Panettone - Italian Recipe

Panettone

🌍 Italian, Milan/Lombardy Difficulty: ●●●○○

Milan's Christmas bread, leavened with natural yeast over several days. The dough must be enriched slowly — too much butter too soon kills the yeast. After baking, hang the panettone upside down by its base with skewers to prevent the dome from collapsing as it cools.

Ingredients

• 500g strong flour
• 180g butter
• 150g sugar
• 4 eggs + 2 yolks
• 15g yeast
• Zest of 2 oranges and 1 lemon
• 200g mixed candied peel and raisins

Method

1. Making — Make enriched dough; develop fully.
2. Kneading — Knead in butter gradually; add fruit.
3. Rising — Rise 8 hours in panettone mould; bake 180°C (350°F), 40 min.

Tags: strong flour, butter, sugar, eggs + 2 yolks, yeast · Source: Brittani's Almanac