Mangu

panettone

Next Dish: Lavash

Panettone is a type of sweet bread loaf originally from Milan, Italy. It is traditionally associated with Christmas and New Year celebrations and is one of the symbols of the city of Milan. The dough for the panettone is cured for several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked.

golden raisins

candied fruit

orange zest

all-purpose flour

butter

salt

water

vanilla extract

lemon zest

egg

egg yolk

fresh yeast

milk

powdered sugar

Recipe

Ingredients:

  • 1 1/4 cups lukewarm water

  • 2 tablespoons yeast

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1/2 cup unsalted butter, melted

  • 1 tablespoon vanilla extract

  • 1 teaspoon salt

  • 5 1/2 cups all-purpose flour

  • 1 cup golden raisins

  • 1 cup chopped candied fruit

  • 1 tablespoon grated lemon zest

  • 1 tablespoon grated orange zest

  • 1 egg yolk mixed with 2 tablespoons milk for glaze


Instructions:

  1. In a large bowl, dissolve the yeast in the lukewarm water. Let stand for 5 minutes, until it becomes frothy.

  2. Add the sugar, eggs, melted butter, vanilla extract, and salt to the yeast mixture. Mix well.

  3. Gradually add the flour, one cup at a time, mixing well after each addition.

  4. Once the dough has come together, turn it out onto a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic.

  5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 2 hours, or until it has doubled in size.

  6. Once the dough has risen, punch it down and add the raisins, chopped candied fruit, and lemon and orange zest. Knead the dough until the fruits and zests are evenly distributed.

  7. Shape the dough into a ball and place it in a greased panettone mold or other high-sided baking pan. Cover with a clean kitchen towel and let rise for another hour.

  8. Preheat your oven to 375°F (190°C).

  9. Brush the top of the dough with the egg yolk and milk glaze.

  10. Bake for about 45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

  11. Allow the panettone to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.