The Ultimate Slow-Rise Italian Panettone Recipe
260
- Prep Time40 min
- Total Time1 h 10 min
- Makes12 servings
(Photo: Roberto Caruso)
Panettone is an Italian sweet bread is bursting with dried fruit goodness. Serve this triple-tested recipe warm at a holiday breakfast or for dessert.
Ingredients
1 cup sultana raisins
2 tbsp dark rum
3 3/4 cups all-purpose flour
2/3 cup granulated sugar
1/2 tsp salt
1/2 tsp active dry yeast
orange zest, from 1 orange
3 eggs, at room temperature
1 tbsp honey, warmed
2 tsp vanilla
1 1/4 cup unsalted butter, cubed, at room temperature
1/3 cup chopped candied orange peel
1/3 cup chopped candied lemon peel
2 tbsp unsalted butter, melted
Instructions
STIR raisins with rum and 2 tbsp water in a small microwave-safe bowl. Microwave, uncovered, 1 min. Stir, then cover with plastic wrap and set aside.
COMBINE flour with sugar, salt, yeast and orange zest in the bowl of a stand mixer. Mix, using the paddle attachment, at low speed.
WHISK eggs with 2/3 cup lukewarm water, honey and vanilla. Gradually pour into flour mixture. Increase speed to medium-low. Continue beating, and add 1 1/4 cups butter, 1 tbsp at a time, until blended. Increase speed to medium-high and beat dough until smooth and elastic, about 10 min. (Stand mixer may move around the counter as the beating proceeds.)
REMOVE paddle, keeping dough in bowl. Drain raisins, discarding any liquid. Add to dough along with orange and citron peels and 1 tbsp melted butter. Gently knead fruit and butter into dough until combined. Cover bowl with plastic wrap and let rise in a cold oven until doubled in size, 12 to 15 hours. Note: In the winter, some kitchens are cooler, so the first rise may take at least 24 hours.
REMOVE plastic wrap and lightly sprinkle top of dough with flour. Turn out onto a floured counter. Dust dough with a little more flour. Fold edges into the centre and place seam-side down in same mixing bowl. Cover with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 5 hours.
POSITION oven rack in lower third of oven. Preheat to 350F.
TRANSFER dough onto a floured cutting board. Divide dough into 12 equal portions. (A kitchen scale will make this easier.) Place dough portions in 12 2 1/2-in.-wide paper panettone baking molds, or in an ungreased 12-cup muffin tin. Dough will be about even with the top edges of molds. Brush tops with remaining 1 tbsp melted butter.
BAKE in lower third of oven until a skewer inserted into centre of a panettone comes out clean, 30 to 35 min.
Nutrition (per serving)
Calories 469, Protein 6g, Carbohydrates 61g, Fat 23g, Fibre 2g, Sodium 133mg.
What is panettone?
Panettone is a festive Italian sweet yeast bread that is abundant during the holidays. Full of citrus and fruity goodness, this bread is perfect to serve warm at breakfast, for an afternoon tea or for dessert. We tackled the challenge of making the perfect panettone recipe, and we couldn't be happier with the results.
Tips & Tricks for Baking the Perfect Panettone
Am I really only using 1/2 tsp of yeast?
Yes! This is a slow-rise panettone, and the amount of active dry yeast is enough for the dough, which takes about 17 hours to rise. Make sure to proof the dough in an insulated environment, like an oven (as directed). This will keep the dough away from cold and draft, which may stall the yeast from working its magic.
Is the yeast only stirred into the flour; shouldn't I activate it in warm water first?
No. While most bread recipes require proofing the yeast in warm water before incorporating the other ingredients, this recipe calls for combining all the dry ingredients (including the yeast) first, then adding the liquid ingredients.
I don't have a stand mixer. Can I use an electric beater or a whisk?
No. The key to success for this recipe is a stand mixer. The paddle has enough power to beat the dough, which activates the yeast and makes the dough smooth and and elastic (make sure you beat it for the 10 minutes as directed—you'll notice the dough changing texture). You'll know the yeast has activated because the dough will slowly rise and double in size during the first rise, then double in size again during the second rise. Borrow a stand mixer if you need to (and consider asking Santa for one for next year).
I don't like raisins. Can I substitute something else, like dried cranberries?
Traditionally, panettone is a citrus-tinged sweet bread sprinkled with candied orange, citron peel and raisins throughout. We stuck to the traditional recipe and did not test with other types of fillings. However, you can always experiment by substituting nuts, chocolate and other dried fruit (we recommend chopping them into small pieces). Just make sure to follow the directions as per the recipe!
I don't know where to buy panettone liners—can I use something else?
You can order panettone liners online through Amazon or Walmart; in a pinch, you can also use muffin liners, or an ungreased 12-cup muffin tin.
Does the dough really need to rise for a total of 17 hours?
Yes! It is important that the dough has time to rise, as per our directions. If the dough does not rise enough, it will result in a tough bread. We recommend an overnight rise—if you want the bread to be ready by Saturday afternoon, to start the dough on Friday evening.
Can I make dough ahead of time?
Yes. You can keep it in a sealed container at room temperature for up to 3 days, or freeze it in an airtight container for up to a month.
