Panettone (Italian Sweet Bread)

Panettone

Dried Apricots for Panettone

Panettone is a yeasted, Italian sweet bread containing raisins and other dried or candied fruits. Originally from Milan, Italy, today this holiday favorite is enjoyed during Christmastime in countries around the world and is sold commercially. The bread typically has a unique mushroom shape.

Prep Time

45 minutes
+ 3 hours 40 minutes resting

Cook Time

30 minutes

Total Time

4 hours 55 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

⅓ cup (50 g) yellow raisins
⅓ cup (65 g) dried apricots, chopped
¼ cup (60 ml) orange liqueur
1 Tbsp (15 ml) yeast
¼ tsp (1.25 ml) sugar
¼ cup (60 ml) warm water
6 Tbsp (90 g) butter, melted
¼ cup (60 ml) milk
1 egg
1 egg yolk
¼ cup (50 g) granulated sugar
3¾ cups (450 g) flour, divided
½ tsp (2.5 ml) salt
2 Tbsp (30 ml) pine nuts
1 tsp (5 ml) butter, melted
2 tsp (10 ml) sugar

Directions

Soak dried fruit in liqueur for 1 hour.
Reserving the liquid, drain fruit.
Combine yeast, ¼ teaspoon (1.25 ml) sugar, and warm water.
Let stand until foamy.
Whisk together melted butter, milk, egg, egg yolk, and sugar.
Add ½ cup (60 g) flour and beat until smooth.
Add yeast and another ½ cup (60 g) of flour, beating thoroughly.
Add fruit, pine nuts, and 2½ cups (300 g) flour.
Place dough on a clean, lightly floured surface and knead until smooth and elastic, adding flour a spoonful at a time if necessary to prevent sticking.
Butter a large bowl.
Place dough in bowl, turning to coat, and cover with a damp, lint-free cloth.
Set aside to rise in a warm, draft-free place for 1½ hours.
Punch down dough, divide in half, and shape into two balls.
Place dough in tall, buttered baking pans.
Cover and let rise for 1 hour.
Preheat oven to 375° F (190° C).
Bake for 30 minutes, or until golden and cooked through.
Whisk together 2 teaspoons (10 ml) of the reserved soaking liqueur and 1 teaspoon (5 ml) of butter, and brush over warm loaves.
Sprinkle with sugar.
Let cool to room temperature before serving.