Panettone (Italian Christmas fruit cake)
| November 24, 2009 | Posted by ameliaps under cake, candied fruit, christmas, dessert, fruit, holidays, Italian, panettone, raisins, tradition |
Being Italian, Christmas is not Christmas without the traditional fruit cake called Panettone.
I never thought I would be able to make it successfuly at home. It has always been one of those few food items that we purchase already made…but the holidays are approaching and I tend to get home sick. So I looked everywhere in my book collection for a Panettone recipe. Finally I came across this recipe in the “The Martha Stewart Living Christmas Cookbook“. Yes, yes, yes! The recipe came out PERFECT.
I made a few small ones (wrapped in Mini Panettone & Cake Papers, available from King Arthur Flower) and one bigger one (wrapped in a simple sandwich brown bags, doubled over). Next time I will just make bigger sizes, which provides more soft inside and less crust. One little trick I used during the 2 hour rising, was to place the dough in the oven with a small pot of boiling water which created some moisture and the right temperature for the rising. Definitively be patient and wait for all the raising time recommended: it pays off and makes for a light and airy Panettone. I wrapped them up with a simple bow or in cellophane for a wonderful Holiday gift. IF you have leftovers (big IF) it makes great French toast.
While this is a typical Christmas cake in Italy, a similar dough is prepared during Easter but shaped as a dove and studded with big sugar crystals and almonds.
Panettone (Italian Christmas fruit cake)
Makes 3 medium loaves (or 12 minis)
You will need three 3 3/8-by-7-inch brown paper bags to make this recipe.
For the sponge (also known as “panetto” or “biga” in Italy):
1/3 cup warm water, 100 degrees to 110 degrees
1 packages active dry yeast
1/2 cup all-purpose flour
For the dough:
1 packages active dry yeast
1/2 cup warm milk
2/3 cup sugar
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups mixed dried and candied fruit
Zest of 1 lemon
Zest of 1 orange
Canola oil, for bowl
2 tablespoons melted unsalted butter, for paper bags
1 large egg yolk
1 tablespoon heavy cream
To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water, and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand until doubled, about 30 minutes.
Sprinkle remaining package yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Mix in yeast-milk mixture. Add sponge, and stir until well incorporated.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on high speed for 3 to 4 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zests.
Turn dough into an oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours. Fold down tops of bags to form a 3-inch cuff. Brush inside and out with melted butter (in my opinion, there is no reason to brus the bags with butter…I skipped this and they were just fine)
Turn out dough onto a lightly floured board and knead a few times to deflate. Divide dough into three pieces. Roll each into a ball, and drop into prepared bags. Place bags on a baking sheet about 4 inches apart, and cover loosely with plastic wrap. Leave in a warm place to rise until doubled again, about 2 hours.
Heat oven to 400 degrees. Carefully cut an X in the top of each loaf with oiled scissors. In a small bowl, whisk together the egg yolk and heavy cream to make an egg wash. Brush top of each loaf with egg wash. Place baking sheet in bottom third of oven.
After 10 minutes, lower heat to 375 degrees.
Bake for 30 more minutes (important note: this timing will vary hugely depending on the size of your Panettones…keep an eye and do not overcook); if tops get too brown while baking, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on a wire rack.
Wrap for gift giving… or eat at home. Delicious when dipped in caffe-latte. I like to toast it slightly before eating, unless it just came out of the oven.
Print 
PDF
This looks amazing. I've always wanted to make panettone. I know what I'll be baking on Friday…
Another wonderful recipe with beautiful photos!!
I love the way you wrapped them! They would make perfect gifts!
Wish I were closer so I could be the recipient of that lovely bread. Stunning!
Have a wonderful Thanksgiving with your mom and family Amelia!!
xoxo, Jodi
Tracy: let me know how it turns out.
Jennie: yes, it was fun to wrap these.
Jodi: thanks! You would totally be the recipient of one of these if you lived closer!!!
Ever since my Italian friend introduced me to Panatone, we've been buying it every Christmas. You inspire me to try to make it myself!
These are looking amazing Christmas fruits cakes
I am so impressed.
I am English but I have lived in Rome with my Sicilian boyfriend for 5 years and I am complete convert to the joys of Panetone at christmas. We live above a Forno that make really good panetone but I would still like to try making my own and this looks like just the recipe (even though I am usually allergic to Martha Stewart.)
Lovely post thankyou.
Rachel: it is a really good recipe. My mom was shocked at the source
I am so jealous that you live in Rome: my home town!!!
I have a question Amelia. When you say a package of yeast, sometimes it varies. Do you know how many grams or oz that is?
Denisse
Denisse: 1 package active dry or instant yeast is about 2 1/4 teaspoons or 1/4 ounce. Let me know how your Panettone turns out!!!
Thank you Amelia!
I follow you on Flickr
I made 2 different recipes of Panettone this weekend. One is by the Culinary Institute of America "Artisan Bread Book" That turned out awesome!!
The 2nd recipe was from the "The Art Institute" Baking book (where I go to school) and that one had great taste but more of a brioche texture.
Now I'm going to venture out to try the recipe you have posted. I will let you know how it turns out.
Thank you!!
Amelia, I am excited to have found this recipe (and your blog) I am living in Rome until June and I am trying to cook and learn as much as I can while I am here…I will be trying some of your recipes, including this one!!
It's me again. I'm on a mission. This morning I begged a pasticceria to give me a stampo for the panettone. They gave me one! Then I realized I should use the paper bags like you did. However, I have a question- what kind of butter should I use? Here it seems to be all the same (not indicating salted or unsalted)- I will have to convert it to grams. Also, I don't have a kitchen aid, so I guess I'm going to get a work-out, like in the times of Ancient Rome, or whenever they started baking panettone?! Grazie, cara…
It's me again. I'm on a mission. This morning I begged a pasticceria to give me a stampo for the panettone. They gave me one! Then I realized I should use the paper bags like you did. However, I have a question- what kind of butter should I use? Here it seems to be all the same (not indicating salted or unsalted)- I will have to convert it to grams. Also, I don't have a kitchen aid, so I guess I'm going to get a work-out, like in the times of Ancient Rome, or whenever they started baking panettone?! Grazie, cara…
Hi Nicole! So, yes, you may use any butter really. Kneading by hand is actually very "therapeutic"! I can assure you. When I lived in Rome, I did not have a kitchen aid either and kneading was my way to release stress. Usually I would do it late at night!!! And by the way, you don't need a mold. Let me know how it turns out. Amelia
Hi Amelia! Panettone is finally done! http://andbabycakesthree.blogspot.com/2010/12/panettone.html
Buon Natale!