Servings: 10 people
Calories: 350kcal
Cost: $15
Equipment
- Blender
- Large mixing bowl
- Spatula
- Panettone molds or round baking trays
- Oven mitts
Ingredients
- 1 kg sifted wheat flour
- 3 large eggs
- 200 ml sugar approximately 1 glass
- a pinch salt
- 2 tbsp butter or margarine
- 250 ml warm milk
- 50 g fresh yeast or 10 g of dry yeast
- 300 g candied fruit or chocolate cubes (for chocotone)
- 250 g seedless raisins
- 20 ml vanilla essence or panettone essence
- q.s. lemon zest to taste
Instructions
- In a blender, beat the eggs, sugar, butter or margarine, warm milk, yeast, and essence for about 30 seconds until smooth.
- In a large bowl, place the sifted wheat flour and make a well in the center. Pour the liquid mixture into the well, and mix from the center.
- Knead the dough on a floured surface for about 10 minutes until smooth and slightly sticky.
- Fold in the candied fruits, raisins, and lemon zest evenly.
- Divide the dough into portions and place in greased panettone molds or round baking trays, filling them halfway. Let them rise until doubled in volume, about 1 to 2 hours.
- After rising, make an X cut on top of each panettone and brush with beaten egg yolks.
- Bake in a preheated oven at 180°C (350°F) for 35-45 minutes, or until golden and a skewer comes out clean.
- Let it cool on a wire rack before gently unmolding.
Notes
For added flavor, let the mixed dough rest in the refrigerator overnight. This enhances the taste and fluffiness.
You can customize by substituting candied fruits with dried fruits or nuts.
Store finished panettone in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Nutrition
Calories: 350kcal | Carbohydrates: 55g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 200IU | Calcium: 15mg | Iron: 1mg
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