The panettone with raisins and mixed candied fruits is my new recipe, dedicated to the most loved and traditional Christmas dessert.
This year, we’ll make the panettone at home, with our own hands. And I don’t mean just literally! In fact, I kneaded this panettone entirely by hand. A decision partly forced because my mixer broke down. Just when I had decided to try this new panettone. But I didn’t give up and decided to do it the old-fashioned way.
It’s a laborious process, but it’s worth it. While kneading this delicious panettone with raisins and mixed candied fruits, I experienced a unique feeling and satisfaction. Putting your hands into the dough is wonderful. 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 just candied orange, which usually makes up the classic panettone).
And if you want to try other 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 the Panettone with Raisins and Mixed Candied Fruits
- 3/4 cup Manitoba flour
- 1 tbsp fresh yeast
- 3 1/2 tbsp water
- starter dough
- 2 cups Manitoba flour
- 3 tbsp sugar
- 1/4 cup butter
- 1/2 cup water
- 2 egg yolks
- 1 cup Manitoba flour
- 2 tbsp all-purpose flour
- 1 1/2 tbsp sugar
- 1 tbsp honey
- 1 1/2 tbsp butter
- 1 egg yolk
- 1/2 tsp salt
- 1 tsp vanilla extract
- 5 1/4 oz raisins
- 3 oz candied fruits
- 1 glass rum
Preparation of the 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 add the dissolved yeast. Then, mix well with a fork and let it rest covered with a floured cloth for 5 hours.
8:00 PM of the first day.
Take the starter dough and mix it with the water until fully absorbed. Use a hand motion that mimics the dough hook. That is a circular motion from bottom to top.
Now, add the Manitoba flour and knead until the dough is smooth and elastic. Make sure to follow the circular motion.
Add the egg yolks, one at a time, ensuring one yolk is absorbed before adding the next.
Then, add the sugar. Blend everything well, still using the circular motion from bottom to top.
Next, add the softened butter, one small piece at a time. Let each piece be absorbed before proceeding with the next one.
Knead the dough well. Finally, cover it with plastic wrap and let it rise for 12 hours at 75°F.
7:00 AM of the second day, soak the raisins in the rum.
8:00 AM – Take the dough and add the honey, Manitoba flour, and all-purpose flour. Work it until perfectly smooth and elastic.
Now you can add the salt and continue kneading with the circular motion from bottom to top.
Add the sugar and the egg yolk. Knead again until smooth. Then add the butter, still one small piece at a time, until completely smooth and elastic.
Add the well-drained raisins, mixed candied fruits, and vanilla extract. Blend 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 (i.e., make it round by turning it between your hands or on the work surface) and leave it to rise in the panettone mold, in the turned-off oven with the light on, for 4 hours.
You have almost reached the finish line.
Put the panettone in the fridge for 15 minutes. Then make a cross cut 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 part, from both sides.
Now let it cool upside down in a large pot.
Storage of the Panettone with Raisins and Mixed Candied Fruits
The panettone can be stored in a food-grade cellophane bag or in a dedicated container for up to a week.
