Panettone

Fun Facts:

  • Panettone is sweet bread loaf with candied fruit, chocolate, raisins, and nuts. Originally from Milan, panettone is staple among many Italian households during the holiday season.  
  • A slice of panettone is commonly served with a flute of prosecco.
  • At its best, done this way, panettone combines the moistness of a cake with the texture of a particularly delicate bread. The outside has a slight crust; the interior is melt-in-your-mouth soft. Pull a piece apart, and the strands come apart like candyfloss. Candied fruits give each bite an extra pop.

DAY 7 – Rooks to Cooks’ Top 10 Holiday Recipe Countdown

Rooks to Cooks’ Panettone Recipe

Yield: 1 loaf

Ingredients:

  • 3/4 cup whole milk
  • 1 1/2 tablespoons yeast
  • 4 1/2 to 5 cups all-purpose flour
  • 12 tablespoons unsalted butter
  • 1 1/8 cups granulated sugar
  • 1 1/2 teaspoons salt
  • 3 eggs room temperature
  • 4 egg yolks
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 1/2 cup raisins
  • 2 tablespoons butter (melted)
  • 1 egg for egg wash

Directions:

  1. Heat the milk on low heat until it’s warm to the touch. Remove from heat. Stir in the yeast and 1 cup flour. Mix well and set aside, covered, for 15 to 20 minutes.
  2. In an electric mixer, using the paddle attachement cream together the butter, sugar and salt until well combined. Add the eggs and yolks, one at a time, until smooth and full incorporated. Add the vanilla, orange juice, and orange and lemon zest and beat until smooth. Add the yeast mixture and mix briefly.
  3. Switch to a dough hook and add the remaining flour, one cup at a time. Sprinkle in the raisins and mix until well combined.
  4. Dust a work surface well with flour. Scrap the dough onto the table. Using floured hands, shape the dough into a ball and place the dough inside a 6- to 7-inch diameter panettone mold, bread pan or coffee can.
  5. Brush the top of the dough with melted butter and then place it in a warm place to rise. Let the dough rise for 2 to 4 hours until it is almost doubled in size. Brush with a beaten egg.
  6. Preheat the oven to 350 F. Bake the panettone until it has risen, is golden brown and sounds slightly hollow when you tap on it gently, about 40 minutes.
  7. Remove from oven and let cool. Drizzle with glaze if desired.