Authentic Italian Panettone Recipe: A Step-by-Step Guide
The holidays wouldn't be the same without the delightful taste of Panettone, a traditional Italian sweet bread. This recipe will guide you through making your own authentic Panettone, a delicious treat that's perfect for sharing with loved ones. Let's dive into the process!
Ingredients You'll Need:
This recipe uses readily available ingredients, ensuring an accessible and enjoyable baking experience for everyone.
For the Sponge (Biga):
- 100g strong bread flour (high protein content)
- 4g fresh yeast (or 1.5g active dry yeast)
- 60ml lukewarm water
For the Dough:
- 200g strong bread flour (high protein content)
- 50g caster sugar
- 100g unsalted butter, softened
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- Pinch of salt
- 100g raisins
- 100g candied citron
- 100g candied orange peel (optional)
Step-by-Step Instructions:
This recipe is broken down into manageable steps, making it easy even for beginner bakers to create this wonderful bread.
1. Making the Sponge (Biga):
This step is crucial for developing the flavor and texture of the final product.
- In a large bowl, combine the bread flour, yeast, and lukewarm water. Mix until a shaggy dough forms.
- Cover the bowl with plastic wrap and let it rise in a warm place for approximately 4-6 hours, or until doubled in size. The exact time will depend on the temperature and the yeast's activity.
2. Preparing the Dough:
This is where the magic really begins. Take your time and enjoy the process!
- In a stand mixer (or by hand), cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, orange zest, lemon zest, and salt.
- Gently fold in the sponge (biga).
- Gradually add the flour, mixing on low speed until just combined. Don't overmix.
- Stir in the raisins, candied citron, and candied orange peel (if using).
3. First Rise:
Patience is key in baking. Allow sufficient time for the dough to rise properly.
- Transfer the dough to a lightly oiled bowl, turning to coat.
- Cover the bowl with plastic wrap and let it rise in a warm place for at least 2-3 hours, or until doubled in size.
4. Shaping and Second Rise:
This is where you give your Panettone its characteristic shape.
- Gently punch down the dough to release the air.
- Divide the dough into two equal portions.
- Shape each portion into a round ball.
- Place each ball into individual paper panettone molds (approx. 1kg size).
- Cover the molds with plastic wrap and let them rise in a warm place for another 2-3 hours, or until they almost reach the top of the molds.
5. Baking:
The final step – baking your delicious Panettone!
- Preheat your oven to 170°C (340°F).
- Bake for approximately 45-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with foil.
- Let the Panettone cool completely in the molds before removing.
Tips for Baking the Perfect Panettone:
- Use high-quality ingredients for the best flavor.
- Make sure your eggs and butter are at room temperature.
- Don't overmix the dough.
- Allow sufficient time for the dough to rise.
- Use a kitchen thermometer to ensure your oven is at the correct temperature.
Enjoy Your Homemade Panettone!
This authentic Italian Panettone recipe will surely impress your family and friends. Remember to share your baking experience and the delicious results with us! Happy baking!
