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Home > Recipes > European > Italian > Classic Italian Christmas Panettone

Classic Italian Christmas Panettone

A traditional Italian holiday fruity sweet bread that’s usually enjoyed during Christmas and New Year. A delightfully light and fluffy festive dessert or breakfast treat that is packed with flavours from rum infused candied fruits.

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SERVING SIZE

8

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TIME REQUIRED

Preparation: 40 minutes
Baking: 40 minutes
Total waiting/resting:
19 hours 30 minutes

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SERVING SUGGESTION

Serve in large wedges with butter, cream or jam alongside a cup of hot coffee

INGREDIENTS

Sponge DoughQuantity
Wheat flour1000g
Water (30˚C)500ml
Salt10g
Sugar63g
Butter250g
LIVENDO® LV15g
Panettone DoughQuantity
Wheat flour500g
Water (cold)84ml
Salt5g
Sugar438g
Egg yolk270g
Butter250g
Rum Infused FruitsQuantity
Sultanas500g
Candied orange cubes400g
Rum25ml
Hazelnut ToppingQuantity
Hazelnut powder150g
Sugar300g
Corn starch150g
Egg white180g
ToppingsQuantity
Sliced / full almondsAs preferred
Pearl sugarAs preferred

FEATURED PRODUCT

Livendo® LV1

PRE-PREPARATION

Sponge Dough
(To be prepared one day in advanced)

  1. Place all the ingredients into the mixer.
  2. Mix the ingredients for 4 minutes on low speed and 5 minutes on high speed.
  3. Place the dough into a bowl, cover and let it rest for 16 hours at 20˚C.

Rum Infused Fruits
(To be prepared one day in advanced)

  1. Combine the sultanas, candied orange cubes and rum in a bowl and soak overnight.
  2. Drain the excess liquid before adding to the dough.

Hazelnut Topping

  1. Mix all the dry ingredients together.
  2. Add the egg white and mix with a whisk till smooth consistency.

PREPARE THE DOUGH

  1. Place all the ingredients for the sponge dough and panettone dough into the mixer except for the butter, sugar, rum infused fruits and hazelnut topping.
  2. Mix the ingredients for 4 minutes on low speed and 6 minutes on high speed.
  3. Add in the butter and sugar.
  4. Mix the ingredients for 5 minutes on low speed and 2 minutes on high speed.
  5. Add in the rum infused fruits and mix for 2 minutes on low speed.
  6. Final dough temperature should be approximately 28˚C.
  7. Place the dough into a bowl, cover and let it rest for 60 minutes at 25˚C.

SHAPING

  1. Divide the dough at 500g each.
  2. Roll the dough and place it directly into a Panettone mould.
  3. Let the dough rest for 150 minutes at around 30˚C.

BAKING

  1. Preheat oven at 160˚C.
  2. Transfer the hazelnut topping into a piping bag and pipe it gently on top of the panettone dough.
  3. Add sliced or full almonds and pearl sugar for an additional crunch.
  4. Bake the panettone at 160˚C for 40 minutes or till golden brown.
  5. Remove the baked panettone and let it fully cool before serving.

Professional

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