Panettone is a must during the holiday season, and like so many other Italian traditions, it was brought to us by the immigrants who came to our country so long ago.
Even though it is best enjoyed in winter, we eagerly have it in summer as well, as it reminds us of the holiday season when we get together with family and friends.
Do not hesitate to make this recipe, anyone can do it, and I am sure you will be surprised at the result!
Just mix up all the ingredients by hand, wooden spoon or mixer in a large bowl. Kneading is not necessary, just make sure everything is very well combined. Cover it and let it rise for 2 hours in a warm place, away from drafts. Then shape it into a ball and transfer into tall round paper liners.
In my Panettone Reel you can see two options: one is the traditional large size, and the other are mini versions to give away as gifts, or to place on every plate at Christmas Eve dinner.
For the mini version, you can use tulip cupcake liners that look so pretty!!! Everyone loves those!
To test for doneness, once it has turned golden brown, tap the bottom and if it sounds hollow, it is done!
Once it has cooled completely, make the glaze by mixing up all the ingredients. If it too thick, add a little more milk, and if it is too runny, add a little more powdered sugar.
If you try out this Panettone, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
- 1 3/4 cup warm water
- 1 1/2 tbsp active dry yeast
- 1 1/2 tsp salt
- 3/4 cup sugar
- 8 eggs, slightly beaten
- 1 cup unsalted butter, melted
- 1 tbsp vanilla extract
- 1 tbsp lemon zest
- 2 to 2 1/2 cups dried fruits (raisins, cranberries, almonds, walnuts)
- 8 cups all-purpose flour
For the glaze:(optional)
- 1 cup powdered sugar
- 4 tbsp milk (more if needed)
- 1/4 tsp almond extract (or any other) + dried fruit
- In a large bowl mix water, yeast, salt, honey, eggs, butter, vanilla extract and lemon zest. Add the rest of the ingredients and mix to combine using your hands or electric mixer. The dough will be soft but will firm up after proving.
- Cover and let rise for 2 hours in a warm place, away from drafts.
- Divide the dough into 3 equal parts. Sprinkle with flour and shape each one into a ball, seam side down. Place each ball of dough into tall round paper liners (or the tulip cupcake liners), seam side down.
- Cover and let rise for 1 hour.
- Preheat oven at 350°F/180°C. Remove the plastic wrap and brush with a slightly beaten egg mixed with 1 tbsp water, milk or cream and bake for 30-40 minutes or until golden brown. Let cool completely.
- For the glaze: Mix up all the ingredients. If it too thick, add a little more milk, and if it is too runny, add a little more powdered sugar. Pour over the Panettone and decorate with dried fruits.
- Baking time will depend on the size of paper liners you use.
- This recipe yields three 700-gram Panettone each. You can choose to make them bigger or smaller.