The Italian-style fruitcake known as panettone is an important part of the Christmas celebration in many parts of Latin America. Panettones are often given as gifts, to be enjoyed on Christmas Eve with hot chocolate. There are many brands of commercial panettones available, most of which are flavored with citrus and filled with dried fruit. Chocolate chip or chocolate panettones (chocottones) are also popular.Panettone has a rich, brioche-like texture and it keeps well, so it's perfect for gifting.Traditional recipes for panettone involve lots of kneading and several long proofing sessions, as the dough is so full of butter and eggs that it rises very slowly. The flavor develops during the extended rising periods. The bread machine ccmes in very handy here, handling the bulk of the kneading and rising stages using the dough cycle.
Prep Time: 12 minutes
Cook Time: 1 hour
Total Time: 1 hour, 12 minutes
Yield: 1 panettone
- 2 1/2 cups all purpose flour
- 1 cup bread flour
- 2/3 - 3/4 cups sugar
- 1/2 teaspoon salt
- 1 tablespoons bread machine rapid rise yeast
- 3 eggs
- 2 egg yolks (reserve whites for egg wash)
- 1/2 cup milk
- 2 teaspoons vanilla
- 1/2 teaspoon rum flavoring
- 1/2 teaspoon orange extract
- 1/2 teaspoon almond extract
- 1 tablespoon orange juice
- 10 tablespoons butter, softened
- 2 tablespoons sour dough starter (optional)
- Zest from 1 orange
- Zest from 1 lemon
- 1 cup mixed dried fruits such as dried cranberries, golden raisins, raisins, dried pineapple, etc.
- 1/2 cup pisco, rum, or brandy
- 1/2 cup additional (optional) mix-ins such as chopped nuts, candied orange peel, chocolate chips
- 1 tablespoon melted butter
- 1 paper panettone mold (or baking pan with high sides), about 6 inches in diameter and 4 inches high
- Place the dried fruit in a heat proof bowl and pour 1/2 cup of boiling water over the fruit. Let fruit soak for 10 minutes, then drain the water. Pour 1/2 cup pisco, rum or brandy over the fruit and let fruit soak in the alcohol until ready to use.
- Whisk together all of the dry ingredients, except for the yeast, and place them in the bread machine.
- Add the fruit zests, the eggs, the milk, the orange juice, the vanilla, the rum flavoring, and the orange and almond extracts to the machine. Cut the butter into 1/2 inch pieces and add to the machine.
- Add the yeast to the machine according to the manufacturer's directions (being careful not to let the yeast come in direct contact with the salt).
- Program the machine for the dough cycle, and press start. After the cycle is finished, leave the dough in the machine (with the machine turned off) for an additional 4-6 hours (or overnight). The dough should slowly rise until it is 2-3 times its original size.
- After the dough has risen, drain the dried fruit and add it to the dough, along with any other optional mix-ins. Add 2 tablespoons of additional flour, and set the machine to the dough cycle again. Let the cycle run through the kneading stage, then turn it off.
- Place the paper mold on a baking sheet. Transfer the dough from the bread machine to the baking mold. Brush the top of dough with melted butter. Place the dough in a warm place (such as a closed oven that is turned off) and let the dough rise for another 3-4 hours, or until the dough reaches the top of the mold.
- Preheat oven to 375 degrees. Brush top of dough with egg white. Place dough in oven. After 5 minutes lower temperature to 250 degrees.
- Watch panettone carefully as it bakes. Bake for about 1 hour, or until bread feels hollow when tapped. Top bread lightly with foil if the top starts to brown.
- Remove from oven and let oool completely before slicing.