Panettone, the beloved Italian Christmas bread, has been gracing holiday tables for centuries. This dome-shaped sweet bread, studded with candied fruits and raisins, originated in Milan but has become a cherished treat worldwide. Here's a detailed recipe to help you create this festive delicacy at home.
Preparation Time: 24 hours (including proofing) Active Time: 1 hour Baking Time: 1 hour Serves: 8-10
Ingredients: For the Starter (Biga):
- 1 cup bread flour
- ¼ cup lukewarm water
- ¼ teaspoon active dry yeast
For the Main Dough:
- 3½ cups bread flour
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 3 egg yolks, room temperature
- ¾ cup unsalted butter softened
- ½ cup lukewarm milk
- 2¼ teaspoons active dry yeast
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1 teaspoon salt
- Zest of 1 orange and 1 lemon
- 1 cup mixed candied citrus peel
- 1 cup golden raisins
- ½ cup candied cherries
Instructions:
- Make the Starter Begin the day before by combining the starter ingredients in a bowl. Cover and let ferment at room temperature for 12-16 hours until bubbly and fragrant.
- Prepare the Fruit Soak the raisins in warm water (or rum for traditional flavor) for 30 minutes. Drain and pat dry. Mix with the candied fruits and set aside.
- Make the Main Dough In a stand mixer fitted with a dough hook, combine the starter with the flour, sugar, and yeast. Add eggs and yolks one at a time, mixing well after each addition. With the mixer running, gradually add the softened butter, milk, vanilla, honey, and salt. Knead for 15-20 minutes until the dough is smooth and elastic.
- First Rise Place the dough in a lightly oiled bowl, cover and let rise in a warm place for 3-4 hours until doubled in size.
- Add the Fruits Gently fold in the citrus zest and prepared fruits until evenly distributed throughout the dough.
- Shape and Final Rise Line a 6-inch tall panettone mold with parchment paper. Place the dough inside and let rise for another 2-3 hours until the dough reaches the top of the mold.
- Bake Preheat the oven to 350°F (175°C). Score an "X" on top of the dough and place a small pat of butter in the center. Bake for 50-60 minutes until golden brown and a skewer inserted comes out clean.
- Cool Immediately after baking, pierce long metal or wooden skewers through the bottom of the panettone and hang it upside down for at least 6 hours. This prevents the bread from collapsing.
Storage and Serving: Store the cooled panettone in an airtight container for up to 2 weeks. Serve sliced, either plain or toasted, with butter, mascarpone, or your favorite spread.
Tips for Success:
- Use high-quality ingredients, especially candied fruits, and butter
- Maintain precise temperature control during proofing
- Be patient with the multiple rising times
- Don't skip the hanging step – it's crucial for proper texture
- Use a proper panettone mold for authentic shape and rise
Traditional panettone requires time and patience, but the result is a light, aromatic bread that captures the essence of Italian holiday baking. Each slice reveals a beautiful golden crumb studded with colorful fruits, making it the perfect centerpiece for your festive table or a thoughtful homemade gift.
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