Italian Panettone Recipe

This recipe is simple, even trivial, more homemade, with ingredients at hand, something fabulous will come out - very fluffy, tender, soft, sweet and fragrant (butter and vanilla!) - much better than the one bought in the store.

In the perfect version, I would recommend making the icing with almonds, but you see in the last 2 steps that it is possible without it, just grease the hot cake with butter and powder it with powdered sugar before serving.

Ingredients
Milk
80 ml
to be warm
Active dry yeast
10 g
or 25g fresh
White flour
370 g
Egg
3 pieces
+ 2 egg whites for the glaze
Butter
85 g
Sugar
60 g
+ 60g powdered sugar for icing
Salt
0.5 tsp
Vanilla Extract
1 tbsp
Dried fruits
0.5 cups
you can add candied oranges, cranberries, dried apricots, pieces of chocolate, etc.
Almonds
60 g
preferably without the skin, I used them with the skin - for the glaze (optional)
Sliced almonds
50 g
for icing - is optional
Corn starch
2 tbsp
for glaze
Step by step
Step 1

The first step is to prepare mayonnaise:

- In a deep bowl pour hot milk, yeast and 70g of flour, mix well, cover with a foil the bowl and leave for 45 minutes - 1 hour.

Italian Panettone Recipe - Step 1
Step 2

During this time it must increase its volume about 3 times.

Italian Panettone Recipe - Step 2
Step 3

The second stage is kneading the dough:

- In a bowl put the soft butter, salt, vanilla and 60g sugar - beat well with the mixer.

Italian Panettone Recipe - Step 3
Step 4

- Then add eggs and flour in the following scheme:

1 egg - beat with the mixer + 100g flour - and beat with the mixer

1 egg - beat with the mixer + 100g flour - and beat with the mixer

1 egg - beat with the mixer + 100g flour - and beat with the mixer (here I recommend you to change the paddles in the mixer with the dough mixing hooks)

Italian Panettone Recipe - Step 4
Step 5

So in 3 big steps, add eggs and flour along the way.

Italian Panettone Recipe - Step 5
Step 6

Add the mayonnaise from step 1-2.

Italian Panettone Recipe - Step 6
Step 7

And mix well with the mixer hooks.

Italian Panettone Recipe - Step 7
Step 8

Add the dried fruit - I just put black raisins here - I wanted to know if the texture of the dough goes well.

But I recommend you to put more types and colors, to make the cake more colorful.

Italian Panettone Recipe - Step 8
Step 9

Move the dough thus formed with a spatula (it is quite sticky, a little thicker than a cake dough) in a bowl greased with a little oil or butter (it must be greased!)

Italian Panettone Recipe - Step 9
Step 10

Cover with foil and let rise for 2 hours - it will fill your bowl.

Italian Panettone Recipe - Step 10
Step 11

Sprinkle the flour on the work table and remove the dough from the bowl.

Knead it for 2-3 minutes with the help of flour, it will be soft and a little sticky but very elastic and pleasant.

Italian Panettone Recipe - Step 11
Step 12

Grease an oven tray with butter - I would recommend using one with removable walls, mine is 28 cm.

Put the dough in the pan and lightly press it with your fingers.

Italian Panettone Recipe - Step 12
Step 13

And the third stage, raising the dough in the tray:

- It will take about 2 hours, cover the tray with plastic wrap.

So we have 45 minutes to raise the mayo, 2 hours to increase the dough in the bowl and 2 hours to increase the dough in the pan.

The kneading effort is minimal but you have to be patient with these growing times, in order for your fluffy and perfect cake to come out.

Italian Panettone Recipe - Step 13
Step 14

It is optional to make the glaze, as follows:

- In a small bowl put the peeled (or peeled) ground almonds, 50g powdered sugar, 2 raw egg whites and 2 tablespoons of starch. Mix well so that they are not lumpy.

Italian Panettone Recipe - Step 14
Step 15

Pour it over the cozonac raised from the tray and very carefully and lightly spread it with the brush on the whole surface.

Italian Panettone Recipe - Step 15
Step 16

Sprinkle the almond flakes over the icing.

Italian Panettone Recipe - Step 16
Step 17

And powdered sugar.

So ready the cake to put in the preheated oven at 180 degrees - about 40-45 minutes.

Italian Panettone Recipe - Step 17
Step 18

Be careful with it while it is in the oven, it browns very quickly on top and you will have to put an aluminum foil over it, so that it does not burn.

When it is ready, take it out of the oven and leave it in the tray for about 30 minutes.

Italian Panettone Recipe - Step 18
Step 19

Then with a knife pass on the edges of the tray, to detach the cake from the walls. Take it out of the pan and leave it to cool on a towel or grill.

It would be good to cut it at least 3-4 hours after baking, if you have patience :)

Italian Panettone Recipe - Step 19
Step 20

And enjoy a miracle cake - fluffy, tender, fragrant - perfect!

Italian Panettone Recipe - Step 20
Step 21

Here I made it with the hole in the middle, and without the icing - after baking, as soon as it is hot, grease it with butter, then garnish it with powdered sugar if you like.

Italian Panettone Recipe - Step 21
Step 22

And of course I put more fruit here - delicious!

Good appetite!

Italian Panettone Recipe - Step 22
Quantity: 1 pcs (1 cake of 26-28 cm diameter)
Prep time:
120 min
Difficulty: intermediate
Ready in: 300 min