Description
This classic Panettone is a delightful Italian sweet bread studded with dried cranberries, golden raisins, and dried papaya, infused with the warm flavors of citrus zest and dark rum. Perfectly soft and fluffy with a golden crust, it’s an ideal festive treat or a special breakfast bread.
Ingredients
Liquid Ingredients
- 1/2 cup milk (120ml, warm)
- 3 tbsp dark rum (or brandy, marsala wine)
- 3 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp sugar (for yeast activation)
- 1/3 cup sugar (70g)
- 1 1/2 tbsp instant yeast (a little under 2 x 1/4oz/7g sachets)
- 3 cups all purpose flour (420g plain flour)
- 1/2 tsp salt
Dairy
- 6 tbsp unsalted butter (85g)
Fruit and Flavorings
- 1 lemon zest (from 1 lemon)
- 1 orange zest (from 1 orange)
- 1/2 cup dried cranberries (80g)
- 1/2 cup golden raisins (70g sultanas)
- 1/2 cup dried papaya (100g, or good quality candied peel—avoid artificially colored)
Instructions
- Activate Yeast: Pour warm milk into a small bowl and stir in 1 tsp sugar. Sprinkle instant yeast over the top and leave it for about 5 minutes in a draft-free spot until it’s foamy and activated.
- Prepare Dough Base: Beat unsalted butter and 1/3 cup sugar together until slightly glossy using a stand mixer, food processor, or handheld mixer. Add eggs one at a time, blending each fully, then mix in vanilla extract, lemon zest, and orange zest.
- Add Flour and Yeast Mixture: Gradually add flour one cup at a time, mixing to combine. During the addition of the first or second cup, incorporate the yeast mixture and salt to develop a cohesive dough.
- Knead Dough: Transfer dough to a lightly floured surface and knead for approximately 5 minutes until soft but not too sticky, adding small amounts of flour as needed for texture.
- First Rise: Lightly oil a large bowl and place the dough inside. Cover with a cloth or loose cling film and leave it in a warm, draft-free place for about 2 hours or until doubled in size.
- Prepare Fruit Mixture: While dough is rising, combine dried cranberries and golden raisins in a small pan with dark rum. Warm over medium heat and simmer for about 5 minutes. Remove from heat and allow to cool. Finely chop dried papaya.
- Prepare Baking Pan: Line the sides of a panettone pan or a large cake tin with parchment paper. For a panettone pan, cut parchment slightly taller than the pan height, fold over edges and create small tabs (‘feet’) to secure the paper inside. For a cake tin, wrap brown or doubled-over parchment around the outside to extend the height.
- Incorporate Fruits & Second Rise: After the first rise, gently deflate the dough and spread it out a bit. Scatter the cooled fruit mixture and chopped papaya over the dough, roll it up, and knead gently to evenly distribute the fruits. Place the dough into the prepared pan, cover, and let it rise again for 1 to 1.5 hours until doubled and filling the pan.
- Preheat Oven: Heat oven to 350°F (180°C) in preparation for baking.
- Bake: Bake the panettone in the preheated oven for around 40 minutes until the crust is golden brown. Test doneness by tapping the bread bottom (should sound hollow) or inserting a metal skewer to ensure it is moist but not sticky.
- Cool: Remove from oven and leave to cool on a wire rack before slicing and serving.
Notes
- Use good quality dried fruits without artificial coloring for best flavor and appearance.
- Maintaining a warm, draft-free environment is crucial for yeast fermentation and dough rise.
- The dough should feel soft but manageable; avoid over-flouring to keep the bread tender.
- The second rise can vary depending on room temperature, monitor dough size rather than time strictly.
- The baked panettone is best enjoyed fresh but can be stored covered for a few days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
