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Italian Panettone Recipe

Italian Panettone Recipes
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Italian Panettone is a traditional sweet bread that originates from Milan, renowned for its light, fluffy texture and delightful blend of dried fruits and citrus zest. This festive treat is perfect for holiday gatherings, bringing joy and a touch of Italy to your celebrations.

Ingredients

Scale

For the Dough Starter:

  • 4 tbsp warm milk (110°F or 43°C)
  • 1 tbsp dried yeast
  • 8 tbsp granulated sugar

For the Dough:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 5 large eggs, beaten
  • 2 tsp vanilla extract
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • Pinch of salt
  • 7 tbsp raisins
  • 3 tbsp rum extract
  • 8 tbsp candied lemon and orange peel, finely chopped
  • Butter for greasing the pan

For the Topping:

  • 1 tbsp egg white
  • 1 tbsp icing sugar
  • Additional icing sugar for dusting

Instructions

  1. Prepare the Pan: Grease a panettone cake pan generously with softened butter. Set aside.
  2. Make the Dough Starter: In a small bowl, combine 4 tbsp of warm milk, 1 tbsp of dried yeast, and 1 tsp of sugar. Stir and let it sit for 5-10 minutes until frothy.
  3. Cream Butter and Sugar: In a large mixing bowl, beat together 8 tbsp of granulated sugar and 2 sticks of softened butter using a hand mixer until light and fluffy (about 3-5 minutes). Add 2 tsp of vanilla extract and mix well.
  4. Incorporate Zests and Eggs: Mix in the grated zest of 1 lemon and 1 orange. Gradually add the beaten eggs, incorporating a little at a time. If the mixture curdles, add a tablespoon of flour to stabilize it.
  5. Combine Dry Ingredients: In another bowl, mix 3 1/2 cups of flour with a pinch of salt. Make a well in the center and pour in the yeast mixture and butter-egg mixture. Fold together using a large spoon until a sticky dough forms.
  6. Knead the Dough: Transfer the dough to a floured surface. Knead for about 5 minutes in the bowl, then move to the surface and knead for an additional 10 minutes, dusting with flour as needed until you have a soft, elastic dough.
  7. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 2 hours or until doubled in size.
  8. Prepare the Raisins: In a small saucepan, heat 7 tbsp of raisins with 3 tbsp of rum extract on low for about 5 minutes. Allow to cool after the raisins have absorbed the liquid.
  9. Incorporate Mix-Ins: Once the dough has risen, knead it gently for an additional 5 minutes, then fold in the soaked raisins and 8 tbsp of finely chopped candied citrus peels.
  10. Shape and Second Rise: Shape the dough into a ball and place it in the prepared pan. If using an 8-inch round cake pan, wrap parchment paper around the outside to contain the dough. Cover lightly with plastic wrap and let rise for another hour.
  11. Preheat Oven: Preheat your oven to 350°F (175°C) about 15 minutes before baking.
  12. Prepare Topping: Mix 1 tbsp of egg white with 1 tbsp of icing sugar. Brush this mixture gently over the top of the risen panettone.
  13. Bake: Bake the panettone in the preheated oven for 50-55 minutes, rotating halfway through. Check for doneness with a skewer; it should come out clean.
  14. Cool: Allow the panettone to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before dusting with icing sugar.
  15. Serve: Slice the panettone into wedges and enjoy.

Notes

Serving Suggestions:

  • Serve panettone plain or with a dusting of icing sugar.
  • Pair with espresso, sweet wine, or a rich hot chocolate for a delightful treat.

Tips & Tricks:

  • Adjusting Flour: Start with 3 1/2 cups of flour. Depending on the size of the eggs and humidity, you may need to add up to 2/3 cup more to achieve the desired dough consistency.

Storage Instructions:

  • Short-Term: Wrap the cooled panettone tightly in plastic wrap and store at room temperature for up to one week.
  • Long-Term (Freezing): Wrap in plastic wrap and then aluminum foil, or place in an airtight container. Freeze for up to three months. Thaw at room temperature for 5-6 hours before serving. Optionally, warm in a 300°F (150°C) oven for 10 minutes before enjoying.

Common Mistakes to Avoid:

  • Avoid over-kneading; the dough should be soft and a bit sticky, not dry.
  • Ensure the dough rises in a warm place free from drafts for the best texture.
  • Don’t rush the cooling process; allow it to cool completely before serving to maintain texture.

Find it online: https://cakeshungry.com/italian-panettone/