Panettone

• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup raisins
• 1/2 cup candied citrus peel
• Zest of 1 orange
• Zest of 1 lemon
• 1/2 cup unsalted butter, cubed
• Powdered sugar for dusting

Steps

1. 1 In a large bowl, combine warm milk, softened butter, sugar, eggs, and vanilla extract.
2. 2 In another bowl, mix flour, yeast, and salt, then add to the wet ingredients. Mix until a dough forms.
3. 3 Knead in raisins, candied peel, and citrus zests.
4. 4 Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
5. 5 Punch down the dough and knead in cubed butter until fully incorporated.
6. 6 Shape into a loaf, place in a greased pan, and let rise again for 30 minutes.
7. 7 Preheat oven to 350°F (175°C). Bake for 40-45 minutes, or until golden brown.
8. 8 Cool on a wire rack. Dust with powdered sugar before serving.

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook (optional)
• Baking pan

Variations

• Add chocolate chips instead of candied peel for a decadent twist.
• Incorporate dried cranberries for a tangy update.

Substitutions

• Use almond extract instead of vanilla for a nutty flavor.
• Substitute milk with almond milk for a dairy-free version.

Pairings

• Serve alongside fresh berries and whipped cream.
• Perfect with a hot cup of coffee or tea.

Nutrition

Tips

• For best flavor, allow panettone to rest overnight after baking.
• Ensure your yeast is fresh to guarantee a good rise.

Storage

Store in an airtight container at room temperature for up to 3 days. Best served fresh.

Freezing: Freezes well for up to 1 month. Thaw at room temperature wrapped in foil.

Serving Suggestions

• Serve with a drizzle of honey or a glass of Moscato.
• Pair with a café latte for a delightful breakfast treat.

FAQ