Panettone

Panettone - A Fluffy and Flavorful Delight

Panettone is a traditional dessert that brightens festive tables, adding a touch of magic to every slice. This Italian bread, with its fluffy texture and fragrant with candied fruits and almonds, is more than just a cake; it’s a true culinary experience, filled with history and tradition. Making panettone requires a bit of time and patience, but the end result will capture the hearts of everyone who tastes it. Let’s embark on our culinary journey!

Preparation Time:
- Active time: 30 minutes
- Rising time: 4 hours (total)
- Baking time: 45 minutes
- Total: Approximately 5 hours
- Servings: 12 servings

Ingredients
- 2/3 cup of milk (plus a little for greasing)
- 1/3 cup of sugar
- 1 packet of dry yeast (approximately 7 g)
- 3 - 3.5 cups of flour
- 2 whole eggs
- 5 egg yolks
- 1 teaspoon almond extract
- Zest of 1 lemon
- 2 tablespoons of salt
- 170 g of soft butter
- 1/2 cup of raisins
- 1/4 cup of sultana raisins
- 1/2 cup of candied orange peel, chopped
- 1/4 cup of blanched, toasted, and chopped almonds
- 2 tablespoons of chopped almonds for decoration
- Powdered sugar for dusting

Necessary Utensils
- Saucepan
- Large bowl
- Wooden spoon
- Tall charlotte mold or 2L pot
- Parchment paper
- Cooling rack

Step-by-Step Instructions

1. Activating the yeast: In a small saucepan, heat the milk along with 1 tablespoon of sugar over low heat until it reaches about 45 °C. This step is essential for activating the yeast. Once warm, transfer the milk to a large bowl and carefully sprinkle the dry yeast over it. Let it rest for 15 minutes until it becomes frothy and starts to bubble.

2. Preparing the base dough: Sift 1 cup of flour over the yeast mixture and mix with a wooden spoon until you achieve a smooth dough. Cover with a clean cloth and let it sit in a warm place (ideally between 24-27 °C) for about 30 minutes until it becomes spongy.

3. Adding the wet ingredients: In another bowl, beat the whole eggs with the yolks, salt, almond extract, and lemon zest. Sift another 2 cups of flour over the risen dough, then make a well in the center and pour in the egg mixture, stirring with a wooden spoon until you obtain a soft and sticky paste. Do not add more flour than absolutely necessary.

4. Incorporating the butter: Gently knead the soft butter into the dough, working it in until fully incorporated. Cover again with a cloth and let it rise in a warm place until it doubles in size. This process may take between 2 and 3 hours, considering the dense consistency of the dough.

5. Preparing the mold: Grease the chosen mold (preferably tall) with butter and place parchment paper inside, greasing it again with butter. This step will help the panettone not to stick to the mold.

6. Adding the fruits: Once the dough has risen, deflate it on a floured surface. Sprinkle the dough with raisins, almonds, and candied orange peel, and gently knead to distribute the fruits evenly. This is a wonderful opportunity to add your personal touch; for example, you can replace some of the raisins with dried cranberries to add a splash of color and a contrasting flavor.

7. Shaping the panettone: Finally, shape the dough into a round form and place it in the prepared mold. Cover and let it rise until it reaches the edge of the mold, about 1 hour.

8. Baking: Preheat the oven to 220 °C. Brush the surface of the dough with a little milk and sprinkle the chopped almonds and a tablespoon of sugar on top. Bake for 15 minutes at high heat, then reduce the temperature to 180 °C and continue baking for about 30 minutes. The panettone is ready when it is golden and sounds hollow when lightly tapped on the bottom.

9. Cooling: Remove it from the oven and let it cool in the mold for 5 minutes, then carefully transfer it to a cooling rack to cool completely. Handle gently, as the panettone is a delicate structure.

Serving Suggestion
Once completely cooled, dust the panettone with powdered sugar for a festive look. It is typically served at breakfast or as a dessert, alongside a cup of coffee or fragrant tea. It is also delicious with a glass of sweet or sparkling wine, which will balance the rich flavors of the dessert.

Nutritional Benefits
Panettone contains ingredients that can offer nutritional benefits, such as:
- Eggs: Provide quality protein and essential vitamins.
- Almonds: Rich in healthy fats, fiber, and vitamin E.
- Candied fruits: Add fiber and antioxidants.

Frequently Asked Questions
Can I use whole wheat flour?
Yes, but it is recommended to combine whole wheat flour with white flour to maintain the fluffy texture of the panettone.

How long does panettone last?
If stored in a plastic bag or an airtight container, panettone can last up to a week. It can also be frozen for later use.

What can I do with leftover panettone?
If you have leftovers, you can turn them into panettone pudding or French toast by adding eggs and milk for a delicious and comforting breakfast.

Possible Variations
- Chocolate panettone: Add dark or white chocolate chunks to the dough mixture for a decadent twist.
- Nut panettone: Replace almonds with pecans or cashews to diversify the textures and flavors.

A Personal Touch
I started making panettone every year around the holidays, sharing the recipe with family and friends. It’s a tradition that brings us together around the table, sharing stories and laughter. Each slice is a sweet memory, and its aroma brings a touch of warmth to our hearts.

So, don’t let the holidays pass without trying this panettone recipe. I encourage you to play with the ingredients and create your own unique version of this classic dessert!