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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
Cook Time 45 minutes
Rising time 3 hours
Total Time 4 hours 25 minutes
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.
    Пасхальное печенье