Homemade Panettone – Italian Christmas Fruitcake
Create the king of Italian Christmas desserts at home: a homemade panettone with a cloud-like, light, and incredibly flavorful crumb, scented with citrus and vanilla, studded with candied fruit and macerated raisins. This demanding recipe, reserved for enthusiasts, guides you step by step to master the famous Milanese brioche, from the butter-enriched dough to the secret of upside-down cooling. A baking masterpiece to share for magical celebrations. Success hinges on precise proofing times, meticulous butter incorporation, and controlled baking. The result? A symphony of flavors and textures that will amaze your guests.
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Pros:
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Con:
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- 1
Macerate raisins, candied fruit and peel with rum and orange blossom water for 30 min. Drain, pat dry and lightly flour.
- 2
Activate yeast in warm milk and a spoon of sugar for 10 min.
- 3
In the mixer bowl, mix flour, sugar, zests, vanilla and salt. Add the yeast-milk mixture and eggs. Knead for 8-10 min until smooth and elastic.
- 4
Incorporate the soft butter in small pieces, one at a time. Knead for an additional 8-12 min until very smooth, shiny and passes the windowpane test.
- 5
Incorporate the macerated fruit by kneading for 30 seconds on low speed.
- 6
Shape dough into a ball in a large oiled bowl. Cover and let rise for 2-3h in a 24-26°C spot until tripled in volume.
- 7
Gently degas the dough, shape a tight ball and place it in the panettone mold.
- 8
Cover and let rise for 1h30-2h until it reaches 2/3 of the mold height.
- 9
Preheat oven to 170°C (static). Glaze with beaten egg, cut a deep cross, place cold butter in the center and sprinkle with pearl sugar.
- 10
Bake for 40-50 min in the middle of the oven. Cover with foil if browning too fast. Check doneness with a probe (92-94°C internal).
- 11
Let cool for 10 min, then hang the panettone upside down for 2h to cool completely.
- Use strong flour (Manitoba W260+) for a stable, tall crumb.
- Butter must be perfectly softened: very soft but not melted.
- Maintain a stable proofing temperature between 24-26°C (near a radiator or in an off oven with the light on).
- Do not rush the proofing times. Too short will result in a dense brioche.
- Upside-down cooling is crucial for a light, non-collapsed crumb.
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