Panettone
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.
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Instructions
- 1
Activate yeast in milk for 10 minutes.
- 2
Mix flour, sugar, and eggs, then knead in butter gradually.
- 3
Fold in raisins and orange peel, then proof for 70 minutes.
- 4
Place in a tall mold, proof again, and score the top in a cross.
- 5
Bake at 175C for 35-40 minutes and cool fully.
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