🍞 Valtellinese Panun: the rustic sweet with figs, raisins, and nuts
A variant of the traditional Valtellinese bisciola, rich in flavor and memory 🎄🥜🍇
Introduction
This recipe represents an authentic alternative to the classic Valtellinese bisciola, but don't dare to call it panettone! It's called panun and has its own identity: more rustic, more crumbly, and with a flavor that smells of tradition and affection.
I personally tested it because it reminded me of the "panone" my mom used to make for Christmas, many years ago. The result? A sweet with an intense taste, perfect for the holidays or for a special breakfast.
I recommend choosing quality ingredients, as they really make a difference, from the flour to the dried fruit.
📝 Ingredients for 6 medium-sized panoni
- 750 g of type 1 wheat flour (alternatively type 0 or 00)
- 250 g of brown sugar (or white sugar)
- 250 g of dried figs
- 250 g of raisins
- 250 g of peeled walnuts (preferably local)
- 250 g of butter (dairy, if possible)
- 3 eggs
- 1 small glass of grappa
- ½ glass of milk
- 1 and ½ packets of baking powder
👩🍳 Traditional method of making Valtellinese panun
- Soften the butter at room temperature for a few hours.
- Pour the grappa over the raisins and let it rest to absorb well.
- Chop figs and nuts into small pieces, keeping them fairly chunky.
- In a large bowl, add all the ingredients and knead by hand.
- Transfer the mixture to a floured surface and continue kneading until the butter is fully absorbed.
- The dough will be sticky: to work it better, wet your hands with cold water.
- You will obtain a large dough ball full of dried fruit and Christmas scents.
- Preheat the static oven to 200°C.
- Divide the dough into 6 elongated panoni and place them on a baking tray lined with parchment paper, well spaced apart.
- Score the surface with a knife to prevent them from breaking during baking.
- Bake for 10 minutes at 200°C, then lower the temperature to 180°C and continue for another 30 minutes.
- At the end of baking, turn off the oven and leave it ajar until the panoni cool completely.
✨ Extra tips
- You can keep the panoni for several days, wrapped in parchment paper or in a food bag.
- Great also paired with a cup of tea, a sweet wine or Valtellinese grappa.
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
