By: Marissa De Paoli
Recipe: Adapted from Laura in the kitchen

Nothing says Christmas to Italians like a slice of delicious panettone cake with a cappuccino, café latte, or sweet wine. Originating in Milan, Italy this classic sweet bread loaf dates back to the 1500s. It was previously referred to as “pane di tono” which means “luxury cake”, which it most certainly is. Its fluffy texture, nuts, and candied fruits make it the perfect dessert and gift this Christmas! Today it can be seen in almost every Italian household throughout the holiday season! Ideal for baking during a cold winter day!

Ingredients

  • 1/4 cup of warm water
  • 1/4 cup of warm milk
  • 3 cups of flour
  • 3 eggs 
  • 1 packet of yeast
  • 5 tbsp. of butter
  • 1/2 cup of sugar
  • Zest of 1 orange
  • Zest of 1 lemon 
  • 1 tsp of vanilla extract
  • 1 tsp of salt
  • 1/2 cup of golden raisins
  • 1/2 cup of dark raisins
  • 1/4 cup of citron

Directions

  1. Combine warm water and milk (100-115 degrees) in a small bowl. Sprinkle in yeast and let sit for 5 minutes until foamy. To form the starter, add two heaping tablespoons of flour, and one tablespoon of sugar into the mix, and whisk together. Cover the mix with plastic wrap and keep in a warm place to rise for about 30 minutes.
  2. In a separate bowl, combine and whisk together eggs, vanilla, sugar, orange, and lemon zest. Add yeast starter to this mix until fully combined. Use a mixer on low to slowly incorporate the flour then turn the mixer to medium and add in salt and butter. Mix for about 5-6 minutes. Oil another large bowl and set it aside.
  3. After mixing for 5-6 minutes, combine the raisins and citron to the mix and let stir for several seconds. Pour the dough mixture onto a floured surface and knead flour into the dough until it is combined. Add dough to the oiled bowl, and add a little vegetable oil to the top of the dough to keep it from becoming crusty. Tightly cover the bowl with plastic wrap, and let sit for 3 to 4 hours (dough will triple in volume).
  4. Using a nonstick spray, coat an 8-inch cake pan or a panettone mold. Place the risen dough into the mold, and create an “X” with a knife over the top of the dough. Spray the top of the dough with butter spray. Cover the dough again with plastic wrap and let sit for another 2-3 hours until it has further set and tripled in size.
  5. Preheat oven to 350 degrees. Brush on egg wash to the top of the dough and place into the preheated oven. Let bake for about 45 minutes, and cool for 20 minutes. Enjoy!

 

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