Panettone

With the holidays rapidly approaching, I figured I would share a family-favorite! Each year, once the leaves start falling and the wind gets chilly, my household starts itching to ask... "Panettone???" I make at least 10 loaves during the last three months of the year- my family cant get enough!

The better version of the classic holiday fruit cake, you're sure to love it, too!

panettone
  • Sponge
  • 8 oz water (80 degrees)
  • 15 g instant yeast
  • 10 oz bread flour

  • Dough
  • 8 oz butter, soft
  • 4 oz sugar
  • 1/2 tsp salt
  • 2 ea eggs
  • 2 ea egg yolks
  • 1 tsp vanilla
  • 12 oz + 1/2 c bread flour
  • 4 oz raisins
  • 4 oz golden raisins
  • 2 oz candied fruit peel
  • 4 oz pistachios
  • 1 tbsp lemon zest
  1. For the sponge, mix yeast into flour, add to water and mix until smooth. Let rise until double, about 30-60 minutes.
  2. In a mixer fitted with a paddle, cream butter, sugar, and salt.
  3. Slowly add eggs, yolks, and vanilla.
  4. Add sponge.
  5. Switch to dough hook.
  6. Mix fruits and nuts into flour and add to liquids.
  7. Knead on third speed until smooth dough forms and no longer sticks to the bottom of the mixer bowl, about 7 minutes.
  8. Cover and bulk ferment for 30 minutes at room temperature.
  9. Portion the dough into 2 loaves of equal weight and form into loaf pans.
  10. Cover and proof to double, about an hour.
  11. Egg wash and bake at 375 degrees for about 40 minutes.
  12. The pannetonne is done when the top is golden brown and reaches an internal temperature of 185 degrees.
  13. Enjoy!