Composition / ingredients
Cooking method
1. Sift flour into a bowl, add dry yeast and lemon zest here, pour sugar and salt.
2. In a separate bowl, break the eggs, add additional egg yolks, pour the milk heated to a warm state, beat with an electric mixer until smooth.
3. Pour liquid honey into the resulting mass and add vanilla extract. If the honey is thick, it must first be melted in a microwave oven.
4. Pour the mixture into a bowl to the dry ingredients, combine the components by beating at low speeds of the mixer using a dough nozzle.
5. Then increase the speed to medium, gradually add the softened butter, spoonful by spoonful, each time beat the dough until smooth.
6. We continue to beat the finished dough for another 5-7 minutes, until it becomes smooth and elastic.
7. Add raisins and crushed candied fruits to the dough, knead with your hands to carefully distribute the added ingredients over the entire mass of the dough.
8. Grease a deep bowl with melted butter, spread the dough into it, cover with cling film, and on top of the film - with a clean kitchen towel. Leave in a warm place, without drafts, for about two hours.
9. Meanwhile, clean the 21 cm spring-loaded frying pan with oil for lubrication. Cut a round brown paper measuring 25 cm and align the base of the tin, bend it all the way and make sure it reaches the sides of the tin.
10. After the specified time, we form a ball from the dough, put it in a form greased with butter, cover with a wet kitchen towel. We leave it in a warm place, without drafts, for another hour, the dough should double in volume.
11. Meanwhile, preheat the oven to 180 degrees. Using a sharp knife, we make a cross-shaped incision on the surface of the panettone. Bake for 50 minutes. If the surface becomes too intense in color, the mold can be covered with foil within the last 10 minutes.
12. Check the readiness with a long wooden skewer. We pierce the panettone in the center, if the skewer comes out dry - ready, if wet - keep it still in the oven.
Let the finished baking cool for 10 minutes before removing from the mold. Then sprinkle with powdered sugar.
Serve on the festive table.
Help yourself to health!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Honey - 400 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Lemon zest - 47 kcal/100g
- Chicken egg - 80 kcal/100g
- Vanilla Extract - 321 kcal/100g
- Candied fruit mixture - 216 kcal/100g
- Dry yeast - 410 kcal/100g
