📝 About This Recipe
Originating from the heart of Milan, this majestic Italian Christmas bread is a masterpiece of buttery, airy crumb and jewel-like dried fruits. This recipe honors tradition by using a long fermentation process to develop a complex, honeyed aroma and a texture that tears like delicate lace. Every bite is a celebration of golden raisins, candied citrus, and the warmth of vanilla, making it the crowning glory of any holiday table.
🥗 Ingredients
The Fruit Maceration
- 1 cup Golden Raisins (Sultanas) (plump and seedless)
- 1/2 cup Candied Orange Peel (high-quality, finely diced)
- 1/4 cup Candied Citron (Cedro) (diced small)
- 3 tablespoons Dark Rum or Amaretto (for soaking)
- 2 tablespoons Hot Water
The Pre-Ferment (Biga)
- 3/4 cup Bread Flour (high protein content)
- 1/2 teaspoon Instant Yeast
- 1/3 cup Warm Water (approx 100°F)
The Main Dough
- 2 1/4 cups Bread Flour (plus more for dusting)
- 1/2 cup Granulated Sugar
- 1 teaspoon Instant Yeast
- 1 teaspoon Kosher Salt
- 3 Large Eggs (at room temperature)
- 2 Egg Yolks (for extra richness)
- 1/4 cup Whole Milk (lukewarm)
- 10 tablespoons Unsalted Butter (very soft, cubed)
- 1 tablespoon Vanilla Bean Paste (or pure vanilla extract)
- 1 tablespoon Orange Zest (freshly grated)
👨🍳 Instructions
-
1
In a small bowl, combine the raisins, candied orange peel, and citron with the rum and hot water. Cover and let soak for at least 8 hours or overnight to plump the fruit.
-
2
Prepare the Biga: Mix the 3/4 cup flour, 1/2 tsp yeast, and 1/3 cup water until a stiff ball forms. Cover and let rise in a warm spot for 4-6 hours until tripled in size.
-
3
In a stand mixer fitted with the dough hook, combine the Biga with the main dough's flour, sugar, yeast, and salt. Mix on low to break up the pre-ferment.
-
4
Add the eggs, egg yolks, lukewarm milk, vanilla, and orange zest. Mix on medium-low for about 5-8 minutes until the dough becomes smooth and elastic.
-
5
With the mixer running, add the softened butter one tablespoon at a time. Ensure each piece is fully incorporated before adding the next. This will take about 10 minutes; the dough should be shiny and very supple.
-
6
Drain any excess liquid from the soaked fruits. Turn the dough onto a lightly floured surface and gently fold in the fruit mixture by hand until evenly distributed.
-
7
Place the dough in a large greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for 2-3 hours until doubled.
-
8
Gently punch down the dough and shape into a smooth ball. Place it into a 6-inch wide by 4.5-inch tall paper Panettone mold.
-
9
Cover the mold loosely and let the dough rise one last time for 2-4 hours, or until the dome of the dough reaches the top rim of the paper mold.
-
10
Preheat your oven to 350°F (175°C). Using a very sharp razor or knife, score a shallow 'X' across the top of the loaf and place a small pat of butter in the center.
-
11
Bake for 45-50 minutes. If the top browns too quickly, tent loosely with foil. The Panettone is done when an instant-read thermometer inserted into the center reaches 190°F (88°C).
-
12
Crucial Step: Remove from the oven and immediately pierce the bottom of the Panettone (through the paper) with two long metal skewers. Hang the Panettone upside down between two large pots or boxes for at least 4 hours to prevent the delicate structure from collapsing as it cools.
💡 Chef's Tips
Use high-protein bread flour or Italian 'Manitoba' flour to support the heavy fruit and butter. Ensure your butter is truly soft (like pomade) so it emulsifies into the dough without breaking the gluten. Don't skip the upside-down cooling; it is the secret to the signature airy, cloud-like texture. If your kitchen is cold, use the oven with just the light turned on as a proofing chamber. For the best flavor, wrap the cooled Panettone in plastic and wait 24 hours before slicing.
🍽️ Serving Suggestions
Serve thick slices with a dollop of fresh mascarpone cream or zabaione. Pair with a glass of sweet Moscato d'Asti or Vin Santo for a classic Italian experience. Lightly toast leftovers and spread with salted cultured butter for an incredible breakfast. Use slightly stale slices to create the most luxurious French Toast you've ever tasted. Enjoy alongside a hot espresso or a thick Italian hot chocolate.