Special Panettone

Special Panettone

120 min

02 servings


70g of biological yeast;
2 tablespoons of refined sugar;
1 teaspoon of salt;
2 eggs
1 cup (250ml) of warm water;
1 cup (250ml) of wheat flour Familia Venturelli;


200g of candied fruit;
200g of raisins;

Basic Mass

6 tablespoons of butter;
4 tablespoons of refined sugar;
1 tablespoon of vanilla essence;
3 tablespoons of oil;
4 egg yolks;
1 anti-mold (coffee) spoon;
1 tablespoon of panettone essence;
1 tablespoon of nutmeg;
1 tablespoon of cinnamon powder;
1 tablespoon of orange or lemon zest;
600g of Famiglia Venturelli wheat flour;


Condensed milk;
Powdered sugar for sprinkling;

Preparation mode

Dough Preparation

Add the ingredients and beat in an electric mixer, until a smooth dough is obtained. Let rise until doubled in volume and add in the preparation of the basic dough.

Basic Pasta Preparation

Add the fermentation already grown with all the ingredients of the basic dough. Gradually add the wheat flour until it forms a very soft dough.

Let it grow, until it double the volume. Open the dough, place the filling ingredients and knead again (dough and filling) so that the filling is wrapped in the dough.

Divide the dough into portions according to the size of the panettone shape. Let rise until doubled in volume and bake at low temperature (160 ° C) for 40 minutes.

After roasting, brush with condensed milk and sprinkle with icing sugar.

Products used

  • Venturelli Wheat Flour

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *


Rocambole de Chocolate com Nozes

Chocolate roulade with nuts