Panettone traditional Italian cake

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Sift premium flour into a deep bowl, add dry yeast to it and mix.

2. STEP 2

   

   Heat the milk in a saucepan (do not bring to a boil!), and then add granulated sugar to it.

3. STEP 3

   

   Using a spoon or spatula, add half of the flour mixture into the milk. It is advisable to administer the mixture in small portions to avoid the formation of lumps.

4. STEP 4

   

   Break 2 large eggs at room temperature into the resulting dough and mix until smooth.

5. STEP 5

   

   Add vanilla sugar and mix everything again. Add 1 pinch of table salt.

6. STEP 6

   

   Mix the dough thoroughly with a spatula until all ingredients are transformed into a homogeneous mass. At the end we should get a viscous dough.

7. STEP 7

   

   Knead the dough, gradually adding the second half of the flour mixture to it. It is preferable to do this with a spatula in a bowl without transferring the dough to the work surface.

8. STEP 8

   

   Add the remaining 2 eggs into the dough one at a time and continue mixing. When finished, cover the container with the dough with cling film and set aside for a while.

9. STEP 9

   

   Carefully separate the yolk from the white. Pour the yolk into a whipping container, add granulated sugar and beat at medium speed with a mixer until the sugar is completely dissolved.

10. STEP 10

    

    The butter must be brought to a soft state in the microwave or taken out of the refrigerator in advance and allowed to sit at room temperature. Add softened butter to the sugar-yolk mixture and beat with a mixer at high speed until smooth.

11. STEP 11

    

    Place the newly whipped butter mixture into the container with our dough and beat everything again with a mixer, gradually increasing the speed. The resulting mass should lighten as a result of beating. Melt the butter until liquid, let it cool to room temperature and add it to the dough, after which we beat everything again with a mixer for 7-10 minutes at high speed.

12. STEP 12

    

    We take a large and deep container, grease the bottom and walls with vegetable oil, carefully transfer the dough into it, cover with cling film and leave in a warm place for about 1.5 hours, allowing the dough to rise.

13. STEP 13

    

    Grind the zest of a ripe orange on a fine grater, then mix the zest into the dough.

14. STEP 14

    

    Pour boiling water over the raisins for 3-5 minutes, then rinse with running water, place on a sieve, and then dry with a paper towel. If the candied fruits are large, chop them with a knife into equal pieces. Add raisins and candied fruits to the dough.

15. STEP 15

    

    Knead thoroughly until the raisins, zest and candied fruits are distributed evenly throughout the dough.

16. STEP 16

    

    Prepare the baking dish. It is possible to use either one large form or several smaller ones. Grease the inside of each mold with vegetable oil and lightly dust with flour. Fill the molds halfway with dough and leave in a warm room for 1 hour for the dough to rise.

17. STEP 17

    

    Mix the egg yolk with cold milk until smooth, then grease the top of the dough in the molds with the resulting mixture.

18. STEP 18

    

    Preheat the oven to 180-190 degrees. Place the pans on a rack at the level of the middle shelf of the oven and bake for 30-35 minutes until golden brown. Carefully remove the finished Panettone cupcakes from the molds. Let them cool on a wire rack and serve; if desired, you can decorate the top with fine powdered sugar or icing. Bon appetit!