Italian · dessert
Easy Homemade Panettone A sweet, buttery Italian Christmas bread with candied orange, raisins, cranberries, and currants, made with a cold overnight sponge for easy home baking.
total 14 hr 30 min
prep 5 min
cook 25 min
servings 18 Original recipe on sugargeekshow.com
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Back to 18 servings 8 oz water, 70ºF 15 g instant yeast 10 oz bread flour 8 oz butter, room temperature, softened 4 oz honey 1 tsp salt 2 eggs, room temperature 2 egg yolks, room temperature 1 tsp vanilla 12 oz bread flour 3 oz raisins 2 oz candied orange peel 3 oz dried cranberries 2 oz dried currants 1 tbsp lemon zest
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1 Step 1: Make the sponge the evening before you plan to bake. Ensure your butter and eggs are at room temperature before starting Day 2 (this takes several hours, so plan ahead or warm the eggs in a bowl of warm water and microwave the butter in 5-second bursts). Remove the sponge from the fridge 30 minutes before you start the dough.2 Step 2: Stir the instant yeast into the bread flour until combined. Add the 70ºF water and mix until all the flour is moistened. Cover tightly with plastic wrap and refrigerate overnight, 12 to 15 hours.3 Step 3: Remove sponge from fridge 30 minutes before starting.4 Step 4: In a stand mixer with the paddle attachment, cream softened butter and honey until smooth.5 Step 5: With mixer on low, add eggs one at a time, then egg yolks and vanilla. The mixture may look curdled; this is normal.6 Step 6: Add the sponge and mix on low until roughly combined, about 2 minutes.7 Step 7: Combine bread flour and salt in a separate bowl. Add to the mixer and mix on low until the dough comes together, about 3 minutes. Switch to the dough hook.8 Step 8: Knead on medium-low for 8 minutes until smooth. Perform the windowpane test: pull a small piece of dough and gently stretch it thin. If it stretches without tearing, the gluten is developed. If it tears, knead 2 more minutes and test again.9 Step 9: Add raisins, candied orange peel, cranberries, currants, and lemon zest. Mix on low until evenly distributed.10 Step 10: Cover and let rise at room temperature for 30 minutes.11 Step 11: Portion dough into approximately 3-ounce balls. Shape each into a smooth ball by tucking edges underneath. Place in panettone paper molds on a sheet pan.12 Step 12: Cover lightly with plastic wrap. Let proof for 30 to 90 minutes until visibly puffed and approaching the top of the molds. If dough is cold, this will take longer.13 Step 13: Brush tops with egg wash.14 Step 14: Bake at 375ºF for approximately 25 minutes until deeply golden and internal temperature reaches 200ºF.15 Step 15: Cool on a wire rack. For large loaves, cool upside down on skewers for at least 2 hours.getsaucepan.com/r/60b44261-d814-4f6e-80e5-bc30b028ac72 · Original: https://sugargeekshow.com/homemade-panettone-recipe/
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