Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1/4 cup warm water
- 1/4 cup milk
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup candied fruit (mixed)
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 1/4 cup orange zest
- 1/4 cup lemon zest
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Parchment paper
- Panettone mold or large coffee can
- Pastry brush
Step-by-step instructions:
1. In a small bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add softened butter and eggs to the dry ingredients and mix until well combined.
4. Add yeast mixture, milk, and candied fruit to the mixing bowl and mix until a sticky dough forms.
5. Knead the dough with a stand mixer and dough hook attachment for 10-12 minutes until the dough is smooth and elastic.
6. Add in raisins, slivered almonds, orange zest, and lemon zest and knead for an additional 2-3 minutes.
7. Cover the mixing bowl with a clean towel and let the dough rise in a warm place for 1-2 hours until it doubles in size.
8. Preheat the oven to 350°F.
9. Grease a panettone mold or large coffee can and line the bottom and sides with parchment paper.
10. Transfer the dough to the mold and brush the top with a beaten egg.
11. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Remove from the oven and let cool for 10-15 minutes before removing from the mold.
Time:
Preparation time: 30 minutes
Rising time: 1-2 hours
Cooking time: 45-50 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
1 panettone serves 8-10 people.
Nutritional information:
Calories per serving: 350
Total fat: 15g
Saturated fat: 8g
Cholesterol: 90mg
Sodium: 150mg
Total carbohydrates: 50g
Dietary fiber: 2g
Sugars: 25g
Protein: 6g
Substitutions for ingredients:
- Use dried fruit instead of candied fruit.
- Substitute orange and lemon zest with vanilla extract.
Variations:
- Add chocolate chips to the dough.
- Use different types of nuts such as pistachios or hazelnuts.
- Add a splash of rum or brandy to the dough.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Knead the dough until it is smooth and elastic for the best texture.
- Let the dough rise in a warm place to ensure it doubles in size.
- Use a serrated knife to slice the panettone for a clean cut.
Storage instructions:
- Store the panettone in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat, slice the panettone and toast in a toaster oven or oven at 350°F for 5-7 minutes.
Presentation ideas:
- Dust the top of the panettone with powdered sugar.
- Serve on a decorative platter with fresh fruit.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Hot chocolate
- Prosecco
Suggested side dishes:
- Fresh fruit salad
- Cheese plate
- Charcuterie board
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the dough is too wet, add a tablespoon of flour at a time until it reaches the desired consistency.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and surfaces thoroughly before and after handling food.
Food history:
- Panettone is a traditional Italian sweet bread that originated in Milan in the 15th century.
Flavor profiles:
- Sweet, fruity, nutty, citrusy.
Serving suggestions:
- Serve sliced with a cup of coffee or hot chocolate for a sweet breakfast or dessert.
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Region: Italian