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Panettone

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  • Prep 45 min
  • Total 7 hr 45 min
  • Ingredients 17
  • Servings 2
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Pannettone is a delicious sweet bread loaf stuffed with crystallized fruits. Although there are many stories about its origin, I am sharing the one I like the most. As this particular legend goes, it was made for the first time at Ludovico il Moro's court, a knight from Milan, Italy. A dishwasher named Toni had made it to take home after work, however, the cooks had burned the dessert, and so he gladly offered his creation as a solution to resolve the problem. That's where the name comes from Pane di Toni, (Toni’s bread). With time, the name was modified until it became the known Panettone. From then on, it has been made in thousands of homes around the world, indulging adults and children alike. With the holidays around the corner, I encourage you to prepare it at home as gifts for your friends and family. Each year, I bake some Christmas presents; saving both money and time I would otherwise spend looking for last-minute gifts.
by Jeannette Quiñones Cantore
Updated Sep 24, 2015
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Ingredients

To ferment:

  • 4 teaspoons of active dry yeast (2 packets of 1/4 oz)
  • 1/2 cup all-purpose flour
  • 1/2 cup warm milk

For the dough:

  • 1 cup golden raisins (5 oz)
  • 1/2 cup golden rum or brandy
  • 2/3 cup plus 2 tablespoons sugar
  • 2 3/4 cups all-purpose flour
  • 2 large eggs at room temperature
  • 3 egg yolks from large eggs
  • 1 tablespoon lemon zest finely grated
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest finely grated
  • 3/4 teaspoon salt
  • 1 bar (1/2 cup) unsalted butter, softened and cut in 8 pieces, save additional to spread onto the cans
  • 1 cup crystallized cider or orange, fine cubes
  • 1 diluted egg yolk

Directions

  •  
    1
    Place oven grille in lower level; preheat to 375 °F for 15 minutes.
  •  
    2
    Will need a stand mixer with flexible edge beater, two paper baking pans for each panettone or two clean coffee cans (10 to 15 ounces) -remember to remove the label- and parchment paper to line the cans inside.
  •  
    3
    Macerate raisins by soaking them in rum or brandy for 30 minutes or can be left for 24 hours in a container with the lid on.
  •  
    4
    Prepare the ferment: Dissolve yeast in warm milk, add flour and the 2 tablespoons of sugar, knead until you form a dough ball. Place it on a glass container, let stand for 45 minutes or until it increases threefold (if it that doesn't happen, put it in trash and make a new one because the yeast is not working). If it ferments quickly, store it in the fridge until you need it.
  •  
    5
    Final dough: In mixer's bowl, add whole eggs, egg yolks, zests, lemon and orange juices, salt and the ferment. Knead to medium speed until all is well mixed and it forms a dough, for about 2 to 3 minutes.
  •  
    6
    Add sugar and let incorporate to the dough. Reduce speed to low, then start adding 3 cups of flour little by little (1/2 cup each time). Increase the speed to medium-high, then add the butter little by little, continue mixing until you get shiny dough, for about 4 to 6 minutes. Dough will look soft, shiny, stretchy and sticky.
  •  
    7
    Drain the raisins well and discard the liquid, add them to the dough with the crystallized cider and the mix at low speed, just until they incorporate.
  •  
    8
    Remove dough from bowl and transfer to a lightly greased container and cover with plastic, ferment in a dry place and let rise until doubled, from 2 to 3 hours.
  •  
    9
    While dough rises, and if you are using cans, spread butter to the cans and line the bottom and sides with the parchment paper.
  •  
    10
    Once dough is ready, place on a floured surface, knead a bit punching down with your hands. Divide in half and form balls, put in each paper pan or can and press it gently to release air bubbles. Spread a bit of butter on top with a kitchen brush and cover with plastic.
  •  
    11
    Let the dough rise again in a dry place, until the loaf rises above the pan or can sides, 2 to 3 hours. Another alternative is, letting dough rise in refrigerator 8 to 12 hours, remove it 3 to 4 hours before baking.
  •  
    12
    To bake the sweet bread: Place oven rack in lower level, preheat to 375 °F for 15 minutes. Beat one egg yolk with one tablespoon of water and brush top of dough lightly.
  •  
    13
    Bake between 35 to 40 minutes until golden brown; if noticed they are browining too fast on the top, place a piece of foil paper and cover for the last 10 to 15 minutes.
  •  
    14
    Let cool slightly and if used cans remove them tapping firmly on the bottom of the can (no need to do it if you use the panettone pans). Transfer to cooling rack, let cool completely and pull the parchment paper.

Expert Tips

  • tip 1
    Cut in slices, serve with a bit of orange liquor or brandy, spread a bit of Mascarpone cheese or whip cream.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Pannettone is a delicious sweet bread loaf stuffed with crystallized fruits. Although there are many stories about its origin, I am sharing the one I like the most. As this particular legend goes, it was made for the first time at Ludovico il Moro's court, a knight from Milan, Italy. A dishwasher named Toni had made it to take home after work, however, the cooks had burned the dessert, and so he gladly offered his creation as a solution to resolve the problem. That's where the name comes from Pane di Toni, (Toni’s bread). With time, the name was modified until it became the known Panettone. From then on, it has been made in thousands of homes around the world, indulging adults and children alike. With the holidays around the corner, I encourage you to prepare it at home as gifts for your friends and family. Each year, I bake some Christmas presents; saving both money and time I would otherwise spend looking for last-minute gifts.
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