Panettone
This classic Italian Christmas bread is made with a sweet dough that is enriched with eggs, sugar, butter, and candied fruit. The dough is then proofed twice and baked until golden brown.
This classic Italian Christmas bread is made with a sweet dough that is enriched with eggs, sugar, butter, and candied fruit. The dough is then proofed twice and baked until golden brown.
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup white sugar
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees f/45 degrees c)
- 1/2 cup nonfat plain yogurt
- 1 tablespoon grated lemon zest
- 4 cups unbleached all-purpose flour
- 1/4 cup dried currants
- 1/4 cup raisins
- 1 tablespoon confectioners' sugar
- 1 tablespoon butter melted (optional)
- Carbohydrate 13.113461878613 g
- Cholesterol 1.37666666666667 mg
- Fat 0.852981538136558 g
- Fiber 2.79693193245021 g
- Protein 1.93134305914879 g
- Saturated Fat 0.393726502390508 g
- Serving Size 1 1 Serving (52g)
- Sodium 32.3342458339738 mg
- Sugar 10.3165299461628 g
- Trans Fat 0.236643728905298 g
- Calories 61 calories
Step-by-step
- In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy.
- Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well.
- Stir in flour 1/2 cup at a time until dough forms into a manageable ball.
- Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.)
- Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray.
- In a small bowl, toss dried fruit with confectioners' sugar.
- Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
- Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.)
- Brush with melted butter, if desired.
- Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean.
Activating yeast in water exceeding 110 degrees Fahrenheit kills the culture instantly and ruins the rise before the dough even begins. Temperature monitoring remains non-negotiable here. Use an instant-read thermometer to check the liquid before stirring in the white sugar and active dry yeast. Foam must appear within ten minutes, indicating the fungi are alive and metabolizing. Skipping this verification step leads directly to dense, heavy bricks instead of an airy crumb.
Kneading unbleached all-purpose flour for five to ten minutes develops the gluten matrix necessary to trap expanding gases. Dough should feel soft and pliable without sticking to the work surface. Adding flour incrementally prevents over-dryness, which halts proper expansion during the one-hour proofing window. Target a doubled volume before deflating the mass for fruit incorporation. Rushing this primary fermentation phase leaves the interior structurally weak.
Tossing dried currants and raisins in confectioners' sugar before folding them into the dough stops the fruit from sinking to the bottom of the pan. Sugar absorbs surface moisture, creating friction against the sticky gluten strands. Distributing the fruit evenly ensures each wedge contains balanced sweetness. Knead gently during this stage to avoid tearing the gluten network that was painstakingly developed earlier.
Dietary adaptations require caution since altering fats or liquids impacts hydration levels. Substituting the nonfat plain yogurt alters the acid content, which directly affects yeast activity and crumb tenderness. Maintaining exact proportions ensures the final loaf bakes through in forty-five minutes without remaining gummy in the center. Cool the baked loaf completely on a wire rack before slicing to allow the crumb structure to set fully.
