This Christmas Panettone is a delightful holiday treat that combines the rich flavors of dried and candied fruits with a sweet, buttery bread. The process of making this traditional Italian bread is a labor of love, but the end result is a festive and delicious centerpiece for your holiday table. Whether you're enjoying it with family or gifting it to friends, this panettone is sure to bring joy and warmth to your celebrations.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, mix all-purpose flour with milk, honey, and yeast. Stir until well combined. Cover the bowl with a cloth and let it rest in a warm place for about 30 minutes, or until it has doubled in size.
In a large mixing bowl, combine eggs, honey, sugar, vanilla extract, and lemon zest. Mix well.
Add the pre-dough to this mixture along with yeast, all-purpose flour, and salt. Mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
Gradually incorporate softened butter into the dough, kneading until fully absorbed.
If using, add orange blossom water and knead again until combined.
In a separate bowl, combine dried fruits, candied fruits, rum, and raisins. Mix well.
Gently fold the fruit mixture into the dough until evenly distributed.
Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Once risen, punch down the dough to release air. Shape it into a ball and place it in a panettone mold or a high-sided baking pan lined with parchment paper.
Cover the dough again and let it rise for another 1-2 hours, or until it has risen to the top of the mold. Brush with egg yolk.
Preheat the oven to 180°C (350°F). Bake the panettone for about 40-50 minutes, or until golden brown and a skewer inserted in the center comes out clean.
Allow the panettone to cool completely on a wire rack. Once cooled, cover the top with icing and decorate with dried fruits, candied fruits, and maraschino cherries.
Ensure all ingredients are at room temperature before starting to help the dough rise better.
If the dough is too sticky, add a little more flour while kneading.
For a more intense flavor, soak the dried fruits in rum overnight.
Use a skewer to test if the panettone is fully baked; it should come out clean.
Allow the panettone to cool completely before decorating to prevent the icing from melting.
Can I use different fruits for the filling?
Yes, you can customize the filling with your favorite dried and candied fruits.
What can I use instead of rum?
You can substitute rum with orange juice or apple juice for a non-alcoholic version.
How do I store leftover panettone?
Store leftover panettone in an airtight container at room temperature for up to a week.
Can I freeze panettone?
Yes, you can freeze panettone. Wrap it tightly in plastic wrap and foil before freezing.
What is the best way to serve panettone?
Panettone is best served sliced, either plain or with a spread of butter or jam.
