Panettone is a traditional Italian Christmas bread that is usually served as a dessert, breakfast, or afternoon tea. It is a big part of each Christmas dinner and it is always used as a Christmas gift along with the beautiful Stella di Natale flour. It has a delicious, special taste that everybody likes! Try the recipe:
- 25 oz. (1 package) active dry yeast
- ¼ cup white sugar
- 1 cup warm water (not hot)
- 2 eggs
- ½ cup plain yogurt
- 2 teaspoons vanilla extract
- 1 tablespoon finely grated lemon zest
- 4 cups all-purpose flour, unbleached
- A pinch of salt
- ¼ cup raisins
- ¼ cup dried currants
- 1 tablespoon melted butter
- 1 tablespoon icing sugar
- In a medium bowl, combine together sugar, yeast, and water. Cover and let it sit for 7-9 minutes, or just until foamy. Apply yogurt, eggs, lemon zest, vanilla, and salt. Combine to incorporate. Add in flour 1/2 cup at a time and mix until dough forms into a manageable ball. Transfer onto a lightly floured surface, then knead for 7- 10 minutes, applying flour as needed, until dough is pliable and soft, but not sticky. (it might need up to 4-5 cups flour.)
- Transfer dough in a large, lightly pan-sprayed bowl, then covers and allow to rise in a warm place until doubled, around one hour.
- In the meantime, preheat oven to 350°F/180°C/Gas Mark 4. Spray round 8-in. cake pan with non-stick spray. Set aside.
- Next, in a small bowl, toss dried fruit with icing sugar. Turn out the dough to floured surface; knead in the dried fruit.
- Form a ball with the dough, put in a prepared cake pan, then cover loosely with a dish towel; allow to rise for half an hour. (Loaf will rise above the sides of the pan.) Before baking, brush it with melted butter, then place in the oven and bake for 45 minutes, or until golden brown (check out with a toothpick – when inserted in the center should come out clean). Allow cooling completely before serving. Slice and serve.
Buon Appetito! Buone Feste!