Traditional Italian Panettone

Last Updated on December 15, 2024

Try something new this year and bake Italian Christmas bread panettone, which is a similar to Czech vánočky. Italians usually bake panettone at Christmas.

Ingredients:

Ingredients for 2 pieces: For sourdough: 125 ml of Pernerka wheat flour 125 ml of lukewarm water 2 teaspoons of sugar 1 bag of crumbs First part of dough. 680 g of Pernerka wheat flour 170 g sugar 160 g soft butter 25 g honey 330 ml water 4 pcs egg yolks sourdough Other part of the dough: 240 g soft butter 180 g Raisins in rum 170 g Pernerka wheat plain flour 170 g

td>flour sugar

130 g water 40 g honey 3 pcs eggs 3 pcs yolks

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1 bag vanilla sugar 2 pinches salt Other: panettone mold or suitable pot, baking paper

Procedure:

First prepare the sourdough starter; stir the yeast and sugar into the lukewarm milk, then add the flour and mix. Cover with cling film and leave in a warm place to rest for an hour.

Prepare the first part of the dough; mix the dry ingredients first, then add the rest. Mix in the dough and let rise for 12 hours. (Don’t mind if it sticks). The dough should increase a lot in volume, so put in a large bowl.

Prepare the second part of the dough; 180 g raisins soaked in rum mixed with vanilla sugar. Into the batter that we made in the first part, next mix: eggs, egg yolks, flour, salt, honey and sugar. Knead in a food processor for about 15 minutes. Then add the soft butter a little at a time until it is absorbed. Let the dough rest like this for 15 minutes. Then add the raisins and knead for 10 minutes until you have a smooth dough. Cover the bowl and let rise for 2 hours, folding the dough twice.

Divide the dough in half. Place in a panettone pan or line your pot with baking paper and bake in the pan. (Be careful not to have plastic handles). Cut the dough in the mould/pot into an X shape at the top and leave to rise for 12 hours more.

Bake in a preheated oven, first for 10 minutes at 200 degrees, then reduce the temperature to 180 degrees and bake for 15 minutes, then reduce to 150 degrees and bake for another hour. Watch, test with a skewer to see if the dough is no longer sticky.

Recommendation:

You can use chocolate instead of raisins. Pierce the panettone through and through at the bottom with two skewers and turn upside down. Leave to cool like this to ensure that your “cap” doesn’t fall off. For a perfectly risen dough, use smooth Pernerka flour of Czech origin.

Note:

Source: www.pernerka.cz