There’s something magical about the holiday season, and one of the most enchanting symbols of this time is, without a doubt, panettone. This traditional Italian Christmas bread captures the heart and warmth of the holidays. Its rich flavors, fluffy texture, and delightful aroma make it perfect for any celebration. Imagine gathering around the table, sharing stories, and enjoying slices of this festive treat with your loved ones. With a panettone recipe – Italian Christmas bread, you’re not just baking bread; you’re creating memories that will last a lifetime. So roll up your sleeves, and let’s embark on a delicious journey of baking this beloved Italian delicacy together. You won’t just impress your guests during this time; you’ll become their favorite holiday baker.
Why This Recipe Works
This panettone recipe combines traditional methods with quality ingredients, creating a delightful blend that results in a moist, festive loaf. The secret lies in the long fermentation of the starter, which enhances the depth of flavor significantly. By using bread flour, you’ll achieve that signature light texture we all love about panettone. Each bite carries the essence of the season, making your taste buds dance with joy.
Why You’ll Love This Panettone Recipe – Italian Christmas Bread
There’s no denying that the holidays bring a special magic, and this panettone recipe – Italian Christmas bread encapsulates that spirit. It’s not just about the food; it’s the aroma that fills your home, the warmth of the oven, and the joy of sharing. Bursting with citrus and dried fruits, each slice is a celebration of flavors. Imagine enjoying a piece while sipping hot cocoa or sharing it with family as you reminisce about past holidays. It truly brings warmth to your gatherings and is sure to delight everyone.
Ingredients
- 8 ounces warm water
- 20 grams yeast
- 8 ounces bread flour
- 1 orange (zested and juiced)
- 4 ounces dried cranberries
- 1 cup salted butter (softened)
- 3 ounces golden raisins
- 2 ounces orange liqueur (e.g., Grand Marnier)
- 5 egg yolks
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 12 ounces bread flour
- 1 teaspoon salt
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- ½ cup Belgian pearl sugar
Making the Starter
Start by combining warm water, yeast, and bread flour in a bowl. The mixture will look a little sticky, and that’s okay! Cover the bowl with plastic wrap and let it sit overnight in the refrigerator. This extended fermentation will develop fantastic flavors and texture that will be truly rewarding.
Preparing the Dough
Zest and Juice the Orange
First, zest the orange, making sure to get just the outer peel, which carries the essential oils. Then, cut the orange in half and juice one half, saving the zest for later.
Combine Dried Fruits
Take a bowl and mix the warm orange juice with the orange liqueur, dried cranberries, and golden raisins. Heat this mixture in the microwave for about 30 seconds to warm it up, then set it aside to let the flavors meld together.
Mix Sugar and Zest
In another bowl, rub the saved orange zest into the granulated sugar. This little step infuses the sugar with bright citrus flavor, adding depth to your panettone.
Combine Ingredients
Now it’s time to mix everything! In a stand mixer, combine the starter from earlier with the egg yolks, sugar-zest mix, and vanilla extract. Mix it on medium-high speed until combined but not completely smooth. This step builds a strong foundation for your dough.
Add Flour and Salt
Next, gradually incorporate the additional bread flour and salt into the mixture. Stir until everything is mixed well. As the dough starts forming, add softened butter, a couple of tablespoons at a time. It’s important to mix thoroughly after each addition to ensure the butter is fully incorporated.
Knead the Dough
Begin kneading the dough by hand or with the mixer for about 8 to 10 minutes. You want it to become smooth and elastic. At this point, fold in the soaked fruit mixture gently, ensuring it distributes evenly throughout the dough.
Let It Rise
After kneading, cover the bowl with a clean towel. Find a warm spot in your kitchen and let the dough rise for 30 to 45 minutes. This step is crucial as it allows the dough to develop volume and lightness.
Shaping and Second Rise
Once the dough has risen, gently turn it out onto a greased surface. With soft hands, fold and shape it without pressing out all the air. Now place it in a panettone mold with the seam side down. Let it rise again until it reaches the top of the mold—this usually takes about another hour.
Baking the Panettone
Prepare for Baking
Preheat your oven to 375°F. Create an egg wash by whisking together the egg and a tablespoon of water. Brush the top of the dough with this mixture, then cut an “X” on top and sprinkle the pearl sugar generously over it for that signature finish.
Bake the Panettone
Carefully place the panettone on a low shelf in the oven and bake for 30 to 45 minutes. The key is to ensure the interior temperature reaches 200°F. If it starts browning too quickly, don’t hesitate to cover it loosely with aluminum foil to prevent burning.
Cooling the Panettone
Once it’s beautifully baked, remove it from the oven. For cooling, insert skewers into the base of the panettone and turn it upside down. This method helps prevent it from collapsing as it cools. Allow it to cool completely in this position.
Serving Suggestions
Slicing into your freshly baked panettone is a joyous moment. You can enjoy it fresh or toast the slices for a delightful breakfast. Pair it with coffee, tea, or hot chocolate for a cozy experience. To take it up a notch, serve it with a dollop of mascarpone cheese or even a scoop of vanilla ice cream, turning it into an indulgent treat.
Tips for Success
- Make sure your ingredients are at room temperature, especially the butter.
- Patience is crucial during the rise times. If your kitchen is warm, the dough will rise faster.
- Handle your dough gently when shaping to maintain as much air as possible.
Variations
Feel free to get creative! Experiment with different dried fruits, such as figs or cherries, or add some chopped nuts to add even more texture and flavor. Each variation can be a new family favorite!
Pairing Ideas
Want to enhance your panettone experience? Try pairing it with a rich mascarpone cheese or serve a slice with a scoop of creamy vanilla ice cream. These additions will elevate your dessert game and make your holiday meals extra special.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, but for the best texture and rise, stick with bread flour.
2. How long does panettone last?
It’s best enjoyed fresh, but in an airtight container, it can last for about a week.
3. Can I freeze panettone?
Absolutely! Wrap it tightly and it can be frozen for up to three months. Thaw it before serving.
4. What can I do with leftover panettone?
Use it creatively in recipes like bread pudding or French toast!
5. Is panettone gluten-free?
Traditional panettone isn’t gluten-free, but you can explore gluten-free flour blends if necessary.
Creating a panettone is more than just a recipe; it’s a delightful way to cherish traditions and bring loved ones together. With its remarkable aroma and complex flavors, this Italian Christmas bread becomes an unforgettable part of your holiday celebrations. Each bite tells a story, wrapping you in warmth and cheer that is synonymous with this beautiful season. Enjoy every moment in the kitchen, and share your delicious creations with family and friends for a truly heartwarming experience!
Print
Panettone
This panettone recipe brings the joy of the holiday season to your table. Filled with citrus and dried fruits, it’s a delightful treat perfect for celebrating with loved ones.
- Total Time: 1 hour
- Yield: 1 panettone 1x
Ingredients
- 8 ounces warm water
- 20 grams yeast
- 8 ounces bread flour
- 1 orange (zested and juiced)
- 4 ounces dried cranberries
- 1 cup salted butter (softened)
- 3 ounces golden raisins
- 2 ounces orange liqueur (e.g., Grand Marnier)
- 5 egg yolks
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 12 ounces bread flour
- 1 teaspoon salt
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- ½ cup Belgian pearl sugar
Instructions
- Combine warm water, yeast, and bread flour to make the starter; refrigerate overnight.
- Zest and juice the orange.
- Mix orange juice, orange liqueur, dried cranberries, and golden raisins.
- Rub orange zest into granulated sugar.
- Combine starter with egg yolks, sugar-zest mix, and vanilla; mix until combined.
- Add additional bread flour and salt; mix well.
- Knead the dough for 8-10 minutes, then fold in the soaked fruits.
- Let the dough rise covered for 30-45 minutes in a warm spot.
- Shape the dough and place it in a panettone mold; let it rise again for about an hour.
- Preheat the oven to 375°F, brush with egg wash, and sprinkle pearl sugar.
- Bake for 30-45 minutes until the internal temperature reaches 200°F.
- Cool upside down using skewers to prevent collapsing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature, especially the butter.
Patience during rise times is crucial for optimal dough volume.
Handle the dough gently when shaping to maintain air.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 15
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
- Cholesterol: 70
