10 Dec Christmas Italian Panettone
Italian Christmas Panettone
Panettone, the beloved Italian Christmas cake, has a history as rich and sweet as its flavor. This tall, dome-shaped bread originated in Milan, and its roots date back to the Middle Ages. Legend tells of a baker named Toni who created a special bread to impress a nobleman’s daughter, hence the name “pan de Toni,” which evolved into “panettone.”
During the Renaissance, panettone gained popularity among the wealthy, who infused it with exotic ingredients like candied fruits and raisins, which were rare delicacies at the time. Its association with Christmas emerged as a symbol of celebration and abundance, as it was often served during festive feasts.
In the 20th century, the production of panettone expanded beyond artisanal bakers, thanks to industrial baking techniques. Companies like Motta and Alemagna popularized the soft, airy texture and made it a holiday staple across Italy and beyond.
Today, panettone is enjoyed worldwide, often gifted in elegant boxes and paired with coffee, wine, or sweet spreads. Its enduring charm lies in its ability to bring people together during the holiday season, embodying the spirit of Christmas in every bite.
Homemade Hand-Kneaded Panettone with Raisins and Candied Fruit
This recipe is for a soft, delicious homemade panettone, prepared by hand with raisins and candied fruit. Follow these tips before starting:
- Respect the Rising Stages: There are three rising stages. Follow them all and keep the dough covered in a warm place.
- Knead with Energy: Knead vigorously to achieve the right dough consistency and support proper rising.
- Adjust for Overnight Rising: If letting the dough rise overnight (approximately 8 hours), reduce the yeast to 5 g of fresh yeast instead of 10 g. This adjustment applies only to the final rising stage.
- Yeast Substitutions: Replace 10 g of fresh yeast with 3 g of dry yeast or 120 g of refreshed sourdough starter.
Ingredients
- Water: 150 ml (30 ml warm for the first stage)
- Honey: 16 g
- Yeast: 10 g fresh yeast or 3 g dry yeast
- Manitoba Flour: 215 g (40 g for the first stage)
- Sugar: 140 g (120 g for the second stage)
- Egg Yolks: 3 (2 for the second stage)
- Butter: 120 g (60 g melted for the second stage, 60 g softened for the third stage)
- All-Purpose Flour (00): 225 g (50 g for the third stage)
- Orange Flavoring: ½ vial
- Vanilla Flavoring: ½ vial
- Candied Fruit: 100 g
- Raisins: 150 g
Preparation
First Stage: The Starter
- In a bowl, mix 30 ml of warm water with 1 tablespoon of honey. Crumble in 10 g of fresh yeast and stir until dissolved.
- Add 40 g of Manitoba flour and mix until combined. Cover with plastic wrap and let rise for about 30 minutes, or until doubled in size.
Second Stage: Building the Dough
- Transfer the starter to a work surface and knead well, adding the remaining Manitoba flour. Knead vigorously for at least 10 minutes for a smooth, elastic dough.
- Form the dough into a ball, place it in a bowl, cover with plastic wrap and a towel, and let it rise for about 2 hours until doubled in size.
Third Stage: Enriching the Dough
- Soak 150 g of raisins in cold water. Take the risen dough, flatten it slightly, and incorporate 1 egg yolk, 20 g of sugar, and the orange and vanilla flavorings.
- Gradually add 60 g of softened butter, a little at a time, and knead thoroughly.
- Slowly incorporate 50 g of all-purpose flour as needed, and knead the dough on the table for a few more minutes.
- Flatten the dough, then fold in the raisins and candied fruit in small portions, kneading as you go.
Shaping and Final Rising
- Place the dough into a 750 g panettone mold on a baking sheet. Cover it with a plastic bag and let it rise for about 4 hours, or until doubled in size.
Baking
- Preheat the oven to 190°C (375°F). Score the surface of the dough with a cross, open the edges slightly, and place a small piece of butter in the center.
- Bake at 190°C for 10 minutes, then reduce to 170°C (340°F) and bake for 35–40 minutes.
Cooling
- Remove the panettone from the oven. Insert wooden skewers near the base and suspend it upside down in a large pot or between two supports.
- Cover with a cloth and allow it to cool completely to prevent deflation and retain softness. Once cooled, remove the skewers.
Enjoy your hand-kneaded homemade panettone!