Panettone Di Natale Italian Recipe
Cook Time: 1 hour
Prep Time: 1 hour
Total Time: 2 hours
Description:
Indulge in the decadent flavors of the holiday season with this exquisite Panettone Di Natale Italian, a traditional Italian Christmas Fruit Bread. Two sheets of dough, one laden with luscious fruits and nuts, and the other plain, are skillfully rolled together and baked into a circular loaf, creating a masterpiece fit for festive celebrations. This recipe boasts richness and depth of flavor, making it a perfect addition to your holiday table.
Recipe Category: Breads
Keywords: European, Christmas, < 4 Hours
Nutritional Information (per serving):
- Calories: 4670.6
- Fat: 207.9g
- Saturated Fat: 100.2g
- Cholesterol: 1566.9mg
- Sodium: 3581.3mg
- Carbohydrates: 600.6g
- Fiber: 26g
- Sugar: 148.2g
- Protein: 105.8g
Servings: 1 Large loaf
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Dry yeast |
| 1/2 | cup water |
| 1/2 | cup all-purpose flour |
| 3/4 | cup butter |
| 1/2 | cup sugar |
| 3 | eggs |
| 3 | egg yolks |
| 1 | tsp vanilla extract |
| 1 | tsp salt |
| 4 | cups all-purpose flour |
| 1/3 | cup raisins |
| 1/2 | cup candied lemon peel |
| 1/2 | cup candied citron peel |
| 1/2 | cup chopped nuts |
| 1 | cup whole blanched almonds (for pan) |
| 24 | servings |
Instructions:
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Prepare Baking Pan: Preheat your oven to 400°F (200°C). Butter a large tube pan generously.
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Activate Yeast: In a small bowl, dissolve the dry yeast in water. Stir briskly with a fork or whisk until well combined. Add 1/2 cup of all-purpose flour and mix until a sponge forms. Let the sponge stand until it becomes bubbly, approximately 5 minutes.
-
Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and egg yolks, beating thoroughly until well mixed.
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Incorporate Ingredients: Mix in the activated yeast, vanilla extract, salt, and approximately 4 cups of all-purpose flour, adding one cup at a time. Stir with a wooden spoon until the dough becomes too difficult to mix, then knead by hand until soft but not sticky.
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Divide Dough: Turn the dough onto a floured surface and knead for about 8 minutes. Divide the dough into two equal parts.
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Add Fruits and Nuts: Set one half of the dough aside to rest. To the other half, add the raisins, candied lemon peel, candied citron peel, and chopped nuts. Work the fruit and nuts into the dough until evenly distributed.
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Allow to Rise: Place each half of the dough in separate greased bowls. Cover tightly with plastic wrap and let rise in a warm place (80 to 85°F) until doubled in bulk, about 50 minutes.
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Punch Down Dough: Once risen, punch down each portion of dough separately. Turn them onto a floured surface and knead again for 3 minutes.
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Prepare Pan: Butter the prepared tube pan and sprinkle it with sugar. Arrange whole blanched almonds on the bottom of the pan.
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Roll Out Dough: Roll the plain dough into a triangle shape, with one side approximately 24 inches long. Roll out the fruit dough to the same size.
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Layer Dough: Place the fruit dough on top of the plain dough, covering it completely. Starting from the base of the triangle, roll up both layers of dough together.
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Shape and Rise: Carefully fit the rolled dough into the prepared pan, ensuring that the ends overlap and are about the same thickness as the center of the roll. Cover the pan with wax paper and let it rise in a warm spot until doubled in bulk, about 1 hour.
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Bake: Once risen, preheat the oven to 400°F (200°C). Bake the panettone in the preheated oven for 10 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for another 50 minutes, or until the loaf is golden brown and a skewer inserted into the center comes out clean.
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Cool and Serve: Remove the panettone from the oven and carefully turn it out onto a cooling rack. Allow it to cool completely before slicing into wedges.
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Enjoy: Serve slices of this decadent Panettone Di Natale Italian as a delightful addition to your holiday festivities. Buon Appetito!
Recipe adapted from “The Complete Book of Breads.” 🎄🍞✨
