Classic Italian Panettone with Dried Fruits Recipe
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4.5 from 7 reviews
This classic Panettone recipe offers a soft, fluffy Italian sweet bread filled with mixed dried fruits and fragrant citrus zest, perfect for festive occasions or a special breakfast treat.
Total Time:3 hours 10 minutes
Yield:1 loaf
Ingredients
Dough
1/2 cup warm milk
2 1/4 tsp active dry yeast
1/2 cup sugar
4 cups all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
1 tsp lemon zest
1 tsp orange zest
4 eggs
1/2 cup butter, softened
Fillings
1 cup mixed dried fruits (raisins, candied orange peel, etc.)
Instructions
Activate the Yeast: In a small bowl, dissolve the yeast in warm milk with 1 teaspoon of sugar. Let it sit until frothy, about 10 minutes, ensuring the yeast is active.
Combine Dry Ingredients: In a large mixing bowl, mix the flour, remaining sugar, and salt thoroughly for even distribution.
Form the Dough: Add the yeast mixture, vanilla extract, lemon zest, orange zest, and eggs to the dry ingredients. Stir and mix until a cohesive dough forms.
Knead the Dough: Incorporate the softened butter by kneading until the dough becomes smooth and elastic, about 8 to 10 minutes.
Add the Fruits: Gently fold in the mixed dried fruits, ensuring even distribution without crushing them.
First Proof: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until it doubles in size, approximately 2 hours.
Prepare for Baking: Preheat your oven to 350°F (175°C). Grease a panettone mold or a high-sided round cake pan to prevent sticking.
Shape the Dough: Punch down the risen dough, shape it into a ball, and place it into the prepared mold or pan.
Second Proof: Cover the dough and let it rise again until it doubles in size, about 1 hour, to achieve a light texture.
Bake: Bake the panettone in the preheated oven for 40 minutes or until a skewer inserted into the center comes out clean.
Cool: Remove the panettone from the oven and allow it to cool completely before slicing and serving, to set the crumb and flavor.
Notes
Use room temperature butter to ensure it incorporates smoothly into the dough during kneading.
If you don’t have a panettone mold, a high-sided round cake pan works well as a substitute.
Kneading by hand may take up to 10 minutes; alternatively, use a stand mixer with a dough hook attachment.
For enhanced flavor, you can soak the dried fruits in warm water or liquor for 30 minutes before adding them.
Ensure the milk is warm, not hot, to activate the yeast without killing it.
Store leftover panettone wrapped tightly at room temperature to maintain freshness.
