Panettone
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4.8
15 reviews
Excellent
Panettone
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This panettone, a traditional Italian Christmas cake, is made with plenty of butter and dried fruits and nuts and is as flavorful as it is foolproof. It can also be customized given your fancy. Bake a couple large loaves in coffee cans or more smaller loaves in paper molds.
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Ingredients
For the starter
- 1 cup whole milk warmed
- 2 1/2 tablespoons active dry yeast
- 1 3/4 cups unbleached all purpose flour
- 1 teaspoon granulated sugar
For the panettone
- 1 cup raw nuts, such as shelled pistachios chopped
- 1 teaspoon salt plus a few pinches
- 4 1/2 cups unbleached all purpose flour plus more for kneading and shaping the dough
- 1 tablespoon freshly grated lemon zest preferably organic
- 1 tablespoon freshly grated orange zest preferably organic
- 1/2 cup candied orange and lemon rind optional
- 1 cup chopped dried fruit, such as cranberries
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 2 ticks unsalted butter softened, plus more for the pans or molds
- 1 cup granulated sugar
- 4 large eggs
- 2 large egg yolks (whites reserved for glaze)
- Mild vegetable oil for the bowl
Instructions
Make the starter
- In a small glass bowl, combine the warm milk, yeast, flour, and sugar and stir to blend. Cover the bowl with plastic wrap and let rest until slightly bubbly, about 30 minutes.
Make the panettone
- Preheat the oven to 350°F (178°C).
- Place the nuts on a rimmed baking sheet and spray them with water, sprinkle with a pinch or two of salt, and toast for 8 to 10 minutes. Transfer the nuts to a cutting board to cool and then coarsely chop them.
- In a bowl, combine the 1 teaspoon salt, the flour, lemon and orange zests, candied orange and lemon peel, if using, fruit, nuts, rum, and vanilla.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 2 minutes or until fluffy. Add the eggs and yolks and beat well.
- Reduce the speed to low and add the flour mixture, mixing just until combined. Gradually add the starter and continue to beat on low speed until all the ingredients are incorporated. The dough should not be sticky or too firm. It should look buttery and a little ragged.
- Turn the dough onto a lightly floured work surface and knead for 1 to 2 minutes, pushing the dough away from you with the heels of your hands and then folding it back over on itself. The dough will be smooth and satiny.
- Transfer the dough to an oiled bowl, cover, and let rise in a warm place until doubled in size, at least 2 hours.
- Gently turn the dough onto a work surface and divide it into 4 equal pieces if making smaller loaves or into 2 pieces if making larger loaves. Carefully handle the dough so as to keep as much air in it as possible. Let the pieces rest, covered with a clean towel, for 10 minutes.
- To make smaller panettone, butter four 1-pound coffee cans or butter 4- to 5-inch-wide deep parchment paper molds (available online and at baking stores). To make larger panettone, butter two 2-pound coffee cans.
- Shape each portion of dough into a smooth ball and place it in a mold. Each mold should be about half full.
- Beat the reserved egg whites and use the to brush the tops of the loaves. Cover and let the loaves rise until just slightly less than doubled, up to 1 hour.
- Preheat the oven to 400°F (200°C). Adjust the oven rack to the middle position.
- Uncover the panettone, place them in the oven, and reduce the heat to 350°F (175°C). Bake for 30 to 35 minutes is using smaller molds and up to 45 minutes for larger molds. The exact baking time will vary depending on the exact size of your cans or molds. The bread is done when a wooden skewer inserted into the center of the loaf comes out clean (between 190° and 195°F [87°C to 90°C] on an instant-read thermometer).
- Cool the panettone in the molds for 15 minutes and then carefully remove the loaves from the molds or cans and place them on wire racks to cool completely.
Notes
- Storage--Panettone will keep, tightly wrapped in plastic, for up to 1 week at room temperature, or can be frozen for up to 6 months.
- Check before baking--Before baking, make sure you don’t have any dried fruit sticking out of the dough, as they may burn during baking. If you do, gently push them into the dough.
- Baking--If your panettone is browning too quickly while baking, cover it loosely with aluminum foil.
Nutrition Information
Show Details
Serving
1slice
Calories
417kcal
(21%)
Carbohydrates
55g
(18%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
174mg
(7%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 417kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 174mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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