Homemade Panettone Recipe

Ingredients

• 0.33 cup warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 4 cups all-purpose flour
• 0.5 cup warm milk
• 0.67 cup white sugar
• 4 eggs eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 12 tablespoons unsalted butter
• 2 cups candied mixed fruit
• 2.5 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. Activate the yeast by warming a small bowl with hot water. Add warm water and sprinkle one package of yeast. Allow to dissolve completely. Mix in 1/2 cup of flour, cover with plastic wrap, and let rise for 30 minutes, or until doubled in size.
2. Dissolve the remaining yeast in warm milk. In a separate bowl, beat together sugar, eggs, egg yolks, and vanilla extract until well combined. Stir in the milk-yeast mixture, then add the prepared sponge and mix until fully incorporated.
3. Combine the softened butter and the remaining 3 ½ cups of flour until the mixture resembles coarse crumbs. Gradually pour in the egg mixture and beat on high speed for 3 to 4 minutes, until the dough becomes elastic and forms long strands. Mix in the candied fruit and citrus zests.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 2 to 3 hours.
5. Brush the inside of three 7 x 4-inch paper panettone molds with melted butter to prevent sticking. Turn the dough out onto a lightly floured surface and gently knead a few times to deflate.
6. Divide the dough evenly into 3 portions. Shape each portion into a smooth ball and place into the prepared molds. Arrange the molds on a baking sheet, spacing them about 4 inches apart. Cover loosely with plastic wrap and let rise in a warm place until doubled again, about 2 hours.
7. Preheat your oven to 400 degrees F (200 degrees C). Using oiled scissors, cut an X shape on the top of each loaf. In a small bowl, combine egg yolk and cream to make an egg wash. Lightly brush the tops of the loaves with the egg wash.
8. Place the baking sheet with the panettone loaves in the bottom third of the preheated oven. After 10 minutes, reduce the oven temperature to 375 degrees F (190 degrees C). Continue baking for another 30 minutes. If the tops begin to brown too quickly, cover them loosely with foil. The loaves are done when a wooden skewer inserted into the center comes out clean. Let cool completely on a wire rack.

Nutrition

• Calories: 153 kcal
• Fat Content: 6 g
• Fiber Content: 1 g
• Sugar Content: 4 g
• Sodium Content: 16 mg
• Protein Content: 3 g
• Cholesterol Content: 50 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g