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Panettone recipe is a delicious Italian Christmas cake that is festive and delicious. It is filled with a wonderful blend of flavors thanks to the vanilla, oranges, lemon, and dried fruits and nuts. Each slice of Italian Christmas cake is soft and airy yet has a beautiful golden crust. This Panettone recipe is not just the perfect centerpiece for Chrimstas morning, but it is full of aromatic flavors that envelope Italian Chrimstas. Once you make this, it will become a new Christmas tradition in your home. 

Italian Christmas Cake

Making panettone, AKA Italian Christmas Cake, is a labor of love and patience but is worth all the effort. This delicious sweet bread is filled with candied fruits and raisins and is a favorite among many. Although it may seem a little daunting to make, it is worth all the effort. 

Pair this with our Christmas morning punch or our White Christmas cocktail for a perfect treat on Christmas morning. 

What Is The History Of Panettone

Panettone is a traditional Italian Christmas bread originating from Milan, although it’s now enjoyed throughout Italy and beyond. Its history dates back centuries, and while the exact origins are debated, there are several theories about how panettone came to be:

1. Ancient Origins: Some historians trace the roots of panettone back to ancient Rome, where a sweet leavened bread called “panis tona” was made with ingredients like honey, raisins, and nuts. This bread was often prepared for special occasions and celebrations.
2. Medieval Origins: Another theory suggests that panettone originated during the Middle Ages. According to this theory, a young nobleman named Ughetto Atellani fell in love with the daughter of a poor baker named Toni. To win her over, Ughetto disguised himself as a baker’s apprentice and created a sweet bread with flour, butter, eggs, and dried fruit. The bread was a hit and became known as “pane di Toni” (Toni’s bread), eventually evolving into panettone.
3. Religious Origins: Some stories attribute the creation of panettone to a Milanese baker named Toni who, inspired by a nativity scene, created a bread resembling the shape of the baby Jesus’ crib, complete with a dome-like top. This version ties panettone’s origins to Christmas and religious symbolism.

Regardless of its exact origins, panettone gained popularity in Milan and became closely associated with Christmas celebrations. Over time, bakers refined the recipe, which typically includes ingredients like flour, eggs, butter, sugar, candied fruits, and raisins. The dough is left to rise several times, resulting in its signature fluffy texture and domed shape.

Panettone’s popularity spread beyond Milan, becoming a beloved holiday tradition throughout Italy and in many parts of the world. Today, it’s enjoyed not only as a Christmas treat but also as a delicious dessert year-round. It’s often given as a gift during the holiday season and enjoyed with coffee or sweet wine.

Despite its long history, panettone continues to evolve, with modern variations featuring ingredients like chocolate chips, citrus zest, and nuts. However, its rich heritage and association with holiday festivities remain central to its enduring appeal.

Ingredients

4 to 5 cups all-purpose flour, divided

1 cup unsalted butter, softened

1 cup sugar

1 teaspoon salt

1 tablespoon active dry yeast

1 cup warm milk (110°F/43°C)

4 large eggs, room temperature

1 teaspoon vanilla extract

Zest of 1 lemon

Zest of 1 orange

1 cup mixed dried fruits (raisins, currants, candied orange peel)

1/2 cup chopped nuts (almonds, hazelnuts)

Powdered sugar for dusting

How to Make Panettone

• In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.

• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

• In a separate bowl, whisk together 4 cups of flour and salt. Gradually add the flour mixture to the butter mixture, alternating with the yeast mixture. Mix until a soft dough forms.

• Fold in the lemon and orange zest, dried fruits, and chopped nuts.

• Knead the dough with an electric mixer or on a floured surface, working in enough of the remaining flour to form a soft dough. Continue kneading for about 10 minutes, or until it becomes smooth and elastic.

• Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2-3 hours, or until it doubles in size.

• Punch down the risen dough and turn it out onto a floured surface.

• Divide the dough in half. Shape each part of the dough into a ball and place it in a greased and floured panettone mold or a large, deep cake pan.

• Cover the dough with a kitchen towel and let it rise for an additional 1-2 hours.

• Preheat the oven to 350°F (180°C).
• Bake the panettone for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.

• Allow the panettone to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Once the panettone is completely cooled, dust the top with powdered sugar.

• Slice and serve.

Tips, Tricks and FAQs

• Make sure that your yeast is fresh for the best results. 
• You will want to use bread flour when making this Panettone recipe. Bread flour has a higher protein content, which is needed for the bread’s structure. 
• Pick good quality candied fruits and raisins. Be sure that these are fresh. 
• The dough can be quite sticky and can take up to 20 minutes of kneading. Be patient when in the mixing stage. I always opt for a stand mixer to help me knead the bread properly. 
• Have the dough rise in a warm area that does not get a draft. The first rise can take several hours, so be patient. 
• Traditional panettone is baked in a tall cylindrical paper mold. This is needed to get the panettone in the proper shape. 
• Before baking, you may want to score the top. Make a shallow cross on the top and place a piece of butter in the cut. This helps your bread bread open and expand to perfection. 

Storage

Once your Panettone is cooled, you will want to store it in an airtight container or bag at room temperature. It will keep for several weeks and is usually better a day or two after it is made. 

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