Panettone di Milano Recipe

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Panettone di Milano
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Ingredients
15
Count
Nutrition
664
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. This cake should be started the day before the actual baking (or very early on the same day).
  2. Sift and measure flour.
  3. Blend yeast with 2 teaspoons warm water and let stand 5 minutes.
  4. Add yeast mixture to 1/2 cup flour and mix well.
  5. Make a little ball of dough out of the flour/yeast mixture.
  6. Place the dough in a bowl, in a warm place for 2 hours.
  7. When ball of dough has doubled in size, place 2 cups pastry flour on a pasty board, place yeast dough in the middle, add enough lukewarm water to make a soft pliable ball and knead carefully.
  8. Cover well and let stand in a warm place for 3 hours.
  9. Place 1 cup pastry flour on board, add yeast dough and enough lukewarm water to make a soft pliable ball of dough and knead well.
  10. Let stand in warm place for 2 hours.
  11. When dough has risen again, place 1 1/2 cups flour on pastry board, add dough, salt and melted butter and knead together well.
  12. Beat together egg yolks, whole eggs, sugar and 1/2 cup lukewarm water.
  13. Beat until frothy.
  14. Add to dough a little at a time, kneading constantly until everything is well absorbed.
  15. Add raisins and peel and knead well to distribute fruit evenly.
  16. You can make 1 large panettone, or loaf, or 2 small ones.
  17. If you wish to make two, divide dough in half and shape.
  18. Let the shaped dough rise in a warm place for 4 to 6 hours (depending on the heat in your kitchen).
  19. The loaf or loaves should be double their original size, and the dough should be very soft to the touch.
  20. Make a cross mark with a sharp knife on the top of each loaf, and place loaf on buttered paper on a baking sheet.
  21. Place in a preheated, hot oven (400°F) for 5 minutes.
  22. Remove from oven quickly, and place a 1/2 tablespoon butter* in the center of the cross mark; (*if making 2 loaves, use 1/4 Tablespoon in each loaf).
  23. Return to oven and bake at 400°F for 15 minutes.
  24. Lower heat to 375°F, and continue baking 45 minutes, or longer, depending on the size of the loaf.
  25. Remove from oven and cool on a rack.
  26. This cake keeps fresh a long time, stored in a plastic bag.
  27. Its not necessary to keep it refrigerated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 664.11 Kcal (2780 kJ)
Calories from fat 265.08 Kcal
% Daily Value*
Total Fat 29.45g 45%
Cholesterol 168.51mg 56%
Sodium 137mg 6%
Potassium 306.1mg 7%
Total Carbs 94.37g 31%
Sugars 52.03g 208%
Dietary Fiber 2.3g 9%
Protein 8.05g 16%
Vitamin C 6.2mg 10%
Vitamin A 0.2mg 7%
Iron 1mg 5%
Calcium 65.2mg 7%
Amount Per 100 g
Calories 272.92 Kcal (1143 kJ)
Calories from fat 108.94 Kcal
% Daily Value*
Total Fat 12.1g 45%
Cholesterol 69.25mg 56%
Sodium 56.3mg 6%
Potassium 125.79mg 7%
Total Carbs 38.78g 31%
Sugars 21.38g 208%
Dietary Fiber 0.95g 9%
Protein 3.31g 16%
Vitamin C 2.6mg 10%
Vitamin A 0.1mg 7%
Iron 0.4mg 5%
Calcium 26.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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