Homemade Panettone

Ingredients

• 3 1/2 cups (440g) all-purpose flour 3 1/2 cups (440g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1 tablespoon grated orange zest 1 tablespoon grated orange zest
• 1 tablespoon grated lemon zest 1 tablespoon grated lemon zest
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) candied orange peel 1/2 cup (75g) candied orange peel
• 1/2 cup (75g) chopped almonds 1/2 cup (75g) chopped almonds

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 52g, 20g
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, eggs, vanilla extract, almond extract, orange zest, and lemon zest to the dry ingredients. Mix well.
4. 4.
   Add the softened butter and knead the dough until it becomes smooth and elastic.
5. 5.
   Fold in the raisins, candied orange peel, and chopped almonds.
6. 6.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 2 hours, or until it doubles in size.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Transfer the dough to a panettone mold or a tall, round cake pan lined with parchment paper.
9. 9.
   Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. 10.
    Remove from the oven and let it cool completely before slicing and serving.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water or rum for 10 minutes before adding them to the dough. This will plump them up and add extra moisture to the Panettone.
• Candied orange peel — If you can't find candied orange peel, you can make your own by simmering orange peel in a simple syrup until it becomes translucent and sweet.

Tips & Tricks

• Make sure all the ingredients are at room temperature before starting the recipe to ensure proper dough development.
• If the top of the Panettone starts to brown too quickly during baking, cover it loosely with aluminum foil to prevent burning.
• For an extra festive touch, dust the Panettone with powdered sugar before serving.
• Panettone can be stored in an airtight container for up to 5 days. It also freezes well for longer storage.

Serving advice

Serve Panettone in thick slices, either plain or lightly toasted. It pairs well with a cup of hot cocoa, coffee, or a glass of sweet wine.

Presentation advice

To enhance the presentation, tie a decorative ribbon around the Panettone and place it on a festive serving platter. Dust it with powdered sugar for an elegant finishing touch.