The traditional Italian bun for the New Year in a sweet recipe with easy preparation!
Ingredients for 8-10 people
2 sachets of powdered yeast
1/4 cup lukewarm water
2 whole eggs and 2 yolks extra
1/4 cup sugar
1 teaspoon of lemon zest
1/4 teaspoon vanilla
50 gr. blonde raisins,
50 ml of rum
1/2 teaspoon of salt
2/3 cup melted butter
2-2 1/2 cups all-purpose flour plus a little extra for kneading
Implementation
1. Soak the raisins in rum for 30 minutes, drain them and sprinkle them with a little flour. Dissolve the yeast in the water. Beat the eggs together with the yolks. Pour the sugar, zest, vanilla, salt, half the melted butter, raisins and dissolved yeast into the yolk mixture and mix. Then add the flour in small amounts while kneading, until you get a rather firm dough.
2. Place the dough in a buttered bowl, cover it with plastic wrap and let it stand for at least 30′. Turn the dough out onto a floured surface and roll it out into a 1.5 cm thick rectangular sheet. Spread 1/3 of the butter evenly over the surface of the dough. Fold 1/3 of the dough over half of the remaining surface and on top of that fold the other side of the dough to form an envelope. Roll out the dough again into a rectangle.
3. Leave it covered in the refrigerator for 20′. Repeat the same process two more times, again spreading melted butter in between. Butter and sprinkle with sugar a panettone mold with a diameter of 22 cm. Put the dough in the mold. Cover and let the dough rise and double in volume, about 1 hour and 30 minutes. Bake the panettone at 175°C for 30-35 minutes. Turn it out on a wire rack until it cools, then transfer it to a plate