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Panettone

1 large Panettone (serves 10-12)

2 days

A soft, dome-shaped sweet bread originally from Milan, famous throughout Italy and the world. It is traditionally made with a slow-rising dough, studded with candied orange, citron peel, and raisins. The process is long and involves multiple rises and specific cooling methods (often hung upside down) to maintain its light, airy structure.

Ingredients:

For the Dough:

  • Warm milk: 4 tbsp (around 100ml)

  • Active dry yeast: 2 sachets (7g each) or 10g total

  • Strong white bread flour: 500g, plus extra for dusting

  • Caster sugar: 100g, plus 1 tsp for the yeast mixture

  • Salt: a good pinch or 1 tsp

  • Unsalted butter: 250g, softened

  • Large eggs: 5 medium, lightly beaten

  • Vanilla extract: 2 tsp

  • Grated zest of 1 orange and 1 lemon

For the Fruits:

  • Raisins: 80g

  • Sultanas: 80g

  • Candied lemon and orange peel: 100g, finely chopped

  • Dark rum (optional): 3 tbsp (to soak the fruit)

For the Topping (Optional):

  • Whole blanched almonds: 30g, roughly chopped

  • Caster sugar: 1 tbsp

  • Egg white: 1 tbsp

  • Icing sugar: for dusting

Equipment

  • One 20cm deep panettone tin or a high-sided round cake tin (lined with parchment paper extending 5cm above the rim)

  • Two long wooden skewers or knitting needles

Instructions:

Day 1: Prepare and Rise the Dough (First Proofing)

  1. Soak the fruits: In a small saucepan, gently heat the raisins, sultanas, and candied peel with the rum (or water) for 5-7 minutes until the liquid is absorbed and the fruit is plump. Set aside to cool completely.

  2. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 tsp of sugar. Stir and leave in a warm place for a few minutes until frothy.

  3. Prepare the main mixture: In a large bowl (preferably a stand mixer bowl), beat the softened butter, remaining sugar, and vanilla extract until light and creamy. Stir in the lemon and orange zests. Gradually add the beaten eggs, a little at a time, mixing well after each addition.

  4. Combine ingredients: In a separate large bowl, mix the flour and salt. Create a well in the center and add the yeast mixture and the butter-egg mixture.

  5. Knead the dough: Fold with a large spoon until a soft, sticky dough forms. Turn the dough onto a lightly floured surface and knead for another 10 minutes until it becomes a very soft and stretchy, elastic dough. Add light sprinklings of flour as needed to prevent sticking, but avoid adding too much.

  6. First Rise: Place the dough in a lightly greased bowl, cover with cling film, and leave in a warm place for about 2 hours or until doubled in size.

Day 2: Incorporate Fruits, Second Rise, and Bake

  1. Add the fruit: Once the dough has risen, turn it out onto a lightly floured surface and knead for 5 minutes. Gradually knead in the cooled, soaked fruits until evenly distributed.

  2. Second Rise: Shape the dough into a ball and place it into your prepared panettone tin. Cover lightly with cling film and leave to rise for another 60-90 minutes or until it reaches the top of the tin/paper.

  3. Prepare topping & oven: Preheat your oven to 180°C (350°F). For the optional topping, mix the chopped almonds, caster sugar, and egg white, then gently brush over the top of the risen dough.

  4. Bake: Bake for 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 loosely with aluminum foil.

  5. Cool Upside Down: This crucial step prevents the panettone from collapsing. Immediately after removing from the oven, pierce the base of the panettone with two long skewers, parallel to each other. Hang it upside down between two tall objects (like two soup cans or heavy canisters) for at least 4 hours, or until completely cool.

  6. Serve: Once completely cool, dust lightly with icing sugar and cut into wedges to serve.

The panettone is best served fresh but can be stored in an airtight container for several days.

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