Description
Classic panettone delights bring Italian holiday traditions to your kitchen with a sweet, airy bread studded with candied fruits and raisins. Bakers can craft this festive treat by following precise techniques that honor centuries of culinary craftsmanship.
Ingredients
Scale
- ½ cup (100 g) sugar
- 3 ¼ cups (454 g) organic, unbleached flour
- ½ cup (115 g) unsalted butter, softened and cut into pieces
- ¼ oz (7 g) dry yeast (suitable for bread machines)
- ½ cup (70 g) sultanas
- ½ cup (70 g) raisins
- 6 oz (175 ml) warm water
- 4 large egg yolks
- 1 egg white, slightly beaten
- 2 tsps vanilla
- 1 tsp lemon rind, grated
- 1 tsp orange rind, grated
- ½ tsp salt
- 4 crushed sugar cubes or Swedish pearl sugar
Instructions
- Preparation: Activate bread machine by combining warm water, egg yolks, vanilla extract, and citrus zests in the chamber. Layer sugar, salt, and flour, creating a central cavity for yeast.
- Dough Formation: Distribute butter pieces around flour’s perimeter. Engage dough setting to knead and blend ingredients thoroughly. Incorporate sultanas and raisins during kneading, ensuring even distribution.
- Fermentation: Transfer dough to sealed container and refrigerate overnight, allowing flavor complexity to develop and texture to mature.
- Molding: Line a 6-inch pan with parchment paper, creating a tall brown paper collar. Butter parchment interior to prevent adhesion. Gently deflate chilled dough and shape into a smooth, round form.
- Rising: Position dough in prepared paper case, allowing it to expand until nearly doubled in volume.
- Baking Preparation: Preheat oven to 350°F (175°C). Brush dough surface with egg white and sprinkle crushed sugar cubes for a caramelized finish.
- Baking Process: Bake for 30 minutes, then reduce temperature to 325°F (160°C). Shield with aluminum foil if top browns too quickly. Test doneness by inserting a skewer into the center, which should emerge clean.
Notes
- Precise Water Temperature: Use lukewarm water between 100-110°F to activate yeast without killing it, ensuring optimal dough rising and texture.
- Strategic Ingredient Layering: Add dry ingredients first, create a small well for yeast to prevent direct salt contact, which can inhibit yeast activation.
- Overnight Fermentation Secret: Refrigerating dough develops deeper, more complex flavor profiles and improves overall bread texture and taste.
- Vertical Baking Technique: Use tall parchment paper collar to support panettone’s signature height and prevent collapsing during baking process.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 378
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 93 mg