Panettone - Italian Fruit Bread
Panettone is a famous Italian Christmas cake originating from Milan. Tradition says that it was first made in the 15th century by a baker's apprentice named Toni, hence the name 'Pan de Toni'. The soft, light, and fruit-filled leavened dough is a favorite holiday treat for Italian families. When making it at home, slow proofing is key to achieving a truly airy and fluffy texture. A cup of hot coffee or a glass of dessert wine is the perfect accompaniment to this special cake.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm milk with the dry yeast and a tablespoon of sugar. Let it stand for 10 minutes, until the yeast foams.
2
In a large bowl, sift the flour, then stir in the remaining sugar and salt.
3
Add the eggs, yeast mixture, vanilla extract, and grated orange zest. Mix with a spatula to combine.
4
Slowly add the softened butter and begin to knead the dough. Continue kneading until it becomes shiny and elastic (about 10-15 minutes).
5
Cover the dough with a kitchen towel and let it rise in a warm place for about 2 hours, or until doubled in size.
6
Once risen, add the raisins and candied fruits, then knead until evenly distributed.
7
Place the dough into a greased panettone mold or a high-sided baking pan. Cover and let it rise for another 1 hour.
8
Preheat oven to 350°F (180°C). Bake the panettone for 35-40 minutes, until golden brown and cooked through.
9
Let it cool completely on a wire rack before slicing.
