Panettone Recipe

Imagine the warmth of the holiday season wafting through your home with the sweet aroma of freshly baked Panettone. This traditional Italian Christmas bread, with its rich texture and delightful bursts of raisins and citrus, makes for a truly festive treat. Perfect for family gatherings or as a cozy indulgence by the fireplace with a pot of hot chocolate, our Panettone recipe is a beautiful opportunity to create lasting memories. Embrace the joy of baking and the magic of the holidays with this timeless classic that’s sure to become a family favorite.

Prep Time: 12 hours (including rising time)

Cook Time: 50 minutes

Total Time: 12 hours 50 minutes

Servings: 10-12 slices

Skill Level: Intermediate

Ingredients:

• 3 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 1/2 teaspoons active dry yeast
• 1/2 cup warm milk
• 5 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 1 tablespoon grated orange zest
• 1/2 cup unsalted butter, softened
• 1 cup raisins
• 1/2 cup candied orange peel, chopped
• 1/4 cup rum (optional, for soaking the raisins)
• Powdered sugar (for dusting)

Instructions:

1. In a small bowl, soak the raisins in rum (or warm water) for at least 1 hour. Drain and set aside.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. In a separate small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes, until foamy.
4. Add the yeast mixture to the flour mixture, along with four of the eggs, vanilla extract, lemon zest, and orange zest. Mix until well combined.
5. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Gradually add the softened butter and continue to knead until fully incorporated.
6. Gently fold in the soaked raisins and candied orange peel.
7. Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place for 3-4 hours until it doubles in size.
8. Punch down the dough and knead briefly. Shape it into a ball and place it in a greased Panettone mold or a high-sided, round cake pan lined with parchment paper.
9. Cover and let it rise again for 2-3 hours, until it reaches the top of the mold.
10. Preheat the oven to 350°F (175°C). Beat the remaining egg and brush it over the top of the dough for a shiny crust.
11. Bake for 45-50 minutes, until golden brown and a skewer inserted into the center comes out clean. If it browns too quickly, cover with aluminum foil.
12. Let the Panettone cool completely before dusting with powdered sugar and slicing.

Helpful Tips:

• Ensure your ingredients, especially eggs, are at room temperature for better incorporation.
• If you don’t have a Panettone mold, use a high-sided cake pan lined with parchment paper to mimic the traditional shape.

Storage Instructions: Store leftovers in an airtight container at room temperature for up to 5 days. For longer storage, slice and freeze Panettone, then wrap tightly in plastic wrap and foil.

Ingredient Substitutions: If you don’t have candied orange peel, substitute with more raisins or other dried fruits like cranberries or cherries for added flavor.

Pairings: Enjoy Panettone with a warm cup of hot chocolate, a glass of sweet wine, or a steaming mug of spiced tea. It also pairs beautifully with a fruit compote or a dollop of mascarpone cheese.

Baking is a magical journey, and here at Zynahz, we are dedicated to bringing joy and creativity into your kitchen. This Panettone recipe is a particularly delightful way to celebrate the holidays with your loved ones. We encourage you to try this recipe, share your results with Zynahz, and spread the joy by sharing it with friends and family. Dive into more delicious recipes on Zynahz, follow us on social media, and sign up for our newsletter to stay inspired and connected.