3. First rise
Cover the bowl with a clean cloth and let the dough rest in a warm place for 1 hour, or until it’s doubled in size.
🌡️ If it’s cold, you can place the bowl in a turned-off oven with the light on: that gentle warmth helps the rise.
4. Add the fruit or chips
Once risen, gently deflate the dough (just press it down a little with your hands) and add the candied fruit, raisins, or chocolate chips.
Mix with circular movements to avoid removing any air that may have formed during rising.
5. Mold and second rise
Place the mixture in panettone molds (or a pan lined with parchment paper).
Fill it only halfway, as it will rise again.
Let it rest for another 30 minutes, covered, until it rises again.
6. Baking
Preheat the oven to 180°C (350°F).
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
If it browns too quickly, you can cover it with aluminum foil halfway through.
🕯️ The smell that will come out of the oven is pure Christmas spirit.
7. Cool and enjoy
Remove from the oven, let it cool on a wire rack, and sprinkle with powdered sugar.
Cut a generous slice, serve it with coffee, hot chocolate, or a glass of sweet wine.
And enjoy your most delicious homemade panettone in a blender!
Serving and Storage Tips
Serving: Pair with a hot beverage, butter, or whipped cream. It also goes perfectly with dulce de leche or orange marmalade.
Garnish: You can glaze the top with lemon or white chocolate and add dried fruit pieces.
Storage: Store in an airtight bag or sealed container at room temperature for up to 5 days. If it’s warm, refrigerate it.
Freezing: You can freeze it for up to 2 months, wrapped in plastic wrap and then in a sealed bag. Just remember to thaw it at room temperature before serving.
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