Classic Italian Christmas Panettone
An Italian Christmas tradition, panettone is a tall, dome-shaped, fruit-studded yeast cake that is tender and not overly sweet.
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Instructions
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Preheat oven to 350F.
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Combine 10 oz mixed dried fruits, 4 oz chopped candied peels, 2 oz quartered glace cherries, and 6 tbsp Cointreau; cover and store overnight.
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Activate yeast by sprinkling 1.5 tbsp over 5 oz warmed milk, stirring in 1.75 oz sugar, and resting for 5 minutes.
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In a stand mixer, add 18 oz bread flour, 1 tsp salt to one side, and the yeast mixture to the other.
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Mix slowly to combine, then add 5 eggs and mix at medium speed until dough is smooth.
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Gradually incorporate 9 oz softened butter chunks at high speed, mixing for 5 more minutes until the dough is glossy and airy.
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Grease a large bowl with 0.5 oz butter, transfer dough, cover, and refrigerate overnight for a cold proof.
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On a floured surface, flatten dough into a rectangle. Strain soaked fruits, then spread half onto the dough, fold, and roll to distribute. Repeat with remaining fruit.
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Shape dough into a ball. Grease a 7-inch panettone tin with 0.5 oz butter.
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Place dough into the tin, embed 1 oz blanched almonds on top, and cover loosely.
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Proof in a warm place for 2-3 hours until the dough rises significantly above the tin.
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Whisk the remaining 1 egg with 1 oz milk; brush over the cake.
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Bake for 20 minutes, then reduce oven to 300F and bake for an additional 45-55 minutes, or until a skewer comes out clean.
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Cool the cake in the tin for 5 minutes, then remove and cool completely.