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Panettone Recipe

Panettone Recipe - Simple Food Dishes

Imagine the aroma of freshly baked bread wafting through your kitchen, intermingled with hints of candied citrus and spices. That’s the magic of making panettone. This Italian Christmas cake has become a beloved feast for many, with its rich history and exceptional flavors. I remember the first time I tasted this light loaf; it transported me to a quaint Italian bakery in a sun-soaked village, where the air was scented with sweet nostalgia.
But don’t worry; you don’t need a bakery in Italy to enjoy this treat at home. This recipe will guide you step by step, ensuring that you create a panettone worthy of family gatherings or festive celebrations.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 24
Course: Side Dish
Cuisine: Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Sponge
  • 10 ounces high-gluten bread flour
  • 8 ounces lukewarm water around 70°F
  • 15 grams rapid-rise yeast
For the Dough
  • 4 ounces raw honey
  • 8 ounces unsalted butter, softened to room temperature
  • 12 ounces high-protein bread flour
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fine sea salt
  • 3 ounces plump raisins
  • 3 ounces dried cranberries
  • 2 ounces chopped candied orange peel
  • 2 ounces dried currants
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon orange juice
  • 1 teaspoon ground cinnamon

Method
 

Step 1: Make the Sponge
  1. In a large bowl, combine the lukewarm water and yeast. Stir gently until it starts to dissolve. Add the high-gluten flour and mix until combined. Cover with plastic wrap and set aside for about 30 to 40 minutes until it bubbles and rises.
Step 2: Prepare the Dough
  1. In another bowl, whip the softened butter and raw honey until creamy. Then, mix in the eggs and yolks. Once well combined, add in your sponge mixture and mix.
Step 3: Incorporate Dry Ingredients
  1. Slowly add the high-protein bread flour, salt, cinnamon, and vanilla extract into the bowl. Mix until a dough starts to form.
Step 4: Add in Fruits and Zest
  1. Gently fold in the raisins, cranberries, orange peel, currants, lemon zest, and orange juice. The dough will become sticky.
Step 5: First Rise
  1. Transfer the dough to a lightly floured surface. Knead until smooth (about 10 minutes). Place in a greased bowl, cover with a damp towel, and let it rise until doubled in size—approximately 2 hours.
Step 6: Shape the Dough
  1. Once your dough has risen, punch it down and transfer it to a floured surface. Shape it into a ball, and place it in your panettone mold. Cover again and let it rise for another 1 to 1.5 hours.
Step 7: Bake
  1. Preheat your oven to 350°F (175°C). Bake for approximately 30-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Step 8: Cool and Serve
  1. Allow the panettone to cool in the mold for about 10 minutes before transferring it to a wire rack. Once cooled, slice it generously and enjoy with your chosen pairings.

Notes

  • Use Fresh Ingredients: Ensure your yeast is active. Test it in warm water with sugar; it should foam up.
  • Temperature is Key: Keep all your ingredients at room temperature, especially the eggs and butter.
  • Don’t Rush the Rises: Allow ample time for both the sponge and dough to rise. This builds flavor and texture.
  • Storage Matters: Once cooled, wrap your panettone in plastic wrap. It will retain moisture better that way.
  • Experiment With Flavors: Don’t hesitate to add your favorite dried fruits or spices to this recipe. It’s versatile!