Festive Homemade Fruit-Studded Panettone

Recipe Overview:
Bring the enchanting flavors of Italy to your home with this delightful homemade Fruit-Studded Panettone. Traditionally served during the Christmas season, this sweet bread is renowned for its tall, dome-like shape and rich with dried and candied fruits. The panettone’s history traces back to Milan, where it has warmed hearts and homes for centuries. With a subtle sweetness, a buttery aroma, and a tender, airy crumb, it’s a festive favorite to enjoy with family and friends.

Prep and Cook Times:

• Prep Time: 4 hours (including 3-hour rise time)
• Cook Time: 45 minutes
• Total Time: 4 hours 45 minutes
• Skill Level: Intermediate

Serving Information:

• Yield: 1 large panettone (serves about 10-12)
• Serving Suggestions: Serve it straight from the oven, dusted with powdered sugar, or toasted with a smear of butter. Pair it with a glass of sweet dessert wine or a steaming cup of coffee for a cozy treat.

Ingredients List:

• For the dough:

  • 500g (4 cups) all-purpose Flour
  • 100g (1/2 cup) granulated sugar
  • 7g (2 1/4 tsp) active dry yeast
  • 150ml (2/3 cup) warm milk (about 110°F or 43°C)
  • 3 large eggs, room temperature
  • 125g (1/2 cup) unsalted butter, softened
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/2 tsp salt

• For the fruit mixture:

  • 100g (1 cup) mixed dried fruits (such as raisins, dried cherries, and apricots), chopped
  • 100g (1 cup) candied orange and lemon peel, chopped
  • 50g (1/2 cup) candied ginger, chopped
  • 50g (1/3 cup) slivered almonds (optional)

• Preps in Advance:

  • Ensure the butter is at room temperature.
  • Soak dried fruits in warm water or rum for 30 minutes and then drain.

Equipment List:

• 1 large mixing bowl
• 1 stand mixer with a dough hook attachment (optional: you can use a wooden spoon)
• 1 dough scraper
• 1 clean kitchen towel
• 1 10-cm (4-inch) deep panettone mold or a 15cm (6-inch) cake pan
• 1 Baking sheet
• Kitchen scale (for accuracy)
• Measuring cups and spoons

Step-by-Step Instructions:

1. Activate the Yeast:

   • In a small bowl, combine warm milk and yeast. Let it sit for about 10 minutes until foamy.

2. Prepare the Dough:

   • In a large mixing bowl, combine flour, sugar, and salt. Create a well in the center and add the yeast mixture, eggs, vanilla, lemon, and orange zest.
   • Mix with a wooden spoon until combined, then knead with your hands or in a stand mixer with a dough hook for about 8-10 minutes until the dough is smooth and elastic. Tip: The dough should feel slightly sticky.

3. Incorporate Butter:

   • Gradually add softened butter, and continue kneading for another 5-7 minutes until fully incorporated and the dough is glossy.

4. First Rise:

   • Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel. Let it rise in a warm spot for about 3 hours, or until doubled in size.

5. Add Fruits:

   • Gently punch down the risen dough and fold in the soaked dried fruits, candied peel, and almonds (if using). Be careful not to overwork the dough.

6. Shape and Second Rise:

   • Shape the dough into a sphere and place it in your panettone mold or cake pan. Cover it with the towel and let it rise another 1-2 hours until it has puffed up, reaching the rim of the mold.

7. Preheat Oven:

   • Preheat the oven to 350°F (175°C).

8. Bake the Panettone:

   • Brush the top with an egg wash (beaten egg) for a glossy finish. Bake for 40-45 minutes, or until golden brown and a skewer inserted into the center comes out clean.

9. Cool:

   • Once baked, remove from the oven and let it cool in the mold for about 15 minutes, then transfer to a wire rack to cool completely.

Technique Tips and Troubleshooting:

• Dough Texture: If the dough feels too dry, add a splash more milk; if too wet, incorporate a little more flour.
• Rising Time: Make sure your kitchen is warm enough; if it’s too cool, the dough may take longer to rise.
• Baking: Rotate the pan halfway through baking for even browning. If the top gets too dark, tent it with foil.

Plating and Presentation:

• Once cooled, dust the panettone lightly with powdered sugar. You can serve it whole on a wooden board, or slice it into wedges for individual servings. For a festive touch, consider adding a few seasonal berries on the side!

Storage and Reheating Instructions:

• Store leftovers in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days. To refresh the slices, toast them briefly in an oven at 350°F (175°C) for 5-10 minutes, just until warmed and slighty crisp.

Variations and Customizations:

• For a vegan version, substitute eggs with flaxseed meal mixed with water (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and replace butter with coconut oil.
• Add spices such as cinnamon or nutmeg to give an aromatic twist.

Notes on Ingredients and Equipment:

• Freshly grated zests yield the best flavor; avoid using pre-grated zest.
• If you can’t find a panettone mold, a deep, round cake pan will work as a substitute, ensuring to leave space for rising.

Final Touches and Personal Notes:
This recipe holds a special place in my heart, as it has been a family tradition to bake panettone during the holidays. The aroma that fills the kitchen is simply unforgettable. I encourage you to make this recipe your own by experimenting with different flavors and dried fruits. Happy baking!

If you try this panettone, I’d love to hear how it turned out for you! Feel free to share your experiences or any tweaks you made in the comments!