Classic Homemade Panettone

Classic Homemade Panettone

Ingredients

For the Dough:

• • Eggs: 3 large
  • Sugar: ½ cup (100 ml)
  • Butter or Margarine: 4 tablespoons, melted

• • Warm Water: 250 ml
  • Panettone Essence (or Vanilla Extract): 1 tablespoon
  • Dry Biological Yeast: 1 package (10 g)

• Unbleached Wheat Flour: 500 g, sifted
• Salt: A pinch

Add-Ins:

• • Raisins: 150 g

• Candied Fruit: 150 g

Steps to Make Classic Homemade Panettone

1. Activate the Yeast

1. 1. In a small bowl, dissolve the dry yeast in warm water (not too hot, around 110°F or 45°C). Add 1 teaspoon of sugar from the measured amount to help activate the yeast.
   2. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.

2. Prepare the Dough

1. 1. In a large mixing bowl, beat the eggs and sugar together until smooth and slightly frothy.
   2. Add the melted butter, panettone essence (or vanilla extract), and a pinch of salt. Mix well.
   3. Gradually add the sifted flour, alternating with the yeast mixture. Combine until a sticky dough forms.

3. Knead the Dough

1. Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle small amounts of flour while kneading, but avoid overflouring to keep the bread light.

4. Incorporate the Add-Ins

1. 1. Flatten the dough slightly and sprinkle the raisins and candied fruit over it.
   2. Gently knead the dough to evenly distribute the add-ins.

5. First Proofing

1. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap.
2. Let it rise in a warm, draft-free spot for about 1-1.5 hours, or until it doubles in size.

6. Prepare for Baking

1. 1. Once the dough has risen, punch it down to release air.

1. Shape it into a smooth ball and place it into a prepared panettone mold or a tall, round baking pan lined with parchment paper.
2. Cover loosely and let it proof again for about 30-45 minutes, until it rises slightly above the mold.

7. Bake the Panettone

1. 1. Preheat your oven to 350°F (175°C).

1. 1. Brush the top of the dough with a little melted butter for a golden crust.
   2. Bake for 35-40 minutes. Check at the 25-minute mark—if the top is browning too quickly, tent it with foil.
   3. The panettone is done when a skewer inserted into the center comes out clean.

8. Cool and Serve

1. Let the panettone cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
2. Slice and serve as desired, or wrap it tightly to preserve freshness.