Description
This Easy Panettone Recipe is a traditional Italian Christmas bread that is soft, sweet, and buttery, similar to brioche. It is generously studded with raisins, dried currants, dried cranberries, and candied orange peel, offering a delightful mix of textures and flavors. Baked in a paper mold, this festive bread is perfect for holiday celebrations and sharing with family and friends.
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
Fruit 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 bowl, combine the warm water (70ºF) with the instant yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter, honey, eggs, egg yolks, and vanilla extract until smooth and creamy.
- Combine Dry Ingredients: In another bowl, whisk together the bread flours and salt to ensure even distribution of ingredients.
- Make the Dough: Gradually add the dry ingredients and the activated yeast water mixture to the wet ingredients. Mix well until a sticky dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10-15 minutes until it becomes smooth, elastic, and slightly tacky but not overly sticky.
- Incorporate Fruits and Zest: Gently fold in the raisins, candied orange peel, dried cranberries, dried currants, and lemon zest, distributing them evenly throughout the dough.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 2 hours or until doubled in size.
- Shape the Panettone: Punch down the risen dough to release air and transfer it to greased 2-inch by 2 3/8-inch paper molds or standard panettone molds. Shape neatly, ensuring fruits are evenly distributed.
- Second Rise: Cover the dough again and let it rise for another 3-4 hours or until it has nearly doubled and reaches the top edge of the molds.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to get ready for baking.
- Bake: Bake the panettone for about 25 minutes. Check for doneness by inserting a skewer into the center; it should come out clean. If the top browns too quickly, lightly cover with foil.
- Cool: Remove the panettone from the oven and let them cool completely in the molds on a wire rack before slicing and serving.
Notes
- Panettone is traditionally baked in special paper molds which help the bread hold its tall, dome shape.
- This bread has a rich, buttery texture similar to brioche, balanced with the sweetness and tartness of candied fruits and berries.
- For best results, use room temperature ingredients to ensure proper mixing and yeast activity.
- Allowing the dough ample time to rise develops the signature light and airy texture of panettone.
- Panettone is typically enjoyed during the Christmas season and makes a thoughtful homemade holiday gift.
Nutrition
- Serving Size: 1 roll
- 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
