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Panettone - Italian

GialloZafferano's picture
The panettone is a Christmas sweet bread, which was born in Milan but it's a must-have on every holiday table all over Italy. It's not difficult, you just need a little patience!
Ingredients
  Bread flour 2 Cup (32 tbs)
  All-purpose flour 2 Cup (32 tbs)
  Sugar 160 Gram
  Vanilla pod 1 Medium
  Malt/Sugar 1 Teaspoon
  Salt 5 Gram
  Butter 160 Gram
  Eggs 4
  Egg yolks 3
  Lemon zest/Lemon 1 Tablespoon
  Fresh yeast 12 Gram
  Whole milk 60 Milliliter
  Candied orange peel 3 Ounce
  Candied citron 3 Ounce
  Raisins 1 Cup (16 tbs)
Directions

GETTING READY
1. Heat the milk until lukewarm, dissolve 1/3 oz (10 g) of fresh yeast and 1 teaspoon of malt (or sugar), after that add just over ¾ cup (100 g) of flour, and knead until you have a smooth and even mixture similar to bread dough. Now, place it in a bowl cover with cling film and let it rise at 86°F (30°C) for an hour or until it’s doubled in volume.
2. In a large mixing bowl mix the remaining flour, risen dough and the remaining fresh yeast along with 2 whole eggs and knead.
3. Now add 1/3 cup (60 g) of sugar and blend into the dough, then add ½ stick (60 g) of butter and knead, wrap in cling film and let it rise for at least 2 hours at 86°F (30°C) or until doubled in volume.
4. One the dough is ready repeat the same process by adding the remaining flour & eggs, 2 whole egg yolks and the remaining butter. knead everything, perhaps with a spoon, until you have an elastic, dry mixture, not sticky; at this point, you can add the sugar, the vanilla seeds and the salt.
5. After adding sugar, vanilla and salt, it's time to add the grated lemon zest, the raisins, the candied orange and citron. Blend everything together after that cover with cling film and let it rise for at least 2 hours or until the dough has doubled in volume.
6. Take a panettone mould, grease with butter and line with parchment paper. Set aside since we'll need it later.
7. After 2 hours, take the risen dough turn it out onto the work surface knead it again, form into a ball and place it in the mould.
8. Now we just have to let it rise again at 86°F (30°C) for 2 hours or until doubled in volume.
9. Preheat the oven at 390°F (200°C), and place a small bowl of water on the oven rack this will keep the panettone from drying out.

MAKING
10. Once the dough has reached the rim, keep it for 10-15 minutes in an airy place, so that a hard thin layer forms on the surface. At this point, cut a cross into the surface with a sharp knife and put a cube of butter in the middle and bake the panettone at 390°F (200°C) for 10 minutes, then lower the heat to 375°F (190°C) and bake for 10-15 minutes.
11. If the color starts turning brown then lower the temperature again; it should bake for one hour in all.
12. Finally our panettone is ready; when you take it out of the oven, let it cool completely and it's ready to be served.

SERVING
13. Serve the panettone along with you hot beverage.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Breakfast
Taste: 
Sweet
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Flour
Preparation Time: 
450 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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