2 tbsp rum or brandy (optional, for soaking fruit)
½ cup warm water (to activate yeast)
Instructions:
Prepare the Fruits (optional):
If using rum or brandy, soak the dried fruits in it for at least 30 minutes to 1 hour. Drain before using.
Activate the Yeast:
In a small bowl, dissolve the yeast in the warm water. Let it sit for 5-10 minutes until it becomes foamy.
Make the Dough:
In a large mixing bowl, whisk together the flour, sugar, and salt.
In another bowl, combine the warm milk, eggs, vanilla, lemon zest, and orange zest.
Add the yeast mixture and milk mixture to the dry ingredients. Mix well.
Gradually add the softened butter and knead the dough until smooth and elastic, about 10 minutes. If using a stand mixer, use the dough hook attachment.
First Rise:
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Add the Fruits:
After the dough has risen, gently deflate it and knead in the dried fruits and almonds (if using) evenly throughout the dough.
Second Rise:
Shape the dough into a ball and place it in a greased panettone mold or a deep round cake tin. Let it rise again for 1 hour, until it puffs up.
Preheat Oven:
Preheat the oven to 350°F (175°C).
Bake:
Bake for 40-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover with aluminum foil.
Cool:
Let the panettone cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Optional Toppings:
Dust with powdered sugar before serving for an extra festive.
2 Comments
Don’t know why I’m getting Christmas videos in September but- that looks divine 🤩🤩
Fruit Panettone Cake, an Italian sweet bread enjoyed especially during the holiday season:
Ingredients:
4 cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
½ cup warm milk
⅔ cup sugar
4 large eggs
1 tsp vanilla extract
1 tsp lemon zest (optional)
1 tsp orange zest (optional)
½ tsp salt
½ cup unsalted butter, softened
1 cup mixed dried fruits (raisins, candied orange peel, apricots, etc.)
¼ cup almonds (optional)
2 tbsp rum or brandy (optional, for soaking fruit)
½ cup warm water (to activate yeast)
Instructions:
Prepare the Fruits (optional):
If using rum or brandy, soak the dried fruits in it for at least 30 minutes to 1 hour. Drain before using.
Activate the Yeast:
In a small bowl, dissolve the yeast in the warm water. Let it sit for 5-10 minutes until it becomes foamy.
Make the Dough:
In a large mixing bowl, whisk together the flour, sugar, and salt.
In another bowl, combine the warm milk, eggs, vanilla, lemon zest, and orange zest.
Add the yeast mixture and milk mixture to the dry ingredients. Mix well.
Gradually add the softened butter and knead the dough until smooth and elastic, about 10 minutes. If using a stand mixer, use the dough hook attachment.
First Rise:
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Add the Fruits:
After the dough has risen, gently deflate it and knead in the dried fruits and almonds (if using) evenly throughout the dough.
Second Rise:
Shape the dough into a ball and place it in a greased panettone mold or a deep round cake tin. Let it rise again for 1 hour, until it puffs up.
Preheat Oven:
Preheat the oven to 350°F (175°C).
Bake:
Bake for 40-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover with aluminum foil.
Cool:
Let the panettone cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Optional Toppings:
Dust with powdered sugar before serving for an extra festive.