Classic Panettone Recipe: Homemade Italian Bliss
Bring the essence of Italian festivities to your home
Equipment
- Large mixing bowls
- Stand mixer with dough hook attachment
- Panettone paper molds or tall cake pan
- Parchment paper
- Wooden spoon
- Cooling rack
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- 1 cup unsalted butter softened
- 1/2 cup mixed dried fruits raisins, currants, candied orange peel
Instructions
Dough Preparation:
- In a bowl, dissolve yeast in warm milk and let it sit until foamy (about 5 minutes).
- In the mixer bowl, combine flour, sugar, salt, eggs, vanilla, orange zest, and lemon zest.
- Add the yeast mixture and mix on low speed until combined.
- Add softened butter gradually and continue mixing until the dough is smooth.
- Mix in the dried fruits until evenly distributed.
First Rise:
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until doubled in size (approximately 1-2 hours).
Molding and Second Rise:
- Grease and line the panettone mold or cake pan with parchment paper.
- Transfer the dough to the mold and let it rise again until it reaches the top (about 1 hour).
Baking:
- Preheat the oven to 350°F (175°C).
- Bake the panettone for 45-50 minutes or until golden brown and a toothpick comes out clean.
Cooling:
- Allow the panettone to cool in the mold for 15 minutes, then transfer it to a cooling rack.
Notes
- Incorporate the dried fruits evenly into the dough for a well-distributed flavor.
- Keep an eye on the baking time, as ovens may vary. Cover with foil if the top is browning too quickly.