Panettone (Italian Christmas Bread)
0s prep 30m cook 30m ready
2 tall round loaves If baked in greased coffee cans or specially made panettone molds and attractively enveloped, these cakes make wonderful gifts.
Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (235g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 1 stick (4 oz or 115g) unsalted butter, softened
- ½ cup (100g) sugar
- 2 large eggs
- 1 teaspoon salt
- 2 teaspoons grated lemon zest
- 3 ½ cups (440g) all-purpose flour
- 1 cup golden raisins
- ½ cup chopped candied citron, orange peel, ginger, or pineapple
- Melted butter
- (½ cup slivered almonds)
- (¼ cup sugar)
- 1 (Quick Translucent Sugar Glaze I or II) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup (125g) all-purpose flour
- 1 cup (235g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 1 stick (4 oz or 115g) unsalted butter, softened
- ½ cup (100g) sugar
- 2 large eggs
- 1 teaspoon salt
- 2 teaspoons grated lemon zest
- 3 ½ cups (440g) all-purpose flour
- 1 cup golden raisins
- ½ cup chopped candied citron, orange peel, ginger, or pineapple
- Melted butter
- (½ cup slivered almonds)
- (¼ cup sugar)
- 1 (Quick Translucent Sugar Glaze I or II)
Let's Cook
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Step 1.
Combine in a medium bowl: 1 cup (125g) all-purpose flour; 1 cup (235g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
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Step 2.
Cover this sponge and let rise in a warm place (75° to 85°F) for about 30 minutes or until very bubbly.
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Step 3.
Meanwhile, beat in a large bowl or a stand mixer fitted with the paddle attachment until light and creamy: 1 stick (4 oz or 115g) unsalted butter, softened; ½ cup (100g) sugar
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Step 4.
Beat in one at a time: 2 large eggs
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Step 5.
Add: 1 teaspoon salt; 2 teaspoons grated lemon zest
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Step 6.
Beat in the sponge. If using a stand mixer, switch to the dough hook. Gradually beat in: 3 ½ cups (440g) all-purpose flour
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Step 7.
Beat or mix the dough for 5 minutes more. Add: 1 cup golden raisins; ½ cup chopped candied citron, orange peel, ginger, or pineapple
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Step 8.
Cover the bowl with a clean cloth and let the dough rise until almost doubled in bulk, about 2 hours.
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Step 9.
Divide the dough in half. Place in 2 greased 9-inch tube pans, 6-cup coffee cans, or panettone molds and let rise until puffy, 30 minutes to 1 hour.
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Step 10.
While the cakes rise, preheat the oven to 350°F.
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Step 11.
Lightly brush the tops of the cakes with: Melted butter
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Step 12.
If desired, sprinkle the tops with: (½ cup slivered almonds); (¼ cup sugar)
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Step 13.
Bake until golden, about 30 minutes. Immediately turn the cakes out of the pans and let cool completely (cakes baked in panettone molds do not need to be removed). If you didn’t use the almonds and sugar, spread on, if desired: (Quick Translucent Sugar Glaze I or II)
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