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Manitoba flour

450 grams


120 grams

Semiskimmed milk

150 grams

White sugar

80 grams

Fresh brewer's yeast

25 grams


2 unit

Iodized salt

2 grams


5 grams

Grated orange peel

1 spoon

Grated lemon peel

1 spoon

Chocolate chips

50 grams

Dark chocolate, with milk

100 grams

White chocolate

50 grams

Desserts from Italy



vegetarian with gluten with eggs with lactose

ready in

4 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


A recipe for a Christmas classic, and easily pruned to all

panettone step 1

step 1

In a small saucepan, melt 120 g of butter. Pour them into the planetary or in a food processor and add the milk, sugar and yeast and make cube crumbled mix well.

panettone step 2

step 2

Add to this all 2 eggs, aroma panettone or the peel of a lemon and an orange grattuguate, and vanilla

panettone step 3

step 3

mix again thoroughly and do not worry because you will get a slightly grainy results

panettone step 4

step 4

Now pour in the robot a pinch of salt and flour. Knead for several minutes, or at least until you get is smooth, soft but sticky at the same time.

panettone step 5

step 5

Let it rise in the robot until doubled in volume (The time for leavening may vary due to many factors).

panettone step 6

step 6

Once it has doubled the volume, rimpastate again and eventually drop the dough, using a lollipop pot seen its enormous elasticity, on a well-floured surface

panettone step 7

step 7

Hand add you the chocolate chips flour (I have done so because my baby love it, but if you want you could also increase the dose).

panettone step 8

step 8

With hands give it a nice round shape and put it in a special mold for panettone 1Kg paper.

panettone step 9

step 9

Prepare the room dil ievitazione, ie the place where your cake will soar. Preheat the oven at 50 ° for 5 minutes. Switch it off and right on the bottom poggiatevi a saucepan with boiling water.

panettone step 10

step 10

Place the pirottino on the grill, close the oven and let rise until it does not exceed a few centimeters of the edge of the stencil.

panettone step 11

step 11

At this point there remains nothing but turn on the oven at 180 ° if static, if ventilated 160 ° for 40/45 minutes.

panettone step 12

step 12

Freshly baked pull it out and put it to cool upside down, so will not subside.

panettone step 13

step 13

Usually I stab at the base 4 skewers and toothpicks to support the cake between two chairs, being careful not to drop it.

panettone step 14

step 14

When it is cold, it is possible to decorate it externally.

panettone step 15

step 15

Remove the toothpicks, put it on a serving tray or dish, melt in bain-marie the dark chocolate and glassatelo.

panettone step 16

step 16

After a few seconds, sprinkle with white chocolate chips and you're done.

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