Panettone
Quick answer
Studded with candied orange peel and raisins, this tall Italian holiday bread rises dramatically in a cylindrical mold to a dome that often extends above the rim.
What makes this special
- Panettone rises into a tall dome studded with orange peel and raisins in buttery strands.
- Orange peel and raisins are embedded throughout the rich dough revealing with each bite
- Cooling upside down prevents the dense dough from collapsing and keeps the height
Key ingredients
Core cooking flow
- 1 Stir 7 g dry yeast into 170 ml milk and let it stand for 10 minutes.
- 2 Add the yeast milk to 380 g bread flour, 70 g sugar, and 2 eggs, then mix un...
- 3 Add 100 g softened unsalted butter in small portions and knead thoroughly.
Studded with candied orange peel and raisins, this tall Italian holiday bread rises dramatically in a cylindrical mold to a dome that often extends above the rim. The crumb is open-textured and pulls apart in long, buttery strands, with pockets of dried fruit appearing at every tear. Orange peel contributes a bright, citrus fragrance that cuts through the richness of the egg-and-butter dough, while raisins add concentrated sweetness in scattered bursts. Cooling the baked loaf upside down, suspended by skewers, prevents the heavy dough from collapsing under its own weight and preserves the lofty height. Wrapped tightly, panettone stays moist for three to four days, and many consider it even better on the second day as the flavors meld.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Stir 7 g dry yeast into 170 ml milk and let it stand for 10 minutes.
Look for light foam on the surface; if almost nothing appears, the yeast is weak and the dough should not be mixed yet.
- 2Season
Add the yeast milk to 380 g bread flour, 70 g sugar, and 2 eggs, then mix until the dough gathers into one mass.
Work patiently until no dry flour remains before adding the butter.
- 3Season
Add 100 g softened unsalted butter in small portions and knead thoroughly.
Continue until the dough stretches without tearing easily, then fold in the raisins and candied orange peel without crushing the fruit.
- 4Step
When 120 g raisins and 60 g candied orange peel are evenly distributed, round the dough and proof it for 70 minutes.
It is ready when the volume has increased and a pressed mark springs back slowly.
- 5Heat
Place the dough in a tall cylindrical mold and let it proof again.
When the top rises noticeably, score a shallow cross on the surface and bake at 175C for 35 to 40 minutes until the dome is well browned.
- 6Step
After baking, support the loaf with skewers and cool it completely upside down.
This helps the heavy bread keep its height; once cool, wrap it tightly so it stays moist for 3 to 4 days.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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