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Italian Panettone Bread

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
240 min
SERVINGS
36 servings
Italian
Italian Panettone Bread
Ingredients
  • 1/3 cup warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 4 cups all-purpose flour
  • 1/2 cup warm milk
  • 2/3 cup white sugar
  • 4 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 12 tablespoons unsalted butter
  • 2 cups candied mixed fruit
  • 2 1/2 teaspoons grated lemon zest
  • 2 tablespoons orange zest
  • 2 tablespoons butter, melted
  • 1 egg yolk
  • 1 tablespoon cream
  • 3 (7 x 4-inch) round paper panettone molds
Instructions
1
To create a sponge, first warm a small bowl by submerging it in hot water. Next, pour the warmed water into the bowl and sprinkle 1 package of active dry yeast over it. Allow the mixture to sit for a period of time until the yeast has fully dissolved and becomes frothy.
2
Stir in 1/2 cup of all-purpose flour to help the mixture come together. Cover the bowl with plastic wrap and let it rest for 30 minutes, or until it has doubled in size.
3
Sprinkle the remaining yeast over 1 cup of warm milk, allowing it to dissolve and become fully incorporated. In a separate bowl, combine 1 cup of granulated sugar, 2 eggs, and 1 egg yolk. Mix well to create a smooth consistency.
4
Add the milk-yeast mixture to the sugar and egg mixture, stirring until fully incorporated.
5
Combine 3/4 cup of softened butter with the remaining 3 ½ cups of all-purpose flour until you achieve a crumbly texture. Gradually pour in the egg mixture and beat on high speed for 3 to 4 minutes, until the dough has reached an elastic consistency and forms long strands.
6
Add any desired fruit or zests to the dough, then transfer it into an oiled bowl. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until doubled again, approximately 2 to 3 hours.
7
Brush the inside of three 7 x 4-inch paper molds with melted butter to prevent sticking. Turn the dough out onto a lightly floured work surface and knead it a few times to release any air bubbles. Divide the dough into 3 equal pieces and shape each piece into a ball.
8
Place each ball of dough into the prepared molds, leaving about 4 inches of space between each loaf. Cover the loaves loosely with plastic wrap and allow them to rise in a warm place until doubled again, approximately 2 hours.
9
Preheat your oven to 400 degrees F (200 degrees C). Use a sharp, oiled knife or scissors to cut an X in the top of each loaf. In a small bowl, whisk together 1 egg yolk and 2 tablespoons of heavy cream to create an egg wash.
10
Brush the tops of each loaf lightly with the egg wash. Place the baking sheet containing the loaves in the bottom 1/3 of the preheated oven. After 10 minutes, reduce the heat to 375 degrees F (190 degrees C). Continue baking for an additional 30 minutes, or until the tops are golden brown. If necessary, cover the loaves with foil to prevent over-browning.
11
Check for doneness by inserting a wooden skewer into the center of each loaf. If it comes out clean, the loaves are done. Remove them from the oven and let them cool on a wire rack.