Ingredients and Weight:
- All-purpose flour: 400g
- Active dry yeast: 10g (2¼ teaspoons)
- Warm water (110-115°F): 200ml (¾ cup)
- Sugar: 100g (½ cup)
- Salt: 1 teaspoon
- Unsalted butter, softened: 100g (7 tablespoons)
- Eggs: 3 (large)
- Candied orange peel: 100g (3½ ounces)
- Candied lemon peel: 100g (3½ ounces)
- Raisins: 100g (3½ ounces)
Preparation Time:
30 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- In a large bowl, whisk together the flour, yeast, and warm water until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- Once the dough has risen, punch it down and add the sugar, salt, butter, and eggs. Knead for another 5-7 minutes until the dough is smooth and elastic.
- Stir in the candied orange peel, candied lemon peel, and raisins.
- Cover the dough again and let it rise for another hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces.
- Roll each piece of dough into a ball and place it in a well-greased 9-inch round pan.
- Let the dough rise for 30 minutes, or until almost doubled in size.
- Bake in a preheated oven at 375°F (190°C) for 60-75 minutes, or until golden brown.
- Let the Panettone cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 450
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Protein: 10g
Dish Characteristics:
- Rich, buttery, and flavorful
- Soft, fluffy, and moist
- Studded with candied orange peel, candied lemon peel, and raisins
- Perfect for serving with coffee, tea, or dessert wine
User Comments:
- "This Panettone is absolutely delicious! It's so rich and flavorful, and the candied fruit and raisins add a wonderful sweetness and texture."
- "I love how easy this recipe is to follow. I'm not a professional baker, but I was able to make a beautiful and delicious Panettone at home."
- "This Panettone is a real crowd-pleaser. I've served it at parties and everyone loves it."
Special Precautions and Tips:
- Make sure to use active dry yeast. Instant yeast will not work in this recipe.
- The dough will be quite sticky at first. Don't add too much flour, as this will make the Panettone dense.
- Let the dough rise in a warm, draft-free place.
- If you don't have a 9-inch round pan, you can use a smaller pan or even a muffin tin.
- Panettone can be stored at room temperature for 2-3 days.
