Panettone Italian Christmas Sweet Bread

Name: Panettone Italian Christmas Sweet Bread
Prep time: 20 min
Cook time: 45 min
Total time: 365 min
Yield: 12
Cuisine: Italian
Ingredients: 3 ¼ cup All-Purpose Flour (3¼ cups all purpose flour (sifted)); 153 g Granulated Sugar (¼ cup + 2 tablespoons granulated sugar (75 grams total, if you double the recipe then double this amount) + ⅓ cup + 1 tablespoon sugar (78 grams total, if you double the recipe then double this amount)); ⅔ cup Water (⅔ cup water (lukewarm)); ½ cup Unsalted Butter (½ cup butter (room temperature/cut into small pieces)); ½ tsp Table Salt (½ teaspoon salt); 1 ½ tsp Active Yeast (1½ teaspoons dry active yeast); 2 pieces Egg (2 large eggs (room temperature)); 1 piece Egg Yolks (1 large egg yolk (room temperature)); 1 pinch Orange (zest of 1 orange and 1 lemon (room temperature)); 1 tsp Vanilla (1 teaspoon vanilla); 1 cup Dark Chocolate Chips (1 cup mini dark chocolate chips, raisins* or candied fruit or a mixture); 30 g Almond Flour (¼ cup + 1 tablespoon almond flour (30 grams total, if you double the recipe then double this amount)); 1 tbsp Cornstarch (1 tablespoon cornstarch); 1 piece Egg White (1 large egg white); 2 tbsp Icing Sugar (2-3 tablespoons powdered / icing sugar for dusting — up to 3); ¼ cup Almond (¼ cup skinned whole almonds (more if desired)) — optional

A traditional Italian sweet bread for Christmas, featuring a rich, yeasted dough with citrus zest, vanilla, and a choice of chocolate chips, raisins, or candied fruit, topped with an almond-flour glaze and whole almonds.

365 minItalian

Servings12

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Ingredients

For 12 servings

All-Purpose Flour3 ¼ cup · 3¼ cups all purpose flour (sifted)
Granulated Sugar153 g · ¼ cup + 2 tablespoons granulated sugar (75 grams total, if you double the recipe then double this amount) + ⅓ cup + 1 tablespoon sugar (78 grams total, if you double the recipe then double this amount)
Water⅔ cup · ⅔ cup water (lukewarm)
Unsalted Butter½ cup · ½ cup butter (room temperature/cut into small pieces)
Table Salt½ tsp · ½ teaspoon salt
Active Yeast1 ½ tsp · 1½ teaspoons dry active yeast
Egg2 pieces · 2 large eggs (room temperature)
Egg Yolks1 piece · 1 large egg yolk (room temperature)
Orange1 pinch · zest of 1 orange and 1 lemon (room temperature)
Vanilla1 tsp · 1 teaspoon vanilla
Dark Chocolate Chips1 cup · 1 cup mini dark chocolate chips, raisins* or candied fruit or a mixture
Almond Flour30 g · ¼ cup + 1 tablespoon almond flour (30 grams total, if you double the recipe then double this amount)
Cornstarch1 tbsp · 1 tablespoon cornstarch
Egg White1 piece · 1 large egg white
Icing Sugar2 tbsp · 2-3 tablespoons powdered / icing sugar for dusting — up to 3
Almond¼ cup · ¼ cup skinned whole almonds (more if desired) · optional

Make it mine in the app

Steps

1PANETTONE
2Plump raisins up by sitting them in boiling water for 5 minutes, then drain.
3In the bowl of the mixer with the paddle attached, add sifted flour, in the center add the yeast, sugar, butter, eggs, yolk, zest, vanilla and half the water. Mix 20 seconds, then change to the dough hook and add the other half of the water and salt.
4Mix for 15- 20 minutes, stopping after 10 minutes to scrape the hook and bowl.
5After 20 minutes add either the raisins, candied fruit or chocolate chips (or even a mixture if you wish) mix on low for a couple of minutes until combined.
6Remove to a flat lightly floured board, lightly rub hand with butter and gather the dough into a ball. Place in a large oiled bowl, cover with plastic and a dish towel. Place in a draft free, warmish spot to rise. Let rise for 2-3 hours or until tripled in size.
7Once risen, place the dough again on a lightly floured flat surface, with hands lightly buttered, roll again into a ball, place it in a greased Panettone mold, cover with plastic and a clean dish towel and let rise for an hour.
8TOPPING
9In a small/medium bowl mix together almond flour, cornstarch, sugar and egg white. Set aside.
10Pre-heat oven to 365F (185C)
11Carefully brush the risen Panettone with the topping (I didn't use it all) top with almonds and sprinkle with icing / powdered sugar. Bake for approximately 45-50 minutes using a toothpick for doneness or the internal temperature, taken in the middle of the bread is 190F / 88C. Immediately move to a wire rack to cool completely before cutting.