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Homemade traditional Panettone: a delicacy that cannot be missed for your Christmas

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Christmas is already near! And just like all typical foods of this time, panettone is something that cannot be missed🇧🇷 But how about innovating this year and betting on artisanal production? Right. One of the advantages of making a homemade panettone is knowing it what gives flavor and aroma the dough are natural ingredients, thus leaving the recipe lighter and healthier. Oh, and with a taste that everyone will love!

In addition to being indispensable for Christmas lunch (and breakfast in December), panettone can also be an excellent recipe gift that special person🇧🇷 So, how about learning how to make a delicious homemade panettone and surprise everyone with this recipe and unique flavor? It’s easy and ideal for celebrating family moments with lots of taste! Check out the full recipe below.

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Traditional artisan panettone

Time: 1h45 (+1h45 rest)

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Performance: 2 units

Difficulty: easy


  • 1 cup of milk (tea)
  • 1/2 cup (tea) sugar
  • 2 bags of organic yeast
  • 5 cups wheat flour (sifted)
  • 5 tablespoons of butter
  • 1/2 cup honey (tea)
  • 2 eggs
  • 2 yolks
  • 1 tablespoon of panettone essence
  • 1 teaspoon of salt
  • 200 g of candied fruit
  • 200 g of seedless black raisins
  • 1 egg yolk for brushing
  • 100 g of flaked almonds for dusting

Method of preparation:

  1. In a saucepan, mix the milk with the sugar and cook over low heat for 10 minutes or until it boils.
  2. Transfer to a bowl, let cool, add the yeast and mix until dissolved.
  3. Add 1 cup (tea) wheat flour, stirring until smooth
  4. Cover the bowl with cling film and let it rest for 15 minutes in a warm place.
  5. Meanwhile, in a pan, put the butter, honey and cook over medium heat for 3 minutes or until boiling. Remove and wait for it to cool
  6. Add the eggs, egg yolks, panettone essence and salt, mixing. Reserve
  7. Sift the flour into a bowl and add it, little by little, to the leavened dough, alternating it with the egg cream.
  8. Transfer to a surface and knead until a smooth dough is obtained.
  9. Place the dough in a bowl, cover and let rise for 1 hour or until doubled in volume.
  10. Coarsely open the dough with your hands and spread the candied fruit and raisins on it
  11. Roll up like a rocambole and divide into two parts.
  12. Distribute in two panettone paper molds with a capacity of 500g each and let rise for another 30 minutes
  13. Brush with the egg yolk, sprinkle with the almonds and bake in a medium oven (180°C), preheated, for 45 minutes or until the panettones are golden brown.
  14. Remove from the oven, wait for it to cool down and serve.

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Source: Terra

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