Panettone Bread
A success-guaranteed panettone bread recipe that I've been making for years without fail. Imagine a tall, buttery, and fluffy brioche with candied fruits and almonds, with amazing citrusy smell. It's perfect for Christmas and the holidays!
- Prep time
- 40 min
- Cook time
- 1 hr
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup raisins
- 1/2 cup orange juice
- 4+1/4 cup bread flour
- 1 tsp granulated sugar
- 1+1/2 tsp salt
- 1 orange, the zest
- 1 lemon, the zest
- 3 large eggs (, room temperature)
- 1/2 cup milk (, warm)
- 3+1/2 tsp instant dry yeast
- 1/2 cup granulated sugar
- 3 large egg yolks (, room temperature)
- 1 tbsp vanilla extract
- 7 oz unsalted butter (, cut into small cubes, softened)
- 7 oz assorted candied fruits (, cut into small cubes)
- 1/3 cup toasted almonds (, chopped)
- 1 tsp oil (, to grease the working surface)
- 1 egg (, for egg wash)
Instructions
- 1
Soak raisins in orange juice the day before.
- 2
Add all ingredients for the first proof in a standing mixer bowl. Take 1/4 cup of the orange juice from soaking the raisins and add it in. Mix well and then knead for 10 minutes. Cover the bowl tightly with cling film and leave until the dough rises to double its size. This could take around 1-2 hours.
- 3
Cover the bowl tightly with cling film. Let the dough rise to double its size.
- 4
Punch the dough to let the air out. Add egg yolks, sugar, and vanilla extract and mix well. While mixing, add the cubed butter bit by bit until they're all incorporated. This process could take more or less 5-10 minutes, don't rush it.
- 5
Then knead until the dough forms a ball. This will take around 20-30 minutes. The dough will be very soft and sticky at first, but it will form a soft ball at the end. Trust the process. Cover the dough tightly with cling film and leave until the dough rises to double its size. This could take around 1.5-2.5 hours.
- 6
Cover the bowl tightly with cling film and let the dough rise to double its size.
- 7
Grease your working surface and your hands with some oil or butter. Pour the dough on it and stretch it into more or less a square shape.
- 8
Sprinkle candied fruits and almonds on top. Squeeze the raisins to discard the orange juice and sprinkle them on the dough. Gently knead the dough to distribute them evenly.
- 9
Fold it into an envelope, flip it, and place it inside the panettone mold of 2 lb (1 kg), on a tray. The tray will make it easier to move the mold without risking deflating the dough.
- 10
Cover it loosely with a cling film and let the dough rise until the top dome reaches almost 1 inch from the brim of the mold. Don't over-rise it. This could take 40-80 minutes.
- 11
Gently brush the top with some egg wash. Using a sharp knife, make a shallow cross on top and place some butter on the cross.
- 12
Bake at 360ºF or 180ºC, in a preheated oven with the fan turned off, on the lowest rack, for 60-70 minutes or until a skewer inserted in the centre comes out clean.
- 13
Once removed from the oven, immediately insert 2 metal skewers through the panettone. Gently flip it upside down and hang it until it cools completely for 3-4 hours before slicing. Enjoy!