The Art of Making Panettone

Ingredients

• 500g (4 cups) all-purpose flour
• 150g (3/4 cup) sugar
• 10g (2.5 tsp) salt
• 125ml (1/2 cup) lukewarm water
• 125ml (1/2 cup) lukewarm milk
• 15g (1 tbsp) active dry yeast
• 150g (5.3 oz) unsalted butter, softened
• 5 large eggs, at room temperature
• 150g (1 cup) raisins
• 100g (2/3 cup) candied orange peel, diced
• Zest of 1 lemon
• 1 vanilla bean, seeds scraped

Introduction

The holiday season brings with it a mix of traditions, and one delectable tradition from Italy is the beloved Panettone. Rich in flavor with its sweet, fruity essence, Panettone transcends ordinary bread, transforming it into a festive delight. Originating from Milan, this dome-shaped sweet bread has made its way into the hearts — and taste buds — of many. Light, fluffy, and aromatic, Panettone requires patience and technique, but the result is truly rewarding. In this guide, we will journey through the making of this classic Italian festive bread, step-by-step.

Kitchen Equipment Required

• Large Mixing Bowl
• Wooden Spoon
• Measuring Cups and Spoons
• Scale
• Panettone Mould
• Stand Mixer with Dough Hook
• Baking Sheet
• Wire Rack
• Thermometer (optional)

Cooking Time

Total estimated time: 1 day (including preparation and baking time)

Instructions

Step 1: Preparation of the Pre-dough

Begin by dissolving the yeast in 125ml (1/2 cup) of lukewarm water. Let it sit for about 10 minutes until frothy, which indicates that the yeast is active. In a separate mixing bowl, combine 100g (2/3 cup) of flour with the yeast mixture. Stir until a smooth batter forms. Cover with a cloth and let it ferment for about 1 to 2 hours until doubled in size.

Step 2: Dough Mixing

In the bowl of a stand mixer, whisk together the remaining flour, sugar, and salt. Attach the dough hook, and with the mixer on low speed, add the pre-dough. Gradually incorporate the eggs, one at a time, followed by the milk. Increase the speed to medium and allow the ingredients to come together to form a cohesive dough, approximately 10 minutes.

Step 3: Enriching the Dough

Gradually add the softened butter to the dough, piece by piece, ensuring each addition is fully absorbed before adding the next. Once all the butter is incorporated, mix in the lemon zest, vanilla seeds, raisins, and candied orange peel. Continue kneading the dough until it is smooth and elastic, approximately another 10 minutes.

Step 4: First Rise

Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm environment until doubled in size, about 2 to 3 hours. The exact time will depend on the warmth of your kitchen.

Step 5: Shaping the Panettone

Once risen, gently deflate the dough and shape it into a ball. Place the dough into a greased panettone mould. Cover again and let it rise for another 2 hours until it reaches the top of the mould.

Step 6: Baking

Preheat your oven to 180°C (350°F). Using a sharp knife, score a cross into the top of the dough and place a small piece of butter in the center. Bake for 45 to 50 minutes until golden brown and a thermometer inserted into the center reads 88°C (190°F). If the top browns too quickly, cover with aluminum foil halfway through baking.

Step 7: Cooling

Immediately after baking, hang the panettone upside down by skewering two long skewers through the base and letting it cool completely on a wire rack. This prevents it from collapsing during cooling. Once cooled, wrap the bread in plastic wrap to maintain its softness.

Conclusion

Congratulations on baking your very own traditional Panettone, a masterpiece that captures the essence of Italian baking. Each bite carries a burst of flavors, from the natural sweetness of raisins and candied peel to the light, airy texture of the bread itself. While Panettone is traditionally enjoyed during festive seasons, its delightful taste knows no bounds. Serve it with a cup of espresso, a glass of wine, or simply savor it on its own. May your Panettone be a centerpiece of joy and festivity in your home.

Wyatt Travis Creator of AI MultiPrompter

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