Panettone is a traditional bread that’s served in Italy and many other countries for the holidays. Traditionally, it’s made over a 24+ hour time period. The long period yields a fluffy panettone bread. The recipe below is much quicker to make. It will yield a thicker bread but it’s still yummy!
Traditionally, candied orange, lemon zest and raisins are added to panettone. Nowadays, many recipes use other types of fruit including cranberries, chopped dried apricots, pineapple, papaya or candied fruit. You can also stew dried fruit in triple sec if you’d like (see directions below). You can choose what type of dried or candied fruit to put in. For this recipe, about 1 1/2 cups is ideal.
Recipe for Quick Panettone
Use an 8" round cake pan sprayed with cooking spray or a panettone mold.
Fruit Ingredients (1 1/2 cups)
If you decide to stew the dried fruit in Triple Sec, measure out the fruit first and let it stew in the Triple Sec for as little as an hour but up to 3 days. Otherwise, measure out the fruit on the day you’re going to cook the bread.
1/2 cup Golden Raisins
1/2 cup Cranberries
1/2 cup chopped Dried Pineapple
1/2 – 3/4 cup Triple Sec (Optional)
2. If desired put all of the fruit in a container and cover with Triple Sec. Allow to sit (up to 3 days).
3. Drain well before using.
1 cup Warm Water (105F to 115F)
1 package Fast Acting Yeast
1/3 cup Sugar
1/2 cup Vanilla or Plain Yogurt
1T. Orange or Lemon Zest
3/4 teaspoon Salt
4 – 5 1/2 cups All-Purpose Flour
1. Whisk together the water and yeast until foamy on top.
3. Slowly add in the flour, starting with a wide wooden spoon. Eventually switch to kneading in the flour by hand. Put in enough flour to get a smooth (not sticky dough).
4. Place dough in a clean bowl. Cover and let rise for 1 – 2 hours until double.
5. Punch down the dough. Slowly knead in the fruit. Keep turning the dough by about 90 degrees as you add more fruit. It makes it easier to mix the fruit in.
7. Let rise again for 1 – 2 hours.
6. Preheat oven to 400F.
7. Cook for 10 minutes and lower oven to 375F.
8. Cook for 10 minutes and lower oven to 350F.
9. Cook for 25 – 30 minutes.
10. Let cool completely before wrapping the panettone to store it.
This article was posted on Thursday, January 7th, 2016 at 9:47 pm and is filed under Christmas, Christmas Recipes, Countries & Cultures, Desserts, England, Holiday Recipes, Holidays Around the World, Italy, Recipe for Panettone, Recipes of the World, USA. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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