Panettone made of yeast dough, with candied fruits, raisins and orange peel recipe with photos step by step

Панеттоне из дрожжевого теста, с цукатами, изюмом и апельсиновой цедрой рецепт с фото пошагово


High-speed dry. yeast — 1 1/2 tbsp . l .
Butter — 280 g . unsalted
Milk — 170 ml.
Sugar — 50 gr.
Flour — 470 gr. +-1-2 art .spoons
Salt — 1 tsp .
Eggs — 6 pcs.
Liqueur (replacement — apple juice) — 5-6 tbsp. l.
Zest — 1 orange
Raisins and candied fruits — 250 g. (if desired, you can change the quantity)

Panettone is an Italian dessert — a symbol of Christmas and Easter in Italy

  • 280 g unsalted butter
  • 170 ml. Milk
  • 50 gr. Sugar
  • 470 gr. Flour +-1-2 art .spoons
  • 1 tsp salt
  • 6 pcs. Eggs
  • 5-6 tbsp. l. Liqueur (replacement — apple juice)
  • Filling:

  • 1 orange peel
  • 250 g . Raisins and candied fruits (if desired, you can change the number)
  • How to make Panettone from yeast dough, with candied fruits, raisins and orange zest

    Prepare a stationary mixer for this recipe, soak candied fruits and raisins in advance. We will cook Panettone — Italian pastries that are made for Christmas and Easter.

    Step-by-step recipe


    First of all, at least 10 hours before cooking, soak the raisins in water. Leave to infuse for 2 hours, then change the water and repeat again. The raisins turn out soft and swollen. At the end, drain the water and blot the raisins with a paper towel.
    I recommend doing the same with candied fruits, because dry raisins and candied fruits will be felt in the cupcake.

    You can also do this: add the washed raisins and candied fruits to one container and mix. Add 5-6 tablespoons of liqueur of your choice or fruit juice. Mix it up. Cover tightly with cling film and leave to stand overnight in a dark place at the room. temperature. At this time, proceed with the test (it must be left overnight).


    Heat 100 ml of milk to room temperature. Add dry yeast and sugar. And leave it for 10 minutes.


    Pour flour into the bowl of the mixer. Add salt to one side, and yeast mixture to the opposite side of the bowl. Mix slowly.


    Add the eggs and continue kneading until the dough is smooth. The speed can be set to average.


    In small portions, add soft butter 250 g (leave part to lubricate the molds). You can increase the speed. After about 5-7 minutes of the mixer, the dough turns glossy, airy — this is the texture we need.


    Lubricate a large container with butter. Carefully transfer the dough into the mold. Scrape the remains of the dough from the walls with a spatula. Wrap tightly with cling film and put away in a warm place for 1 hour. You can put it on a battery or in a closed oven with a small cup of hot water (this will speed up the process). After an hour, take the bowl with the dough, wrap it tightly with a film and put it in the refrigerator for at least 12 hours (I clean it overnight).


    The next day… We take the dough out of the refrigerator and leave it at room temperature to warm up (2-3 hours).
    Put the soaked candied fruits and raisins in a colander, the liquid is no longer needed.

    Prepare the work surface — sprinkle it with flour. Lay out the dough and add the orange zest and raisins with candied fruits to the dough. The dough should be sticky, but not spread. But it is not sticky because there is not enough flour, this is due to increased gluten. If the dough is liquid and wet, it is allowed to add 1 or 2 tablespoons of ordinary flour. But don’t overdo it!

    We collect the dough from the table with the help of a culinary scraper and transfer it to a large bowl greased with oil. We remove the dough in a warm place for 2.5 hours, covered with a film.


    There was a lot of dough, so I divide it into parts.


    Form balls from the dough.


    Grease a paper baking dish with butter (if the paper inside the molds is waxed, you do not need to lubricate them). Put the dough in the molds (I put 500 grams of dough in a regular cake mold, this is half of the mold). Cover with a film and leave for 60 minutes, it may take longer, it should rise. The risen dough should not reach, about 2-3 cm to the edge of the mold.

    Then carefully remove the film and leave it on the table so that a crust forms on top. Leave for 30 minutes.


    Preheat the oven to 175 °C. In the center, make small cuts on top with scissors (shallow, 3-5 ml is enough). In the middle of the incision we put a piece of butter weighing 5-10 grams.

    Bake the cakes for 20 minutes. Then reduce to 140 °C and cook for another ~ 30 minutes. (As a result, the baking time is about 50 minutes, this is if 500 grams of dough are in molds). Be sure to check the readiness with a skewer, since everyone’s ovens are different!


    Cool the Panettone upside down to avoid settling. To do this, you still need to pierce them with skewers from below (I pierce each with 2 skewers and hang them).

    • Панеттоне из дрожжевого теста, с цукатами, изюмом и апельсиновой цедрой рецепт с фото пошагово

    Cooled pastries can also be decorated with glaze if desired. To do this, make a glaze of milk, cocoa and powdered sugar. Pour the chocolate glaze over the pastries and decorate with colored sprinkles (immediately, until the glaze is frozen).

    • Панеттоне из дрожжевого теста, с цукатами, изюмом и апельсиновой цедрой рецепт с фото пошагово

    That’s it! Delicious Italian pastries are ready. Panettone is very different from the cake, so I advise everyone to try to cook this pastry. It has a more buttery-egg taste, more creamy. We serve Panettone to the table! Bon Appetit!

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