Description
Italian Christmas magic sparkles in this homemade panettone, a golden bread that weaves rich traditions with delicate sweetness. Candied fruits and tender crumb invite holiday cheer, promising delightful moments you’ll savor with each luxurious slice.
Ingredients
Scale
Main Ingredients:
- 500 g (4 cups) bread flour
- 150 g (3/4 cup) sugar
- 150 ml (2/3 cup) whole milk
- 100 g (7 tbsp) butter
- 4 large eggs
- 25 g (2 tbsp) fresh yeast
Dried Fruits and Flavoring:
- 150 g (1 cup) candied orange peel
- 100 g (2/3 cup) raisins
- 1 vanilla bean
- 1 orange zest
- 1 lemon zest
Finishing Ingredients:
- 50 g (1/4 cup) powdered sugar
- 2 tbsp pearl sugar
- 1 egg for egg wash
Instructions
- Activate the fresh yeast in lukewarm milk, allowing it to dissolve and become frothy, creating a robust starter for the panettone.
- Sift bread flour into a large mixing bowl, creating a soft mountain-like base for the dough, and create a central well in the flour.
- Crack eggs into the flour well, then gradually incorporate sugar and softened butter, mixing until a smooth, elastic dough develops.
- Split and scrape vanilla bean seeds directly into the dough, adding rich aromatic complexity to the mixture.
- Fold in candied orange peel, raisins, orange zest, and lemon zest, ensuring even distribution throughout the dough.
- Knead the enriched dough for 15-20 minutes until it becomes silky, glossy, and develops strong gluten structure.
- Cover the dough and let it rise in a warm environment for approximately 2-3 hours, or until it doubles in volume.
- Punch down the risen dough and shape it into a traditional panettone form, placing it in a tall, cylindrical paper mold.
- Allow a second rise for 1-2 hours in a draft-free area until the dough significantly expands.
- Preheat the oven to 180°C (350°F). Brush the top with egg wash and dust with powdered and pearl sugar.
- Bake for 45-50 minutes, covering with aluminum foil if the top browns too quickly.
- Remove from oven and cool completely, inverting the panettone to maintain its classic tall, airy structure.
Notes
- Yeast Mastery: Ensure lukewarm milk sits around 37°C to activate yeast perfectly without killing its delicate microorganisms.
- Flour Power: Use high-protein bread flour for stronger gluten development, creating that signature panettone light and airy texture.
- Hydration Hack: Add extra moisture through milk or water if dough feels too dry during kneading, maintaining soft, elastic consistency.
- Temperature Trick: Keep dough rising in warm spot around 26-28°C, like near a preheated oven or wrapped in warm towel, for optimal fermentation.
- Fruit Distribution: Gently fold dried fruits after initial kneading to prevent tearing delicate gluten network and ensure even spread.
- Rising Ritual: Allow sufficient proofing time, checking dough’s readiness by gentle indentation that slowly springs back when pressed.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 10
- Calories: 322
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg