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Authentic Italian Panettone: The Ultimate Christmas Treat

By,
Gourmandize
Step 3 5/6

© GettyImages / Vladimir Mironov

Step 3

When your dough has risen, add the raisins. Knead well by hand so that they are evenly distributed throughout the dough.

Add the dough to a panettone mold, and let it rise again, without covering it, for about 1 hour 30 minutes. Again, it's best suited to a warm and slightly damp place (whoever has not showered in your household, now is the time).

After the time is up, the dough should have risen visibly and started swelling out of the panettone pan. If it oozes out too much, just remove a bit of the dough, shape it into a small bun and bake it separately for about 15 minutes.

Bake the panettone in a preheated oven for about 40-45 minutes at 350°F. If you're worried that the dough will get too dark when baking, you can cover it with a sheet of aluminum foil after about half an hour.


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Ingredients

  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder

Method

  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!