With the holidays fast approaching you have to whip up this delicious Panettone Recipe. Subtly sweet with raisins and candied oranges. The perfect brunch or breakfast recipe.
To make the panettone bread dough, add the warm milk, sugar, and yeast into a large bowl. Let sit for 5 minutes until slightly frothy and bubbly. Add in the eggs and mix everything together well.
Then add in the flour. Stir everything together until a dough is formed.
Cover the bowl with plastic wrap. Allow the dough to rise for around an hour, until doubled.
On a lightly floured clean work surface, pat out the dough to about ½ inch circle. Add 6 tablespoons of the butter on top.
Knead the dough for ten minutes, folding the dough over the butter until we get a very soft and elastic dough.
Pat the dough out into a rough square shape about 1/4th of an inch thick. Add the candied orange and raisins on top.
Fold the corners of the dough around the filling. Continue kneading the dough until the fillings are distributed.
Line the bottom of a 6-inch cake pan with parchment paper. Cut another piece of parchment paper that will be long enough to line the sides of the pan, 4 inches high. I find lightly greasing the bottom of the pan and the sides with cooking spray help to keep the parchment paper in place.
Place the dough ball into the prepared dish. Allow for further proofing until the dough gets doubled in size, about 1 hour in a warm place. The panettone will rise above the dish/parchment.
Using a very sharp knife, score a cross mark across the entire top of the panettone. Place the remaining tablespoon of butter in the center.
Bake at 350*F for 30 minutes and then reduce the temperature to 325 F. Bake for another 18-20 minutes. It will be ready once it is golden brown and a skewer inserted into the center of the Panettone comes out clean.
Notes
Make sure to not overbake this, it will dry out.
This is sweet without being overly sweet so it is great as breakfast, brunch or as an afternoon snack.
You do not need to buy a special pan for this as we bake in a 6-inch cake pan.
This needs to rise twice both until doubled in size.
This can be frozen, see my tips above on how to do that.