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Welcome to Italiancakes
Today, we are featuring the traditional Panettone cake recipe.
Pour into a container 250 millilitres of hot milk,
add half a teaspoon of salt,
150 grams of granulated sugar,
40 grams of beer yeast.
Mix by hand because so that the yeast dissolves.
Add 2 packets of vanillin,
the grated rind of one lemon,
6 egg yolks,
and a small glass of rum.
We mix and add 560 grams of 00 flour.
This recipe does not use strong flour
but 00 flour instead.
Knead by hand so that all the ingredients
are well amalgamated
and add 120 grams of melted butter.
We mix everything by hand again so that all the butter
is blended into the dough.
As a final ingredient we add 200 grams of raisins and 200 grams
of cedar.
We can use orange peel instead of cedar.
Add a little bit of flour and bring it up to 30°C
for the first leavening phase, where the dough should double in
volume.
When it has doubled in volume
we remove the dough
and we put it into the mould.
We bring it back to 30°C again
for a second phase of leavening where it should reach about
three quarters of the mould.
Bake at 170°C for about one hour
and our Panettone cake is ready.
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