Panettone. Panettone is an Italian type of sweet bread originally from Milan (in the local Milanese dialect it is called panetton, pronounced [paneˈtũː]), usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in Latin America, Eritrea, Australia. Кулич тает во рту /Panettone. Irina Коvalchuk. ПОЛНЫЙ ВОСТОРГ! Итальянский панеттоне на закваске от Джиорилли ✧ Italian panettone from Giorilli. Panettone is a towering round of sweet bread speckled with raisins, citrus, and almonds with a plush, buttery texture that is popular both here and all over Italy during the winter holidays. Panettone

You can have Panettone using 14 ingredients and 26 steps. Here is how you achieve it.

Ingredients of Panettone
  1. It’s 1-2 teaspoon of oil for greasing.
  2. Prepare 3 & 1/2 cup of All purpose flour +more for dusting.
  3. You need 1/2 cup of warm Milk.
  4. It’s 1 & 1/2 teaspoon of Yeast.
  5. Prepare 1/2 cup of melted Butter.
  6. It’s 3 large of Eggs.
  7. It’s 1/2 cup of Sugar.
  8. You need 1 tablespoon of Orange juice.
  9. Prepare 1 teaspoon of Orange zest.
  10. You need 1 tablespoon of Honey.
  11. You need 1/2 teaspoon of Salt.
  12. Prepare 1 cup of mixed dry fruits and nuts.
  13. It’s 1 tablespoon of Icing Sugar for dusting.
  14. It’s 1 of more Egg beaten with little water for brushing.

Panettone is a sweet bread originating from Milan, Italy that is often eaten around Christmas time. It is tall and cylindrical in shape, has a fluffy sourdough texture. Thank you so much for the clear and cincise directions!! It was the BEST recipe for Panettone I have ever had!

Panettone step by step

  1. In a cup add warm milk, yeast and 1 teaspoon of sugar..

  2. Mix and set aside to broom..

  3. When the yeast brooms take 1/2 cup of flour and mix with the yeast mixture..

  4. Cover and set aside again in a warm place to rise almost double..

  5. In a big mixing bowl add egg, honey, melted butter,remaining sugar, orange juice, orange zest and vanilla essence..

  6. With a hand blender mix well to incorporate..

  7. Add the raised yeast-flour mixture and mix..

  8. The mixture will now look like a thick batter..

  9. Now slowly add remaining flour and salt..

  10. Mix together with hand blender just to incorporate the flour..

  11. Add the dry fruits and nuts.Give a mix..

  12. Transfer the dough in a clean dusted work surface..

  13. Sprinkle little flour and knead lightly to combine. It should be very sticky and soft dough..

  14. Transfer to a big bowl..

  15. Rub some oil to the surface of the dough..

  16. Cover and rest in a warm place to rise..

  17. I kept about 4 hours to rise the dough well. You can also keep it overnight(better option)..

  18. Arrange two 4 inch diameter moulds to bake the panettone..

  19. Grease the moulds with little oil or butter..

  20. Divide the dough into two portions..

  21. Put both the dough balls in the moulds and press and stretch to fit at the bottom..

  22. Again rub some oil, cover and keep aside for atleast 2 hours to rise..

  23. At the time of the baking, pre heat oven at 180 degree C for 10 minutes..

  24. Brush the puffed dough with egg wash and bake them for about 35 to 40 minutes or until nice golden brown in colour. A toothpick inserted should come out clean when done..

  25. Take out from the oven, let the panettone cool completely..

  26. Dust some icing sugar and enjoy..

This classic panettone recipe from Andrea Tortora requires some careful timing and a bunch of patience, but the result is well worth it. Remove the panettone from the oven and cool completely. Remove the panettone dough from the fridge. Knock back the dough, shape into a ball and place into the tin. I've always wanted to make Panettone but never had the guts to try it.