Panettone: A Christmas Specialty

Photo: Patricia Turo

Ingredients

Yeast Preparation

2 1/4 ounces package active dry yeast

1/2 cup warm water

1 pinch of sugar

Dry Ingredients

4 1/2 cups All-Purpose Flour

2 cups raisins, soaked in dry Marsala, rum or 3/4 cup sugar

1 pinch salt

Wet Ingredients

6 ounces unsalted butter, softened and cut into pieces

6 large eggs, at room temperature

1/2 cup candied fruit, mix with a tablespoon of flour (optional)

1 orange zest (optional)

1 lemon zest (optional)

1 teaspoon flour, to mix with the zest

Egg wash

1 egg yolk, beaten

2 tablespoons water

Topping

Almonds sliced

Preparation

Combine the yeast, pinch of sugar and water and mix well to dissolve the yeast. Let it stand for about 10 minutes in a warm place such as the oven to activate. When foam appears on the top of the water, the yeast has been activated.

Put the flour, sugar, salt, butter and eggs in the large bowl of an electric mixer or food processor. Mix the dough with the dough hook at low speed. Add the yeast mixture slowly. When all the ingredients are incorporated, increase to medium speed or until the dough forms a ball.

Spread a little flour in a large bowl and place the dough in it. Cover it with plastic wrap and place in a draft-free place to rise for 2 hours. It should double in volume. Remove the dough and knead it for 5 minutes and return it to the bowl. Cover and let it rise again until it has doubled in volume, about 2 hours.

Strain the raisins and press down on them to remove the liquid. Lightly flour the work surface. Punch down the dough and make a large circle with your hands. Sprinkle the raisins, candied fruit, orange peel and lemon peel over the dough. Fold the dough over the mixture and knead it lightly until all of the ingredients have been incorporated. If you are adding the citron and/or zest, mix with the flour and add it to the dough.

ASSEMBLY

Divide the dough into 12 round equally sized balls, approximately 4 1/2 ounces each. Butter each of the panettone cups lightly and place a ball in each cup. Cut a cross into the top with a knife. If using scissors make a small cut in both directions on the top or each ball of dough. Brush the dough with the egg wash and sprinkle some almond slices over the top. Cover the dough loosely with plastic wrap and let it rise in a warm place for another 1 to 1-1/2 hours or until it has doubled in volume again.

Preheat the oven to 375º F. Bake the panettoni for 30 minutes, or until they are golden brown. Allow them to cool on a wire rack. In this case we don’t have cups and we are cooking several cups. So it should be plural.

Note: The Panettone can be made in one or two molds to make a larger cake.

Note: Panettone is a sweet bread and is often served with a glass of fruity or

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About

A traditional cake/bread made at Christmas time, panettone was created in the Lombardy region it is the undisputable holiday favorite. Scholars have traced panettone back to the middle ages. The dome shaped sweet bread as I prefer to call it, is traditionally made with candied fruits, raisins and flavored with liquors. Today you can find it with chocolate chips and other ingredients. It is less like a cake then light fluffy sweet bread. The use of natural yeast results in the dough that rises slowly. The rising time can be as long as 48 hours. The long leavening contributes to the long shelf life, which can be as long as 6 months. Italian bakers take pride in the age of their leavening and some are maintained over many years.

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