Easy Panettone Recipe | Italian Christmas Bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

Make a starter the day before by mixing all-purpose flour, instant yeast, and lukewarm water. Cover with cling wrap and let sit at room temperature overnight.

In a stand mixer, combine all-purpose flour, granulated sugar, salt, and instant yeast. Mix the dry ingredients together.

Add cold cubed butter to the dry mixture and mix until the butter is broken up into small bits.

In a separate bowl, whisk together the starter, eggs, and warm water, along with Fiore da Sicilia.

Add the wet ingredients to the dry ingredients and knead on medium speed for 4-5 minutes until the dough is smooth and elastic.

Transfer the dough to an oiled bowl, cover with cling wrap and a tea towel, and let it proof for 1.5 to 2 hours until doubled in size.

Once risen, mix together dried cranberries, sultanas, chopped dried apricots, candied peel, orange zest, and lemon zest in a bowl.

Knead the mixed fruit into the dough until evenly distributed.

Place the dough into a panettone mold, cover, and let it proof for another 1.5 to 2 hours until it rises to the top of the mold.

Egg wash the top of the dough gently to avoid deflating it.

Preheat the oven to 400°F (200°C) and bake the panettone for 10 minutes, then reduce the temperature to 375°F (190°C) for another 10 minutes, and finally to 350°F (175°C) until baked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens