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Panettone is Italy's famous holiday bread, a lush and aromatic treat that graces tables during festive seasons. This recipe captures the essence of the traditional Italian favorite, blending sweet raisins and candied peels with zestful citrus notes to create a delightful bread that's perfect for sharing.
The backbone of this recipe is all-purpose flour, providing structure and texture to our bread. Sugar sweetens the deal, while unsalted butter adds richness and softness. The warm milk helps to activate the active dry yeast, which is essential for that lovely rise and airy crumb. Eggs enrich the dough, giving it color and additional moisture. A hint of vanilla extract enhances the flavor profile, while salt balances the sweetness. The magic comes together with raisins and candied peels – candied orange peel and candied lemon peel – that provide bursts of sweetness and texture. Finally, lemon zest and orange zest infuse the bread with a fragrant citrus aroma.
Panettone is delightful on its own, but it also pairs well with a dollop of mascarpone cheese or a spread of rich butter. Consider serving it with a glass of sweet dessert wine or a cup of spiced tea to complement its flavors.
Begin by dissolving the yeast in the warm milk. Let it sit for about 10 minutes until it becomes frothy. This is a reassuring sign that your yeast is alive and ready to work its magic on the dough.
In a large mixing bowl, combine the flour, sugar, and salt. Pour in the yeast mixture and give it a good mix. Next, beat in the eggs, butter, vanilla extract, and the zests of lemon and orange. Stir until everything is well integrated.
You'll need to knead the dough for about 10 minutes until it's smooth and slightly elastic. This step is crucial for developing the gluten which gives the bread its structure. Once kneaded, place the dough in a greased bowl, cover it tightly, and let it rise for about 2 hours or until it has doubled in size.
After the first rise, punch down the dough gently to release some of the gas. Knead in the raisins and the candied peels, ensuring they are evenly distributed. Place the dough into a paper panettone mold. Let it rise again for another hour.
As the second rise nears its end, preheat your oven to 350°F (175°C). Bake the panettone for 45-50 minutes until it is beautifully golden brown and a toothpick inserted into the center comes out clean. Allow it to cool completely before slicing, as this helps the flavors settle and improve.
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