Panettone Cremoso - Cream Easter Bread

Panettone Cremoso is an Easter bread made with cream: airy, moist and wonderfully fragrant, studded with raisins and candied fruit. This recipe makes 3 small panettone, 260 grams each, and baking takes 35-45 minutes at 170°C. Recommended - happy Easter to all!

Panettone Cremoso - Cream Easter Bread

Easter bread made with cream, studded with raisins and candied fruit: airy, moist and fragrant. Makes 3 small panettone, 260 g each.

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Rising time 3 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 3 panettone

Course: Easter kulich

Cuisine: Home cooking

Ingredients Method

Ingredients

  

For the starter

• 120 ml heavy cream 33% warm
• 85 g flour
• 7 g active dry yeast
• 1 tsp sugar

For the dough

• 280-300 g flour sifted
• 2 eggs
• 120 g sugar
• 50 g butter room temperature
• pinch salt and vanilla powder a pinch of each
• 100 g raisins and candied fruit

Method

 

1. Add the yeast and sugar to the warm cream, mix, stir in the flour, and knead the starter. Let sit in a warm spot for 15-20 minutes to activate.
   
2. Beat the eggs with the sugar, add the starter, and mix.
3. Gradually add half the flour and mix in, then add the room-temperature butter and the remaining flour, and knead the dough.
4. Let the dough rest in a warm spot for 2 hours, then fold it down and add the raisins and candied fruit.
5. Divide the dough between the molds and let it rise.
6. Bake for 35-45 minutes at 170°C, until a match comes out dry. Let the panettone cool completely and decorate as you like.
   

Tips

• The cream for the starter should be warm, not hot - otherwise the yeast will die.
• Add the raisins and candied fruit only during the fold-down, after the first rise.
• Let the dough rise well in the molds before baking - this is what determines the crumb's airiness.
• Let the panettone cool completely before decorating.