The classic panettone delivers a heady mixture of candied citrus, rich butter, and aromatic vanilla.
It’s considered a Christmas staple in native households, particularly across Milan where the sweet treat originates.
This traditional Milanese recipe produces a panettone that’s soft, moist and bursting with flavor. (We promise you’ll go back for seconds).
- 350g (12oz.) of plain flour
- ¼ teaspoon of salt
- 15g (1/2oz.) of fresh yeast
- 50g (2oz.) of caster sugar
- 4 tablespoons (2½ oz.) warm milk
- 3 eggs
- ¼ teaspoon of vanilla essence
- 2 teaspoons of grated lemon rind
- 100g (4oz.) butter
- 75g (3oz.) sultanas
- 40g (1½ oz.) candied lemon peel (chopped)
- 25g (1oz.) melted butter (for glazing)
- Add the fresh yeast and 1 teaspoon of caster sugar to the warm milk. Stir until fully dissolved. Set aside in a warm area.
- In a separate bowl, beat the eggs. Add the vanilla essence and lemon rind. Set aside.
- Using a third bowl, combine the soft butter and sugar. Use a wooden spoon to blend together until fluffy. Then, slowly introduce the vanilla-egg mixture a little at a time. Keep stirring as you do this.
- In a fourth clean bowl, combine the flour and salt. Gradually introduce the frothy milk-yeast mixture to this bowl, stirring as you go.
- Stir in the remaining caster sugar.
- Add the vanilla-egg-butter mixture to this bowl. Combine until a soft dough forms.
- Place the dough on a floured surface. Knead for 10 mins or until smooth.
- Put the dough in a clean bowl. Set aside in a warm area for 45-60 mins. The dough should double in size.
- Press your fist through the middle of the dough to release the trapped air. Add the sultanas and lemon peel. Knead until combined.
- Shape the dough into a ball. Place in a well-greased (7 inches) cake tin. Use a butter knife to score a cross on the top. Set aside in a warm area for 15-20 mins or until doubled in size (again).
- Brush the top of the panettone with melted butter.
- Place in a preheated oven at 200° (gas mark 6) for 10 mins. Remove. Brush again with remaining butter.
- Reduce the heat of the oven to 180° (gas mark 4) and cook for an additional 40 mins or until the top of the cake is golden and crisp. If you’re unsure, insert a clean knife. If it comes out clean, the panettone is ready.
- Set aside to cool. Serve in chunky pieces with a sweet Italian wine for a truly authentic desert experience.
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Frequently Asked Questions (FAQ) About Panettone Cake Dessert
The panettone cake recipe comes from Italy. It’s a good option for you to consider as a cake recipe. Around my neighborhood, the British cake is the most popular and I have been sharing this with them.
So today I have shared this recipe with everyone on the internet and I expect a lot of readers of my website to bake it and share their experiences.
Word Cloud for Panettone Cake Dessert
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