How is Panettone Made…

Making panettone is a bit of a project, but it’s a rewarding one. Here’s a classic Italian Panettone recipe for you to try this Christmas.

Ingredients:

For the Sponge:

•   ½ cup (120 ml) warm water (110°F/45°C)
•   2 packages (4½ teaspoons) active dry yeast
•   ⅔ cup (160 ml) all-purpose flour

For the Dough:

•   12 tablespoons (170g) unsalted butter, softened
•   ¾ cup (150g) granulated sugar
•   4 large eggs, at room temperature
•   4 large egg yolks, at room temperature
•   1 tablespoon vanilla extract
•   1 tablespoon grated lemon zest
•   1 tablespoon grated orange zest
•   ½ teaspoon salt
•   3½ cups (420g) all-purpose flour, plus more for dusting
•   1 cup (240 ml) warm milk (110°F/45°C)
•   1½ cups (225g) mixed candied fruit (e.g., citron, orange peel)
•   1 cup (160g) raisins
•   ½ cup (80g) dried currants

For the Almond Glaze (Optional):

•   1 cup (120g) powdered sugar
•   1 egg white
•   1 cup (100g) sliced almonds
•   1 tablespoon pearl sugar (for sprinkling)

Equipment:

•   Panettone mold or a deep, round, 6-inch cake pan

Instructions:

1.  Prepare the Sponge: In a small bowl, dissolve the yeast in warm water. Stir in the flour until smooth. Cover with plastic wrap and let it rise at room temperature for 30-45 minutes.
2.  Make the Dough: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, orange zest, and salt.
3.  Gradually add the flour, alternating with the warm milk, beginning and ending with the flour. Mix until just combined. Stir in the sponge, candied fruit, raisins, and currants. Mix until the dough comes together.
4.  Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 2 hours.
5.  Punch down the dough and turn it out onto a floured surface. Shape it into a round loaf and place it in the panettone mold or prepared cake pan. Cover and let it rise until it has nearly reached the top of the mold, about 1-2 hours.
6.  Preheat the Oven: Preheat the oven to 350°F (175°C).
7.  Prepare the Almond Glaze (Optional): In a small bowl, whisk together the powdered sugar and egg white until smooth. Gently brush the top of the panettone with the glaze, then sprinkle with sliced almonds and pearl sugar.
8.  Bake: Place the panettone in the preheated oven and bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
9.  Cool: Remove the panettone from the oven and let it cool in the mold on a wire rack for 10 minutes. Then remove it from the mold and let it cool completely on the wire rack.

Enjoy your homemade panettone! It’s best served in slices, toasted, with a bit of butter. Buon Natale!