Panettone

Most classic bakes have their own history or legend, and Panettone is no exception. The story goes like a rich young Milanese noble fell in love with the daughter of a poor baker whose name was Tony (Antonio). The nobleman wanted to marry the baker’s daughter so he ensured the baker had at his disposal the very best ingredients. The baker created a wonderful bread which became known as pan di Tonio (Tony’s bread). The baker found his fame and fortune and the nobleman honorably married the baker’s daughter.

Traditionally it was eaten by the Milanese but now it is available all through Italy and in many parts of the world. There are lots of different types of Panettone now available, with chocolate chips, nuts, spices or dried fruit. My version is close to the traditional one, I hope 🙂

This recipe may seem a little complicated but let me assure you, once you start it is quite simple, you only need a little patience waiting for the dough to get right and turn into a delicious buttery cake packed with boozy raisins and citrus peel. I think this kind of projects are worth making once a year at least 🙂

The recipe makes 1 ~3 lb/ ~1.5 kg cake.

Sponge:

• 2 T + 2 t/ 40 ml luke warm water
• 1 t/ 3 g active dry yeast
• ¼ c/ 35 g all-purpose flour

Mix all the ingredients in a small bowl, cover with cling film and let stand at room temperature for 30 min. until activated and doubled in size.

First dough:

• 1 t/ 3 g active dry yeast
• 1 T + 1 t/ 20 ml luke warm water
• 1 large egg, at room temperature
• 2/3 c/ 85 g all-purpose flour
• 2 T/ 25 g white sugar
• ½ stick/ 55 g unsalted butter, cubed, at room temperature

Meanwhile, in a small bowl, dissolve the yeast in water and set aside for 10 min., until bubbly.

In a large bowl, mix together the sponge, activated yeast and remaining ingredients from the list above. You should have a sticky gooey dough. Stir it with a spoon for 5 - 6 min., cover the bowl with cling film and leave at room temperature for 1.5 - 2 hrs, until doubled in size.

Second dough:

• 1 large egg, at room temperature
• 2 egg yolks
• 1/3 c/ 75 g white sugar
• 1½ T/ 20 g honey
• 2 t vanilla essence
• ½ t salt
• 1 stick/ 113 g unsalted butter, cubed, at room temperature
• 2 c/ 280 g all-purpose flour

Add the egg, yolks, sugar, honey and vanilla essence to the dough and mix well for a few minutes to fully incorporate. Then add the salt, butter and flour. Knead the dough for 10 - 15 min. to have it smooth and elastic. Cover with cling film and leave at room temperature to proof for 1 - 2 hrs, then refrigerate it for 10 - 14 hrs, until tripled in size.

Filling:

• ¾ c/ 125 g raisins/ sultanas
• 2 T orange liqueur
• 2 T boiling water
• ½ c/ 75 g candied peel (recipe here)
• zest of ½ orange
• zest of ½ lemon

Finally:

• flour, for rolling
• 1 T/ 20 g unsalted butter, for baking
• icing sugar, for dusting

While the dough is rising, soak the raisins in liqueur and boiling water mixture for 30 min. Drain and pat well dry.

In a small bowl, mix the raisins with the other filling ingredients.

Line the bottom and sides of a 6″/ 15 cm cake pan with a few layers of parchment paper (the sides should be at least 4 - 5″/ 10 - 12 cm high) or use a ready store-bought panettone paper cup.

Remove the dough from the fridge, gently punch it down. Lightly dust the work surface with flour and roll the dough out into an oval shape that is ½”/ 1 - 1.5 cm thick. Sprinkle over half of the filling and roll up the dough into a log. Roll it out again into an oval shape and sprinkle over the remaining filling. Roll into a log shape again. Tuck the ends of the log underneath so that you have a ball and slip it in the prepared pan. Cover the pan loosely with cling film and leave the dough to proof at room temperature for 3 - 4 hrs, until almost doubled in size.

Preheat the oven to 395ºF/ 200ºC. Just before sending the pannetone into the oven, cut an X shape on top of the dough and place a cube of butter in the centre of the cut.

Bake in the hot oven for 15 min., then reduce the temperature to 355ºF/ 180ºC and continue baking for further 15 min. Reduce the temperature to 320ºF/ 160ºC and continue baking the Panettone until baked through and golden brown, another 30 - 40 min.

Remove from the oven, leave in the pan for 30 min., then insert long skewers into the bottom of the panettone in an X shape. Flip over and support the skewers on the edges of a large saucepan with the panettone suspended within the saucepan. Let it cool completely.

Dust with icing sugar before serving.