Panettone

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Introduction:
Panettone is a traditional Italian Christmas bread that is sweet, airy, and studded with dried fruits and citrus zest. This delightful holiday treat, originating from Milan, is often enjoyed during the festive season. Making homemade panettone is a labor of love, but the result is a rich, flavorful bread that is perfect for sharing with family and friends.

Ingredients:

For the Starter:

  • 1/2 cup (120ml) warm water (110°F/45°C)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup (65g) all-purpose flour

For the Dough:

  • 3 1/2 cups (440g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon salt
  • 1/2 cup (120ml) warm milk (110°F/45°C)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated orange zest
  • 1 tablespoon grated lemon zest
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (150g) mixed dried fruits (such as raisins, candied orange peel, and dried cranberries)
  • 1/4 cup (60ml) rum or orange juice (for soaking the dried fruits)

For the Topping:

  • 1 egg yolk
  • 1 tablespoon milk
  • Pearl sugar or coarse sugar (optional)

Optional Additions:

  • 1/2 cup (75g) chopped nuts (such as almonds or hazelnuts)

Instructions:

1. Prepare the Starter:

  • In a small bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until foamy.
  • Stir in the flour until well combined. Cover and let the starter rise in a warm place for about 30 minutes.

2. Soak the Dried Fruits:

  • In a small bowl, soak the mixed dried fruits in rum or orange juice for at least 30 minutes. Drain before adding to the dough.

3. Prepare the Dough:

  • In a large mixing bowl, whisk together the flour, sugar, and salt.
  • In a separate bowl, combine the warm milk, eggs, vanilla extract, orange zest, and lemon zest.
  • Add the milk mixture to the dry ingredients and mix until combined.
  • Add the starter to the dough and knead until smooth and elastic, about 10 minutes by hand or 5-7 minutes with a stand mixer fitted with a dough hook.
  • Gradually add the softened butter, a few pieces at a time, kneading until fully incorporated.

4. Add the Fruits and Nuts:

  • Gently knead in the soaked and drained dried fruits and chopped nuts (if using) until evenly distributed throughout the dough.

5. First Rise:

  • Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 2-3 hours, or until doubled in size.

6. Shape the Dough:

  • Punch down the dough to release the air. Shape it into a ball and place it in a greased and floured panettone mold or a high-sided 6-inch cake pan lined with parchment paper.

7. Second Rise:

  • Cover the dough loosely with plastic wrap and let it rise again in a warm place for 1-2 hours, or until it reaches just above the rim of the mold.

8. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

9. Prepare the Topping:

  • In a small bowl, whisk together the egg yolk and milk. Brush the top of the risen dough with the egg wash.
  • Sprinkle with pearl sugar or coarse sugar, if desired.

10. Bake the Panettone:

  • Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

11. Cool and Serve:

  • Allow the panettone to cool in the mold for 10-15 minutes before transferring it to a wire rack to cool completely.
  • Slice and serve the panettone at room temperature. It’s delicious on its own or with a spread of butter.

Tips for Success:

  • Ensure all ingredients are at room temperature before starting.
  • Be patient with the rising times; panettone dough needs plenty of time to develop its characteristic airy texture.
  • Soaking the dried fruits helps to keep them plump and moist during baking.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 1 slice (assuming 12 slices)
  • Calories: Approximately 250-300
  • Total Fat: Approximately 10-12g
  • Saturated Fat: Approximately 6-7g
  • Cholesterol: Approximately 60-70mg
  • Sodium: Approximately 150-200mg
  • Total Carbohydrates: Approximately 35-40g
  • Dietary Fiber: Approximately 1-2g
  • Sugars: Approximately 15-20g
  • Protein: Approximately 5-6g

Recommendation:
Homemade panettone is a delightful holiday treat that pairs beautifully with coffee or tea. Enjoy it fresh, or use leftovers to make a delicious French toast or bread pudding. This festive bread also makes a wonderful gift during the holiday season, wrapped in cellophane and tied with a festive ribbon. Enjoy the rich, buttery flavor and the burst of fruit in every bite!

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