Panettone Christmas cake with raisins and candied fruit

Panettone Christmas cake with raisins and candied fruit

Portions: 8 persons | Preparation time: 950 minutes

Panettone with raisins and candied fruit is a popular cake at Christmas time in Italy . The airy yeast pastry tastes heavenly soft and is a popular gift at parties.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )
Panettone Christmas cake with raisins and candied fruit
Panettone Christmas cake with raisins and candied fruit

Portions: 8 persons | Preparation: 950 minutes

Panettone with raisins and candied fruit is a popular cake at Christmas time in Italy . The airy yeast pastry tastes heavenly soft and is a popular gift at parties.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

Season: Christmas | Region: Europe | Preparation: Bake | Menu: Pastry, cake | Cuisine: Italian recipes

Ingredients

  • 70 ml milk
  • 2 eggs, at room temperature
  • 80 g butter, softened
  • 30 ml oil
  • 2 tbsp sugar
  • 1 p. Vanilla sugar
  • 1 tsp lemon zest
  • 3 g salt
  • 1 tsp dry yeast
  • 160 g candied fruit, orange peel, lemon peel
  • 20 g raisins
  • 250 g flour
  • 60 ml brandy
  • 1 egg yolk
  • 1 tbsp milk
  • icing sugar, optional

Utensils

  • hand mixer
  • mixing bowl
  • kitchen brush
  • deep springform pan

Instructions

  1. Rinse candied fruit and raisins in warm water.
  2. Cover with brandy in a bowl and leave to soak for 4-6 hours.
  3. Dissolve yeast in warm milk, add 1 teaspoon of sugar and leave for 5-6 minutes.
  4. Eggs Add , sugar, vanilla sugar and oil and mix well with a mixer.
  5. Sieve in the flour and salt and mix with the mixer for 5 minutes.
  6. First on low speed, then increase the speed and knead for another 6-8 minutes.
  7. Add the butter.
  8. Knead well again for 5 minutes.
  9. Drain the brandy from the candied fruit and raisins.
  10. Drain the candied fruit and raisins and add to the batter, stirring for 3-4 minutes.
  11. Replace the bowl with Cover the dough with cling film and leave in the fridge for 7-8 hours.
  12. Remove the yeast dough from the fridge, knead once, roll into a ball and place in a deep springform pan.
  13. Leave to rise at room temperature for 2-3 hours.
  14. The oven on 1 Preheat to 80°C.
  15. Mix the egg yolks with 1 tablespoon of milk and brush on the panettone cake.
  16. Bake the panettone at 180°C for 20 minutes.
  17. Reduce the oven heat to 150-160°C and cook for a further 20-30 minutes bake.
  18. Panettone cake out of the oven and let cool completely.
  19. The Christmas cake can be dusted with icing sugar.