Panettone Italian Christmas Bread

This traditional Italian Christmas enriched bread is filled with dried fruit marinated in orange liquer, pine nuts, and butter, making it rich and delicious!

This Panettone Italian Christmas Bread is similar to a fruitcake but so much better better!
Photo by James D.
Adapted from myrecipes.com
This Panettone Italian Christmas Bread is similar to a fruitcake but so much better better!
This Panettone Italian Christmas Bread is similar to a fruitcake but so much better better!

PREP TIME

10

minutes

TOTAL TIME

100

minutes

SERVINGS

2

loaves

PREP TIME

10

minutes

TOTAL TIME

100

minutes

SERVINGS

2

servings

Adapted from myrecipes.com

Ingredients

  • MARINATED FRUIT:

  • 1/3

    cup golden raisins

  • 1/3

    cup dried apricots, chopped

  • 1/3

    cup dried tart cherries

  • 1/4

    cup triple sec (orange-flavored liqueur) or orange juice

  • DOUGH:

  • 1

    package dry yeast, about 2 1/4 teaspoons

  • 1/4

    teaspoon granulated sugar

  • 1/4

    cup warm water (100°F to 110°F)

  • 3 3/4

    cups all-purpose flour, divided

  • 6

    tablespoons butter or stick margarine, melted

  • 1/4

    cup fat-free milk

  • 1/4

    cup granulated sugar

  • 1/2

    teaspoon salt

  • 1

    large egg

  • 1

    large egg yolk

  • 2

    tablespoons pine nuts

  • Cooking spray

  • 1

    teaspoon butter or stick margarine, melted

  • 2

    teaspoons turbinado or granulated sugar

Directions

Marinated fruit: Combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately. Dough: Dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour. Preheat oven to 375°F. Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375°F for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with Turbinado sugar.

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