📝 About This Recipe
Hailing from the heart of Milan, this Panettone is the ultimate celebration of Italian baking, characterized by its towering height and incredibly airy, buttery crumb. This labor of love features a citrus-scented dough studded with rum-soaked raisins and candied orange peels, offering a fragrant journey with every bite. Mastering this enriched bread at home results in a cloud-like texture and a sophisticated sweetness that store-bought versions simply cannot replicate.
🥗 Ingredients
The Fruit Soak
- 1 cup Dark Raisins (rinsed)
- 1/2 cup Candied Orange Peel (finely diced)
- 3 tablespoons Dark Rum or Amaretto (for soaking)
- 2 tablespoons Hot Water
The Starter (Biga)
- 3/4 cup All-Purpose Flour (or Italian 00 flour)
- 1/16 teaspoon Instant Yeast (just a tiny pinch)
- 1/3 cup Water (room temperature)
The Final Dough
- 2 1/4 cups Bread Flour (high protein for structure)
- 2 teaspoons Instant Yeast
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Fine Sea Salt
- 4 Large Egg Yolks (at room temperature)
- 1/2 cup Whole Milk (lukewarm)
- 1 teaspoon Vanilla Bean Paste
- 1 tablespoon Orange Zest (freshly grated)
- 10 tablespoons Unsalted Butter (very soft, cubed)
👨🍳 Instructions
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1
Prepare the Biga: Mix the starter ingredients in a small bowl until a stiff dough forms. Cover with plastic wrap and let sit at room temperature for 12-15 hours until bubbly and aromatic.
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2
Soak the Fruits: In a separate small bowl, combine raisins, candied peel, rum, and hot water. Cover and let soak overnight alongside the biga to plump up.
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3
Mix the Base: In a stand mixer fitted with the paddle attachment, combine the biga, lukewarm milk, egg yolks, vanilla, and orange zest. Mix on low until the biga is broken up.
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4
Add Dry Ingredients: Add the bread flour, sugar, salt, and instant yeast. Mix on low speed until a shaggy dough forms and no dry flour remains.
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5
The Kneading Phase: Switch to the dough hook. Knead on medium-low speed for about 8-10 minutes. The dough should start to look smooth and elastic.
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6
The Butter Incorporation: With the mixer running, add the softened butter one tablespoon at a time. Wait until each piece is fully absorbed before adding the next. This will take about 5-7 minutes; the dough will be very soft and shiny.
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7
Windowpane Test: Continue kneading until the dough reaches the windowpane stage (you can stretch a small piece into a thin, translucent membrane without it tearing). This is crucial for the Panettone's height.
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8
Fold in Fruit: Drain any excess liquid from the fruit mixture. Add the fruit to the mixer and mix on the lowest speed just until evenly distributed.
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9
First Rise: Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm, draft-free spot for 2-3 hours, or until tripled in size.
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10
Shaping: Gently turn the dough onto a lightly floured surface. Fold the edges into the center to form a tight ball. Place the dough into a 6-inch wide by 4.5-inch tall Panettone paper mold.
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11
Final Proof: Cover the mold loosely with plastic wrap. Let it rise for another 2-4 hours until the dough reaches the top edge of the paper mold.
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12
The Scoring: Preheat your oven to 350°F (175°C). Use a sharp razor blade or Lame to score a shallow 'X' across the top. Place a small knob of butter in the center of the cross.
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13
Baking: Bake for 45-50 minutes. If the top browns too quickly, tent it loosely with foil. The Panettone is done when a thermometer inserted into the center reads 190°F (88°C).
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14
The Hang: This is vital! Immediately upon removing from the oven, pierce the bottom of the Panettone with two long metal skewers. Hang the bread upside down between two large pots or boxes for at least 4 hours to prevent it from collapsing as it cools.
💡 Chef's Tips
Use high-protein bread flour (at least 12.5% protein) to ensure the dough can support the weight of the butter and fruit. Ensure your butter is truly soft—like the consistency of mayonnaise—so it emulsifies into the dough without breaking the gluten strands. Do not skip the 'hang' step; because the bread is so rich and airy, gravity will cause it to sink into itself if cooled upright. If your kitchen is cold, proof the dough inside an oven that is turned off but has the light turned on for gentle warmth. Avoid over-baking; even 5 extra minutes can turn this moist bread into a dry one—rely on an instant-read thermometer.
🍽️ Serving Suggestions
Serve thick wedges alongside a glass of chilled Moscato d'Asti or Prosecco. Enjoy a slice for breakfast toasted with a generous smear of high-quality mascarpone cheese. Pair with a warm cup of Italian hot chocolate or a frothy Cappuccino. Transform any leftovers into the most luxurious French Toast or Bread Pudding you've ever tasted. Drizzle a slice with warm Zabaglione (Italian egg custard) for an elegant dinner party dessert.