Panettone
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Panettone
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Traditional Panetonne recipe to make the classic rich Italian sweet bread filled with brandy soaked dried fruit. Make this holiday season!
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Ingredients
Dried Fruit Mixture:
- 1/2 cup raisins
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1/2 cup dried currants
- 1/4 cup brandy
- 1/4 cup water
Panettone:
- 2/3 cup whole milk , warm to the touch 105-110 degrees
- 1 tablespoon instant yeast
- 5 cups flour , divided
- 2 tablespoons honey
- 1 tablespoon brown sugar , packed
- 1 teaspoon salt
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 teaspoon lemon zest
- 1 cup unsalted butter , softened
Egg Wash:
- 1 large egg yolk
- 1 tablespoon water
Instructions
Fruit Mixture:
- Add the raisins, golden raisins, dried cranberries, dried currants, brandy and water to a small bowl and mix.
- Cover and set aside overnight.
Panettone:
- In the bowl of your stand mixer combine milk and yeast and let sit for 10 minutes until foamy.
- Add the flour, brown sugar, honey and salt and knead with your dough hook until combined.
- Add in the eggs one at a time until fully combined.
- Continue kneading the dough for 8 minutes until pulling away from the sides of your stand mixer bowl.
- Add in the vanilla extract, orange zest and lemon zest until combined.
- Mix and knead until the dough is cohesive and smooth, it may take a while because it will be really sticky at first.
- Note: If it is still sticking like crazy add a couple more tablespoons of flour to loosen.
- Add in 1/3 of the butter, continue kneading with the dough hook until the butter is completely incorporated.
- Turn off the mixer and let sit 10 minutes, then add in the next 1/3 of the butter and repeat and rest again for 10 minutes before adding in the last amount of butter and kneading it in.
- Drain any remaining liquid from the soaked fruit and pat dry gently.
- Add in the fruit mixture and knead for 5 minutes until well incorporated.
- Grease a large mixing bowl and form the dough into a ball.
- Put into the bowl and cover with a greased piece of plastic wrap.
- Let rise for 1.5 to 2 hours.
- Gently deflate the dough, then form into a ball and put the dough into the wrapper pinched side down.
- Cover dough lightly with plastic wrap that you've brushed with oil.
- Let rise again for at least an hour until really puffy then remove the plastic wrap.
- Preheat oven to 325 degrees.
Egg Wash:
- Score the top of the panettone about 1/4" deep into a cross shape.
- Mix the egg yolk with the 1 tablespoon cold water.
- Brush the mixture on the dough.
To Bake:
- Gently tent the dough with foil, avoid it touching the dough as much as possible.
- Bake for 25 minutes.
- Remove the foil and bake an additional 30 minutes until golden brown.
Notes
- Recipe adapted from King Arthur Flour
- King Arthur Flour
Nutrition Information
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Calories
349kcal
(17%)
Carbohydrates
47g
(16%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
101mg
(34%)
Sodium
179mg
(7%)
Potassium
197mg
(6%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
476IU
(10%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 101mg | 34% |
| Sodium | 179mg | 7% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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