Panettone cake - Italian cake for Easter
Panettone is a traditional Italian cake, known for it's light, fluffy structure and unique aroma. The long rising process gives it a unique delicacy, and the addition of candied fruit, citrus peel and raisins makes it an ideal choice for a festive table, both during Easter and Christmas. Although preparation requires time and patience, the final effect is surprising - the Christmas panettone cake delights with its taste and elegance. This is a cake that will become the star of any celebration!
Recipe for panettone cake
Ingredients
- wheat flour 500 g
- 4 what
- 4 egg yolks
- 100 g soft butter
- 50 ml milk
- 150 g sugar
- 1 packet of dry yeast (7 g)
- a pinch of salt
- 1 tablespoon vanilla extract
- grated orange peel
- 100 g candied orange peel
- 100 g raisins
Instructions
Pour the yeast into slightly warm milk, add a teaspoon of sugar and three heaped tablespoons of flour. Mix and leave to rise for 30 minutes, until the starter doubles in volume.
Add 200 g of flour, two eggs, half the butter, half the sugar to the risen starter. Knead the dough until it is smooth and no longer sticks to your hands. Place in a floured bowl and leave to rise for about 2 hours until it doubles in volume.
Add the remaining flour, eggs and egg yolks to the dough. Knead for 10 minutes. Add sugar, salt, butter and vanilla extract and mix again. Add candied peel, grated citrus peel and raisins. Knead gently so that the ingredients combine with the dough. Transfer to a tall baking tin lined with baking paper and leave to rise for another 2 hours. A suitable tin with a diameter of 16 cm and a height of 17 cm will give the classic shape.
Preheat oven to 200°C. Bake panettone for 30 minutes, then reduce temperature to 150°C and bake for another 30 minutes.
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