Panettone using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, panettone! The towering Italian delight that’s more than just a bread; it’s a holiday tradition wrapped in a fluffy, sweet embrace. Originating from Milan, this festive treat is renowned for its dome shape and delightful mix of raisins and candied fruits. Legend has it that the recipe was created by a nobleman who fell in love with a baker's daughter, leading to a sweet affair that resulted in this delicious masterpiece. With a hint of white rum and a splash of orange blossom water, every bite transports you to a cozy Italian kitchen during the Christmas season. So, whether you’re slicing it for breakfast or using it to impress your friends at a holiday gathering, panettone is sure to rise to the occasion – quite literally!
Ingredients
- 200 g Raisin
- 200 g Water
- 100 g Candied fruit
- 2 Orange zest
- 2 Lemon zests
- 200 g Milk
- 10 g Dehydrated baker's yeast
- 500 g Flour t55
- 100 g Granulated sugar
- 120 g Butter
- 3 Eggs
- 1 Vanilla extract
- 1 Pinch(es) Salt
Steps
Soaking and Cutting
- Add 100 g of raisin in a bowl.
- Add 200 g of water in the bowl.
- Soak for 30 minutes
- Drain the content of the bowl in a strainer.
- Cut into cubes, and add 50 g of candied fruit on a cutting board.
- Grate, and add 1 orange zest, 1 lemon zest on the cutting board.
Dough Preparation
- Add 200 g of milk, 10 g of dehydrated baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 500 g of flour t55, 100 g of granulated sugar, 120 g of butter, 3 eggs, 1 orange zest, 1 lemon zest, 1 vanilla extract, 1 pinch(es) of salt in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
- Add 100 g of raisin, 50 g of candied fruit in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 2 in inverse.
- Transfer the content of the food processor bowl in a mixing bowl.
- Setaside the dough in the bowl cover with towel during 2h .
Baking
- Preheat the oven at 180°C.
- Place the content of the dough in a cake mold.
- Cook in the oven at 180°C during 45min.
- If the top starts to brown too quickly, cover it loosely with foil.
- Let the Panettone cool completely before slicing and serving.
- Serve Cold.
