Description
This Easy Panettone Recipe is a traditional Italian Christmas bread known for its soft, buttery texture and rich flavors from candied orange peel, raisins, dried cranberries, and currants. Similar to brioche, this sweet bread is perfect for holiday celebrations and gatherings, baked in a distinctive paper mold to create its classic tall, domed shape.
Ingredients
Scale
Wet Ingredients
- 8 ounces water (70ºF)
- 8 ounces butter (room temperature, softened)
- 4 ounces honey
- 2 eggs (room temperature)
- 2 egg yolks (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 15 grams instant yeast
- 10 ounces bread flour
- 12 ounces bread flour
- 1 teaspoon salt
Fruits and Flavorings
- 3 ounces raisins
- 2 ounces candied orange peel
- 3 ounces dried cranberries
- 2 ounces dried currants
- 1 tablespoon lemon zest
Instructions
- Activate the Yeast: In a mixing bowl, combine the 8 ounces of water at 70ºF with the 15 grams of instant yeast. Let it sit for a few minutes until the yeast begins to activate and foam slightly, indicating it is ready to use.
- Mix Dough Ingredients: Add 10 ounces of bread flour, honey, softened butter, eggs, egg yolks, vanilla, and salt to the yeast mixture. Mix thoroughly by hand or with a mixer fitted with a dough hook until well combined and the dough begins to form.
- Add Remaining Flour: Gradually incorporate the remaining 12 ounces of bread flour into the dough to achieve a soft, slightly sticky consistency that is typical for enriched breads like panettone. Continue kneading for about 10 minutes until smooth and elastic.
- Incorporate Fruits and Zest: Gently fold in the raisins, candied orange peel, dried cranberries, dried currants, and lemon zest ensuring they are evenly distributed throughout the dough.
- First Proof: Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place until it has doubled in size, which may take 6 to 8 hours given the enriched nature of the dough.
- Shape the Dough: After the first rise, gently deflate the dough and shape it into rounds that fit your panettone paper molds (typically 2″x2 3/8″ for mini versions). Place the shaped dough into the molds carefully.
- Second Proof: Allow the dough in the molds to rise again until puffed and nearly doubling in size, this second proof may take 2 to 3 hours.
- Bake: Preheat your oven to 350°F (175°C). Bake the panettone for approximately 25 minutes or until the tops are golden brown and a skewer inserted into the center comes out clean. Rotate the molds halfway through baking to ensure even color.
- Cool and Serve: Remove the panettone from the oven and let it cool completely in the molds on a wire rack before slicing and serving. This cooling helps set the crumb and enhances flavor.
Notes
- Panettone is traditionally baked in a tall, cylindrical paper mold to achieve its characteristic shape.
- Use room temperature eggs and butter to ensure smooth incorporation into the dough.
- The long fermentation time develops the bread’s flavor and soft texture.
- This bread is best enjoyed fresh but can be stored wrapped tightly at room temperature for up to 3 days.
- For a festive touch, dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 roll (approximately 90g)
- Calories: 214 kcal
- Sugar: 10 g
- Sodium: 169 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
