Ingredients with Measurements:
- 1 cup dried cranberries
- 1/2 cup orange juice
- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- 1/2 cup candied orange peel
- 1/2 cup slivered almonds
- 1 egg yolk
- 1 tablespoon milk
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Parchment paper
- 9-inch round panettone mold or tall, cylindrical baking pan
Step-by-step instructions:
1. In a small bowl, combine the dried cranberries and orange juice. Let them soak for 10 minutes.
2. In a large mixing bowl, dissolve the yeast in warm water. Add the sugar, melted butter, eggs, vanilla extract, and salt. Mix until well combined.
3. Add the flour, one cup at a time, mixing on low speed with the dough hook attachment until the dough comes together.
4. Add the soaked cranberries, candied orange peel, and slivered almonds. Mix until well combined.
5. Transfer the dough to a lightly floured surface and knead for 5-10 minutes until it becomes smooth and elastic.
6. Place the dough in a large greased bowl and cover with a damp cloth. Let it rise in a warm place for 1-2 hours until it doubles in size.
7. Preheat the oven to 350°F (180°C). Line the bottom and sides of the panettone mold or baking pan with parchment paper.
8. Punch down the dough and transfer it to the prepared mold or pan. Cover with a damp cloth and let it rise for another 30-45 minutes.
9. In a small bowl, whisk together the egg yolk and milk. Brush the top of the panettone with the egg wash.
10. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
11. Remove from the oven and let it cool for 10 minutes before removing from the mold or pan. Let it cool completely on a wire rack.
Time:
Preparation time: 30 minutes
Rising time: 2-3 hours
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch panettone. Serves 8-10.
Nutritional information:
Calories: 443
Fat: 16g
Saturated Fat: 8g
Cholesterol: 107mg
Sodium: 291mg
Carbohydrates: 67g
Fiber: 3g
Sugar: 28g
Protein: 9g
Substitutions for ingredients:
- Dried cranberries: Dried cherries, raisins, or currants
- Orange juice: Lemon juice or apple juice
- Candied orange peel: Candied lemon peel or mixed candied fruit
- Slivered almonds: Chopped walnuts, pecans, or hazelnuts
Variations:
- Chocolate chip panettone: Add 1 cup of chocolate chips to the dough.
- Lemon poppy seed panettone: Replace the orange juice and candied orange peel with lemon juice and lemon zest. Add 2 tablespoons of poppy seeds to the dough.
- Almond amaretto panettone: Replace the slivered almonds with chopped almonds and add 2 tablespoons of amaretto liqueur to the dough.
Tips and tricks:
- Make sure the yeast is fresh and active before using it.
- Use room temperature eggs and butter for better mixing.
- Do not over-knead the dough, as it can become tough.
- Let the dough rise in a warm, draft-free place to ensure proper rising.
- To prevent the top from burning, cover it with foil after 30 minutes of baking.
- Let the panettone cool completely before slicing to prevent it from falling apart.
Storage instructions:
Wrap the cooled panettone in plastic wrap and store at room temperature for up to 3 days. For longer storage, wrap in foil and freeze for up to 1 month.
Reheating instructions:
To reheat the panettone, wrap it in foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes until warm.
Presentation ideas:
- Dust the top of the panettone with powdered sugar before serving.
- Slice the panettone and serve with whipped cream or vanilla ice cream.
- Cut the panettone into cubes and use them in a bread pudding or French toast recipe.
Garnishes:
- Fresh cranberries
- Orange slices
- Candied almonds
Pairings:
- Hot cocoa or coffee
- Mulled wine or cider
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Cheese and charcuterie board
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes smooth and elastic.
- If the panettone sinks in the middle after baking, it may not have been fully cooked. Bake for an additional 10-15 minutes until a toothpick inserted in the center comes out clean.
Food safety advice:
- Wash your hands and all surfaces and utensils before and after handling food.
- Use a food thermometer to ensure the internal temperature of the panettone reaches 190°F (88°C) before removing from the oven.
- Store leftovers in the refrigerator or freezer to prevent spoilage.
Food history:
Panettone is a traditional Italian sweet bread that originated in Milan. It is typically eaten during the Christmas and New Year holidays. The bread is known for its tall, cylindrical shape and is often studded with dried fruit and nuts.
Flavor profiles:
This cranberry orange panettone is sweet and tangy with a hint of almond flavor. The dried cranberries and candied orange peel add a chewy texture, while the slivered almonds provide a crunchy contrast.
Serving suggestions:
Serve this cranberry orange panettone as a dessert or breakfast treat during the holiday season. It pairs well with hot cocoa, coffee, or sparkling wine.
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Region: Italian