The classic panettone Italian cake is a large fruit enriched bread that is popular during the Christmas season in Italy. Besides Italy, the Italian community across the globe has a sort of tradition of having it during the holiday season.
What Is A Panettone Italian Cake?
It is a large dome-shaped cake with a light and airy texture but a very rich and creamy taste. The best part is that it is not very sweet for your taste buds.
It is not yet sure whether it is a bread loaf or a fruit cake.
Also, Pandoro cake is sometimes confused with the Panettone, even though it is a star-shaped golden cake without any dried fruit on or in it.
If you are willing to have something wonderful for your tea or coffee time or even for brunch, then you must learn how to make these amazing Panettone Italian cakes.
What Are The Ingredients Required?
- Quick action dry yeast
- Fine sugar
- Bread flour
- Blanched almonds
- Mixed dried berries
- Some finely chopped candied orange and lemon peel
- Glazed cherries
- Unsalted melted butter
- Your favorite liqueur or juice or Cointreau
What Are The Steps Involved?
For Preparing The Filling
- Thoroughly mix all the dried and candied fruits in a bowl.
- Pour in your favorite liqueur, juice or Cointreau.
- Cover the bowl and store it in a cool and dry place for over a night.
For Preparing The Dough
- Warm-up about 5 ounces of milk to a lukewarm temperature. Sprinkle around one and a half spoons of dry yeast over the milk, add sugar and stir it well. Leave it for about 5 minutes.
- Add flour to a bowl and sprinkle some salt on it. Put the frothy yeast mixture to one side as it must not come into direct contact with the salt.
- Mix these ingredients at a slow pace. Also, start adding five eggs to it while switching the speed of the dough maker to medium. Continue to stir it until the dough is well made smooth and a little bit sticky.
- Use about 9 ounces of unsalted butter and mix it with the dough at the highest speed of the mixer. Leave it running for at least five more minutes. It will leave the texture you want, i.e., glossy, soft, smoother, and airy.
- Slide down the dough to a greased large baking bowl. It will allow the dough to retain maximum air.
- If you notice any leftover dough, then scrape it with a soft spatula.
- Cover the bowl with plastic wrap for over a night to finally get the dough for making the lightest cake. Working slowly is always best if you want to enjoy light cake.
Baking The Panettone Italian Cake
- Spread the dough in rectangular shapes on a floured surface.
- Strain the fruits, discard the juice, and place half the amount of the fruits onto the dough.
- Fold the dough, and roll it lightly with a pin to evenly distribute the fruits. Spread the dough again and again, and finally, use all the remaining fruit.
- Once done, then form the dough into a roughly shaped ball.
- Grease the particular 7-inch panettone tin with the leftover butter.
- Drop the panettone dough into the center of the tin.
- Tuck the almonds into the surface of the cake and cover it loosely with a tea cloth.
- Let the dough sit in a warm place for over 2 to 3 hours to let it rise above the tin. If three hours is not enough, then give it some more time.
- While the dough is left to sit, preheat the oven to 350 F.
- Mix an egg with an ounce of milk and brush it over the surface of the dough. And leave the dough to bake for about 20 minutes, lower the heat to 300F and let it bake for another 45 to 55 minutes.
- Allow the cake to cool down before removing it from the tin.
Ways To Store Panettone Italian Cake!
The Panettone Italian Cake is quite delicious and must be eaten fresh. However, you can keep the cake in an airtight container for over a week but at room temperature only.
You can freeze the cake and use it for about two months if you want.