Lenten panettone

Post Panettone with Raisins and Candied Fruits

A post panettone is a wonderful choice to add a sweet and festive touch to your table, especially during the Christmas season. This dessert combines tradition with simple ingredients, offering a delicious alternative suitable for those observing Lent. Whether you enjoy it with loved ones or give it as a gift, the post panettone will bring joy and warmth to everyone's hearts.

Preparation Time
- Preparation time: 30 minutes
- Rising time: 2 hours (total)
- Baking time: 40-45 minutes
- Servings: 8-10

Ingredients
- 500 g all-purpose flour
- 25 g fresh yeast
- 75-100 g granulated sugar (depending on your sweetness preference)
- ½ teaspoon fine salt
- 1 packet of vanilla
- 300 ml lukewarm water
- Zest of 1 lemon
- Zest of 1 orange
- 2 teaspoons rum essence
- 2-3 tablespoons oil (hazelnut or sunflower)
- 100 g golden raisins (pre-soaked)
- 100 g candied fruits (of your choice)
- Sunflower oil for greasing the baking pan

For decoration:
- 1 teaspoon honey
- 2 teaspoons water
- 1 tablespoon brown sugar

Step-by-Step Instructions

Step 1: Preparing the Ingredients
Make sure all ingredients are at room temperature to facilitate yeast activation. It is essential that the yeast is fresh, so check the expiration date. Start by soaking the raisins in hot water to rehydrate them, making them fluffier and more flavorful.

Step 2: Activating the Yeast
In a large mixing bowl, place the flour and make a well in the center. Here, crumble the fresh yeast and add the granulated sugar and vanilla. Sprinkle the salt around the edges of the bowl, ensuring it does not come into direct contact with the yeast. Gradually add the lukewarm water, mixing with a fork until the yeast is completely dissolved.

Step 3: Kneading the Dough
Add the lemon and orange zest, then gradually incorporate the flour, mixing well. Once the dough starts to form, add the rum essence and oil, continuing to knead. Add the raisins and candied fruits, mixing until evenly distributed in the dough.

Step 4: First Rise
Knead the dough for about 10-15 minutes until it becomes elastic and non-sticky. Cover it with a clean cloth and let it rise in a warm place, away from drafts, until it doubles in volume (about 1-1.5 hours).

Step 5: Shaping and Second Rise
After the dough has risen, turn it out onto a floured surface and knead it gently to release the air bubbles. Shape it into a ball and place it in the greased pan (preferably a charlotte mold if you do not have a special panettone mold). Cover it again and let it rise for another 30-45 minutes.

Step 6: Baking
Preheat the oven to 180°C. When the dough has risen sufficiently, place the pan in the oven. Bake the panettone for 40-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Step 7: Decorating
Once the panettone is baked, remove it from the oven. Prepare a mixture of honey and water to brush the surface. Sprinkle brown sugar on top for a shiny finish. Return it to the oven for 5-10 minutes, until the sugar lightly caramelizes.

Step 8: Cooling
Let the panettone cool completely in the pan, then transfer it to a wire rack. It is important not to slice it until it has completely cooled to maintain its fluffy texture.

Practical Tips
- Yeast: Ensure it is fresh; old yeast will not rise the dough properly. If using dry yeast, use 7 g and activate it in lukewarm water with a bit of sugar.
- Temperature of Ingredients: Room temperature ingredients help activate the yeast and ensure even rising.
- Candied Fruits: You can use a variety of candied fruits, such as cherries, apricots, or oranges, to add diversity to the flavor.
- Soaking Raisins: This helps maintain moisture in the dough and prevents it from drying out.
- Baking Mold: If you do not have a specific mold for panettone, feel free to improvise with a charlotte pan. The mold should be tall to allow the dough to rise beautifully.

Pairings and Serving
This post panettone pairs perfectly with a cup of flavored tea or coffee. You can also serve it alongside a nut cream or fruit jam for an extra flavor boost. It can be an ideal dessert for festive meals or a delicious snack during fasting days.

Nutritional Benefits
This post panettone is not only delicious but also offers nutritional benefits. Whole flour and candied fruits provide fiber and antioxidants, while raisins are a good source of energy due to their high natural sugar content. Hazelnut oil adds healthy fats essential for a balanced diet.

Frequently Asked Questions
Can I use other types of flour?
Yes, you can experiment with whole flour or gluten-free flour, but the baking time and texture may vary.

Is rum essence necessary?
If you prefer, you can omit it or substitute it with vanilla or orange essence.

Why shouldn't I slice the panettone while it's warm?
Slicing a warm panettone can lead to a compact dough, as the heat does not allow the structure to stabilize.

Personal Note
Every family has its own traditional recipes, and making this post panettone reminds me of the moments spent in the kitchen with my grandmother, who always encouraged us to choose the ingredients carefully and enjoy every step of the process. Share this recipe with your loved ones and let them enjoy the magic of cooking together!

Savor each slice of post panettone, enjoying its delicious flavors and the beautiful moments spent with loved ones!

 Ingredients: 500 grams of white flour 25 grams of fresh yeast 75-100 grams of granulated sugar 1/2 teaspoon of fine salt 1 packet of vanilla 300 ml of warm water lemon zest orange zest 2 teaspoons of rum essence 2-3 tablespoons of oil (hazelnut oil) 100 grams of golden raisins 100 grams of candied fruits sunflower oil for greasing the baking tray For decoration: 1 teaspoon of bee honey 2 teaspoons of water 1 tablespoon of brown sugar

 Tags:  vegan panettone lenten sweet bread flour sugar raisins