Panettone

Background and History

Panettone is a festive Italian sweet bread with a rich history dating back to the 15th century. Originating in Milan, this tall, dome-shaped bread is studded with candied fruits and raisins, making it a Christmas and holiday tradition in Italian households.

Ingredients

4 cups bread flour

1 cup warm milk

1 tablespoon active dry yeast

1/2 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup mixed candied fruits

1/2 cup raisins

Instructions

Activate Yeast

In a bowl, combine warm milk, a pinch of sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.

Mix Dough

In a large bowl, mix flour, sugar, eggs, vanilla extract, and salt. Add the activated yeast mixture and knead until a soft dough forms.

Incorporate Butter

Gradually add softened butter to the dough, kneading until the butter is fully incorporated. Continue kneading until the dough is smooth and elastic.

Add Fruits and Raisins

Fold in the candied fruits and raisins, distributing them evenly throughout the dough.

First Rise

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 3 hours or until doubled in size.

Shape and Second Rise

Punch down the dough and shape it into a round loaf. Place it in a panettone mold or a pan lined with parchment paper. Allow it to rise for an additional 2 hours.

Preheat Oven:

Preheat the oven to 350°F (180°C).

Bake:

Bake the panettone for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Cool:

Allow the Panettone to cool completely before slicing.

Nutrition Facts

(Per Slice – based on 12 slices)

Calories: ~300

Protein: 6g

Fat: 15g

Carbohydrates: 38g

Fiber: 2g

Notes

Customize with your favorite combination of candied fruits and nuts.

Enjoy Panettone with a cup of coffee or sweet wine.

Traditionally, it’s served in slices, sometimes toasted and buttered.

Allergy Warning

Check for specific allergies, especially to nuts or candied fruits.

Modify the recipe to accommodate dietary restrictions or allergies.

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