Panettone
from Italian Traditional Food

Panettone is an Italian festive sweet bread

Panettone is meant for sharing which is why it is to be found in most Italian homes over the Christmas festivities. As well as being a festive feature of Italian households, millions of panettone are exported worldwide. Panettone can be served as a dessert, accompanied by sweet wine; it's also delicious toasted and spread with butter.

Serves: 8

Oven Setting: Preheat to 200C or Gas Mark 6

Ingredients:

1 tablespoon active dry yeast
1/4 cup warm water
5 tablespoons butter (softened)
2 large eggs
4 large egg yolks
3/4 cup sugar
1 tablespoon vanilla extract
1/2 cup warm water
6 cups strong white flour
1 teaspoon lemon zest
1 teaspoon orange zest
75 grams jumbo raisins
100 grams finely chopped candied peel
icing sugar (sifted)

1 panettone mould or other high sided cake tin

Method:

1. Dissolve the yeast in the 1/4 cup warm water in a small bowl.

2. Allow the yeast to stand for about 10 minutes.

3. In a large bowl, beat the butter, 2 whole eggs and 4 egg yolks, sugar, vanilla and 1/2 cup water together.

4. Add yeast mixture to the egg mixture and mix well with wooden spoon.

5. Add the flour (small amounts at a time) and mix until a ball of dough is formed, adding as much flour as necessary to make it easy to handle.

6. Turn the dough out onto a floured board and knead for 5 to 10 minutes, until the dough is smooth and elastic, adding more flour as required.

7. Place the dough in a lightly buttered bowl. Ensure that the dough is completely covered with the butter.

8. Cover with a clean cloth and let it rise for around 6 hours.

9. Butter and flour a panettone mould.

10. Punch the dough down and turn it out on a floured board.

11. Flatten dough out with hand.

12. Sprinkle with the lemon and orange zest.

13. Mix the raisins and the candied peel with 1 tablespoon flour.

14. Sprinkle fruit mixture over the dough.

15. Fold the dough in half, press edges to seal.

16. Knead the dough for between 5 and 10 minutes. Ensure that the pieces of dried fruit are well distributed throughout and dough is smooth.

17. Place dough in the mould, cover with a clean cloth and let it rise for about 30 minutes.

18. Preheat oven to 200C or Gas Mark 6

19. Cut a "cross" in the top of the dough with a knife.

20. Bake for 5 minutes at 200C then reduce heat to 195C (Gas Mark 5) and bake for 10 minutes.

21. Reduce heat to 175C (Gas Mark 4) then bake for a further 30 to 35 minutes.

22. Test if cooked by using a cake tester. Insert the cake tester into the center of the bread and if it comes out clean, it is cooked.

23. Let it cool for about 30 minutes on a wire rack.

24. Remove from wire rack and cool completely.

25. Sprinkle the panettone with sifted icing sugar and serve.

Tip:

1. To give the panettone a nice glazed finish you can brush it with melted butter whilst the bread is still hot.

Locate another Italian Traditional Food recipe here

To discover more about Italian food visit the Italian Traditional Food webpage