Irresistibly Soft Italian Panettone: A Sweet Holiday Delight
Italian Panettone is a traditional Christmas bread with candied fruit and raisins, perfect for festive celebrations.
Equipment
- mixing bowls
- whisk
- Wooden spoon
- Baking pan
- parchment paper
- wire rack
Ingredients
For the Dough
- 4 cups all-purpose flour This forms the base of your fluffy panettone.
- 0.5 cups sugar Adds just the right amount of sweetness to balance the flavors.
- 0.5 cups unsalted butter, softened Ensures a rich and moist texture!
- 1 cups warm milk Activates the yeast and makes the dough soft.
- 3 large eggs Gives structure and a beautiful golden color.
- 2.25 teaspoon active dry yeast The key ingredient for that impressive rise!
For the Mix-ins
- 1 cups mixed candied fruit Brings festive brightness and a chewiness you’ll love!
- 0.5 cups raisins Adds natural sweetness and a touch of nostalgia.
- 1 tablespoon grated orange zest Infuses a refreshing citrus note, enhancing the overall flavor!
Instructions
Step-by-Step Instructions
- In a small bowl, combine 1 cup of warm milk with 2 ¼ teaspoons of active dry yeast. Gently stir and let it sit for about 5 to 10 minutes until it becomes frothy.
- In a large bowl, whisk together 4 cups of all-purpose flour and ½ cup of sugar. In another bowl, cream ½ cup of softened unsalted butter with 3 large eggs until well combined, then add this mixture to the flour.
- Once the yeast is activated, pour the yeast mixture into the flour and egg mixture. Stir everything together with a wooden spoon until a sticky dough begins to form.
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it feels smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm area for 1 to 2 hours.
- After the first rise, gently deflate the dough and fold in 1 cup of mixed candied fruit, ½ cup of raisins, and 1 tablespoon of grated orange zest.
- Shape the dough into a log and place it into a tall panettone mold or a deep cake pan lined with parchment paper.
- Cover the mold with a kitchen towel and let the dough rise for another hour.
- While the dough is rising, preheat your oven to 350°F (175°C).
- Carefully transfer your risen Italian Panettone into the oven and bake for 40 to 45 minutes.
- Once baked, remove your panettone from the oven and let it cool upside down on a wire rack.
Notes
Make sure to knead the dough until smooth for the perfect rise. Cool your panettone upside down to preserve its texture.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 100mgIron: 1.5mg
Tried this recipe?Let us know how it was!