Italian Christmas Panettone Cake

"It`s not Christmas in Italy until there`s an Italian family gathered around the table, with an Italian Christmas Panettone Cake in the middle."
Preparation45 min.
Cooking60 min.
Тotal105 min.
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  • flour - about 1 1/2 cups (380 g)
  • starch - 1 2/3 tbsp (25 g)
  • water - 3 1/3 tbsp (50 ml)
  • yeast - 1/2 tsp dry or 2 tsp (10 g) fresh
  • eggs - 2 large + 2 egg yolks
  • sugar - 2/5 cup (100 g)
  • salt - 1/4 tsp
  • butter - 1/2 cup (125 g) soft + 1 tbsp (15 g) for the top
  • vanilla - 5 drops
  • essence - orange, a few drops
  • oranges - juice of 1/2 orange + grated rind of 1/2 orange
  • lemons - juice of 1/2 lemon + grated rind of 1/2 lemon
  • raisins - 2/5 cup (100 g)
  • dried fruits - 3.5 oz (100 g) mix, by choice
  • orange zest - 2/5 cup (100 g), candied
  • rum - about 3 1/3 tbsp (50 ml) or cognac


Prepare a panettone form with a diameter of 6 1/4″ (16 cm) and 4 1/2″ (12 cm) tall. If you don't have one, cover a similar sized mold with rice paper, so as to obtain walls with a height of 4 1/2″ (12 cm). Dissolve the yeast with 1 tablespoon sugar in warm water until effervescent.

Put the raisins in a bowl and pour in the rum. Sift the flour and put 2/3 of it in the bowl. Add the effervescent yeast, 2 eggs, orange juice and the sugar. Mix well, cover the bowl with plastic wrap and allow the dough to rise in a warm place - it must make bubbles and triple in volume.

Then add the egg yolks, salt, grated orange and lemon peels, lemon juice and essence. Again, knead everything well and add the remaining flour and starch. Stir until you get a smooth dough.

Cut the soft butter into pieces and while stirring continuously, mix it with the dough. Stir until the butter melts and you get a very soft and sticky dough. If it is too runny, you can add a few tablespoons of flour, but do not overdo it.

Leave it to rise again. Transfer to a floured surface, shape it into a ball with greased hands and put it in a greased bowl. Cover it and let it double in volume. Transfer it onto a floured surface once again and mix it with the dried fruits and candied peels. If too sticky, flour your hands.

Put it back in the greased bowl again. Cover and leave in the refrigerator for 3-4 hours. Once the dough hardens, remove it, shape it into a ball and place it in the prepared baking form. Make a cross on top with a knife and brush the surface with the slightly melted butter. In the middle of the cross, put a small piece of butter.

Preheat the oven to 383°F (195 °C). Place the panettone in a disposable aluminum tray and leave it to rise in a warm place until it rises past the edge of the tray. Put it to bake for 10-15 minutes, then reduce the temperature to about 356°F (180 °C) and bake for another 40 - 45 minutes.

In order not to burn the Christmas cake, cover it with aluminum foil at the halfway point during baking. Take out the finished panettone cake, rub it with butter and wrap it in a towel until completely cool.find similar recipes here

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