How to Make a Traditional Italian Panettone for the Holidays

How to Make a Traditional Italian Panettone for the Holidays

Panettone is a beloved Italian holiday bread traditionally enjoyed during Christmas and New Year. Known for its light, fluffy texture and sweet, fruity flavor, making panettone from scratch can seem daunting, but with the right ingredients and a bit of patience, it’s achievable. Here’s a step-by-step guide on how to make a traditional Italian panettone that will delight your family and friends this holiday season.

Ingredients

The key to making a perfect panettone is using the finest ingredients and allowing for plenty of rise time. Here’s what you’ll need:

For the Dough:

• 500g (4 cups) all-purpose flour
• 200g (1 cup) sugar
• 10g (1 tsp) salt
• 2 tsp active dry yeast
• 5 large eggs, at room temperature
• 200g (3/4 cup + 2 tbsp) unsalted butter, at room temperature
• 100ml (1/2 cup) milk, lukewarm
• 1 tbsp vanilla extract
• 1 tsp orange zest
• 1 tsp lemon zest
• 100g (2/3 cup) candied orange peel, chopped
• 100g (2/3 cup) raisins or sultanas
• 100g (2/3 cup) dried fruit of your choice (e.g., chopped dates, currants, or a mix)
• 100g (1/2 cup) dark rum or brandy
• 1 tbsp honey

For the Glaze (Optional):

• 1 egg yolk, beaten (for egg wash)
• 2 tbsp sugar
• 1 tbsp milk

Instructions

Step 1: Prepare the Fruit

1. Soak the Dried Fruit: Begin by soaking the dried fruit in rum or brandy. Let it sit for at least 30 minutes, or even overnight for a richer flavor. Once the fruit is soaked, drain it and set it aside.

Step 2: Make the Starter (Biga)

2. Activate the Yeast: In a small bowl, combine the lukewarm milk, a tablespoon of sugar, and the active dry yeast. Stir and let it sit for 10-15 minutes until it becomes frothy.
3. Mix the Starter: In a large mixing bowl, combine 100g (about 1/2 cup) of flour with the activated yeast mixture. Stir until you get a smooth, thick dough. Cover it with plastic wrap and let it rise for 2 hours, or until it doubles in size.

Step 3: Make the Dough

4. Combine Dry Ingredients: In a separate bowl, combine the remaining flour, sugar, and salt.
5. Add Wet Ingredients: Add the eggs, vanilla extract, orange zest, and lemon zest to the starter mixture. Gradually add the dry ingredients to the starter, mixing well. You should have a wet, sticky dough at this point.
6. Add Butter: Slowly incorporate the soft butter into the dough, one tablespoon at a time. This process should take around 10-15 minutes of kneading, either by hand or with a stand mixer. The dough should become smooth, elastic, and slightly tacky.
7. Rest the Dough: Once the dough is well-mixed and smooth, cover the bowl with plastic wrap and let it rest in a warm place for 1-2 hours, or until it doubles in size.

Step 4: Shape the Dough

8. Incorporate the Fruit: Once the dough has risen, gently fold in the soaked fruit and candied peel. Ensure they are evenly distributed throughout the dough.
9. Form the Loaf: Shape the dough into a round ball, pinching the bottom of the dough to create a smooth top. Place it into a greased and lined panettone mold, which is typically around 6-7 inches in diameter. If you don’t have a panettone mold, you can use a large round cake pan or a deep soufflé dish.

Step 5: Second Rise

10. Let It Rise Again: Cover the dough with a clean kitchen towel and let it rise for another 4-6 hours at room temperature, or until it has risen almost to the top of the mold. You can also leave it overnight in a cool, draft-free area for a slower rise. The dough should look puffed and airy at this point.

Step 6: Bake the Panettone

11. Preheat the Oven: Preheat your oven to 350°F (175°C) 30 minutes before baking.
12. Prepare for Baking: Before baking, brush the top of the dough with an egg wash (a beaten egg yolk mixed with sugar and milk) for a glossy finish. You can also score the top in a cross pattern for a traditional look.
13. Bake the Panettone: Bake the panettone for 40-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it with aluminum foil and continue baking.
14. Cool the Bread: Allow the panettone to cool in the mold for 10-15 minutes before transferring it to a wire rack to cool completely. Be patient, as panettone needs to cool down to avoid collapsing.

Step 7: Serve and Enjoy

15. Serve: Once the panettone has cooled, slice it gently with a serrated knife. The texture should be light, airy, and slightly chewy with pockets of fruit throughout. It’s perfect for enjoying with a cup of coffee or as a sweet holiday treat.

Tips for Success:

• Use High-Quality Ingredients: Since panettone’s flavor comes from its basic ingredients, using high-quality butter, eggs, and flour will give the bread a superior taste.
• Be Patient: Panettone requires multiple rises to achieve its light and fluffy texture, so don’t rush the process.
• Storage: Panettone can be stored for up to a week at room temperature in an airtight container. You can also freeze it for up to 3 months if you want to make it in advance.
• Mold Options: If you don’t have a traditional panettone mold, you can use a tall round cake pan, but the shape may differ slightly.

Making a traditional panettone takes time, but the results are absolutely worth it. This sweet, fruity bread is sure to become a cherished part of your holiday traditions.