This Italian bread hails from Milan, and has become a holiday favorite throughout the world, especially in Latin America, where it is a Christmas dinner staple. It also makes super French toast on Boxing Day.
Serves: 12Hands-on: 30 minutesTotal: 13 hours 20 minutesDifficulty: Medium
- 1 cup golden raisins
- ½ cup dried currants
- ½ cup chopped dried apricots
- 1 cup amaretto liqueur
- 1 cup whole milk
- ⅓ cup sugar, divided
- 3½ tsp. active dry yeast (2 packages)
- 5 large eggs, divided
- 1 cup unsalted butter, softened
- ¼ cup chopped candied orange peel
- ¼ cup chopped candied lemon peel
- 1 Tbsp. grated lemon zest
- 1 tsp. plus ⅛ tsp. kosher salt, divided
- 5 cups bread flour
- 1 Tbsp. water
- Combine raisins, currants, apricots, and amaretto. Set aside to plump overnight.
- Combine milk, 1 tablespoon sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add soaked fruits and liquid, remaining sugar, 4 eggs, butter, orange peel, lemon peel, lemon zest, 1 teaspoon salt, and enough bread flour to make a soft dough. Turn onto a floured surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled, about 2 hours.
- Coat a panettone pan or tall-sided cake pan (10" × 4") with pan spray, and line the bottom and sides with parchment. Turn risen dough onto a floured surface and shape into a large round loaf. Place bottom-first into prepared pan, cover loosely with plastic, and proof 1 hour. Preheat oven to 325°F.
- Whisk remaining egg with 1 tablespoon water and remaining salt; brush lightly onto the surface of the risen loaf. Bake until golden brown and hollow sounding, about 90 minutes. Cool 10 minutes, remove loaf from pan, and cool completely on a rack.