For Italians, panettone is an integral part of the Christmas meal. At first, a candied fruit and raisin cake was traditional for Milan and its environs, but rather quickly it won the love of all Italy. And let it be a long cooking, do not hesitate – great taste will compensate for your efforts.
First, combine 180 g of raisins, 20 g of light rum and two tablespoons of warm water. Using the mixer, you should mix separately 550 g of flour, 150 g of sugar, 5 g of active dry yeast, 2 g of salt, 2 teaspoons of lemon or orange zest and vanilla pod.
Then beat 3 eggs with 170 g of warm water and 30 g of honey in a bowl at room temperature. Add the egg mixture to the flour and slightly increase the speed of beating – so that the mass becomes homogeneous. Gradually mix 250 g of softened butter and knead the dough until it is elastic.
Drain the remaining liquid from the raisin bowl. Mix it with 130 g of candied pineapple and with a tablespoon of melted butter. Mix this mixture into the dough and put it in a large bowl. Wrap it with cling film and leave at room temperature for 12-15 hours. During this time, it should increase about three times.
Remove the vanilla pod, lightly sprinkle the dough with flour and form a tight ball out of it. Put it in a paper cupcake liner, cover it with a wet dishtowel and leave it to rise again in a warm room without a draft. The dough should rise above the top of the form. It usually takes from 3 to 5 hours.
Preheat oven to 190°С. Use a sharp knife to make a cross-shaped cut on the top of the cake and place a tablespoon of cold butter in its center. Bake until done, by checking with a toothpick if it is cooked inside. Remove the muffin from the oven and cool it. Before serving, sprinkle it with powdered sugar and finely chopped candied fruit.