Classic Panettone with Candied Fruit and Raisins is the quintessential Christmas dessert. The recipe is a bit long due to the waiting time for the dough to rise, but it is worth it because it’s a delight. You can also fill it with various creams or cover it with chocolate.
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Ingredients for 2 molds of 700g or 1 of 1kg and 1 of 500g
Starter Dough:
-80 g of Manitoba flour
-80 g of lukewarm water
-10 g of fresh yeast
-1 teaspoon of sugar
Dough:
-the starter dough
-200 g of Manitoba flour
-150 g of all-purpose flour
-1 teaspoon of salt
-100 g of sugar
-150 g of water at room temperature
-4 egg yolks
-100 g of butter at room temperature
-150 g candied orange
-50 g candied citron
-250 g raisins (soaked)
For the Aromas:
-2 teaspoons of honey
1 vial of vanilla aroma or 2 teaspoons of vanilla extract
-grated zest of 1 orange
-grated zest of 1 lemon
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, Winter
Tools
- 2 Baking Molds
- 4 Metal Skewers
- 1 Stand Mixer
- 2 Food Bags
Preparation of Classic Panettone with Candied Fruit and Raisins
Let’s see how to prepare the panettone.
Dissolve the yeast in lukewarm water, add the sugar and flour, and mix to form a small ball, cover with plastic wrap and let it rise until it doubles in size. 1 hour before starting, soak the raisins in water. Meanwhile, prepare the aromas; in a small bowl, put the honey, the vial of vanilla or the vanilla extract, add the orange and lemon zest, mix well, and cover with plastic wrap.
In the stand mixer’s bowl, place the flours, sugar, salt, water, and egg yolks, start mixing with the hook at speed 2 for 5 minutes, add the doubled starter dough and continue mixing well for 5 minutes. Then add the aromas and mix well for another 5 minutes. At this point, gradually add the very soft butter at room temperature, continuing to mix at speed 2 until fully incorporated, which takes about 10 minutes. Lastly, add the candied orange, citron, and drained and dried raisins, mixing until well combined. Butter the work surface and pour the dough, lift and fold the dough at least 10 times, then place in the mixer’s bowl, cover with plastic wrap and let rise overnight in the turned-off oven. The following morning, take the dough and pour it onto a floured work surface, divide the dough into 2 and fold it again at least 4 times, trying to form a small loaf. Take the panettone molds and place the dough inside, cover again with plastic wrap and let rise in the turned-off oven with the light on until it reaches the edge of the mold. Once risen, make a cross-shaped cut on the panettone, slightly lift the sides outward and place 2 small pieces of butter in the center. Bake in a preheated oven one at a time at 350°F for about 45/50 minutes, place on the lowest rack of the oven. If it seems to darken too much, cover the panettone with aluminum foil, don’t do like I did and almost burn one, and finish cooking. Always do the skewer test as baking time can vary from oven to oven. When ready, pierce the panettone with skewers and let it cool upside down inside a pot.
Notes
I recommend preparing the aroma mix a few hours in advance so it will be even more fragrant. The panettone can be stored in its closed bag for up to 7/8 days.
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If you liked the recipe, share it on your social media. I’m waiting for you!!! Soon a new recipe!!! Remember that to stay always updated you can authorize my blog’s push notifications (you will receive a notification every time I publish a new recipe). Subscribe to my YouTube channel to see the video recipes.
