Bring a slice of Florentine Christmas to your home, follow these easy steps to having your own homemade Panettone treat!
Panettone Recipe
Panettone is a traditional Italian Christmas cake. It is a leavened bread cake with lots of fruit, and tastes even better sliced, toasted with butter! If you have some leftover, its a great treat for toast with butter and/or jam.
Ingredients - Serving for 8
1 teaspoon sugar
1 tablespoon dried yeast
4 tablespoons milk (or buttermilk)
100g (4oz) butter
50g (2oz) caster sugar
1 teaspoon vanilla extract
3 (cage free if possible) eggs, beaten
finely grated rind of ½ a lemon
How to Make:
Preheat the oven to 400F, 200C, Gas Mark 6. Butter a 20cm (8 in) cake tin and line with lightly buttered greaseproof paper.
Pour the milk into a bowl, then sprinkle on the sugar and yeast. Leave for around 10 minutes – it should start to go frothy.
Combine the butter and caster sugar in a bowl and beat them together until they are very fluffy. Then beat in the eggs gradually, followed by the lemon and orange rind (and the vanilla extract if you’re using it).
Place the flour and salt in a large bowl. Now gently fold in the milky/yeast fluid, followed by the creamed butter/sugar mixture. Mix them all together until you have a soft dough.
Put the dough onto a lightly floured surface and knead for about 5 minutes until it’s smooth.
Then place the dough into an oiled plastic bag (or cover with a tea-towel and leave in a warm place). Leave it for about an hour until it has doubled in size.
Sprinkle the raisins/sultanas and mixed peel over the dough. Knead until they are completely mixed in. Place the mixture in the cake tin and leave it in a warm place, until it has doubled in size again. It will take about 45 minutes.
When it has risen, bake it in the oven for 10 minutes, then reduce the heat to 350F, 180C, Gas Mark 4 and bake it for another 30 minutes. When it’s done it should be golden brown and firm to the touch. Cool the panettone, and dust it with icing sugar.
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By Admin Apartments Florence (12/14/2009 8:02:51 PM, in Florentine recepies, read 2,777 times)
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