2 packets of active dry yeast - 15g each
1/2 cup of warm water
1 1/2 cups of all-purpose flour - 270g
1 cup of unsalted butter or margarine at room temperature - 240g
7 large eggs, slightly beaten
1/2 cup of whole milk at room temperature - 120ml
1 tablespoon of Panettone essence
7 cups of all-purpose flour - 1050g
1/2 teaspoon of salt
1 cup of clear raisins without seeds
1 cup of crystallized fruits - 180g
1/2 cup of peeled and chopped almonds or cajun nut pieces - 50g
1 egg white
2 packets of active dry yeast - 15g each
1/2 cup of warm water
1 1/2 cups of all-purpose flour - 270g
1 cup of unsalted butter or margarine at room temperature - 240g
7 large eggs, slightly beaten
1/2 cup of whole milk at room temperature - 120ml
1 tablespoon of Panettone essence
7 cups of all-purpose flour - 1050g
1/2 teaspoon of salt
1 cup of clear raisins without seeds
1 cup of crystallized fruits - 180g
1/2 cup of peeled and chopped almonds or cajun nut pieces - 50g
1 egg white
Mix the yeast in a small bowl with warm water
In a large bowl, beat the butter with all-purpose flour until well combined
Add the eggs and beat until a smooth batter forms
Add the yeast mixture, milk, and essence, and beat again
Add the all-purpose flour and salt, and mix very well
Add the raisins, crystallized fruits, and almonds or cajun nuts, and mix until well distributed (the dough will be slightly sticky)
Dust and flour 2 panettone molds of 16cm in diameter by 16cm in height, or use paper panettone molds without greasing
Place the dough in the molds and let it rise for 4 hours in a protected place, or overnight in the refrigerator
Bake in a moderate oven preheated to 180°C for 1 hour, or until golden brown
About halfway through baking, brush the panettone with egg white
Let cool and demold
Note: Panettone freezes very well
Let it cool, wrap in transparent plastic film
It can be frozen for up to 4 months
To thaw, let it rest at room temperature without unwrapping for 3 hours
Yield: 2 panettone of 12 slices each.
