This is the first time my sister and I decided to make this bread (because we already had some time planning to), and I have to say that we will definitely make it a winter holiday family tradition. I have to admit that I have never had the luck of eating the authentic panettone in milan, Italy, but I promise you that when i do, i´ll tell you everything about it.Jump to Recipe
The panettone is a brioche-like bread with candied dried fruit. Is a typically chirstmas dessert that has its roots in Italy. It has a dome shape to it, about 12 to 15 cm tall, and it can be paired with hot coco or a sweet wine. The consistency of this bread is great.
Panettone requires several days to be made, which can be good since you can make it ahead and just bake it the day you want to eat it. So please don´t get scared when you look at the directions; it does take a long time but I asure you is really worth it. Plus this is not one of those breads you make often, given that is quite special, me and my sister make it twice a year or maybe three times, mostly on chirstmas and new year´s eve.
We also want to add that if you end up with some panettone leftover, although is rare, is perfect to make delicious french toast the next morning.
Our panettone recipe is a mix of a few other panettone recipes, to make it perfect. So don´t look anywhere else, we guarantee you this will fascinate you.
- 2 tsp active dry yeast
- 1 tsp white sugar
- 1/4 C milk warm
- 6 egg yolks
- 1/4 C white sugar
- 1 C + 1 tbsp all purpouse flour
- 2.6 oz (75 gr) unsalted butter at room temperature
- Vegetable oil needed amount
- 1/4 C + 1 tbsp all purpouse flour
- 1 tsp salt
- 1 egg yolk
- 1 tbsp white sugar
- 1 1/2 tbsp unsalted butter at room temperature
- 1/2 vanilla bean
- 1 C raisins soaked in 2 tbsp of rum overnight
- The juice of 1 orange
- The zest of 1 orange
- 2 tbsp almonds blanched
- 2 tbsp hazelnuts blanched
- 2 tbsp white sugar
- 3 tbsp cornstarch
- 1 egg white
- Roasted almonds optional
- Confectioners sugar to decorate
In a bowl, place the yeast, the tsp of sugar and lukewarm milk and let rest for 10 min. until it rises.
Once it has risen, add the egg yolks and the 1/4 cup of sugar and mix until integrated.
Add in the flour, and then little by little the butter. Mix everything until a soft dough forms and place in a bigger bowl with some oil in it. Cover with a kitchen towel and let it sit for about 12 hours, until it doubles its size.
Place the dough in a different bowl and add the flour kneading until incorporated.
Add the salt, egg yolk, and sugar and knead again.
Incorporate the butter, the vanilla bean, and the raisins and knead.
Lastly add the orange juice and zest and knead until you get a soft and elastic dough.
Place the dough in a panettone mold or in a common cake pan, and just use a piece of parchment paper, as shown in the pictures above, (as the dough will rise a lot) and let it rest until it rises up to the edge of the parchment walls. (About 5 hours).
In a food processor, process the almonds, hazelnuts, along with the sugar and cornstarch.
Once they are fully processed, pour them into a bowl and add in the egg white and mix by hand until you get a soft mixture.
Spread this onto the panettone carefully, and then place the roasted almonds on top of it all.
Bake at 350° F for about 30 min. or until is golden brown.
Let cool completely before serving. If possible, let it cool upside down using wooden sticks to sort of hang it, placing it in a cake pan so that it doesn´t loose it´s fluffiness.