Italian Holiday Cake Panettone Recipe

Panettone (Italian Christmas Bread) The Daring …

WebSep 11, 2023 · To Prepare the Fruit Mixture: Place the raisins, candied lemon peel, candied orange peel, lemon and orange zest in a small bowl …

1. For the Starter: Stir the yeast into the lukewarm water and let it sit for about 10 minutes until frothy. Place the flour and salt in the bowl of a stand mixer with the dough hook attachment (if your bowl is too large for that small of quantity knead it by hand). Add the yeast mixture to the flour mixture and knead for 5 minutes if using the stand mixer and about 10 minutes if kneading by hand. Shape the dough into a ball and put it in a very lightly greased bowl, cover loosely with plastic wrap and let it rise at room temperature until doubled in size. Punch it down, cover with plastic wrap again and refrigerate it overnight. The next day take it out and let it come to room temperature before proceeding (this will take about 2 hours). Let it rise until nearly doubled in size.
2. To Prepare the Fruit Mixture: Place the raisins, candied lemon peel, candied orange peel, lemon and orange zest in a small bowl and pour 1/4 cup of hot water over them. Stir, cover and let soak for at least 2 hours or overnight. Drain any excess liquid before adding it to the panettone dough. Properly draining it is critical to preventing a wet dough.
3. To Prepare the Panettone: Place the flour, yeast, salt and sugar in the stand mixer and stir to combine. Attach the dough hook attachment. Add the egg yolks and milk and mix until it comes all comes together. Punch down the starter dough and add it to the stand mixer. Knead it for 5 minutes, regularly scraping down the sides. Add the softened butter, vanilla and honey and knead for another 10 minutes (yes, that's 10 minutes). The mixture should be totally smooth and elastic but not overly sticky. Add the fruit mixture and knead until fully incorporated. If the dough is too wet add a little extra flour. Scrape the dough down, cover the bowl loosely with plastic wrap and let it rise at room temperature until nearly tripled in size, about 3 hours. Towards the end of this final rise preheat the oven to 350 degrees F (325 if using convection) and place the rack in the lower third of the oven.
4. Gently punch down the dough, form it into a ball and place it in a buttered panettone mold (7.3" x 4.25", click link for reference). Cover it loosely with plastic wrap and let it rise for about another 2 hours or until doubled in size. It should be risen to about 1 inch or so higher than the rim of the mold. Once the panettone is risen, if you'd like a glossy top brush the top of the panettone with some egg wash (a lightly beaten egg).

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Bundt Panettone Savoring Italy

WebDec 14, 2020 · Instructions. Grease a 10 or 12-cup bundt pan well with butter or cooking spray. Place the raisins and other dried fruit in a small …

1. Grease a 10 or 12-cup bundt pan well with butter or cooking spray.
2. Place the raisins and other dried fruit in a small bowl with the orange liqueur (or orange juice).
3. Place the flour in a small bowl and stir the 1/2 teaspoon of salt into it; set aside.
4. In the bowl of an electric stand mixer, add the warm milk and a teaspoon of sugar. Stir it together. Sprinkle on the yeast and let it bloom (about 10 minutes until the yeast is activated. If your yeast does not bloom, discard and start over with another batch). Add 1/4 cup of flour and beat at medium speed until combined.

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