Festive Homemade Fruit-Studded Panettone
This delightful Festive Homemade Fruit-Studded Panettone is a traditional Italian bread that is perfect for the holiday season. Known for its tall dome shape and tender crumb, panettone is filled with a medley of dried fruits and often enjoyed during Christmas and New Year celebrations. This recipe captures the essence of festive gatherings, offering a sweet, fruity flavor profile complemented by a soft, airy texture. Each slice is a celebration of flavors, making it a unique centerpiece for your holiday table.
Prep and Cook Times
- Prep Time: 3 hours (including rising time)
- Cook Time: 45 minutes
- Total Time: 3 hours 45 minutes
- Skill Level: Intermediate
Serving Information
- Yield: 1 large panettone (serves about 10-12)
- Serving Suggestions: Serve with a dusting of powdered sugar, alongside a warm cup of coffee or tea. Pair with mascarpone cheese or a drizzle of honey for added indulgence.
Ingredients List
- 4 cups (500g) all-purpose Flour
- 1/4 cup (50g) granulated sugar
- 2 teaspoons (7g) instant yeast
- 1 teaspoon salt
- 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
- 3 large eggs, at room temperature
- 1/2 cup (113g) unsalted butter, softened
- 1 tablespoon vanilla extract
- 1/2 cup (75g) mixed dried fruits (such as raisins, candied orange peel, and dried cherries), chopped if large
- 1/4 cup (40g) chopped nuts (like almonds or hazelnuts), optional
Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend. For a dairy-free option, substitute the butter with coconut oil and the milk with almond milk.
Equipment List
- Baking bowl
- Stand mixer with dough hook (or a mixing bowl and wooden spoon)
- 9-inch (23cm) round cake pan or a panettone mold
- Measuring cups and spoons
- Kitchen thermometer (for checking milk temperature)
- Plastic wrap or a clean kitchen towel
The stand mixer is essential for kneading the dough efficiently, but a hand mixer or your hands can work as well if you prefer.
Step-by-Step Instructions
- In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
- In a separate bowl, combine the warmed milk and instant yeast. Let it sit for 5 minutes until frothy.
- Add the eggs, softened butter, and vanilla extract to the flour mixture. Pour in the yeast mixture and combine until a dough forms.
- If using a stand mixer, knead the dough on medium speed for about 10 minutes until smooth and elastic. If kneading by hand, work the dough on a floured surface for 15 minutes.
- Incorporate the dried fruits and nuts (if using) into the dough, mixing until evenly distributed.
- Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a kitchen towel, and let it rise in a warm area for 1-2 hours, or until doubled in size.
- Once risen, punch down the dough and shape it again into a ball. Place it in the prepared cake pan or panettone mold. Cover and let rise for another 1-2 hours.
- Preheat your oven to 350°F (175°C). Bake the panettone for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the panettone cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Technique Tips and Troubleshooting
- Kneading: Ensure the dough is smooth and elastic. If it feels too sticky, sprinkle in a little extra flour as needed.
- First Rise: If your kitchen is cool, consider placing the dough in an oven with the light on to create a warm environment.
- Common Issues: If the panettone collapses during baking, it may be due to under-proofing; ensure it’s fully risen before baking.
Plating and Presentation
Once cooled, slice the panettone into thick wedges. For an elegant presentation, serve it on a wooden board or a decorative cake stand. Dust lightly with powdered sugar for a festive touch, and consider adding a sprig of fresh rosemary or a few dried fruits on the side for color.
Storage and Reheating Instructions
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
- Reheating: To enjoy warm slices, reheat in the oven at 350°F (175°C) for about 10 minutes.
Variations and Customizations
- Add 1/2 teaspoon of almond extract for a nutty flavor.
- Incorporate chocolate chips or orange zest for a different twist.
- For a vegan version, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and replace the butter with coconut oil.
Notes on Ingredients and Equipment
Use high-quality dried fruits for the best flavor. If you can find them, opt for organic ingredients. A panettone mold gives the traditional shape, but a regular cake pan works fine. Ensure all ingredients are at room temperature for the best rise.
Final Touches and Personal Notes
This recipe holds a special place in my heart, as I discovered it while spending a winter in Italy, where I first tasted authentic panettone. Gathering around the table with loved ones to share this treat has become a cherished holiday tradition. I encourage you to experiment with flavors and make this recipe your own; each panettone can tell a different story!
If you try this recipe, let me know how it turned out in the comments! Happy baking!