I’m happy to say that this is my last Christmas recipe for 2010! It was a long run, but I’m tired and have to let my Kitchen Aid rest for a bit. Panettone is an Italian Christmas bread that is filled with candied fruits and nuts. I love to eat it sliced with some butter on top. It’s also very good toasted as well. My mom bought these wonderful Panettone liners for me from an Italian grocery store in Syracuse. They’re great because you don’t have to grease them and they’re oven-safe; you just place the dough inside and bake right in the oven. You can then serve it to your guests right inside this pretty little foil liner.
The recipe I used has been adapted from my Sweet Maria’s Big Baking Bible cookbook. First, I used candied orange peel, craisins, and lemon zest. My husband doesn’t like nuts, so I left those out. The candied orange peel is actually a recipe that I tested for Leite’s Culinaria. A few weeks ago, I received some exciting news that I had been selected to be one of Leite’s official recipe testers! It’s a lot of fun recipe testing, and the candied orange peel was one of the recipes that I chose to test. It’s a great recipe and you should definitely check it out!
Hope you guys have a wonderful Holiday! Merry Christmas!!!
- 2 packages active dry yeast
- 1 cup lukewarm water
- 1 stick butter, melted and cooled
- 4 eggs
- 2 tsp salt
- 1/2 cup sugar
- zest of 1 lemon
- 5-5 1/2 cups flour
- 1/2 cup craisins
- 1/2 cup candied orange peel (to view recipe please go to Leite’s Culinaria)
- 1 tbsp butter, melted
- Sprinkle yeast over water and set aside.
- In a stand mixer, beat butter, eggs, salt, and sugar.
- Using a wood spoon, add yeast and 4 cups flour and mix well.
- Using the hook attachment on your stand mixer, knead dough until not sticky, adding 1-1 1/2 cups flour.
- Knead in craisins and candied orange peel. Add dough to a greased bowl. Cover with plastic wrap and dish towels and allow to rise in a warm spot for 1 1/2-2 hours.
- Remove dough from bowl and knead on a floured work surface a few times and place in panettone mold or liner. (If you don’t have a liner or mold, you can line a deep cake pan with parchment paper that extends over the edges.)
- In a microwave-safe bowl, melt 1 tbsp butter.
- With a serrated knife, cut an “X” in the top of the dough and brush the melted butter over.
- Cover with plastic wrap and towels and allow to rise in a warm spot for 30-45 more minutes.
- Preheat oven to 425 degrees.
- Bake panettone for 10 minutes or until the top is golden.
- Turn oven down to 325 degrees and bake for 50-60 minutes or until brown.
- Allow to cool before serving or freeze for future use.
Yield: One 10″ loaf