There's something so delicious and festive about the puffed dome of Panettone bread. This traditional Italian holiday favorite is made with a sweet yeasted dough that is perfumed with orange flower water, and studded with golden raisins and candied orange peels.
Wouldn’t it be nice to give a loaf of this freshly made luxurious bread as a holiday gift to those sweet ones in our lives?

There are a couple of very helpful tools and supplies you may need.
1. an electric mixer- like Kitchen Aid. I love the fun of kneading by hand, but this special dough has so much butter and eggs in it, which weakens the structure of the gluten. Like all artisan breads, the beauty of the crumb which could be pulled away in a long strip is what elevates a Panettone into a form of art. An electric mixer can really help to develop the gluten structure. If you want to knead the dough by hand, the end result would still taste good, but the crumb might be more cake-like.
2. paper panettone baking molds.
The recipe here makes (2) 1lb loaves in 5” dia molds, which can be found on Amazon.
If you want to make one twice the volume, this other mold holds a 2lb dough –
3.  12” bamboo skewers. We use them to hang the panettones upside down when they come out of the oven, so they form a nice dome on top.
4. Sheet pans to place the baking molds in.

• For the sponge (will explain what a spong is later)
o 218g (2 cups)all-purpose flour
o 1g (1/3 teaspoon) instant dry yeast
o 135g (1/2 cup plus 1 tablespoon)water, at room temperature

• For the final dough
o 146g (1 ¼ cup) all-purpose flour
o 7g (1/2 teaspoon) salt
o 4g (1 1/3 teaspoon) instant dry yeast
o 45g (3 tablespoons) water, at room temperature
o 7g (1/2 tablespoon) orange flower water (sub 1 tsp grated orange zest if not available)
o 36g (2 tablespoons) honey
o 2 vanilla beans, split / or 1 teaspoon vanilla extract
o 4 medium egg yolks, room temperature
o 73g (6 tablespoons) granulated sugar
o 75g (5 tablespoons) unsalted butter, room temperature, cut to 1” pieces
o 1/2 cups chopped candied orange peel
o 1/3 cups golden raisins
o 1/3 cups black raisins

Step 1: Make the Sponge

 A sponge is pre-fermented dough that will add depth of aroma and improve the final bread dough structure.  In the bowl of an electric mixer, stir together yeast, flour, orange flower water and water. Fit mixer with the dough hook attachment and mix at low speed to combine. Continue mixing at medium speed 2 to 3 minutes more, and here’s our sponge!
I'm so glad I found this! You are my hero! I'm a panettone addict but have recently developed severe lactose intolerance (too much butter kills!) so I not only have to be careful which kind I buy, I have to drive around town to find it during the small seasonal window. Then I break the bank to fill the freezer. Thanks so much for sharing. I'm off to get liners - Panettone all year now!
thank you! so glad to be of help! <br>just an idea - maybe sub 1/2 the butter with oil. <br>have fun!! =)
Will do. Since I'm gonna eat the whole thing by myself in one sitting, I guess I'd better use a little bit of caution, huh? ;~/
thank you! so happy for your win as well !!! =)
Congratulations!!!! a beautiful and very tasty loaf. I will make it for Christmas morning!
If you don't want to get paper molds, coffee cans work nicely...if you can find any.
good idea! thanks!
Love it.. Might give this a go!
have fun! thanks!

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