Panettone: How to make The Italian Christmas Bread
What is The panettone?
Panettone is an Italian Sweet Christmas Bread, originally from Milan. The dough consists of sourdough, yeast, water, flour, sugar, butter, and eggs. The filling in the Panettone varies but is often filled with candied orange, lemon peel, and raisins.
How to make this Sweet Christmas Bread at home?
In this blog, we give you the best simple Homemade Panettone Recipe: it is the traditional recipe of the simplified Panettone with brewer's yeast. Thanks to this recipe you will prepare a soft, fragrant Christmas Bread that can be kept for at least 15 days!
The Italian Panettone requires not only a very long leavening but also a considerable rest after cooking; its heaviness, in fact, could make it fall on itself once cooked so it should be placed upside down on a pan and left to cool completely so that it does not lose shape and consistency.
In this blog, we will prepare the delicious Christmas Bread in an easy way that anyone may enjoy at prepare it step by step and without spending so much time.
- Time: about one day
- Fermentation: minimum 3 hours
- 35-40 mins in the oven
- Served: as dessert
- Origin: Milan, Italy
Panettone Recipe.
What are the ingredients for the Panettone?
Here are the ingredients:
- 50 g yeast
- 350 ml water
- 3 tablespoons sugar
- 3 egg yolks
- 1 teaspoon vanilla sugar
- Grated peel of lemon
- 55 g candied fruit peel (orange, citron, lime)
- 5 red candied cherries
- 5 green candied cherries
- 100 g raisins
- About 400 g of all-purpose flour
- 125 g butter or margarine (soft)
-Melted butter or margarine to brush the top of the bread.
How to prepare the panettone step by step?
1. Put the yeast in a dough bowl.
2. Warm the water to 37°C. Pour it over the yeast and dissolve it.
3. Add sugar, egg yolks, vanilla sugar, and lemon zest.
4. Mix candied fruit peel, halved candied cherries, and raisins with 300 g of flour. Stir this into the dough.
5. Stir the butter smoothly. Work it in alternately with the rest of the flour in the dough.
6. Let the dough rise under a baking sheet to double size, It may take much time depending on the temperature of the room if it`s cold or warm.
7. Knead it into a round ball on a lightly floured workbench.
8. Put it in a greased, high baking tin, about 1½ liters. Ferment it covered for the second time to double size.
9. After the fermentation brush the top of the bread with melted butter.
10. Bake it on a wire rack in the lower part of the oven at 200 ° C for 10 min. Lower the heat to 175 ° C and bake for another 40 minutes.
11. Once cooked, remove the bread from the oven.
12. The Panettone should be placed upside down in an empty large pot or a pan and left to cool completely so that it does not lose shape and consistency.
13. Store the bread in a jar or plastic bag. It is easy to freeze. Shelf life approx. 3 months.
Serving
- Tradition says that the Christmas Panettone is cut into wedges, which correspond to the slices. Take a knife and sink the tip into the central part of the leavened product then cut the first slice and continue in the same way.
- You can also divide it in half and make slices from the cut halves. On the other hand, it is not conventional to cut it by the width, unless you have to use the slices as a base for a dessert or do not want to stuff it making the operation easier.
Tip!
. The traditional Panettone takes more than one day between preparing, fermenting, and cooking.
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