Panettone

Name: Panettone
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Ingredients: 2.5 oz raisins; 2.5 oz golden raisins or sultanas; 5 oz mixed candied citrus peel; 2.5 oz almonds (blanched and chopped); 0.12 oz (1 1/2 tsp) lemon zest (grated); 0.12 oz (1 1/2 tsp) orange zest (grated); 2 oz lemon juice; 2 oz orange juice; 4 tsp rum; 1/2 tsp nutmeg; 1 lb 8 oz bread flour; 10 oz milk (heated to 100°F (37°C)); 1.5 oz fresh yeast; 4 oz egg yolks; 0.17 oz (1 tsp) salt; 4 oz sugar; 8 oz butter (softened)

A traditional Italian festive bread studded with dried fruit and nuts, with a rich, tender crumb.

5 hours

Easy

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Ingredients

raisins 2.5 oz

golden raisins or sultanas 2.5 oz

mixed candied citrus peel 5 oz

almonds (blanched and chopped) 2.5 oz

lemon zest (grated) 0.12 oz (1 1/2 tsp)

orange zest (grated) 0.12 oz (1 1/2 tsp)

lemon juice 2 oz

orange juice 2 oz

rum 4 tsp

nutmeg 1/2 tsp

bread flour 1 lb 8 oz

milk (heated to 100°F (37°C)) 10 oz

fresh yeast 1.5 oz

egg yolks 4 oz

salt 0.17 oz (1 tsp)

sugar 4 oz

butter (softened) 8 oz

Instructions

Prepare the fruit

Combine the raisins, candied peel, almonds, zests, juices, rum, and nutmeg in a bowl. Cover and marinate for several hours or refrigerate overnight.

Make the dough

Sift the flour and form a well in the middle. Mix the warm milk with the yeast and pour into the well. Sprinkle a little of the flour over the top and let sit for about 45 minutes, until the surface cracks and bubbles. Add the egg yolks, salt, and sugar, and mix into a soft dough. Knead for 10 minutes until smooth. Let rise until doubled in size.

Combine and proof

Drain the marinated fruit. Add the fruit and softened butter to the dough and knead until smooth and uniform. Let rise again until doubled in size.

Prepare the pan

Cut double-layered baking parchment to line a greased cake pan (about 6 inches), extending about 9 inches above the rim. Reinforce the outside with foil. Line the bottom with a double layer of parchment.

Shape and proof

Deflate the dough, round it, and place it in the pan, pressing gently. Cover and proof at room temperature until doubled in size. Score a cross on the surface and brush with melted butter.

Bake

Place in a preheated 375°F (190°C) oven until lightly browned. Place a piece of butter (about 4 tsp) in the center of the cross and continue baking for 1 hour. Once golden, tent with foil to avoid burning. Lower the temperature to 325°F (160°C) and continue baking until a skewer inserted comes out clean (total baking time about 1.75–2 hours). Brush with melted butter as soon as it leaves the oven, and dust with powdered sugar once cooled.