Originating in Italy but also enjoyed in South America, Africa, Australia and other parts of the world, this cylindrical bread made with raisins and citrus zest delivers holiday cheer by the slice.
Serves: 10Prep: 3 hours 30 minutesCook: 50 minutesTotal: 4 hours 20 minutesDifficulty: Easy
- 1⁄2 cup milk, heated to 115°F
- 1 tablespoon active dry yeast
- 1⁄3 cup raisins
- 1⁄2 cup hot water
- 1 tablespoon water
- 4 eggs, divided
- 1⁄2 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon brandy
- 1 lemon, zested
- 1 orange, zested
- 6 1⁄2 tablespoons melted butter, divided
- 3 1⁄2 cups flour
- 2 teaspoons salt
- In a small bowl, stir together milk and dry yeast. Cover with plastic wrap. Let sit 5 minutes.
- In a bowl, add raisins and enough hot water to cover them. Let soak 15 minutes, drain and pat dry. In a separate bowl, mix flour and salt.
- In stand mixer, mix 3 eggs, sugar, vanilla, lemon juice, brandy, lemon zest and orange zest. Add milk yeast mixture. Swap out mixer paddle with dough hook attachment. Add flour mixture, ½ cup at a time. Mix 5 minutes.
- Add 6 tablespoons melted butter; mix until well combined. Add raisins and mix. Transfer dough to floured surface and, with greased hands, shape into a ball.
- Grease bowl with oil, add dough and cover lightly with plastic wrap. Let rise 1 to 1.5 hours in a warm place. Dough should double in size.
- Transfer dough into a lightly greased 6.5” mold. Brush with remaining melted butter. Cover with plastic wrap and let rise one more hour, until dough doubles in size again.
- Preheat oven to 350°F. Place mold on a baking sheet.
- In a small bowl, combine remaining egg and water to make egg wash. Brush top with egg wash; bake 45-50 minutes, until top is golden brown and a toothpick inserted comes out clean. Cover Panettone with foil while baking if top gets too dark.
- Transfer to rack and let cool completely.