Panettone by Cyril Lignac:his recipe for an Italian brioche with a light and fragrant crumb

The panetonne , it's this brioche stuffed with raisins , candied fruit and citrus zest that takes us on a journey with every bite, towards Italy. This traditional cake from Lombardy and Piedmont was originally part of Christmas traditions, but its unique flavor has made it a must, which can be enjoyed all year round, for breakfast and for dessert. If it can be reminiscent of French brioche, the presence of candied fruit and citrus zest give it a unique taste that will awaken all taste buds.

Cyril Lignac's advice for preparing a panettone

When it comes to cooking, Cyril Lignac guides us! We follow his precious advice to prepare exquisite dishes, easily. After the Caesar salad, the chef reveals at the microphone of RTL her recipe for Italian panettone fragrant and with a light crumb. He explains how to make it yourself at home and even reveals some very useful tips:"you need a good flour very light, large candied fruits and plenty of rest for the dough. » . So, shall we get started?

Recipe:how to make Cyril Lignac's panetonne?

You will need:

• 250g flour
• A packet of baker's yeast
• 80 g of sugar
• 120 g of butter
• 4 eggs
• a pinch of salt
• Candied fruit, raisins or chocolate chips
• Crystal sugar

Preparation steps:

1. In a food processor, pour 250 g of flour, a sachet of baker's yeast, 80 g of sugar, 120 g of butter, 4 eggs and a pinch of salt.
2. Knead for 10 minutes.
3. Form a ball and let it rest.
4. Knead again and put candied fruit, raisins or chocolate chips inside.
5. Make a ball again and put it in the panettone mold.
6. Let it rise for an hour.
7. Add the butter and place in the oven at 180 degrees for 10 minutes, then at 150 degrees for 40 minutes.
8. Spread with butter.
9. Let cool and add large chunks of crystal sugar.

Also read:

Beef bourguignon by Cyril Lignac:his melting, tasty and super easy to make recipe!

Bolognese pizza from Cyril Lignac:his original recipe, melting and absolutely delicious (“It is unanimous!”)

Cannelés by Cyril Lignac:his inescapable recipe for soft and caramelized cannelés ("They are so tasty, a delight!")