Italian Easter Panettone

1. 1

   In warm water, add the yeast and 1 full tablespoon of sugar. Whisk well and let stand for 15 minutes until the mixture foams.

   15 min

2. 2

   In another bowl, whisk the eggs, add vanilla, lemon zest, salt and the remaining sugar. Whisk until the mixture becomes light in color and thickens. Then, mix it with the yeast mixture.

   5 min

3. 3

   Add 180 grams of flour to the mixture, mix well and pour in the melted butter. Then slowly add the remaining flour.

   10 min

4. 4

   Knead the dough for 10 minutes until it becomes soft and pliable.

   10 min

5. 5

   Grease the dough with a little oil, put it in a bowl, cover with a clean dish towel and leave in a warm place for an hour.

   60 min

6. 6

   Knead the dough again, give it a rectangular shape and sprinkle with orange zest and raisins.

   5 min

7. 7

   Wrap again in a dish towel and leave in a warm place for another 30 minutes.

   30 min

8. 8

   Turn on the oven and set to 180°c. Grease the panettone mold (12 cm high) with butter and carefully place the dough in it. Brush the dough with beaten egg and sprinkle with almond flakes on top. After the dough has doubled in size, continue baking for another 35 minutes.

   35 min

   180°C

9. 9

   Turn off the oven and leave the panettone there until it cools.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.