Panettone is a rich, soft traditional Italian cake, considered one of the most famous desserts of the holiday season. The cake is distinguished by its light texture and rich flavor of dried fruit, and is usually served with coffee or tea.
اضافة اعلان
INGREDIENTS
• 1 cups warm water (first dough)
• 1 tablespoons sugar (first dough)
• 1 teaspoons dry yeast (first dough)
• 1 cups flour (first dough)
• 2 eggs (second dough)
• 1 egg yolk (second dough)
• 0.5 cups sugar (second dough)
• 0.3 cups softened butter (second dough)
• 1 teaspoons honey
• 1 teaspoons vanilla extract
• 2 cups flour (second dough)
• 0.5 cups dried fruit (raisins, candied orange peel, and candied lemon peel)
• 1 tablespoons extra butter, for greasing the mold and brushing the top
STEPS
1. Start the first dough: In a large bowl, mix the warm water (1 cups warm water (first dough)), sugar (1 tablespoons sugar (first dough)), and yeast (1 teaspoons dry yeast (first dough)).
2. Activate the yeast: Set the mixture aside for 10 minutes, until it becomes light and foamy.
3. Add flour: Gradually add the flour (1 cups flour (first dough)) while stirring, until a smooth dough forms.
4. First rise: Cover the dough with a damp cloth and let it rise in a warm place for 12 hours.
5. Make the second dough base: In another bowl, mix the eggs (2 eggs (second dough)), egg yolk (1 egg yolk (second dough)), sugar (0.5 cups sugar (second dough)), butter (0.3 cups softened butter (second dough)), honey (1 teaspoons honey), and vanilla (1 teaspoons vanilla extract) until you get a uniform mixture.
6. Add flour: Gradually add the flour (2 cups flour (second dough)) and keep stirring until you get a smooth dough.
7. Add dried fruit: Add your preferred dried fruit (0.5 cups dried fruit (raisins, candied orange peel, and candied lemon peel)) and distribute it evenly through the dough.
8. Combine the doughs: Add the first dough to the second dough and knead until fully combined.
9. Fill the mold: Grease a panettone cake mold with butter (1 tablespoons extra butter, for greasing the mold and brushing the top) to prevent sticking, then place the dough in the mold and cover it with a damp cloth.
10. Second rise: Let the dough rise in a warm place for 4 to 6 hours, until doubled in size.
11. Preheat and butter the top: Preheat the oven to 180°C (350°F), then brush the top of the dough with butter.
12. Bake: Bake the cake for 50 to 60 minutes, or until golden. You can check that it's done by testing with a wooden skewer.
13. Cool and serve: Remove the cake from the oven and let it cool completely before serving. Serve with coffee or tea.
