Homemade Panettone

Panettone is an Italian sweet bread and a Christmas tradition. It is often brought as a hostess gift, and comes in many different varieties, from traditional raisin filled to chocolate chip speckled. Ideally panettone is served with espresso in the morning for breakfast, or with wine after dinner. Pastry cream or ganache can also be piped into the center for an extra decadent treat. You can even cut it into sliced and layered like a trifle.

For the starter:

• ¼ cup water
• ¼ cup whole milk
• 1 (1/4 ounce) packet of active dry yeast, approximately 2¼ teaspoons
• 4 tablespoons flour
• 1 tablespoon sugar

For the Panettone:

• 3 eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (or zest of one large orange)
• 3 cups all purpose flour, plus more for dusting counter
• 1 teaspoon salt
• 5 tablespoons of butter, plus more to brush loaf
• 1 cup dried cranberries
• 1 teaspoon rum (optional)
• 1 cup Nestle Toll House Premier White Morsels
• ⅔ cup pistachios, roughly chopped

Equipment:

• Mixer with a dough hook
• Whisk
• Panettone mold
• Saran Wrap
• Baking Tray
• Large and small mixing bowls
• Skewers

Panettone molds can be found in specialty cooking equipment stores, or can be ordered online. If you cannot find them you can use a regular 8 inch cake pan, and a sheet of parchment paper. Simply create a tube with the parchment paper to increase the height of the cake pan. Secure the ends of the parchment together with a paper-clip.

• ¼ cup water
• ¼ cup whole milk
• 1 (1/4 ounce) packet of active dry yeast, approximately 2¼ teaspoons
• 4 tablespoons flour
• 1 tablespoon sugar

1. Start by mixing the water and the milk in a small bowl. Heat until the temperature is approximately 110 degrees – I microwaved on high for about a minute.
2. Sprinkle the yeast and let sit for 10 minutes or until the yeast has been activated (has created a foam).
3. Add the sugar and flour to the yeast mixture, whisk to combine. Cover with plastic and let sit in a warm place for 30 minutes to one hour, or until doubled in size – I placed mine in our toaster oven to keep it in a warmer environment.

I made three different types of fillings for my panettone this year: Traditional Raisin, Chocolate and Almond, and Cranberry and Pistachio.

Chocolate Almond Filling:

• 1 cup semi-sweet chocolate chips
• 1 cup sliced almonds

Raisin filling:

• 1 cup Thompson Raisins
• 1 cup Golden Raisins
• 1/3 cup mixed candied peel
• 2 tbsps rum

Cranberry Pistachio Filling:

• 1 ½ cup cranberries
• ¾ - 1 cup chopped pistachios
• 1 ½ tablespoon rum

For the fruit fillings:

1. Heat the rum and dried fruit in a small saucepan over the stove just before a simmer.
2. Remove from heat and let cool.

• 3 eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (or zest of one large orange)
• 3 cups all purpose flour, plus more for dusting counter
• 1 teaspoon salt
• 5 tablespoons of butter

1. In a bowl whisk together the eggs, the sugar, vanilla extract and the orange and lemon zest. Add the yeast starter and continue whisking to combine.
2. Using the dough hook, slowly add the flour one cup at a time.
3. Once incorporated, increase the speed up to medium high and knead the dough for 5 minutes.
4. Add the butter and knead for another 5 minutes.

1. Knead in the filling until incorporated.
2. Transfer to a well floured surface and knead the dough by hand until silky and not too sticky.
3. Place it in a oiled large bowl and brush some vegetable oil
4. Cover with plastic wrap and with a kitchen towel and let it sit in a warm place until it's tripled in size – again I placed mine in the oven with a small pan of boiling water to keep the temperature ideal for rising.

1. Once the dough has risen, transfer it to your floured counter and punch it, kneading until just silky again.
2. Form it into a ball and transfer to the panettone mold.
3. Brush the top with melted butter, cover with plastic and a kitchen towel and bring it to a warm place again, so it can rise until tripled in size once more about 2 - 3 hours.

1. Preheat oven to 350 degrees.
2. Brush the panettone with some more melted butter and an egg wash. Sprinkle with pearl sugar and almonds, - or other decorative toppings.
3. Bake for 50 to 60 minutes or until a skewer inserted in the middle comes out clean.
4. Remove mold from oven, and run 2 wooden skewer creating and “X” through the bottom of the panettone loaf.
5. Hang the panettone upside down by propping ends of each skewer on a large, deep pot – or other surface – I got a little creative here.
6. Let cool completely.
7. Store at room temperature, well-wrapped, for up to a week.