettone, italian panettone, panettone, panettone bread, panettone cake, panettone cake recipe
Servings: 1 cake
Calories: 4675k
Ingredients
- 4 tbsp warm milk
- 1 tbsp dried yeast
- 8 tbsp sugar
- 2 sticks butter room temperature
- 5 large eggs beaten
- 2 tsp vanilla extract
- grated zest of 1 lemon
- grated zest of 1 orange
- 3 1/2 cups flour plus extra (up to 1/2 to 2/3 cups more)
- pinch of salt
- 7 tbsp raisins
- 3 tbsp rum extract
- 8 tbsp candied lemon and orange peel finely chopped
- butter for greasing
For the topping
- 1 tbsp egg white
- 1 tbsp icing sugar
- more icing sugar for dusting
Equipment
Instructions
- Grease a Panettone pan with softened butter
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.
- Add lemon and orange zest and mix.
- Add the eggs a little at a time until all are well incorporated.
- If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.
- Place the flour in a large bowl and mix with a pinch of salt and make a well.
- Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.
- Knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.
- Put the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking.
- Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until it doubled in size.
- Place the raisins in a small saucepan with the rum extract and heat on low for about 5 mins or until the fruit has absorbed the liquid; set aside to cool.
- When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan. If using an 8" deep cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 2" above the rim, and secure the paper with string. This will help contain the dough as it rises.
- Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.
- Preheat the oven to 350 F
- Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
- Place the Panettone in the oven and bake for 50 - 55 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.
- Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
- Leave to cool completely before dusting with icing sugar.
- Cut into wedges to serve.
Notes
Notes: Start with 2 and 1/4 cup of flour. Initially the dough will resemble a lot like cake batter but not exactly, it’s rather a hybrid between dough and batter. It’s very sticky and hard to knead. But as you continue to work on your dough you’ll be adding lots of more flour. I have a hard time establishing exactly how much extra flour you will need to add by the end of the process as I end up using different amounts every single time I make this cake, mainly because of the size of the eggs which are never the same. In the initial stage, you might need to add up to 1/4 cup more if your eggs are super large (but not more as you will get a different kind of dough and your panettone will be dry instead of fluff and moist).Then you will be dusting flour a lot throughout the entire process: you need to dust the bowl where you prepare the dough so you can remove the dough from the bowl and move it to the counter to knead. You also need to dust your hands to help the dough come together and remove it from the bowl. You’ll need to dust the working area so the dough doesn’t stick. While here, you’ll need more dusting for your hands so you can knead the dough.
Then you move the dough to a bowl and wait for it to rise. Next you’ll move the dough from the bowl to the counter top to knead one more time and incorporate the fruit. So again, you need more dusting for the table and your hands. You might end up adding up to 3 and 2/3 to 4 cups of flour in total. Adding flour bit by bit while kneading is what makes the bread so soft and gives it that special texture.
This dough is not supposed to look like bread dough but also this is not cake batter either. It’s a very soft, sticky, elastic dough that is a bit harder to handle than any other dough until it comes together. The stickiness is due to the large amount of butter added. But this is what makes this cake so special: incredibly soft, fluffy and moist like no other sweet bread or cake.
Yummy!!
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usually some custard for kids but yes you can add rum,
