High-domed golden panettone is the traditional Christmas dessert bread all over Italy and in every Italo-Canadian community. Lavish with golden raisins, citrus peel, eggs and butter, it epitomizes the richness and generosity of the season.
Ingredients
- 3/4 cup (175 mL) golden raisins
- 1/2 cup (125 mL) candied mixed peel
- 1/2 cup (125 mL) candied citron
- 8-3/4 cups (2.175 L) (approx) all-purpose flour
- 1 cup (250 mL) granulated sugar
- 3/4 cup (175 mL) warm milk
- 2 pkg active dry yeast (or 2 tbsp/25 mL)
- 6 eggs
- 6 egg yolks
- 1 tbsp (15 mL) each grated orange and lemon rind
- 1 tbsp (15 mL) vanilla
- 1-1/2 tsp (7 mL) salt
- 1-1/2 cups (375 mL) unsalted butter, softened
Steps
- In small bowl, combine raisins, candied peel and citron. Add 2 tbsp (25 mL) of the flour; toss to coat. Set aside. In separate bowl, dissolve 1 tsp (5 mL) of the sugar in warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy.
- Whisk together eggs, egg yolks, orange and lemon rinds and vanilla until combined; stir into milk mixture. In large bowl, stir together 4 cups (1 L) of the flour, remaining sugar and salt. With wooden spoon, stir in egg mixture all at once. Add butter all at once; stir until blended. Gradually stir in remaining flour to make soft somewhat lumpy dough.
- Turn out dough onto lightly floured surface; knead for about 8 minutes or until soft, smooth and elastic, adding up to 1/3 cup (75 mL) more flour if needed. Lightly dust with flour; cover with tea towel and let rest for 5 minutes.
- Flatten dough into 15-inch (38 cm) circle; top with raisin mixture. Fold dough over mixture; pinch to seal. Knead for 2 to 3 minutes or until raisin mixture is evenly distributed. Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 to 2 hours.
- Grease two 2 lb (1 kg) coffee cans or panettone moulds. If using cans, line bottoms and sides with parchment paper to extend 1 inch (2.5 cm) above top; wrap outsides and bottoms with double thickness of foil.
- Punch down dough; turn out onto lightly floured surface. Divide in half; roll each into ball. Place, seam side down, in can. Cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
- With serrated knife, cut X on top of each loaf. Bake on baking sheet on lowest rack of 350ºF (180ºC) oven for about 1 hour or until knife inserted in center comes out clean, covering tops lightly with foil if browning too quickly. Let cool in cans on rack for 1 hour. Remove from cans by gently pulling paper; let cool completely on rack.
- Tip: Baking panettone in a variety of can sizes is not traditional but does allow you to share some of this splendid treat with those at the top of your gift list. For small panettone, use 10 to 28 oz (284 to 796 mL) cans. Make ball of dough small enough to fill can just under halfway. Let rise as in recipe; bake for 30 to 40 minutes.
