Panettone - sweet bread, which in Italy is traditionally prepared for family gatherings for Christmas and New Year holidays. Candied southern fruit (usually candied orange peel) and soaked raisins are added to the dough and baked in a cylindrical mold.
The best results are achieved if you follow the rule that the dough is kneaded one day and baked the next: first knead - then let the dough rise for 12 - 15 hours; second mixing - again, leave the dough to rise for at least 3-5 hours, and only then bake it. Keep the raisins soaked for at least 8 hours, or overnight.
Panettone is baked, wrapped on all sides with baking paper, in a deep and tall cylindrical dish.
source: Jim Lahey of Sullivan Street Bakery, originally printed in Gourmet, December 2008
Panettone - Italian Christmas Bread - Recipes & Cookbook
Panettone - Italian sweet bread, which in Italy is traditionally prepared for family gatherings for Christmas and New Year holidays. Candied southern fruit (usually candied orange peel) and soaked raisins are added to the dough and baked in a cylindrical mold.
Panettone, ingredients:
- 1 cup of raisins
- 2 tablespoons of light rum
- 2 tablespoons water (warm)
- 500 g of flour
- 150 g of sugar
- 0,5 teaspoons of dry yeast
- 0,5 teaspoons of salt
- 0,25 teaspoons lemon peel (grated)
- 0,5 piece of vanilla stick
- 3 eggs (at room temperature)
- 0,66 cups water (lukewarm)
- 1 spoon of honey
- 10,5 tablespoons of butter (unsalted, well beaten)
- 1 tablespoon of butter (unsalted, melted)
- 1 tablespoon of butter (unsalted, chilled)
- 0,66 cup candied orange peel
Panettone, preparation:
- In a small bowl, add raisins and cover with rum and 2 tablespoons of hot water. Let the raisins stand at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, i.e. at least 8 hours or overnight.
- In a mixing bowl, mix the flour, sugar, yeast, salt, grated lemon peel and the inside of the vanilla pod with small seeds. Beat with a mixer, using a combination of low speeds. In a medium bowl, whisk together eggs, lukewarm water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed of the mixer to medium and mix until the mass is even. Add the beaten melted butter, a tablespoon at a time, mixing well with the mixer, before adding the next tablespoon of butter. Increase the speed to medium-high and mix with the mixer until the dough is smooth and elastic, about 8 minutes.
- Drain the slightly soaked raisins, discard the excess liquid, and mix with the candied orange peel and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.
- Transfer the dough to a large bowl, cover with plastic wrap, and let rise in a chilled oven with the door closed until the dough has nearly tripled in size, 12 to 15 hours.
- Sprinkle the dough lightly with flour and scrape it gently and transfer it to a floured mixing surface. Lightly grease the sides and bottom of the baking mold and cover with baking paper. Sprinkle a little more flour on the dough, then fold the edges of the dough towards the center, forming a gentle ball, then turn it upside down and place it in the baking pan. Cover with a damp kitchen towel (not terry cloth) and let rise at room temperature, in a closed room, until the dough rises above the top of the mold, 3 to 5 hours.
- Heat the oven to 190 degrees C.
- Cut the top of the risen panettone dough with a very sharp knife to make an "X". Pour the resulting "X" letter on the panettone dough with a spoonful of melted butter. Put the mold in the heated oven and bake for 60-75 minutes. Panettone is ready when you insert a wooden toothpick into the dough and it comes out almost dry.
- Remove the panettone from the mold. Take long wooden skewers (they must be longer than the height of the panettone), pierce the panettone in four places, and turn it upside down. Leave the panettone until it cools down completely
- To preserve panettone, wrap it tightly in plastic wrap. At room temperature, panettone can be kept for up to a week.
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