Italian Panettone - Italian Christmas Bread
Italian panettone is a classic Christmas bread that's loved for its sweet, fruity flavor and rich, buttery texture. This traditional Italian dessert is often enjoyed during the holiday season, but it's delicious any time of year.
Servings: 2 panettone cakes, 10 slice each
Calories: 292kcal
Equipment
Ingredients
- 4¾ cups all-purpose flour divided
- 1 cup butter softened
- 1 cup sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 cup milk warmed to 110°F/43°C
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 cup mixed dried fruits raisins, currants, candied orange peel
- ½ cup chopped nuts almonds, hazelnuts
- Powdered sugar for dusting
Instructions
- In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together 4 cups of flour and salt. Gradually add the flour mixture to the butter mixture, alternating with the yeast mixture. Mix until a soft dough forms.
- Fold in the lemon and orange zest, dried fruits, and chopped nuts.
- Knead the dough with an electric mixer or on a floured surface, working in enough of the remaining flour to form a soft dough. Continue kneading for about 10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2-3 hours, or until it doubles in size.
- Punch the dough down and cover with plastic wrap. Store in the refrigerator for at 12 to 24 hours for traditional fermentation process.NOTE: If you don't have time to do the 12 to 24 hour fermentation, you can skip step 8 and go directly to step 9. However, the fermentation process adds both flavor and tenderness to the panettone.
- Remove the dough from the refrigerator. Turn it out onto a floured surface. Divide the dough in half.
- Shape each part of the dough into a ball and place it in a greased and floured panettone mold or a large, deep cake pan.
- Cover the dough with a kitchen towel and let it rise for an additional 1-2 hours.
- Preheat the oven to 350°F (180°C).
- Bake the panettone for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the panettone to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the panettone is completely cooled, dust the top with powdered sugar.
Nutrition
Serving: 1slice | Calories: 292kcal | Carbohydrates: 40g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 211mg | Potassium: 143mg | Fiber: 2g | Sugar: 11g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
