Description
This classic panettone recipe guides you through the process of creating a tender, flavorful Italian holiday bread studded with mixed dried fruit. Perfect for festive occasions, this sweet bread combines a delicate yeast dough enriched with butter and eggs, yielding a soft, airy texture with a golden crust. The recipe includes step-by-step instructions and helpful tips to ensure your panettone rises beautifully and bakes to perfection.
Ingredients
Scale
Dough Ingredients
- 500g all-purpose flour
- 200ml warm water
- 100g sugar
- 100g unsalted butter, softened
- 4 large eggs
- 10g active dry yeast
- 1/2 tsp salt
- 1 tsp vanilla extract
Mix-ins
- 200g mixed dried fruit
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast with the warm water and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt to ensure even distribution.
- Combine wet and dry ingredients: Add the eggs, softened butter, and the activated yeast mixture to the bowl with the flour mixture. Stir gently to begin forming the dough.
- Knead the dough: Transfer the dough onto a clean, floured surface and knead for about 10-15 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- Add flavor and fruit: Gradually knead in the mixed dried fruit and vanilla extract until they are evenly distributed throughout the dough.
- First rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for about 2 hours or until doubled in size.
- Shape the dough: Punch down the risen dough gently to release air, then shape it into a round ball. Place it inside a panettone mold or tall round baking pan lined with parchment paper.
- Second rise: Cover the dough again and let it rise for an additional 1 hour until it puffs up and fills the mold.
- Bake: Preheat your oven to 180°C (350°F). Bake the panettone for 40 to 50 minutes, rotating halfway through if necessary, until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool and serve: Remove the panettone from the oven and let it cool completely on a wire rack before slicing and serving. This helps to set the texture and flavors.
Notes
- Use room temperature eggs and softened butter for better dough consistency.
- Ensure the water for yeast activation is warm but not hot, around 38-43°C (100-110°F), to avoid killing the yeast.
- For a richer flavor, consider adding citrus zest or a splash of rum with the dried fruit.
- If panettone molds are unavailable, a deep round cake pan can be used with parchment paper for support.
- Make sure to cool the bread completely before slicing to maintain structure and prevent crumbling.
