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Recipe For Panettone

PLEASE NOTE: The time required for rising depends on many factors: room temperature, the season, the length of the mixing process, and so on. Therefore the periods of time given in this recipe are approximate.

1 oz. Baker's yeast
3 oz. or 2 cups Flour
7 Tablespoons Sugar
1 Whole egg
5 Egg yolks
1/2 cup Melted butter
6 Tablespoons Soaked, squeezed raisins
2 oz. Candied orange and lemon peel diced
1 1/2 Tablespoons Butter

Making the dough:
Mix the yeast with the flour with as much water as necessary to achieve an elastic dough, wrap in a towel and put into a warm draft-free place (an unlit oven for example) until it has doubled (should take approximately 30 minutes) in volume and till the surface is uneven.
Make, a small cup within the flour with 4 tablespoons of flour. Crumble the dough cake on top of it, add 2 cups of warm water and knead until it is soft and elastic in texture. Leave it to rise in a warm place for 3 hours.

Punch down the dough, then, knead in another 4 tablespoons of flour, with as much warm water as necessary. Place the dough in a warm place to rise for 2 hours.

Combine the sugar, the whole egg and the yolks, mix well and cook in a double boiler for a few minutes, beating the mixture with a whisk so that it becomes light and airy. Leave it to cool.

Make another cup with the remaining flour. Put in a pinch of salt into the risen dough, the butter and the egg mixture into the middle. Knead energetically for 20 minutes. When the dough is smooth and elastic, add the raisins and candied peel.

Grease and flour a sheet of waxed paper and place the dough in the middle. Surround it with a rectangular piece of cardboard and leave it to rise in a warm place for at least 6 hours or until the dough has doubled in volume.

With a sharp knife cut a cross on the top of the cake and put 1 tablespoon of butter in the middle.
Cook the Panettone in a preheated 400 F. oven for 40-45 minutes.
The cake is ready when a skewer inserted in the center comes out dry.

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