Description
Indulge in the festive spirit with this mouth-watering Italian Panettone Delight recipe. Originating from Italy, this rich and buttery bread is dotted with succulent sultanas and raisins, making it a perfect treat for any celebration. Traditionally enjoyed during Christmas and New Year, Panettone is also delightful when paired with your favorite coffee or tea throughout the year.
Ingredients
- 6 oz (175 ml) warm water (about 110°F/43°C)
- 4 large egg yolks
- 2 tsp vanilla
- 1/2 c (100 g) sugar
- 1 tsp lemon rind, grated
- 1 tsp orange rind, grated
- 1/2 tsp salt
- 1/2 c (115 g) unsalted butter, softened and cut into pieces
- 3 1/4 cups (454 g) organic, unbleached flour
- 1/4 oz (7 g) dry yeast (suitable for bread machines)
- 1/2 c (70 g) sultanas
- 1/2 c (70 g) raisins
- 1 egg white, slightly beaten (for topping)
- 4 crushed sugar cubes or Swedish pearl sugar (for topping)
Step-by-step Directions
1. Prepare the Dough
Begin by placing the warm water, egg yolks, vanilla, and grated lemon and orange peel into a bread machine. Add sugar, salt, and then flour. Distribute the butter pieces around the edge of the flour. Create a small indentation in the center of the flour and add the yeast. Set the machine to the dough setting.
2. Add Fruits
When the machine indicates to add extra ingredients, incorporate the sultanas and raisins. Complete the cycle, then allow the dough to rise until it has doubled. For a slower rise, transfer the dough to a sealed container and refrigerate overnight.
3. Prepare the Pan
Line a 6-inch pan with a circle of parchment paper. Use a brown paper to line the sides after removing the bottom, making a cuff that’s about 6.5 inches tall. Butter or spray the inside of the parchment and place it in the pan.
4. Shape and Proof the Dough
Once risen, punch down the dough and shape it into a ball. Place it in the prepared paper case/pan and let it rise until nearly doubled.
5. Bake the Panettone
Preheat the oven to 350°F (175°C). Brush the dough with beaten egg white and sprinkle with crushed sugar cubes. Bake for 30 minutes, then reduce the heat to 325°F (160°C) and bake for another 30 minutes or until a skewer inserted comes out clean. If the top browns too quickly, cover with aluminum foil.
Servings & Preparation Time
This recipe yields one large loaf of Panettone. The total preparation time is about 2 hours, with additional time for proofing. Baking time sums up to approximately 1 hour.
Tips for Storage & Reheating
- Store Panettone in an airtight container at room temperature for up to a week.
- For longer storage, wrap tightly and freeze for up to two months.
- Reheat slices in a toaster or a warm oven for a few minutes to refresh.
Conclusion
This Panettone Delight recipe captures the essence of a time-honored Italian tradition with a touch of home-baked warmth. Perfect for holidays or as a special treat, its rich flavors and festive appearance make it an irresistible addition to your baking repertoire. Enjoy the process of creating this masterpiece and the delicious results!
Print
Panettone Delight
- Total Time: 2 hours
- Yield: one large loaf of Panettone 1x
Description
Indulge in the festive spirit with this mouth-watering Italian Panettone Delight recipe. Originating from Italy, this rich and buttery bread is dotted with succulent sultanas and raisins, making it a perfect treat for any celebration. Traditionally enjoyed during Christmas and New Year, Panettone is also delightful when paired with your favorite coffee or tea throughout the year.
Ingredients
- 6 oz (175 ml) warm water (about 110°F/43°C)
- 4 large egg yolks
- 2 tsp vanilla
- 1/2 c (100 g) sugar
- 1 tsp lemon rind, grated
- 1 tsp orange rind, grated
- 1/2 tsp salt
- 1/2 c (115 g) unsalted butter, softened and cut into pieces
- 3 1/4 cups (454 g) organic, unbleached flour
- 1/4 oz (7 g) dry yeast (suitable for bread machines)
- 1/2 c (70 g) sultanas
- 1/2 c (70 g) raisins
- 1 egg white, slightly beaten (for topping)
- 4 crushed sugar cubes or Swedish pearl sugar (for topping)
Instructions
- Prepare the Dough Begin by placing the warm water, egg yolks, vanilla, and grated lemon and orange peel into a bread machine. Add sugar, salt, and then flour. Distribute the butter pieces around the edge of the flour. Create a small indentation in the center of the flour and add the yeast. Set the machine to the dough setting.
- Add Fruits When the machine indicates to add extra ingredients, incorporate the sultanas and raisins. Complete the cycle, then allow the dough to rise until it has doubled. For a slower rise, transfer the dough to a sealed container and refrigerate overnight.
- Prepare the Pan Line a 6-inch pan with a circle of parchment paper. Use a brown paper to line the sides after removing the bottom, making a cuff that’s about 6.5 inches tall. Butter or spray the inside of the parchment and place it in the pan.
- Shape and Proof the Dough Once risen, punch down the dough and shape it into a ball. Place it in the prepared paper case/pan and let it rise until nearly doubled.
- Bake the Panettone Preheat the oven to 350°F (175°C). Brush the dough with beaten egg white and sprinkle with crushed sugar cubes. Bake for 30 minutes, then reduce the heat to 325°F (160°C) and bake for another 30 minutes or until a skewer inserted comes out clean. If the top browns too quickly, cover with aluminum foil.
- Prep Time: 2 hours