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Panettone: A Taste of Italian Christmas

Panettone, a sweet bread loaf originating from Milan, Italy, is traditionally enjoyed during Christmas and New Year. This enriched dough, studded with candied fruits and raisins, offers a delightful combination of fluffy texture and vibrant flavors. Our recipe will guide you through the process of creating this festive treat in your own kitchen. From understanding the importance of high-quality ingredients to mastering the intricate steps of proofing and baking, you’ll be well-equipped to impress your friends and family with a homemade panettone. This article covers everything you need to know, including a detailed ingredient list, step-by-step instructions, a handy recipe card, nutritional information, and answers to frequently asked questions. So, let’s embark on this culinary journey and bring the taste of Italy to your holiday celebration!

Ingredients: The Foundation of Flavor

The key to a truly exceptional panettone lies in using high-quality ingredients. Don’t skimp on butter or eggs – they contribute significantly to the rich flavor and tender crumb. Here’s what you’ll need:

• Strong Bread Flour: 500g. Essential for developing gluten and creating a sturdy structure.
• Active Dry Yeast: 7g (or 21g fresh yeast). The leavening agent that makes the dough rise.
• Granulated Sugar: 120g. Adds sweetness and helps activate the yeast.
• Salt: 8g. Enhances the flavors and controls yeast activity.
• Large Eggs: 6 (about 300g). Contributes to richness, moisture, and structure.
• Egg Yolks: 2 (about 40g). Adds extra richness and color.
• Unsalted Butter: 250g, softened. Adds flavor, tenderness, and richness.
• Honey: 2 tablespoons. Adds moisture and flavor, and helps with browning.
• Orange Zest: 1 tablespoon. Provides a bright, citrusy aroma.
• Lemon Zest: 1 tablespoon. Adds a complementary citrus note.
• Vanilla Extract: 1 teaspoon. Enhances the overall flavor profile.
• Candied Orange Peel: 150g, diced. A traditional ingredient that adds sweetness and chewiness.
• Candied Lemon Peel: 50g, diced. Complements the orange peel with a tangy flavor.
• Raisins: 150g, soaked in warm water or rum for at least 30 minutes. Adds sweetness and plumpness.

Step-by-Step Instructions: Baking Your Masterpiece

Making panettone requires patience and attention to detail, but the results are well worth the effort. Follow these steps carefully:

Step 1: Prepare the Poolish (First Dough)

The poolish is a pre-ferment that adds flavor and improves the texture of the final product.

1. In a small bowl, combine 100g of bread flour, 100ml of lukewarm water, and the yeast.
2. Mix well until smooth.
3. Cover with plastic wrap and let it rest at room temperature for 1-2 hours, or until doubled in size and bubbly.

Step 2: Make the First Dough

1. In the bowl of a stand mixer fitted with a dough hook, combine the poolish, 200g of bread flour, 50g of sugar, 2 eggs, and the honey.
2. Mix on low speed until a shaggy dough forms.
3. Gradually add 100g of softened butter, a tablespoon at a time, mixing well after each addition.
4. Continue mixing on medium speed for 10-15 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until doubled in size.

Step 3: Make the Second Dough (Final Dough)

1. Punch down the first dough to release the air.
2. In the bowl of a stand mixer, combine the first dough, the remaining 200g of bread flour, 70g of sugar, salt, orange zest, lemon zest, vanilla extract, 4 eggs, and 2 egg yolks.
3. Mix on low speed until a shaggy dough forms.
4. Gradually add the remaining 150g of softened butter, a tablespoon at a time, mixing well after each addition.
5. Continue mixing on medium speed for 15-20 minutes, or until the dough is very smooth, elastic, and pulls away from the sides of the bowl. This dough will be very sticky.
6. Gently fold in the candied orange peel, candied lemon peel, and drained raisins.

Step 4: Proof the Dough

1. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until almost tripled in size.

Step 5: Shape and Bake

1. Gently deflate the dough and transfer it to a well-buttered and floured panettone mold (about 7 inches in diameter).
2. Cover with plastic wrap and let it rise for another 1-2 hours, or until the dough reaches the top of the mold.
3. Preheat oven to 350°F (175°C).
4. Using a sharp knife or razor blade, make a shallow cross on the top of the panettone. Place a pat of butter in the center of the cross.
5. Bake for 50-60 minutes, or until golden brown and an internal temperature of 190°F (88°C) is reached. If the top is browning too quickly, tent it with aluminum foil.
6. Once baked, immediately insert two metal skewers horizontally through the base of the panettone. Invert the panettone and hang it upside down between two large pots or a panettone drying rack until completely cooled. This prevents the panettone from collapsing.

Recipe Card: Panettone

A quick reference for all the essential information you need to bake this delightful treat.

Prep Time: 4 hours | Cook Time: 50-60 minutes | Total Time: 6-8 hours (including proofing) | Category: Bread | Method: Baking | Cuisine: Italian

Nutrition Card: Per Serving (estimated, based on 12 servings)

Approximate nutritional information for one slice of panettone. Actual values may vary based on ingredient variations and portion sizes.

Calories: 450 | Sugar: 40g | Fat: 25g | Carbohydrates: 50g | Fiber: 2g | Protein: 8g | Yields: 12 servings

FAQs About Panettone

Why did my panettone collapse after baking?

The most common reason for a collapsing panettone is insufficient gluten development during mixing. Ensure you’re using strong bread flour and mixing the dough for the recommended time until it’s smooth and elastic. Over-proofing can also contribute to collapsing, so keep a close eye on the dough during the proofing stages. Finally, cooling the panettone upside down is crucial to maintain its structure.

How do I store panettone?

Once cooled, store the panettone in an airtight bag or container at room temperature. It will stay fresh for up to a week. For longer storage, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn.

Can I make panettone without a stand mixer?

While a stand mixer makes the process easier, you can make panettone by hand. Be prepared for a more intense workout, as kneading the dough to the required smoothness and elasticity will take considerable effort. Ensure the butter is very soft to incorporate it properly.

What can I substitute for candied orange and lemon peel?

If you don’t have candied citrus peel, you can use other dried fruits like cranberries, apricots, or figs. Chopped nuts, such as almonds or walnuts, can also add texture and flavor. Just be mindful of the overall sweetness and moisture content.

How can I tell if my panettone is done baking?

The best way to determine if your panettone is done is to use an instant-read thermometer. The internal temperature should reach 190°F (88°C). You can also check for a golden brown color and a firm top. If the top is browning too quickly, tent it with aluminum foil during the last part of baking.

I’m so glad you’re here. If you enjoyed this recipe or found it helpful, feel free to share it with your friends and family great food is meant to be shared! Don’t forget to follow me on Facebook and Pinterest for more delicious recipes, kitchen tips, and daily cooking inspiration, Your support means the world to me, and I look forward to bringing you even more tasty ideas straight from my kitchen.

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