Panettone Italian Christmas Sweet Bread

By Paisan

Panettone, an Italian Christmas Sweet Bread Recipe, an easy delicious yeast bread filled with raisins, candied fruit or chocolate chips.

Ingredients

• 3 1/4 cups all purpose flour (sifted)
• 1/4 cup + 2 tablespoons sugar
• 2/3 cup water
• 1/2 cup butter cut into small pieces
• 1/2 teaspoon salt
• 1 1/2 teaspoons dry active yeast
• 2 eggs
• 1 egg yolk
• zest of 1 orange and 1 lemon
• 1 teaspoon vanilla
• 1 cup chocolate chips, raisins or candied fruit or a mixture (plump raisins up by sitting them in boiling water for 5 minutes, then drain)
• 1/4 cup + 1 tablespoon almond flour
• 1 tablespoon cornstarch
• 1/3 cup + 1 tablespoon sugar
• 1 egg white
• powdered / icing sugar for dusting
• 1/4 cup skinned almonds (or more if desired)

Preparation

Step 1

Instructions

PANETTONE

In the bowl of the mixer with the paddle attached, add sifted flour, in the center add yeast, sugar, butter, eggs, yolk, zest, vanilla and half the water. Mix 20 seconds, then change to the dough hook and add the other half of the water and salt.

Mix for 15- 20 minutes, stopping after 10 minutes to scrape the hook and bowl.

After 20 minutes add either the raisins, candied fruit or chocolate chips (or even a mixture if you wish) mix on low for a couple of minutes until combined.

Remove to a flat lightly floured board, lightly rub hand with butter and gather the dough into a ball. Place in a large oiled bowl, cover with plastic and a dish towel. Place in a draft free, warmish spot to rise. Let rise for 2-3 hours or until tripled in size.

Once risen, move back to a lightly floured flat surface, with hands lightly buttered and roll again into a ball, place in greased Panettone mold, cover with plastic and dish towel and let rise for an hour.

TOPPING

In a small/medium bowl mix together almond flour, cornstarch, sugar and egg white. Set aside.

Pre-heat oven to 365°.

Carefully brush risen Panettone with topping (I didn't use it all) top with almonds and sprinkle with icing / powdered sugar. Bake for approximately 45-50 minutes using a toothpick for doneness. Let cool completely before cutting.** Enjoy!

** No need to remove from the paper mold just cut through it.

** I used an 8.5 x 4.5 inch cake pan, or paper molds are fine too.

Keeps for 3 days well covered.