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Manitoba flour

150 oz

Semiskimmed milk

100 fl oz

Fresh brewer's yeast

5 oz

White sugar

10 oz

Type 0 wheat flour

350 oz

White sugar

120 oz


100 oz

Semiskimmed milk

40 oz


2 unit

Fresh brewer's yeast

10 oz

Chocolate chips

50 oz


100 oz

Grated orange peel

2 oz

Desserts from Italy



vegetarian with gluten with eggs with lactose

ready in

12 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


A simple recipe for a dessert that will not make you regret the one packaged!

Panettone! step 1

step 1

First of all we prepare the leavening product by dissolving the 5 gr of yeast in 100 ml of warm milk, adding the 10 gr of sugar and the 150 gr of flour. (Note, you can also use flour 0 or 00).

Panettone! step 2

step 2

Knead with a spatula and then with your hands, creating a pallet that we will leave to rise for at least two hours.

Panettone! step 3

step 3

Meanwhile, put the raisins in a bowl and add the liqueur or orange juice, let it macerate covering the bowl with the film.

Panettone! step 4

step 4

Let's start the leavening and put it in the bowl of the mixer with the eggs slightly beaten, half the warm milk in which we have melted the yeast and the orange zest. Add the flour, sugar and a pinch of salt.

Panettone! step 5

step 5

We begin to knead at low speed, when the dough is tied add the butter into small pieces, little by little. The dough will seem sticky.

Panettone! step 6

step 6

Let it knead at medium speed for five to ten minutes, until a more tied dough is obtained. If it were too hard, let's add the milk we kept aside. Lay down on the work surface and distribute the raisins and chocolate chips.

Panettone! step 7

step 7

We create a pallet by kneading the dough to distribute the filling. Let's rise until doubling. My left it to rise for six hours, inside the oven off.

Panettone! step 8

step 8

I portioned and placed in the paper cutters, but you can also use a cake pan. Also in this case let it rise until doubling, I put them to leaven at 23 and I baked them the following morning.

Panettone! step 9

step 9

Brush with the beaten egg or butter, if you want to add some almonds to flakes or sugars before baking in a hot oven at 180 degrees for 30 minutes.

Panettone! step 10

step 10

To make them cool, squeeze with a skewer's iron a little less than half a centimeter from the base and place on a support (I used two boxes of cereal), letting them cool upside down. This helps him not to lose the alveolation.

Panettone! step 11

step 11

Let it cool completely before removing and cutting!

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