Description
This homemade panettone is wonderfully soft, scented with orange and lemon zest, and dotted with juicy raisins. A classic Italian Christmas brioche with a stretchy, airy crumb, plus clear two-rise instructions for consistent results, no complicated equipment needed.
Ingredients
Scale
- 3 cups Flour, (250 ml cup), plus extra for dusting
- 3 Eggs
- 60 ml Warm water
- 60 ml Warm milk
- 1 tbsp Baker’s yeast
- 75 g Butter , softened
- 125 g Sugar
- Orange zest from 1 orange
- Lemon zest from 1 lemon
- 1 tsp Vanilla extract
- 1 tsp Salt
- 1/2 cup Raisins
- 1/4 cup Mixed candied orange & lemon peel
Egg wash
- 1 egg yolk
- A splash of milk
- A little vanilla sugar (or regular sugar)
Instructions
- In a small bowl, combine the warm water and warm milk. Sprinkle in the yeast, stir briefly, and let sit for 5 minutesuntil it starts to look foamy.
- Stir in 4 tbsp flour and 1 tbsp sugar. Cover with plastic wrap and leave in a warm spot until doubled, about 30 minutes.
- In the bowl of a stand mixer, whisk together eggs, sugar, vanilla, orange zest, and lemon zest. Add the risen yeast mixture and whisk until smooth.
- Fit the dough hook. Add the flour and salt, then knead on medium speed until a dough forms.
- Add the softened butter in small pieces, gradually. Keep kneading until fully absorbed and the dough becomes smoother and more elastic.
- Fold in the raisins and candied peel and mix for just a few seconds, only until evenly distributed.
- Lightly oil a large bowl. Turn the dough onto a floured surface and shape it for 1 minute into a ball. Place it in the bowl, lightly oil the top (to prevent a skin), cover well, and let rise in a warm place for 3-4 hours, until tripled.
- Line a panettone mould (or a 20 cm / 8-inch round pan) with baking paper.
- Gently deflate the dough with a few presses, form a neat ball, and place it into the prepared pan.
- Brush the top with a little melted butter, cover again, and let rise for 2-3 hours, until well puffed (ideally close to tripled).
- Preheat the oven to 180°C / 350°F. Brush the top with egg yolk + a splash of milk + vanilla sugar. Bake, then reduce to 160°C / 320°F and continue for about 45 minutes, until a skewer comes out clean.
- Let it cool for 20 minutes before unmoulding and slicing, this helps the crumb set and stay soft.
- Prep Time: 35 min
- Proofing/rest time: 7 hours
- Cook Time: 45 min
- Category: Baking, brioche
- Cuisine: Italian cuisine
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal