Hello, Lykkers! If you're ready to take your baking skills to the next level this holiday season, let's talk about making a homemade panettone. This traditional Italian cake (or is it bread?) is filled with dried fruits, candied peels, and has a light, airy texture that melts in your mouth.
It might look fancy, but don't worry – we'll guide you step by step through the process, and you'll see that making panettone isn't as hard as it seems.
What Makes Panettone So Special?
Panettone is often served during Christmas and New Year celebrations across Italy and in Italian communities worldwide. Originating from Milan, it's a large, dome-shaped cake that's been leavened with yeast, giving it that characteristic airy, light texture. What makes it even more amazing is the mix of sweet, buttery flavor paired with fruity richness – the perfect balance of flavors that make it ideal for brunch, tea times, or just a cozy holiday treat.
Is Panettone a Cake or Bread?
The question of whether panettone is a bread or a cake is something many people still debate. It has the chewy texture of bread but the sweetness of cake, especially with its fruit-filled richness. Compared to pandoro (another Italian treat), panettone stands out with its delicious dried fruits and candied peels, giving it a truly unique taste and texture.
What You'll Need to Make This Panettone
Before we dive into the recipe, let's get everything ready! Here's what you'll need for the panettone:
For the fruit mixture:
• 10 ounces mixed dried fruits (like currants, raisins, cranberries, and dried cherries)
• 4 ounces finely chopped candied lemon and orange peel
• 2 ounces glace or candied cherries, quartered
• 6 tablespoons Cointreau or your favorite fruit juice
For the dough:
• 1 ½ tablespoons fast-acting dry yeast
• 6 ounces milk (divided)
• 1 ¾ ounces (¼ cup) fine sugar
•18 ounces (4 cups) strong bread flour
• 1 teaspoon fine salt
• 6 large eggs (preferably free-range)
• 10 ounces unsalted butter (divided)
• 1 ounce blanched whole almonds
Step-by-Step Instructions for Making Panettone
Making panettone might take a little time, but trust me, it's so worth it! Follow these steps, and soon you'll have a homemade treat that'll make your kitchen smell like a bakery.
Step 1: Prepare the Fruit
Start by mixing all your dried fruits (currants, raisins, cranberries, etc.) along with the chopped candied lemon and orange peel and the glace cherries. Add 6 tablespoons of Cointreau or your favorite drinks, and give it a good mix. Cover the bowl and leave the fruit to soak in a cool, dark place overnight. This will help the fruit absorb all that delicious flavor.
Step 2: Make the Dough
The next day, let's start working on the dough. First, mix 1 ½ tablespoons of fast-acting dry yeast into 5 ounces of warm milk, then stir in 1 ¾ ounces of sugar. Let it sit for about 5 minutes to activate the yeast.
In a stand mixer, combine 18 ounces of strong bread flour and 1 teaspoon of salt on one side of the bowl. Pour the yeast mixture on the other side (avoid direct contact with the salt). Add 5 of the eggs and mix on low speed. Gradually increase the speed until the dough starts coming together, although it will be sticky at first.
Now, start adding chunks of softened butter (9 ounces in total) a little at a time. Mix for at least 5 more minutes. The dough will become glossy, smooth, and so airy that it'll feel almost impossible to handle. This is exactly the texture you want!
Step 3: Proofing the Dough
Grease a large bowl with ½ ounce of butter and let the dough fall into it by its own weight (no forcing). Cover it with a lid or plastic wrap, and leave it to rise in the fridge overnight. This slow, cold rise is what makes panettone so light and fluffy.
Step 4: Shape the Panettone
When you're ready to shape your panettone, turn the dough out onto a floured surface. Spread it into a rectangular shape, then drain the soaked fruit and spread half of it over the dough. Fold the dough over the fruit and gently roll it up, then repeat the process with the rest of the fruit. Once everything's evenly distributed, form the dough into a ball.
Grease a 7-inch panettone tin or use a regular cake tin lined with greaseproof paper, and place the dough inside. Tuck some blanched almonds into the surface of the dough, then cover the tin with a tea towel. Let the dough rise for 2 to 3 hours in a warm place until it has risen well above the rim of the tin.
Step 5: Baking the Panettone
Preheat your oven to 350°F (175°C). Mix the remaining egg with a little milk and brush it over the surface of the panettone. Bake for 20 minutes, then reduce the temperature to 300°F (150°C) and bake for an additional 45-55 minutes. The panettone is done when a skewer inserted into the center comes out clean.
Step 6: Finishing Touches
Once the panettone is baked, let it cool in the tin for 5 minutes, then remove it and let it cool completely on a wire rack. Once cooled, you can slice and serve this delicious Italian treat!
Step 7: How to Enjoy Your Panettone
Now comes the best part – enjoying your homemade panettone! Slice it into wedges or pull chunks by hand. It's perfect on its own or served with butter, cream, or fruit preserves. Whether it's for breakfast, dessert, or a holiday treat, panettone adds a special touch to any occasion.
There you have it, Lykkers – a homemade panettone that's sure to wow your friends and family. Though it takes a bit of patience and care, the end result is a delicious, buttery, and fruity bread (or cake!) that's perfect for the holidays. Once you've made your first batch, you'll be hooked, and who knows? Maybe it'll become a new holiday tradition in your home!
Happy baking, Lykkers! Let me know how your panettone turns out. I'm sure it'll be absolutely delicious!
