Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Panettone
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- Level: Advanced
- Total: 14 hr (includes proofing and cooling time)
- Active: 45 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 323
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 6 g
- Cholesterol
- 88 mg
- Sodium
- 208 mg
Panettone feels special from the moment it comes out of the oven. Tall, golden and wonderfully rich and aromatic, Italy's famously rich holiday bread is filled with plump golden raisins and bits of candied orange peel that bring sweetness and bright flavor to every bite. Its airy texture and elegant height are aided by paper panettone molds that can be purchased online. While traditional panettone can take days, this mostly hands-off version makes it very approachable. A little advance preparation and time for the dough to slowly develop flavor and texture are all it takes to create two loaves with the treat's signature soft, fluffy crumb. Finished with a sprinkle of crunchy pearl sugar, it's a festive bread that's as beautiful to share as it is to eat — and well worth the effort.
- Level: Advanced
- Total: 14 hr (includes proofing and cooling time)
- Active: 45 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 323
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 6 g
- Cholesterol
- 88 mg
- Sodium
- 208 mg
Ingredients
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Directions
Special equipment:
2 medium (19-ounce) paper panettone molds; an instant-read thermometer- The night before you plan to bake, combine 1 1/2 cups of the flour, 1/8 teaspoon of the yeast and 3/4 cup room-temperature water in a medium bowl. Stir to combine. Cover and let sit at room temperature for at least 8 hours or up to overnight.
- The day you are ready to bake, combine the raisins, amaretto and orange juice in a small bowl. If the liquid doesn’t cover the raisins, add warm water to cover. Let the raisins soak until plumped, about 30 minutes. Drain and pat dry; discard the soaking liquid or save for another use.
- Transfer the flour and yeast starter to the bowl of a stand mixer fitted with the dough hook. Add the remaining 2 3/4 cups flour, the remaining yeast, the eggs and yolks, granulated sugar, vanilla, almond extract, salt, orange zest and 1/3 cup room-temperature water. Mix on low speed until the dough comes together in a rough mass. Increase the speed to medium high and knead until the dough is smooth and pulls away from the sides of the bowl in a loose ball, 4 to 5 minutes. (If the dough doesn’t form a ball, add a tablespoon or two more flour.)
- Reduce the speed to medium and add the butter a tablespoon at a time, kneading until the butter is incorporated before adding the next piece. The dough may seem loose after adding the butter, but that's okay. Continue kneading on medium-high speed until the dough is very smooth and shiny; if you lift the hook attachment, the dough should fall off the hook in a long, thin stream or film without breaking, 5 to 6 minutes. Let the dough rest in the bowl for 15 minutes.
- Turn the mixer speed to low. Add the drained raisins and candied orange peel in small handfuls and knead until incorporated throughout, about 1 minute. Lightly flour the counter and knead the dough by hand just to make sure the fruit is evenly distributed. Oil a large bowl, add the dough and turn to coat. Cover and let rise in a warm place until almost doubled, 1 to 1 1/2 hours.
- Punch the dough down and divide into two pieces (each about 25 ounces). Form each into a smooth ball and place each into a medium (19-ounce) paper panettone mold. Cover each loosely with plastic wrap and let rise until the top of the dough is just below the edge of the mold, 1 to 1 1/2 hours.
- Meanwhile, preheat the oven to 375 degrees F with a rack in the middle and the top rack removed.
- Once the panettoni have risen, beat the egg white with a pinch of salt and a splash of water until a little foamy. Use a sharp pair of scissors (or a razor) to cut a shallow slit in the top of each panettone. Brush each with the egg mixture and sprinkle with pearl sugar. Place on a baking sheet and bake, rotating the baking sheet halfway through, until the panettoni are deep golden brown and an instant-read thermometer inserted in the center registers 190 degrees F, 35 to 40 minutes. Cool completely on a rack before serving. Uncut, the panettoni will keep at room temperature up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
