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Panettone Italian Christmas bread recipe

 Panettone is a traditional Italian Christmas bread, characterized by a rich mix of candied fruits, raisins, chocolate chips, and citrus peels like orange and lemon.


Ingredients

  • All-purpose flour: 400 grams (3 cups)

  • Yeast: 8 grams

  • Warm water: 200 grams (1 cup)

  • Honey: 1 teaspoon

  • Egg yolks: 3

  • Butter: 1 stick (100 grams)

  • Sugar: 60 grams

  • Orange zest: Zest of 1 orange

  • Chocolate chips: Desired amount

  • Candied fruits: Desired amount

  • Lemon zest: Zest of 1 lemon

  • Vanilla extract: 1 teaspoon

  • Salt: ½ teaspoon

Instructions


Activate Yeast

  1. Combine the warm water, 1 teaspoon of honey, and yeast. Allow the mixture to rest for 5 minutes, or until the yeast is visibly foamy (blooming).

Combine Ingredients

  1. In a mixing bowl, combine the all-purpose flour, egg yolks, lemon zest, orange zest, sugar, salt, and vanilla extract.

Prepare the Dough

  1. In a stand mixer fitted with a dough hook, knead the dough on low speed for 10 minutes, or until it becomes soft and elastic. Alternatively, the dough may be kneaded by hand until a soft, sticky consistency is achieved.

  2. Gradually incorporate the butter on low speed until fully incorporated. Continue mixing until the dough develops a smooth, silky texture.

  3. Transfer the dough to a large bowl. Allow the dough to rise until doubled in size:

    • At room temperature: Approximately 2 hours.

    • In the refrigerator: Approximately 24 hours.

  4. Transfer the dough to a lightly floured surface and gently stretch or roll it into a rectangular shape.

  5. Distribute raisins, candied fruits, nuts, or chocolate chips evenly over the dough as desired.

  6. Fold the dough and shape it into a neat ball.

  7. Transfer the dough into a Panettone mold, a tall baking tin, or a custom ring fashioned from parchment paper secured with staples.

  8. Allow the dough to rise again until it has doubled in size and reaches the edge of the mold (approximately 1 hour).

Baking and Cooling

  1. Bake at 320 degrees Fahrenheit.

  2. Once cooled completely, slice the Panettone using a serrated knife.


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