The panettone with raisins and mixed candied fruits is my new recipe, dedicated to the most beloved and traditional Christmas dessert.
This year, we’re making panettone at home, with our own hands. And I don’t mean it in a mere literal sense! In fact, I kneaded this panettone entirely by hand. A decision partly forced upon me because my stand mixer broke down. Just when I had decided to try this new panettone. But I didn’t give up and decided to make it the old-fashioned way.
It’s a laborious process, but it’s worth it. Kneading this delicious panettone with raisins and mixed candied fruits gave me a unique feeling and satisfaction. Getting your hands into the dough is beautiful. So, I invite you to try it.
Follow the recipe for this delicious panettone in which I added raisins, soaked in rum, and assorted candied fruits (instead of the usual candied orange that typically makes up the classic panettone).
And if you want to try more Christmas desserts, don’t miss these recipes:
- Difficulty: Difficult
- Cost: Medium
- Rest time: 22 Hours
- Preparation time: 1 Hour
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Panettone with Raisins and Mixed Candied Fruits
- 3/4 cup Manitoba flour
- 1 tbsp fresh yeast
- 1/4 cup water
- biga
- 2 cups Manitoba flour
- cups sugar
- 1/4 cup butter
- 1/2 cup water
- 2 egg yolks
- 1 cup Manitoba flour
- 2 tbsp flour 00
- 1 tbsp sugar
- 2 tsp honey
- 2 tbsp butter
- 1 egg yolk
- 1/2 tsp salt
- 1 tsp vanilla essence
- 1 cup raisins
- 1/2 cup candied fruits
- 1 glass rum
Preparation of Panettone with Raisins and Mixed Candied Fruits
I recommend starting this preparation in the afternoon, at 3:00 PM.
Dissolve the fresh yeast in lukewarm water.
Place the Manitoba flour in a large bowl and pour in the dissolved yeast. Then, mix well with a fork and let it rest covered with a floured cloth for 5 hours.
8:00 PM on the first day.
Take the biga and mix it with water until fully absorbed. With your hand, make a motion that mimics that of a dough hook. A circular motion from bottom to top.
Now, add the Manitoba flour and bring to dough elasticity. Please follow the circular motion.
Add the egg yolks, one at a time, letting one absorb before adding the next.
Then, add the sugar. Mix well, always with the circular motion from bottom to top.
Next, add the softened butter, a small piece at a time. Let each piece absorb before adding the next.
Knead the dough well. Finally, cover it with plastic wrap and let it rise for 12 hours at 75°F.
7:00 AM on the second day, soak the raisins in rum.
8:00 AM – Take back the dough and add the honey, Manitoba flour, and 00 flour. Work everything until perfectly elastic.
Now you can add the salt and continue kneading in a circular motion from bottom to top.
Add the sugar and the egg yolk. Knead again. Then add the butter, always a small piece at a time until complete elasticity.
Add the well-drained raisins, mixed candied fruits, and vanilla essence. Mix well.
Then, move the dough to a work surface, fold it twice, and let it rise for 1 hour in a bowl.
After this time, round the dough (that is, rotate it between your hands or on the work surface) and let it rise in the panettone mold, in an off oven with the light on, for 4 hours.
You’re almost at the finish line.
Place the panettone in the fridge for 15 minutes. Then cut a cross on the surface and bake in a preheated oven at 340°F for 50 minutes.
Remove the panettone from the oven and insert two long skewers into the bottom, from both sides.
Now cool it upside down in a large pot.
Storage of Panettone with Raisins and Mixed Candied Fruits
The panettone can be stored in a food-grade cellophane bag or appropriate container for one week.
