Panettone

Some people call it “The Christmas’ Tsoureki” ! The Panettone along with the British Nürnberg Puddings and Biscuits are perhaps the most popular “foreign” Christmas sweets.

Ingredient

• 75 ml of brandy
• 175 grams of raisins
• 550-620 g flour
• 175g of butter
• 1tsp of salt
• 65 grams of sugar
• 3g of salt
• ½ tsp of vanilla extract
• 11 g dry yeast
• 1 lemon zest
• 1 orange zest
• 2 eggs
• 2 egg yolks
• 175 ml of milk
• 175 g candied orange peel
• Honey, powdered sugar for decoration, sugar crystals

Execution

1. Gently oil a circular 17cm cake pan. Cover with non-stick paper that will protrude 12cm. from the edge of the pan. Put the brandy and raisins in a bowl and let it soak for 2-4 hours. Sift the flour into the bowl and add the butter and salt, adjust the hook and mix the materials at the lowest speed for 2 minutes until the materials are homogenized. Add the sugar, nutmeg, vanilla extract, yeast, peels, eggs and milk and mix at the slowest speed for 2 minutes until a soft dough is made. Continue kneading at speed 2 for 2 minutes.
2. Remove the bowl. Cover with a transparent film slightly oiled and leave for 2-4 hours until it rises and doubles in size. Drain the raisins. Put the hook again and knead at speed 2 for 1 minute. Add the fruits and knead at speed 2 for 2 more minutes until the ingredients are homogenized. Put the dough on a slightly floured surface and make a ball that fits in the pan.
3. Garve deeply a cross on the surface of the dough and leave until it swells and reaches 2.5 cm above the pan.
4. Preheat the oven to 200 ° C and cook the bread for 15 minutes. We lower the temperature to 180 ° C and cook for another 40 minutes. Allow the pan to cool for 10 minutes. Then remove it from the pan and let it cool down completely. Spread honey and disperse the sugar crystals. Sprinkle with lots of castor sugar.