Fresh Panettone Loaf

    Fresh Panettone Loaf

    Recipe Picture:Fresh Panettone Loaf
    5

    Fresh Panettone Loaf

    (23)
    3hours40min


    21 people made this

    A lovely Italian Christmas citrus infused fruitcake/bread. For this recipe I use 8cmx18cm baking-safe paper bags – or similar sized paper moulds - because the paper is part of the presentation. If you do this, make sure to use paper bags that are intended for baking not the lunch bags you buy at the shop!

    Ingredients
    Serves: 36 

    • 1/3 cup (85ml) warm water (45 degrees C)
    • 2 (7g) packets active dry yeast
    • 4 cups (500g) plain flour
    • 1/2 cup (125ml) warm milk
    • 2/3 cup (155g) white sugar
    • 4 eggs
    • 2 egg yolks
    • 1 teaspoon vanilla essence
    • 250g unsalted butter
    • 2 cups mixed fruit
    • 2 1/2 teaspoons grated lemon zest
    • 2 tablespoons orange zest
    • 2 tablespoons (40g) butter, melted
    • 1 egg yolk
    • 1 tablespoon (20ml) cream

    Directions
    Preparation:3hours  ›  Cook:40min  ›  Ready in:3hours40min 

    1. To make the yeast sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 packet of yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap and let stand 30 minutes, or until doubled. Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
    2. Combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests. Turn dough into oiled bowl, cover with plastic wrap and leave in a warm place to rise until doubled, about 2 to 3 hours.
    3. Brush the bags inside and out with melted butter. Turn out dough onto a lightly floured work surface and knead a few times to deflate. Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared bags. Place bags on a baking sheet about 10cm apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
    4. Heat oven to 200 degrees C. Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
    5. Place loaves on a baking tray in bottom 1/3 of oven. After 10 minutes, lower heat to 190 degrees C. Bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centres comes out clean. Cool on wire rack.
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    Reviews and Ratings
    Global Ratings:
    (23)

    Reviews in English (20)

    by
    85

    The more I make this recipe the better it comes out. You can use 2 8" cake pans instead of the bags. You will be adding more than 4 cups of flour. 6 is more like it. I have made this in all seasons and more flour is needed. The proofing is a bit odd but it does work just fine. Sprinkle, do not mix. Leave alone for 5-10 mins until dissolved. then proceed with the 1/2 cup of flour, cover with plastic and let sit 30 mins. The milk portion only needs to be dissolved. Now beat your sugar, eggs, and vanilla. Add the milk portion then the 'starter' you proofed for 30 mins. Use a second bowl to cut the butter into the flour. Do this by cutting the 12 tbls of butter into 1/2 inch cubes and toss them into the 3.5 cups of flour. Now use the paddle and mix on slowest speed and mix until it looks like crumbs. Now you can add the egg mixture then up the speed for about 3 mins. Your mixer will freak out a bit but add the fruits and now add more flour until it leaves the side of the bowl. Sticky is ok but it needs to look like bread dough and not cookie dough. Proof, punch, divide, shape, place into pans and proof again.  -  20 May 2008  (Review from Allrecipes USA and Canada)

    by
    58

    My grandma was Italian and we made Panettones every year as a family tradition. This recipe is very close to the one I use. Yes, It need salt 1 1/4 tsp for 4 cups flour. Also the instruction are bit complicated. When I do mine put the flour in the center of the table open the center and add the liquids, yeast and eggs mix a bit with some flour to make a soft dough almost creamy.. Sponge for 30 min. Add the sugar, egg yolks, soften butter, and flavoring like vanilla, zest. Make a soft dough and let double in size. Add the fruits. Put in the mold and do a X cut on top. I use this technique and always turn out great!  -  10 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    32

    This bread had wonderful flavour. I will do this one again. The closest I have made so far to store bought panettone.  -  23 Nov 2005  (Review from Allrecipes USA and Canada)

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