Panettone

Panettone is a classic Italian sweet bread that’s traditionally enjoyed during the Christmas season. Originating from Milan, this tall, dome-shaped loaf is soft, airy, and studded with a mix of candied fruits and raisins, making it a festive and flavorful treat. The key to a perfect panettone lies in the long, slow rise of the dough, which gives it its characteristic light and fluffy texture. Whether served as a breakfast treat, a dessert, or a delightful snack with coffee or tea, panettone is sure to bring a touch of holiday cheer to your table.

Ingredients:

• 1/2 cup warm milk (110°F)
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup honey
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1/2 cup raisins
• 1/2 cup mixed candied fruits (such as orange peel and citron)
• 1/4 cup rum (optional, for soaking raisins)
• 1 tablespoon unsalted butter, melted (for brushing)

Instructions:

1. Prepare the Raisins: If using rum, soak the raisins in the rum for at least 30 minutes, then drain and set aside.
2. Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
3. Mix the Dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the softened butter, honey, eggs, vanilla extract, lemon zest, and orange zest. Pour in the yeast mixture and mix until a sticky dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until it has doubled in size.
6. Incorporate the Fruits: Once the dough has risen, gently deflate it and knead in the raisins and candied fruits until they are evenly distributed throughout the dough.
7. Second Rise: Shape the dough into a ball and place it into a well-greased, tall-sided panettone mold or a deep, round cake pan lined with parchment paper. Cover again and let it rise for another 1-2 hours, or until the dough has risen to the top of the mold.
8. Bake: Preheat your oven to 350°F (175°C). Brush the top of the dough with the melted butter. Bake the panettone for about 35-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
9. Cool: Allow the panettone to cool in the mold for 10 minutes, then remove it from the mold and transfer it to a wire rack to cool completely.
10. Serve: Once cooled, slice and enjoy your panettone as is, or toast it lightly and serve with a dollop of butter or a spread of your choice.

Panettone is best enjoyed fresh but can be stored in an airtight container for up to a week. It also makes a wonderful French toast if you have any leftovers!