Karol Smith
Authentic Italian Panettone: A Sweet, Fruity Holiday Bread
Panettone is a sweet, yeasted bread that originates from Italy and is traditionally enjoyed during the Christmas season. This light and fluffy bread is studded with dried fruits and sometimes nuts and flavored with citrus zest, making it a delightful treat for breakfast or dessert. The long, slow rise of the dough gives Panettone its characteristic airy texture and complex flavor.
Ingredients:
For the sponge:
– 1/2 cup warm water (110°F / 45°C)
– 2 1/4 teaspoons (1 packet) active dry yeast
– 1/2 cup all-purpose flour
For the dough:
– 7 tablespoons unsalted butter, softened
– 1/3 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 1 tablespoon honey
– 3 cups all-purpose flour
– 1/2 teaspoon salt
– Zest of 1 orange
– Zest of 1 lemon
For the filling:
– 1/2 cup golden raisins
– 1/2 cup dried cranberries
– 1/4 cup candied orange peel, chopped
– 1/4 cup candied lemon peel, chopped
– 2 tablespoons rum or brandy
– 1/4 cup slivered almonds (optional)
Instructions:
Prepare the sponge:
1. In a small bowl, combine the warm water and yeast, stirring until the yeast dissolves. Let it sit for about 5-10 minutes until it becomes frothy.
2. Add the flour to the yeast mixture and stir to combine. Cover the bowl with plastic wrap and let it sit for 30 minutes at room temperature.
Prepare the dough:
1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and honey.
3. Add the sponge to the butter mixture and mix until fully incorporated.
4. Gradually add the flour and salt, mixing until a soft dough forms. Incorporate the orange and lemon zest.
Prepare the filling:
1. In a small bowl, combine the raisins, cranberries, candied orange, and lemon peel with the rum or brandy. Let soak for about 10-15 minutes.
2. Drain the soaked fruits, reserving the liquid, and gently fold them into the dough. Add the slivered almonds if using.
First rise:
1. Transfer the dough to a lightly floured surface and knead for a few minutes until smooth and elastic.
2. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 2 hours, or until doubled in size.
Second rise:
1. Punch down the dough, then transfer it to a Panettone mold or a tall, round baking pan.
2. Cover loosely with plastic wrap and let it rise again for 1-2 hours, or until the dough rises to the top of the mold.
Bake the Panettone:
1. Preheat your oven to 350°F (175°C).
2. Brush the top of the risen dough with an egg wash (a beaten egg with a splash of water).
3. Bake for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top is browning too quickly, cover with aluminum foil.
Cool and serve:
1. Allow the Panettone to cool completely in the mold.
2. Once cool, remove from the mold, slice, and enjoy!
This delicious Panettone will be a showstopper on your holiday table and is perfect served with your favorite cup of coffee or a glass of sweet wine.
