- 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
- 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
- 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.
- 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.
- Switch to a dough hook and add the remaining flour, one cup at a time. Sprinkle in the raisins and mix until well combined.
- 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.
- 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.
- 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.
- Remove from oven and let cool. Drizzle with glaze if desired.