Christmas Panettone Recipe

Panettone is a very old tradition around the world, and it would be no different here in Brazil. With the creativity of Brazilians, the Christmas Panettone recipe has changed a lot, emerging new versions such as stuffed Panettone, truffled, with toppings, decorated, gourmet and much more.

This recipe is super traditional, it’s a super fluffy and moist Panettone, as it should be, here we’re going to make the traditional one, which is with candied fruit and raisins, but if you want to make a chocotone, just change the fruit for chocolate chips. Check out the recipe:

Contenus

Panettone recipe

Sponge Ingredients:
200 grams of wheat flour
20 grams of dry biological yeast
200ml of warm water

Ingredients for Pasta:
800 grams of wheat flour
150 grams of refined sugar
5 tablespoons of powdered milk
1 pinch of salt
10 gems
200ml of warm water
3 tablespoons of vanilla essence
15ml of Panettone essence
160 grams of margarine or butter (no salt)
200 grams of raisins + 250 grams of candied fruit

How to prepare the sponge:
First, for the Panettone recipe, let’s make the sponge, as it needs to rest to be activated, the sponge is very important, as it will make your Panettone grow.

Mix the 3 ingredients very well (flour, yeast and warm water) until it forms a thick and sticky mass, it is like a sponge. Add more warm water if necessary to make it sticky.

Cover it well and let it rest for 30 to 40 minutes in a stuffy place
and dry.

How to prepare Panettone:

First, in a bowl, place the warm water and add the vanilla and Panettone essences.

Soon after, in another bowl, add the flour, sugar, salt, powdered milk, egg yolks and sponge that we prepared at the beginning of this recipe.

Mix well will form a certain « crust », then mix this « crumb » in the mixture of water and essences. Then knead the dough for 10 minutes.

Add the margarine and knead until you reach the point of veil, (take a small portion of the dough with your hands greased with oil and stretch it out carefully, the dough should open until it is transparent, it cannot tear).

The dough is soft and sticky, and your hands need the oil to stir.

Now place this dough on a surface greased with oil and open with your hands spreading the candied fruits and raisins.

Roll tightly and shape into a ball and place in a large oiled bowl.

Then, let it rest between 1:30 am and 2:00 am. After that, come back to the surface
greased and debt in two parts of the same size. Therefore, the dough should be halfway up the Panettone paper pan.