Description
Festive Italian “Panettone Delight” brings holiday magic to dessert tables with rich, buttery layers of traditional sweet bread. Creamy mascarpone filling and candied fruits create a luxurious experience that transports you straight to Milan’s charming winter celebrations.
Ingredients
Scale
Main Ingredients:
- 3 ¼ cups (454 g) organic, unbleached flour
- ½ cup (115 g) unsalted butter, softened and cut into pieces
- ½ cup (100 g) sugar
Fruits and Nuts:
- ½ cup (70 g) sultanas
- ½ cup (70 g) raisins
Liquids and Seasonings:
- 6 ounces (175 milliliters) warm water
- 4 large egg yolks
- 1 egg white, slightly beaten
- 2 teaspoons vanilla
- 1 teaspoon lemon rind, grated
- 1 teaspoon orange rind, grated
- ½ teaspoon salt
Leavening Agent:
- ¼ ounce (7 grams) dry yeast (suitable for bread machines)
Topping:
- 4 crushed sugar cubes or Swedish pearl sugar
Instructions
- Activate the bread machine by combining warm water, egg yolks, vanilla extract, and delicate citrus zest from lemon and orange. Layer sugar, salt, and flour into the machine’s chamber.
- Strategically distribute butter pieces around the flour’s perimeter, creating a central cavity for the yeast. Activate the dough setting and allow the machine to knead and blend the ingredients.
- When prompted by the machine, gently fold in sultanas and raisins, ensuring even distribution throughout the dough. Complete the machine’s cycle and permit the dough to expand until its volume doubles.
- For enhanced flavor development, transfer the dough to a sealed container and refrigerate overnight, allowing subtle fermentation to occur.
- Prepare a specialized baking vessel by carefully lining a 6-inch pan with parchment paper. Create a protective brown paper collar extending approximately 6.5 inches tall, ensuring the panettone has ample vertical space during baking.
- Lightly coat the interior of the parchment with butter or cooking spray to prevent sticking and facilitate smooth removal.
- Once the dough has matured, delicately deflate it and shape into a smooth, round form. Carefully position the dough within the prepared paper case.
- Allow the dough to undergo a second rising phase, expanding until it approaches double its original volume.
- Preheat the oven to 350°F (175°C). Delicately brush the dough’s surface with beaten egg white and sprinkle with crushed sugar cubes for a glistening, caramelized exterior.
- Bake initially for 30 minutes, then reduce temperature to 325°F (160°C) and continue baking. Monitor the panettone, covering with aluminum foil if the top browns too rapidly.
- Verify doneness by inserting a skewer into the center; it should emerge clean, indicating perfect internal baking.
Notes
- Overnight Flavor Development: Refrigerating the dough allows deeper flavor complexity and more controlled fermentation, enhancing the panettone’s traditional rich taste.
- Special Pan Preparation: The unique paper lining technique creates the classic tall, cylindrical shape and helps the bread rise evenly without collapsing.
- Fruit Distribution Tip: Adding sultanas and raisins during the machine’s designated cycle ensures even spread throughout the dough without compromising texture.
- Baking Temperature Control: Adjusting oven temperature midway prevents burning while ensuring thorough internal cooking and achieving a golden-brown exterior.
- Sugar Topping Technique: Brushing with egg white and sprinkling crushed sugar cubes creates a beautiful caramelized crust with delicate crunch and shine.
- Doneness Test: Using a skewer to check internal cooking ensures the panettone is perfectly baked without dry or undercooked sections.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 150 mg