Panettone is a delicious holiday fruitcake that is traditionally rather labor intensive, including several days of fermentation to develop the flavor. This panettone recipe is much quicker to make (with only one rising period) and has a wonderful buttery, sweet citrus flavor.Panttones make great gifts for the holidays, and can be any size (small individual panettones are fun to make and give). Panettones are often baked in special paper molds that you can order online or buy at upscale cooking stores. Artfully arranged parchment paper, bread pans, or coffee cans also work well. Drizzle a quick icing over the top of the cake for a little extra decoration, or just dust the top with powdered sugar.
Prep Time: 3 hours, 30 minutes
Cook Time: 45 minutes
Total Time: 4 hours, 15 minutes
Yield: 1 large panettone.
- 3/4 cup milk
- 1 1/2 tablespoons yeast
- 4 1/2 - 5 cups all purpose flour
- 12 tablespoons butter
- 1 1/8 cups sugar
- 1 1/2 teaspoons salt
- 3 eggs
- 4 egg yolks
- 1 tablespoon vanilla
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 tablespoon orange juice
- 1 1/2 cup raisins, golden raisins, currants, chopped citron, and/or chopped nuts
- 1 egg for egg wash
- Glazed icing (optional)
- Heat milk on low heat until warm to the touch(about 100 degrees) and remove from heat. Stir in yeast and 1 cup flour. Mix well and set aside, covered, for 15-20 minutes.
- Add sugar, salt, eggs (3 whole and 4 yolks), vanilla, orange juice, and butter to the bowl of a food processor. Pulse until butter is mixed in and broken up and mixture looks curdled.
- Add yeast mixture and pulse briefly. Add remaining flour, one cup at a time, and pulse until dough starts to come together.
- Pour dough (it will be sticky and wet) onto lightly floured counter and sprinkle nuts and raisins on top. Use a dough scraper or a large spatula to fold and knead dough, adding a little extra flour if necessary, until dough is well mixed and smooth (it will still be sticky).
- Using floured hands, shape dough into a ball and place dough inside of a 6-7 inch diameter panettone mold (or a bread pan, or a coffee can - something with tall sides).
- Brush top of dough with melted butter, then place in a warm place to rise. Let dough rise for 2-4 hours, until almost doubled in size. Brush with beaten egg.
- Preheat oven to 350 degrees. Bake panettone until it has risen, is golden brown, and sounds slightly hollow when you tap on it gently (about 40 minutes). Remove from oven and let cool. Drizzle with glaze if desired.