Imagine filling your home with the irresistible aroma of a freshly baked Italian Christmas bread that transports you straight to the charming streets of Milan. Panettone isn't just a bread; it's a culinary masterpiece that embodies the warmth, love, and festive spirit of Italian holiday traditions. Whether you're a baking novice or a seasoned home chef, this easy-to-make recipe will have you creating a show-stopping bread that will impress your family and friends, making your holiday celebrations truly unforgettable.
Prep Time: 3 hrs
Cook Time: 45 mins
Total Time: 3 hrs 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 1 cup milk
- 3 eggs
- 1 tablespoon active dry yeast
- 1 cup mixed dried fruit
- 1 teaspoon vanilla extract
Instructions
- Warm the milk to approximately 110°F (43°C) and dissolve the active dry yeast in it. Let the mixture sit for 10 minutes until it becomes frothy and active.
- In a large mixing bowl, combine the flour and sugar. Create a well in the center and add the yeast-milk mixture, softened butter, eggs, and vanilla extract.
- Mix the ingredients thoroughly using a stand mixer or by hand until a smooth, elastic dough forms. This process should take about 10-15 minutes of kneading.
- Fold the mixed dried fruit into the dough, ensuring even distribution throughout the mixture.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 2 hours or until the dough has doubled in size.
- Punch down the risen dough and shape it into a round loaf. Place the loaf in a traditional panettone paper mold or a deep cake pan lined with parchment paper.
- Allow the shaped dough to rise again for another 45-60 minutes until it has increased in volume.
- Preheat the oven to 350°F (175°C). Optional: Score the top of the loaf with a sharp knife and brush with an egg wash for a golden finish.
- Bake the panettone for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the bread cool completely on a wire rack before slicing and serving.
Tips
- Temperature is Key: Ensure your milk is precisely 110°F when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Matters: Take your time when kneading the dough. A smooth, elastic texture is crucial for a light and airy panettone.
- Rising Environment: Choose a warm, draft-free spot for rising. A slightly warm oven (turned off) or near a radiator works perfectly.
- Fruit Distribution: Gently fold dried fruits to prevent them from breaking and to ensure even distribution throughout the dough.
- Paper Mold Magic: Use a traditional panettone paper mold for authentic shape and easy serving. If unavailable, a deep cake pan works well.
- Golden Finish: The optional egg wash gives your panettone a beautiful golden-brown crust that looks professionally baked.
- Cooling is Crucial: Allow the bread to cool completely on a wire rack to prevent soggy bottoms and maintain the perfect texture.
- Storage Tip: Wrap cooled panettone in plastic wrap or store in an airtight container to maintain freshness for several days.
Nutrition Facts
Calories: 260kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
