The holidays are getting closer and here is the easy recipe for raisin panettone to make at home. A concentrate of flavors and aromas that inevitably recall Christmas. It shouldn’t be missing from our festive table alongside all the other typical treats of the season. In this case, just prepare the pre-dough the day before and then continue with the panettone preparation. As you can see, it’s an easy recipe suitable for everyone, even for those not used to large leavened breads. Below you’ll find all the ingredients and the procedure to prepare our raisin panettone at home:
Other simple homemade panettone recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Day
- Preparation time: 40 Minutes
- Portions: for a 2.2 lb (1 kg) panettone
- Cooking methods: Oven
Ingredients
- 3/4 cup Manitoba flour
- 1/4 cup water
- 1 1/2 tsp fresh yeast
- 4 1/4 cups type 0 (bread) flour
- the pre-dough
- 6 1/2 tbsp sugar
- 1 egg
- 1 1/2 tsp fresh yeast
- 1 1/8 cups milk
- 1 3/4 tsp salt
- 5 1/2 tbsp butter
- 1 tbsp orange paste
- 1 tbsp lemon paste
- 1 cup raisins (soaked)
- 1 egg white (about 35 g)
- 3/4 cup almond flour
- 2/3 cup powdered sugar
- 2 tbsp potato starch
- a few drops of bitter almond extract
- to taste coarse sugar pearls
Steps
Start the day before by preparing the pre-dough. Roughly mix the flour with the yeast dissolved in the water. Cover and let it rest for 18 hours at room temperature.
Prepare the almond glaze as well: place the egg white, almond flour, powdered sugar, bitter almond extract and potato starch in a bowl. Mix well and keep the glaze in the refrigerator until ready to use.
After the necessary resting time, proceed with the dough. Once the pre-dough is ready, pour it into a bowl with the flour. Add the yeast dissolved in the milk, the sugar and the lightly beaten egg.
Combine everything, then incorporate the orange and lemon pastes, the soft butter cut into pieces and finally the salt.
Work well until you obtain a smooth, elastic dough that is not sticky; it should pull away easily from the sides of the bowl.
Only at this point add the raisins previously soaked first in warm water and then in rum, making sure they are evenly distributed throughout the dough.
Cover the dough and let it rest for 40 minutes. Do two series of folds and shape into a smooth ball. Place the dough in a tall 1 kg panettone mold and let it rise for 4–5 hours, until it reaches to within about 1 inch (2–3 cm) of the edge.
Take the glaze out of the fridge at least half an hour before use, allowing it to come to room temperature. Spread it over the surface of the risen panettone, without overdoing it.
Finish with the sugar pearls, transfer to a preheated oven at 284°F (140°C) and bake for about 1 hour. If, after half the baking time, the surface of the panettone becomes too dark, cover it with a sheet of aluminum foil and continue baking.
Remove from the oven and let cool completely, preferably inverted (upside down) using the appropriate skewers.
With this easy and practical recipe, your homemade raisin panettone is ready to be served.
Happy holidays, bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
