Panettone
User Reviews
5
Panettone
Description
This Panettone recipe starts with warming milk and activating yeast alongside sugar to prepare the leavening base. A mixture of butter and sugar is beaten until glossy, then eggs, vanilla, lemon, and orange zest are added for flavor. Flour and salt integrate the dough, which is kneaded lightly until soft but not sticky. After the dough doubles in size during the first rise, soaked dried fruits and candied papaya are folded in to add bursts of sweetness and texture.
The dough is typically baked in a special panettone mold, which helps maintain its tall, domed shape. The resulting bread has a tender, rich crumb enhanced by the fruity inclusions and fragrant citrus zest, making it characteristic of this classic Italian treat.
This bread can be stored at room temperature for a couple of days or frozen wrapped tightly for up to three months, preserving its flavor and freshness. The recipe notes specific pan recommendations suitable for panettone baking to ensure the best structure.
Ingredients
For the basic dough
- ½ cup milk 120ml, warm
- 1 teaspoon sugar
- 1 ½ tablespoon instant yeast a little under 2 x ¼oz/7g sachets
- 6 tablespoon butter 85g, unsalted
- ⅓ cup sugar 70g
- 3 egg
- 1 teaspoon vanilla extract
- 1 lemon ie from 1 lemon, zest
- 1 orange zest ie from 1 orange
- 3 cups all-purpose flour 420g plain flour
- ½ teaspoon salt
For the additions
- ½ cup dried cranberries 80g
- ½ cup golden raisins 70g sultanas
- 3 tablespoon dark rum or brandy, marsala wine
- ½ cup papaya 100g, or good quality candied peel (not artificially colored kind, dried
Instructions
Making the dough/1st rise
- Put the warm milk in a small bowl and stir in the 1tsp sugar. Sprinkle over the yeast and leave for around 5min in a draft-free spot while you prepare the rest.
- Beat together the butter and sugar until slightly glossy (can use a stand mixer, food processor or handheld mixer). Add the eggs one at a time to combine, along with the vanilla. Mix in the lemon and orange zest. Add the flour a cup at a time and mix to combine, adding the yeast mixture and salt as well with 1st or 2nd cup.
- Bring the dough together and remove from mixer/bowl. Put onto a lightly floured surface and knead for around 5 minutes to stretch it out. Add a little extra flour as you go, if needed - it should be soft but not too sticky.
- Lightly oil a large bowl, put the dough in and cover with a cloth or loose cling wrap/film. Put the bowl in a warm, draft-free place for around 2 hours until doubled in size.
While dough is rising
- While the dough is rising, put the cranberries and raisins in a small pan with the rum, warm over a medium heat and simmer for around 5 minutes. Remove from heat and allow to cool. Finely chop the dried papaya.
- Also prepare the pan - either use a panettone pan or a large cake tin. For a panettone pan, line the sides with parchment and cut a circle for the base. I suggest cutting a piece slightly taller than the pan, fold over a slight edge and snip into the paper up to the fold to give you little 'feet' to keep the paper in place and go under the circle so there's some overlap (see photo above). For a cake tin, you'll also need to tie some brown paper/doubled-over parchment around the outside of the pan to build it up a bit higher.
Finishing dough/2nd rise
- After the dough has risen, gently knock back the dough (press out the air a bit) and incorporate the cranberries, raisins and papaya. I find it easiest to press out the dough a bit, put the fruit on top then roll up the dough. Then knead the dough to spread the fruit evenly.
- Put the dough into the prepared pan, cover and leave to rise for around 1 - 1 ½ hours until it is at least double the size (it may be to the top of your pan, depending on the size of your pan).
- Preheat oven to 350F/180C. Place the pan in the oven and bake for around 40 minutes until golden brown. You can test it by tapping the bottom (out of the tin) and it should be hollow, or you can put a metal skewer in the middle and it may well be moist but not sticky. Leave to cool on a baking rack.
Notes
- Panettone keeps well for a couple of days in an airtight container at room temperature.
- It can be frozen for up to three months if wrapped tightly in cling film and foil.
- Use a panettone baking pan, such as a 7-inch loose base pan, to help the bread rise properly and maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12approx
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 57mg | 19% |
| Sodium | 126mg | 5% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
