Panettone
Best Suited Flour
All Purpose Flour
Steps of Preparation
- Take 5 cups All Purpose flour in a bowl.
- Add 2 teaspoon of yeast & ¾ sugar.
- Add 2 eggs, ½ cup of butter & 1 cup of milk.
- Mix and knead soft dough.
- Add dry fruits.
- Rest until doubled.
- Place in mold.
- Bake at 180°C until golden.
- Cool and serve.
For the dough and sponge:
- 5 cups (600g) Swarna All-purpose flour
- 1 tablespoon instant yeast
- 2/3 cup water
- 5 large eggs
- Finely grated zest from 1 orange
- 1/3 cup (68g) sugar
- 2 teaspoons vanilla
- 1 1/2 teaspoons fine sea salt
- 12 tablespoons (1 1/2 sticks, 170g) room temperature unsalted butter, to make the dough
- 1 tablespoon (14g) cold unsalted butter, for the top of the dough
- Vegetable oil spray (for the dough bowl)
For the fruit and nuts :
- 1/2 cup dark raisins
- 1/2 cup golden raisins
- 1/2 cup best quality candied orange peel, or a combination of 1/4 – inch diced dried fruit, such as apricots, pears, cranberries, or dried cherries
- 1/4 cup dark rum, such as Meyer’s rum
- 1/4 cup hot water
- 1/2 cup slivered almonds, optional
