Homemade Panettone Recipe - Laura Vitale - Laura in the Kitchen Episode 265

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

In a bowl, combine warm milk and water (about 115°F).

Sprinkle yeast over the warm milk and water mixture and let it sit for 5 minutes until foamy.

Add a few tablespoons of flour and a tablespoon of sugar to the yeast mixture, whisking until it reaches a thick custard-like consistency.

Cover the mixture with plastic wrap and let it rise in a warm place until doubled in volume (about 30 minutes).

In a mixing bowl, combine eggs, sugar, a splash of vanilla extract, and the zest of a large orange and a lemon.

Add the risen yeast mixture to the egg mixture and mix well.

Incorporate flour gradually while mixing, scraping the sides of the bowl to ensure everything is well combined.

Add a pinch of salt and room temperature unsalted butter to the dough and mix on medium-high speed for about 5 minutes.

Lower the speed to medium-low and add the dried fruits and candied citrus peel, mixing until just incorporated.

Transfer the sticky dough to a floured surface and knead by hand for a few minutes until it is less sticky but still soft.

Place the dough in an oiled bowl, cover with vegetable oil, and wrap tightly. Let it rise in a warm place for about 2 to 4 hours until it triples in volume.

After the dough has tripled in size, transfer it to a floured surface and shape it gently.

Place the dough into a panettone mold or an 8-inch cake pan, making an X on the top with a sharp knife.

Brush the top with butter spray and cover it to rise again for 2 to 3 hours until it doubles or triples in size.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens