Panettone with cream cheese
Panettone with cream cheese is the perfect choice for those who want to add Italian charm to the festive table. This pastry enchants with its delicate structure and ability to stay fresh for quite a long time.
The original version of panettone appeared in Italy as a traditional Christmas dish, but now it has also become popular at Easter in Ukraine. This dessert has already won the hearts of many with its rich taste and versatility in decoration.
Cream cheese with the addition of boiled condensed milk forms an exceptionally tasty filling that wins over from the first bite. Your family and guests will be delighted with this dessert!
You can replace cream cheese with sour cream for a lighter version
Instead of raisins, use cranberries, candied fruit, or a mix of dried fruits
Decorate with meringue, chocolate glaze, or leave undecorated for the true taste
The key to tenderness is cold fermentation of the biga starter for 12 hours
Yeast works slower in the cold, creating a more delicate and airy structure
Softened butter should be added gradually to ensure it integrates evenly
Use strong flour with a protein content of at least 11 grams for better structure
Egg yolks should be at room temperature for proper emulsification
Soak raisins in rum an hour before use for added softness and flavor
Fill the panettone molds no more than 1/3 of the height, so the dough has room to rise
Cool the baked panettone upside down on wooden skewers
Add cream cheese at the final decoration stage, when panettone has completely cooled
Ingredients for the recipe
Ingredients
Lvivski Drizhdzhi Pressed Baker's Yeast 42g
35 g
Kyyivmlyn Wheat Flour High Grade 1kg
200 g for the starter
Galychyna Pasteurized Milk 2.5% 870g
200 ml
Tse-Yaytse! Chicken Eggs С1 15pcs
egg yolks — 11 pcs
Diamant White Crystalline Sugar 1kg
200 g
Ekorod Organic Top Grade Wheat Flour 800g
500 g
Bilo Selyanske Sweet Cream Butter 72.6% 400g
275 g
Salute di Mare Grinding №0 Natural Edible Sea Salt 750g
0.5 tsp
Kotanyi Dessert Orange Peel 20g
1 pc
Selected Raisins
150 g
Shovkoviy Shliah Assorted Candied Fruits
150 g
Captain Morgan Dark Rum 40% 1l
75 ml
Exquisa Classic Cream Cheese 70% 200g
350 g
Pervomaiskyi MKK Toffee Low-fat Boiled Condensed Milk 370g
1 can
Preparation steps
01
Preparing the biga starter — Dissolve yeast in water, stir, add flour and knead. Cover with cling film. Time: 10 min. Indicator: Homogeneous mass ready for cooling.
02
Fermenting the starter — Leave the biga at room temperature for 1 hour, then refrigerate for 12 hours. Time: 780 min. Indicator: Biga has risen and is ready to use.
03
Warming up and first kneading — Remove the biga from the fridge and leave for 1 hour at room temperature. Add milk, yolks, sugar, flour. Knead for 3-4 minutes in a mixer. Gradually add softened butter. Time: 90 min. Indicator: Smooth elastic dough, butter fully integrated.
04
First fermentation — Transfer the dough to the largest bowl, cover with film and leave to ferment for 6 hours at room temperature. Time: 360 min. Indicator: Dough has risen several times.
05
Preparing dried fruits and second kneading — Place raisins and candied fruits in a bowl, pour boiling water, let cool, add rum. Punch down the risen dough, add flour, yolks, sugar, salt, orange zest, and butter. Knead well. Time: 20 min. Indicator: Dough is homogeneous and elastic, butter evenly distributed.
06
Adding dried fruits and shaping — Add dried fruits with rum to the dough, stir. Distribute dough into greased paper molds to 1/3 height. Hide protruding dried fruits inside. Time: 15 min. Indicator: Dough evenly distributed in molds.
07
Final Proofing — Cover the molds with a towel or plastic wrap and leave in a warm place for 4–6 hours until the dough rises almost to the top of the molds. Time: 300 min. Indicator: Dough is puffy, surface smooth, springs back lightly when pressed.
08
Baking, Filling and Cooling — Bake in a preheated oven at 170–175°C for 35–50 minutes until golden brown, covering the top with foil if needed. Let the panettone cool completely, then use a piping bag to fill the center with cream cheese through several holes made from the bottom or side. Time: 90 min. Indicator: Golden top, skewer comes out clean, crumb is stringy, cream is evenly inside.
09
Tip: Panettone with cream tastes best on the second day after preparation when the flavor and texture have fully developed. Store in a cool place in an airtight container for up to 5 days.
Where to order ingredients
Select the required ingredients in one of the stores
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