Panettone Italian Christmas Sweet Bread
User Reviews
4.5
Panettone Italian Christmas Sweet Bread
Description
Panettone Italian Christmas Sweet Bread features a carefully prepared dough made from sifted flour, sugar, butter, eggs, and flavorful accents like lemon and orange zest and vanilla. Using active dry yeast, the dough is thoroughly kneaded and allowed to rise until tripled in size, developing its traditional airy, tender texture. The dough incorporates a mix of raisins, candied fruit, and chocolate chips which contribute bursts of sweetness and variation throughout the bread. A topping made from almond flour, cornstarch, sugar, and egg white adds a crunchy, flavorful crust once baked.
The combination of fruits and chocolate makes this panettone distinctive while the enriched dough brings a delicate softness. It is commonly served sliced during the Christmas season, making it a festive centerpiece. Baking requires patience for proper fermentation and rising, which ensures the right lightness and crumb structure.
To keep panettone fresh, store it in an airtight bag at room temperature for up to three days. It also freezes well, either whole or sliced, with slices being more convenient to thaw as needed. Allow room temperature ingredients before starting to ensure proper dough consistency. This bread rewards time and care with its flavorful, tender bite and special topping.
Ingredients
PANETTONE
- 3¼ cups all-purpose flour sifted
- ¼ cup granulated sugar 75 grams total, if you double the recipe then double this amount, 2 tablespoons
- ⅔ cup water lukewarm
- ½ cup butter room temperature, cut into small pieces
- ½ teaspoon salt
- 1½ teaspoons dry active yeast
- 2 large egg room temperature
- 1 large egg yolk, room temperature
- orange zest room temperature
- lemon zest room temperature
- 1 teaspoon vanilla
- 1 cup mini dark chocolate chips or a mixture
- 1 cup raisins
- 1 cup candied fruit
TOPPING
- ¼ cup almond flour 30 grams total, if you double the recipe then double this amount, 1 tablespoon
- 1 tablespoon cornstarch
- ⅓ cup sugar 78 grams total, if you double the recipe then double this amount, 1 tablespoon
- 1 large egg white
- 2-3 tablespoons powdered sugar for dusting
- ¼ cup almond skinned whole, more if desired
Instructions
PANETTONE
- Plump raisins up by sitting them in boiling water for 5 minutes, then drain.
- In the bowl of the mixer with the paddle attached, add sifted flour, in the center add the yeast, sugar, butter, eggs, yolk, zest, vanilla and half the water. Mix 20 seconds, then change to the dough hook and add the other half of the water and salt.
- Mix for 15- 20 minutes, stopping after 10 minutes to scrape the hook and bowl.
- After 20 minutes add either the raisins, candied fruit or chocolate chips (or even a mixture if you wish) mix on low for a couple of minutes until combined.
- Remove to a flat lightly floured board, lightly rub hand with butter and gather the dough into a ball. Place in a large oiled bowl, cover with plastic and a dish towel. Place in a draft free, warmish spot to rise. Let rise for 2-3 hours or until tripled in size.
- Once risen, place the dough again on a lightly floured flat surface, with hands lightly buttered, roll again into a ball, place it in a greased Panettone mold, cover with plastic and a clean dish towel and let rise for an hour.
TOPPING
- In a small/medium bowl mix together almond flour, cornstarch, sugar and egg white. Set aside.
- Pre-heat oven to 365F (185C)
- Carefully brush the risen Panettone with the topping (I didn't use it all) top with almonds and sprinkle with icing / powdered sugar. Bake for approximately 45-50 minutes using a toothpick for doneness or the internal temperature, taken in the middle of the bread is 190F / 88C. Immediately move to a wire rack to cool completely before cutting.** Enjoy!
- ** No need to remove from the paper mold just cut through it.** I used an 8.5 x 4.5 inch cake pan, or a 750 gram paper mold.Keeps for 3 days well covered.
Notes
- Remove ingredients from the refrigerator about one hour prior to baking to ensure they reach room temperature.
- Keep the panettone in an airtight bag at room temperature; it remains fresh for up to 3 days.
- For freezing, you may freeze the whole loaf or pre-slice and freeze in bags to thaw only the needed portions; thawing sliced bread reduces waste.
- Do not exceed three months when storing in the freezer to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 66mg | 22% |
| Sodium | 192mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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