Table of Contents
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup candied orange peel
- 1/2 cup raisins
- 1/4 cup chopped almonds
- 1 packet (7g) active dry yeast
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- Pinch of salt
Serving Size
This Panettone Italian Christmas Cake recipe yields one delightful cake that can serve 8-10 guests.
Preparation Time
Prep Time: 3 hours
Cook Time
Cook Time: 40 minutes
Total Time
Total Time: 3 hours and 40 minutes
Instructions
- In a small bowl, dissolve the yeast in warm milk. Let it sit for about 10 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the flour, sugar, and a pinch of salt.
- Add the yeast mixture, softened butter, eggs, vanilla extract, lemon zest, and orange zest to the dry ingredients. Mix until you have a sticky dough.
- Now, fold in the candied orange peel, raisins, and chopped almonds. Knead the dough until it becomes smooth and elastic.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 2 hours, or until it doubles in size.
- Preheat your oven to 350°F (175°C). Grease and flour a panettone mold or a tall cake pan.
- Transfer the dough to the prepared mold, cover it again, and let it rise for an additional 30 minutes.
- Bake the Panettone in the preheated oven for 35-40 minutes or until it turns golden brown and sounds hollow when tapped on the bottom.
- Allow it to cool before serving. Slice, serve, and savor the sweet traditions of Italy!
Story Behind the Recipe
Imagine the picturesque streets of Italy during the holiday season, where the aroma of freshly baked Panettone fills the air. That’s the inspiration behind our Panettone Italian Christmas Cake. This recipe has been cherished for generations, and it’s a symbol of love and togetherness during this special time of year. Create your own cherished memories with this delicious treat!
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Panettone Italian Christmas Cake
- Total Time: 4 hours 15 minutes
- Yield: 1 large panettone (10–12 servings) 1x
- Diet: Vegetarian
Description
Panettone is a classic Italian Christmas cake, known for its light, airy texture and studded with dried fruits and citrus zest. This rich and festive treat is perfect for holiday gatherings or as a gift for loved ones.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (about 110°F/45°C)
- 4 large eggs, room temperature
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
For the Filling:
- ½ cup raisins
- ½ cup candied orange peel, diced
- ½ cup dried cranberries or other dried fruit
- 2 tablespoons rum or orange juice (for soaking)
Optional:
- Powdered sugar, for dusting
Instructions
-
Prepare the Filling:
- In a small bowl, combine the raisins, candied orange peel, and cranberries.
- Add the rum or orange juice and let the fruits soak while preparing the dough.
-
Activate the Yeast:
- In a small bowl, combine the warm milk and yeast with 1 teaspoon of sugar.
- Let sit for 5-10 minutes until the mixture becomes frothy.
-
Make the Dough:
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the yeast mixture, eggs, butter, vanilla extract, lemon zest, and orange zest.
- Mix until the dough is smooth and elastic, about 8-10 minutes. You can use a stand mixer with a dough hook or knead by hand.
-
Incorporate the Fruits:
- Drain the soaked fruits and gently fold them into the dough until evenly distributed.
-
First Rise:
- Shape the dough into a ball and place it in a greased bowl. Cover with a clean towel and let it rise in a warm place for 2 hours, or until it doubles in size.
-
Shape and Second Rise:
- Punch down the dough and transfer it to a buttered panettone mold or a deep, round cake pan lined with parchment paper.
- Cover and let it rise again for about 1 hour, or until the dough reaches the top of the mold.
-
Bake:
- Preheat the oven to 350°F (175°C).
- Bake the panettone for 40-45 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes.
-
Cool and Serve:
- Let the panettone cool completely before removing it from the mold.
- Dust with powdered sugar before serving, if desired.
Notes
- Panettone keeps well for up to a week when stored in an airtight container. It can also be frozen for longer storage.
- Serve slices plain, toasted with butter, or as the base for a holiday dessert like French toast.
- For a more traditional touch, replace the dried cranberries with chopped nuts or chocolate chips.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
