Photograph of the finished Panettone

Italy · Bánh mì ngọt trái cây Panettone

Panettone

2 hr 20 min Hands-on time + 14 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 400 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Sugar Sugar 112 g
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Raisins Raisins 100 g
  • Photograph of Orange Orange 1
  • Photograph of Vanilla Vanilla 8 g
  • Photograph of Fresh milk Fresh milk 80 ml

Method

  1. 1 Soak the raisins in warm water for 30 minutes, then drain them. Adding the raisins while they are still dry will help them absorb moisture from the cake batter.
  2. 2 Make a starter dough from yeast, warm milk, and 20g of flour, then let it ferment for 12 hours at 18 degrees Celsius until it becomes slightly sour.
  3. 3 Knead the dough with flour, eggs, sugar, vanilla, and grated orange zest for 15 minutes, then gradually add the butter.
  4. 4 Add the squeezed raisins last, stirring for only 1 minute to avoid tearing the gluten membrane.
  5. 5 Let the dough rise in a paper mold for 2 hours until it is 2 cm higher than the rim, score it with a cross, then bake at 170 degrees for 35 minutes.

With an appliance

  • Air fryer 2 hr

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 185-degree hot air oven for 23 minutes, and rotate the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking