Photo: Panettone Recipe
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 2 eggs
- 3 egg yolks
- 3 1/2 cups all-purpose flour
- 1 cup milk
- 1 cup sugar
- 1/2 cup currants, soaked in warm water for 1 hour and drained
- 2 oranges, zested
- 2 teaspoons cream of tartar
- 1 1/2 teaspoons baking soda
Directions
Preheat the oven to 425 degrees F.
Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.
Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour. Add half the milk and mix for 1 minute. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.
Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. The top will be quite cracked. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.
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By npwomen2003_6812192
Houston, TX
on December 31, 2011
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If you are looking for a high, fluffy, fruity panettone recipe this is not it. This product has a nice flavor however, it's heavy and the texture resembles a quick breakfast bread made with biscuit mix. I'm going back to my former recipe for panettone which uses yeast for levening.
By emdeason
on December 20, 2011
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OK, I did a little research and it turns out that there are two kinds of pannettone: Pannettone Milanese and Pannetone Genovese. The original pannettone originates from Milan and has the fluffy challah-like texture (because it contains yeast like the one in misleading picture on this recipe page. Mario's recipe is more like Pannettone Genovese which does not contain yeast, therefore having a more dense, scone-like texture. So it's not necessarily that his recipe is wrong, but it definitely should have been noted that it was for Genovese, not Milanese. Apologies for the initial ignorance. This version is killer with espresso, but I am forever partial to the original.
By richard2675
columbus, oh
on December 18, 2011
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i tried to make this twice. Both times were absolute failures. I could never get the dough to the "dry enough to handle" stage.
Read all 26 reviews