Traditional Panettone: How to Make Italian Christmas Bread at Home

Experience the festive and rich flavors of Traditional Panettone. This classic Italian Christmas bread combines a light, airy texture with sweet dried fruits, creating a delightful and celebratory treat. Follow this recipe to bring the authentic taste of Italy into your home during the holiday season.

Inspiring Quote

“Good food and a warm kitchen are what make a house a home.” – Rachael Ray

Recipe Description

Panettone is a beloved Italian Christmas bread that originated in Milan. This sweet, yeast-leavened bread is traditionally enjoyed during the Christmas and New Year holidays. Panettone is known for its tall, dome-shaped appearance and its airy, fluffy texture, studded with raisins, candied orange, and lemon zest. The origins of Panettone date back to the 15th century, and it has since become a symbol of Italian holiday traditions. Making Panettone at home requires patience and care, but the result is a wonderfully fragrant and festive bread that captures the spirit of the season.

Ingredients

For the Starter:

• 1/2 cup warm water (110°F/45°C)
• 2 teaspoons active dry yeast
• 1 cup all-purpose flour

For the Dough:

• 3/4 cup warm milk (110°F/45°C)
• 1/2 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup raisins
• 1/2 cup candied orange peel
• 1/2 cup candied lemon peel

Procedure

1. Prepare the Starter:
   1. In a small bowl, combine the warm water and yeast. Let it sit for about 10 minutes until frothy.
   2. Stir in the flour to form a thick paste. Cover the bowl with plastic wrap and let it sit at room temperature for at least 4 hours, or overnight for best results.
2. Make the Dough:
   1. In a large mixing bowl, combine the warm milk, sugar, eggs, vanilla extract, lemon zest, and orange zest. Mix well.
   2. Add the starter and mix until fully incorporated.
   3. Gradually add the flour and salt, mixing until a dough forms.
   4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
   5. Gradually add the softened butter, kneading until fully incorporated. The dough should be shiny and smooth.
   6. Mix in the raisins, candied orange peel, and candied lemon peel until evenly distributed.
3. First Rise:
   1. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 2 hours, or until doubled in size.
4. Shape the Panettone:
   1. Punch down the dough to release the air. Shape it into a ball and place it in a paper Panettone mold or a greased Panettone pan.
   2. Cover with plastic wrap and let it rise again for about 1 hour, or until it reaches the top of the mold.
5. Bake the Panettone:
   1. Preheat the oven to 350°F (175°C).
   2. Bake the Panettone for about 40-50 minutes, or until golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, cover it with aluminum foil.
   3. Let the Panettone cool completely before slicing.

Conclusion

Enjoy your homemade Traditional Panettone, a festive Italian Christmas bread that brings joy and warmth to your holiday celebrations. With its rich flavor and delightful texture, this Panettone is sure to become a holiday favorite.

Additional Notes

• For a richer flavor, you can soak the raisins in rum or orange juice before adding them to the dough.
• Panettone can be stored in an airtight container for up to a week.

Tips and Tricks

• Be patient with the rising times to achieve the perfect airy texture.
• Use high-quality candied fruits for the best flavor.

Beverage Pairings

Panettone pairs well with:

• Wine: A sweet dessert wine such as Moscato d’Asti or Vin Santo.
• Beer: A light and fruity beer like a Belgian ale.
• Non-alcoholic: A hot cup of espresso or a glass of freshly squeezed orange juice.