Ultimate Panettone Recipe Bake Italian Christmas Bread
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Bake authentic Italian Christmas bread w this ultimate panettone recipe Our easytofollow techperfect holiday treat Get baking
Total Time:7 hours
Yield:12 servings 1x
Ingredients
Scale
500 grams strong bread flour
7 grams active dry yeast
120 grams granulated sugar
8 grams salt
6 large eggs
2 egg yolks
250 grams unsalted butter, softened
2 tablespoons honey
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon vanilla extract
150 grams diced candied orange peel
50 grams diced candied lemon peel
150 grams raisins
Instructions
In a small bowl, combine 100g of bread flour, 100ml of lukewarm water, and the yeast. Mix well until smooth. Cover with plastic wrap and let it rest at room temperature for 1-2 hours, or until doubled in size and bubbly.
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. Mix on low speed until a shaggy dough forms. Gradually add 100g of softened butter, a tablespoon at a time, mixing well after each addition. 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. 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.
Punch down the first dough to release the air. 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. Mix on low speed until a shaggy dough forms. Gradually add the remaining 150g of softened butter, a tablespoon at a time, mixing well after each addition. 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. Gently fold in the candied orange peel, candied lemon peel, and drained raisins.
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.
Gently deflate the dough and transfer it to a well-buttered and floured panettone mold (about 7 inches in diameter). Cover with plastic wrap and let it rise for another 1-2 hours, or until the dough reaches the top of the mold. Preheat oven to 350°F (175°C). 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. 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. 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.
Notes
A homemade panettone recipe for Christmas and New Year. This guide includes ingredients, step-by-step instructions, and tips for baking the perfect Italian sweet bread.
