Christmas in Italy – Panettone

One origin story of Panettone, is that of a nobleman who discussed himself as a Baker so that he could win the love of the daughter of a poor Baker. He invented the Panettone by adding eggs, butter, dried fruit and peel to a basic bread recipe, which turned it into a pudding for all to enjoy. Needless to say, he impressed the Baker and was able to marry his love.

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One origin story of Panettone, is that of a nobleman who discussed himself as a Baker so that he could win the love of the daughter of a poor Baker. He invented the Panettone by adding eggs, butter, dried fruit and peel to a basic bread recipe, which turned it into a pudding for all to enjoy. Needless to say, he impressed the Baker and was able to marry his love.

Yields1 Serving
 1 Tbsp Dry Yeast
 1/2 cup Milk
 2/3 cup Raisins
 4 eggs
 1/2 cup Sugar
 zest from 1 Orange
 zest from 1 Lemon
 1 tsp Lemon Juice
 2 tsp Orange Flavoured Liqueur (or orange juice)
 3 1/2 cups Plain Flour
 1/3 cup Dried Cranberries
 90g Melted Butter
1

Heat the milk until just warm. Sprinkle the yeast over the top and let sit for 10 minutes to let the yeast activate. Pour hot water over the raisins and set aside.

2

In a large bowl mixer, add 3 eggs, sugar, vanilla, lemon juice, orange liqueur, lemon zest and orange zest and whisk to combine. Pour in the yeast and milk and stir.

3

Using a dough hook, add in the flour, salt, mixed spice and ginger and mix for 5 minutes. Add the melted butter and mix. Drain the raisins and add along with the dried cranberries. In a large, greased bowl, place the dough and cover. Leave in a warm place and let rise for 1 to 1 1/2 hours.

4

Line a cake tin with baking paper making sure the paper goes higher than the sides of the tin. Turn the dough out onto a floured surface and knead a few times. Fold into a ball and put into the tin. Cover and place again in a warm place and let the dough rise for another hour.

5

Heat the oven to 175°C. With the last egg, mix with a little water and brush the top of the loaf. Bake for 40-50 minutes until the loaf is cooked and golden. Let cool for 10 minutes and then cool completely on a wire rack.

Category

Ingredients

 1 Tbsp Dry Yeast
 1/2 cup Milk
 2/3 cup Raisins
 4 eggs
 1/2 cup Sugar
 zest from 1 Orange
 zest from 1 Lemon
 1 tsp Lemon Juice
 2 tsp Orange Flavoured Liqueur (or orange juice)
 3 1/2 cups Plain Flour
 1/3 cup Dried Cranberries
 90g Melted Butter

Directions

1

Heat the milk until just warm. Sprinkle the yeast over the top and let sit for 10 minutes to let the yeast activate. Pour hot water over the raisins and set aside.

2

In a large bowl mixer, add 3 eggs, sugar, vanilla, lemon juice, orange liqueur, lemon zest and orange zest and whisk to combine. Pour in the yeast and milk and stir.

3

Using a dough hook, add in the flour, salt, mixed spice and ginger and mix for 5 minutes. Add the melted butter and mix. Drain the raisins and add along with the dried cranberries. In a large, greased bowl, place the dough and cover. Leave in a warm place and let rise for 1 to 1 1/2 hours.

4

Line a cake tin with baking paper making sure the paper goes higher than the sides of the tin. Turn the dough out onto a floured surface and knead a few times. Fold into a ball and put into the tin. Cover and place again in a warm place and let the dough rise for another hour.

5

Heat the oven to 175°C. With the last egg, mix with a little water and brush the top of the loaf. Bake for 40-50 minutes until the loaf is cooked and golden. Let cool for 10 minutes and then cool completely on a wire rack.

Christmas in Italy – Panettone