Panettone is a classic Italian Christmas bread that originates from Milan. It’s known for its tall, dome-like shape and soft, airy texture. Traditionally, Panettone is studded with candied fruits, raisins, and citrus zest, which gives it a sweet, fragrant flavor. This rich and festive bread is often enjoyed during the holiday season and is sometimes served with a glass of sweet wine or hot chocolate.

How to Make Panettone

Ingredients:

For the Starter:

• 1/2 cup (120ml) warm water
• 1 teaspoon active dry yeast
• 1/2 cup (60g) all-purpose flour

For the Dough:

• 3 1/4 cups (400g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon active dry yeast
• 3 large eggs
• 1 large egg yolk
• 1/4 cup (60ml) warm milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Zest of 1 lemon
• Zest of 1 orange
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (75g) candied orange peel, chopped
• 1/2 cup (75g) raisins
• 1/4 cup (50g) chopped dried apricots (optional)

For Brushing:

• 1 large egg, beaten
• 1 tablespoon water

Instructions:

1. Make the Starter:

   • In a small bowl, mix the warm water, yeast, and flour until smooth.
   • Cover and let it rise in a warm place for about 30 minutes, or until bubbly and doubled in size.

2. Prepare the Dough:

   • In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
   • In a separate bowl, beat the eggs, egg yolk, warm milk, vanilla extract, almond extract, lemon zest, and orange zest together.
   • Add the egg mixture and the starter to the flour mixture. Stir until combined.

3. Knead the Dough:

   • Gradually add the softened butter, kneading the dough until smooth and elastic, about 10-15 minutes.
   • Incorporate the candied orange peel, raisins, and dried apricots into the dough until evenly distributed.

4. First Rise:

   • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until doubled in size.

5. Shape the Dough:

   • Punch down the dough and shape it into a ball.
   • Place the dough into a greased panettone mold or a deep, round cake pan lined with parchment paper.

6. Second Rise:

   • Cover the dough loosely with a towel and let it rise again for 1-2 hours, or until it has risen just above the edge of the mold.

7. Bake the Panettone:

   • Preheat the oven to 375°F (190°C).
   • Brush the top of the dough with the beaten egg and water mixture.
   • Bake for 10 minutes at 375°F (190°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 30-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

8. Cool and Serve:

   • Let the Panettone cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
   • Slice and enjoy!

Nutritional Information (per serving, based on 12 servings)

• Calories: ~350-400 kcal
• Proteins: ~8-9 grams
• Carbohydrates: ~50-55 grams
• Fiber: ~2-3 grams

These values are approximate and can vary depending on the exact ingredients and portion sizes used. Panettone is a rich and indulgent bread, perfect for holiday celebrations.