Super delicious Panettone

Ingredients

Panettone

70 milliliters (1/4 cup) milk

2 large eggs

80 grams (1/3 cup) butter

30 milliliters (2 tablespoons) vegetable oil

2 tablespoons (30 grams) sugar

5 grams (1 teaspoon) vanilla sugar

1 teaspoon orange or lemon zest

3 grams (1/2 teaspoon) salt

1 teaspoon dry yeast

160 grams (1 cup) candied fruit

20 grams (2 tablespoons) raisins

250 grams (2 cups) all-purpose flour

60 milliliters (1/4 cup) brandy or cognac

1 egg yolk for greasing

1 tablespoon (15 milliliters) milk for greasing

Instructions

Step 1

1. Rinse the candied fruits and raisins in warm water. Pour the brandy or cognac over them, cover, and let them soak for 4-6 hours. Tip: This step can be done the night before to save time.

Step 2

2. Dilute the yeast in 1 teaspoon of warm milk. Add 1 teaspoon of sugar (from the 2 tablespoons) to the mixture, cover, and let sit for 5-6 minutes until foamy. Tip: If the yeast doesn't foam, it might be expired, and your dough won't rise properly.

Step 3

3. In a large mixing bowl, combine the eggs (at room temperature), remaining sugar, vanilla sugar, and vegetable oil. Mix well with a mixer until the mixture is smooth and slightly frothy. Tip: Make sure your eggs are at room temperature for better mixing.

Step 4

4. Sift the flour with the salt and add it to the egg mixture. Start mixing with a mixer on low speed for 5 minutes, then increase the speed and knead for another 6-8 minutes until the dough gathers into a ball.

Step 5

5. Add the soft butter to the dough and mix again with the mixer for about 5 minutes until well combined.

Step 6

6. Squeeze the excess liquid from the soaked candied fruits and raisins, and add them along with the zest to the dough. Mix for an additional 3-4 minutes until evenly distributed. Tip: Coating the fruits with a bit of flour can help them distribute more evenly in the dough.

Step 7

7. Wrap the bowl with cling film and refrigerate the dough for 7-8 hours or overnight.

Step 8

8. After the chilling time, take the dough out of the fridge, knead it lightly, and shape it into a ball. Place it in a mold and let it rise at room temperature for 2-3 hours until slightly puffed. Tip: Placing the dough in a warm, draft-free area helps it rise better.

Step 9

9. Preheat the oven to 356°F (180°C). Mix the egg yolk with 1 tablespoon of milk and brush it over the top of the panettone.

Step 10

10. Bake the panettone at 356°F (180°C) for 20 minutes, then reduce the temperature to 302-320°F (150-160°C) and bake for another 20-30 minutes until a toothpick inserted into the center comes out clean. Tip: If the top starts to brown too quickly, cover it loosely with aluminum foil.

Step 11

11. Remove the finished panettone from the oven and allow it to cool completely before serving.

Servings

🎉 **Serving Suggestions and Ideas** 🎉

So you've made this gorgeous Panettone, and the house smells like an Italian bakery. What's next? Let's talk about some fun and amazing ways to serve this delightful bread.

1. **Classic Breakfast Treat** 🥐: Slice your Panettone into thick wedges and serve with a dollop of mascarpone and a sprinkle of powdered sugar. Perfect with a strong cup of espresso!

2. **Fancy Dessert** 🍨: Toast slices lightly and serve with a scoop of vanilla ice cream and a drizzle of caramel sauce. Trust us, your guests will love you for this.

3. **French Toast** 🍞: Use day-old Panettone to make a luxurious French toast. Soak the slices in a mixture of eggs, milk, and a pinch of cinnamon, then fry until golden brown. Simply divine!

4. **Panettone Bread Pudding** 🍮: Turn leftovers into a decadent bread pudding by layering slices in a baking dish and soaking them in a mixture of eggs, milk, sugar, and vanilla. Bake until golden and bubbly. A perfect holiday dessert!

Equipment

Mixer

A good quality stand mixer will make your life a lot easier, allowing you to mix the dough thoroughly and effectively. Pro-tip: Use a dough hook for even mixing.

Mixing Bowls

Large and medium bowls are essential for different stages of preparing the dough. Make sure they are clean and dry before use.

Cling Film

Using cling film to wrap the dough ensures it stays moist and rises properly in the fridge. Make sure to cover it tightly.

Baking Mold

Use a high-sided baking mold specifically designed for Panettone for the best results. Greasing the mold with butter or oil helps the bread release easily.

Variations

🌿 **Gluten-Free and Vegan Variations** 🌿

Don't worry, we've got you covered if you're following a gluten-free or vegan diet!

📌 **Gluten-Free Version:** Replace the regular flour with a gluten-free flour blend. Just make sure to check the blend's ratio for adjusting liquid ingredients as needed. The rest stays the same.

📌 **Vegan Version:** Replace the milk with almond or soy milk. Use flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water = 1 egg) instead of the regular eggs. Sub in a plant-based butter and a vegan baking oil in place of the butter and vegetable oil. Your Panettone will still be full of flavor and just as delightful! 🌱

Faq

Why is my dough not rising?
Make sure your yeast is fresh and the milk used is not too hot or too cold. Also, the dough should be kept in a warm environment to rise properly.
Can I use a hand mixer if I don't have a stand mixer?
Yes, you can use a hand mixer, but it may take longer to achieve the right dough consistency. Be patient and mix thoroughly.
Why did my Panettone turn out dense?
The dough might not have been kneaded enough, or it didn't rise long enough. Ensure you follow the kneading and rising times carefully.
Can I substitute the brandy with something else?
Absolutely! You can use orange juice, apple juice, or even water. The brandy is mainly for flavor, so feel free to use what suits you best.
How can I ensure the top of my Panettone doesn't burn?
Bake it on the lower rack as mentioned and if needed, cover the top with aluminum foil halfway through baking to prevent over-browning.
My Panettone collapsed after baking, what went wrong?
This can happen if the dough was over-proofed or if the baking temperature was not consistent. Ensure a steady temperature and proper proofing time for better results.