No need to wait for Christmas time to prepare this delicious Italian Bread! I usually do not like those foods that you eat only during the holidays. I mean it is totally unfair to have to wait one year, right? Like for the gingerbread cookies and the Panettone. So it’s NOW the right time to do it 🙂
600 gr. Flour + extra for kneading
150 gr. Sugar
7 gr. Dry yeast (1 package)
1/2 tsp salt
zest of 1 lemon
zest of 1 orange
250 ml. warm milk
50 gr. Copper
200 gr. Soft butter
150 gr. Raisin
150 gr. Dried apricots
150 gr. Chocolate chips
100 ml. dark rum
powdered sugar for sprinkling
Method of preparation:
Soak the Dried apricots and raisins in rum and leave. In the original recipe left overnight, but if you do not have much time or you do not want to wait, you can warm up the rum and leave them for 2-3 hours.
In a bowl mix the sifted flour, salt, sugar, yeast, grated peel of cirrus and vanilla.
Pour the honey into the warm milk and leave for a few minutes.
Beat eggs with a mixer and start adding the milk with honey.
Add the liquid ingredients to dry and mix a soft dough.
Then add the soft butter and Knead well until all the butter is absorbed by the dough.
Add the dried fruits and chocolate pieces to the dough. Stir with a wooden spoon and gently mix by hand.
Transfer mixture into a large, deep pot, smeared with grease and leave in a warm place for about 3 hours to rise. The dough needs to triple its volume.
Prepare your form that will bake Panettone. I chose the form disposable height 15 cm. and a diameter of about 20cm. The dough which we have is enough for two pieces of this size.
Once the dough is rising, moved on floured counter top. Do not knead long and hard, and not add much flour.
Put dough into the prepared form and leave to rise second time for about an hour.
Bake on preheated oven at 190C/380F for about an hour and a half. After the first hour check with a wooden skewer, which should come out dry.
Be careful not begin to burn. You can cover with aluminum foil.
When Panettone is ready, take out of the oven and leave it to cool in the form (at least 30 minutes).
Remove from the mold and sprinkle with powdered sugar after it has completely cooled.
Panettone should be stored in tightly closed box, because the cut dries very quickly.