Traditional Italian Christmas Recipe: Panettone
The panettone is the most important Christmas dish in Italy. This sweet, fluffy, and soft bread, enhanced with raisins and candied fruits, is more than just a dessert; it's a joyous representation of celebration and love. The methods to make a real panettone at home are outlined in this recipe, which is ideal to share with loved ones. Everyone will love this traditional delicacy, whether it's served as the focal point of your holiday table or with a glass of wine or coffee.
Ingredients:
For the starter:
100g (3.5 oz) all-purpose flour
50ml (1.7 oz) warm water
5g (1 tsp) active dry yeast
For the dough:
300g (10.5 oz) all-purpose flour
100g (3.5 oz) granulated sugar
4 large eggs (room temperature)
1 tsp vanilla extract
Zest of 1 orange and 1 lemon
120g (4 oz) unsalted butter (softened)
150g (5.3 oz) candied orange peel
150g (5.3 oz) raisins (soaked in warm water)
Pinch of salt
Necessary Utensils:
Large mixing bowl
Whisk
Stand mixer with dough hook (optional)
Plastic wrap
Loaf or panettone mold
Baking sheet
Cooling rack
Time Spent Preparing:
15 minutes to prepare the starter (plus two hours to rise)
40 minutes to prepare the dough
Time to rise: 6–8 hours
Baking time: thirty to forty minutes
Directions:
1. Get the starter ready:
Combine the yeast, warm water, and flour in a basin.
After covering with plastic wrap, leave it in a warm location to rise for approximately two hours, or until it has doubled in size.
2. Prepare the Dough:
Put the flour, sugar, eggs, vanilla, orange zest, and lemon zest in a big mixing bowl. Stir thoroughly.
Knead the mixture until it's smooth after adding the starter. If you have a stand mixer with a dough hook, use it.
Add the softened butter a little at a time, and keep kneading until the dough is elastic and lustrous, ten to fifteen minutes.
Stir in the soaked raisins and candied orange peel.
3. Allow It to Rise:
Put the dough in a bowl that has been oiled, cover it with plastic wrap, and leave it in a warm location for four to five hours, or until it has quadrupled in size.
4. Shape and Final Rise:
Form the dough into a ball by punching it down.
Put the dough in a loaf pan or panettone mould.
For two hours, or until the dough reaches the top of the mould, cover and allow it to rise once more.
5. Bake:
Set the oven's temperature to 180°C (350°F).
For 35 to 40 minutes, or until golden brown, bake the panettone. Check for doneness with a skewer; it should come out clean.
Before slicing, let the panettone to cool fully on a cooling rack.
Based on 12 serves, the nutritional information per serving is as follows:
310 calories
6g of protein
45g of carbohydrates
12g of fat
2g of fibre
18g of sugar
80 mg of sodium
A Final Tip:
Use a good bread knife to cut the ideal panettone slices. Sharp Blades Damascus steel bread knife's accuracy guarantees crisp, seamless cuts while maintaining the bread's delicate texture. In addition to improving your baking experience, a well-sharpened knife also makes serving more enjoyable. Happy Natale!
