Panettone (The Best)

Panettone (The Best)

  • Preparation 30 min
  • Cooking 40 min
  • Raising 2 h 45 min
  • Servings 1
  • Makes 10 servings
  • Freezes Yes

When pretty panettones stack up at the bakery, you know Santa’s on his way. This recipe for the sweet, fluffy loaf delivers the festive taste of Italy to your holiday table.

Featured in RICARDO Magazine (HOLIDAY 2017)

Categories

Ingredients

    • 3/4 cup (180 ml) water
    • 3 egg yolks
    • 2 eggs
    • 1 orange, the finely grated zest only
    • 1 lemon, the finely grated zest only
    • 2 tsp (10 ml) vanilla extract
    • 3 1/4 cups (490 g) unbleached all-purpose flour
    • 1/2 cup (105 g) sugar
    • 1 tbsp instant dry yeast
    • 1 tsp salt
    • 1/2 cup (115 g) unsalted butter, softened
    • 1 1/2 cups (225 g) mixed dried fruit (raisins, cranberries, cherries)
    • 1/4 cup (60 ml) dark rum

Preparation

Note from Ricardo

For steps 8 and 9, be sure to use skewers that are longer than the diameter of your pot.

Personal Note