This is the Italian answer to fruitcake. A lovely textured, citrus infused fruitcake or bread that will satiate an appetite for something sweet and delicate to accompany tea or coffee. For this recipe you will need 3 (3 1/4x7 inch baking-safe paper bags. Be sure to use paper bags that are intended for baking. The lunch bags sold in most grocery stores are unsafe to use!

Recipe Summary

Servings:
36
Yield:
3 loaves
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled. Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.

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  • Combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests. Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.

  • Fold down bags to form a 3-inch cuff. Brush inside and out with melted butter. Turn out dough onto a lightly floured work surface and knead a few times to deflate. Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared bags. Place bags on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.

  • Heat oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.

  • Place baking sheet in bottom 1/3 of oven. After 10 minutes, lower heat to 375 degrees F(190 degrees C). Bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.

Nutrition Facts

153 calories; protein 2.7g 6% DV; carbohydrates 22.9g 7% DV; fat 5.8g 9% DV; cholesterol 50.4mg 17% DV; sodium 15.7mg 1% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2008
The more I make this recipe the better it comes out. You can use 2 8" cake pans instead of the bags. You will be adding more than 4 cups of flour. 6 is more like it. I have made this in all seasons and more flour is needed. The proofing is a bit odd but it does work just fine. Sprinkle do not mix. Leave alone for 5-10 mins until dissolved. then proceed with the 1/2 cup of flour cover with plastic and let sit 30 mins. The milk portion only needs to be dissolved. Now beat your sugar eggs and vanilla. Add the milk portion then the 'starter' you proofed for 30 mins. Use a second bowl to cut the butter into the flour. Do this by cutting the 12 tbls of butter into 1/2 inch cubes and toss them into the 3.5 cups of flour. Now use the paddle and mix on slowest speed and mix until it looks like crumbs. Now you can add the egg mixture then up the speed for about 3 mins. Your mixer will freak out a bit but add the fruits and now add more flour until it leaves the side of the bowl. Sticky is ok but it needs to look like bread dough and not cookie dough. Proof punch divide shape place into pans and proof again. Read More
(88)

Most helpful critical review

Rating: 3 stars
12/20/2006
Isn't there supposed to be a little salt? It tasted like something was missing and then it dawned on me that there's no salt in the recipe. Read More
(26)
22 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/05/2008
The more I make this recipe the better it comes out. You can use 2 8" cake pans instead of the bags. You will be adding more than 4 cups of flour. 6 is more like it. I have made this in all seasons and more flour is needed. The proofing is a bit odd but it does work just fine. Sprinkle do not mix. Leave alone for 5-10 mins until dissolved. then proceed with the 1/2 cup of flour cover with plastic and let sit 30 mins. The milk portion only needs to be dissolved. Now beat your sugar eggs and vanilla. Add the milk portion then the 'starter' you proofed for 30 mins. Use a second bowl to cut the butter into the flour. Do this by cutting the 12 tbls of butter into 1/2 inch cubes and toss them into the 3.5 cups of flour. Now use the paddle and mix on slowest speed and mix until it looks like crumbs. Now you can add the egg mixture then up the speed for about 3 mins. Your mixer will freak out a bit but add the fruits and now add more flour until it leaves the side of the bowl. Sticky is ok but it needs to look like bread dough and not cookie dough. Proof punch divide shape place into pans and proof again. Read More
(88)
Rating: 5 stars
12/14/2010
My grandma was Italian and we made Panettones every year as a family tradition. This recipe is very close to the one I use. Yes It need salt 1 1/4 tsp for 4 cups flour. Also the instruction are bit complicated. When I do mine put the flour in the center of the table open the center and add the liquids yeast and eggs mix a bit with some flour to make a soft dough almost creamy.. Sponge for 30 min. Add the sugar egg yolks soften butter and flavoring like vanilla zest. Make a soft dough and let double in size. Add the fruits. Put in the mold and do a X cut on top. I use this technique and always turn out great! Read More
(60)
Rating: 5 stars
11/23/2005
This bread had wonderful flavour. I will do this one again. The closest I have made so far to store bought panettone. Read More
(32)
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Rating: 3 stars
12/20/2006
Isn't there supposed to be a little salt? It tasted like something was missing and then it dawned on me that there's no salt in the recipe. Read More
(26)
Rating: 5 stars
01/14/2011
Absolutely to die for. I put in orange extract instead of vanilla. Like other reviewers i added in more flour 1/2 bread flour & 1/2 AP flour. The texture is so light & fluffy. So so good. I made Panettone 1 the other day & found it a little dryish for my taste. Will make this over & over again that's for sure. A 10 stars recipe! Read More
(25)
Rating: 5 stars
12/30/2005
I only adjusted this recipe by using 1 cup candied fruit (because that is all I had on hand at the time) and 1 cup sultanas soaked in a little warm brandy. And I found I had to add maybe a cup or more flour than called for in the recipe after the first rise because the dough was too soft to knead. But the finished product was excellent. The taste was delicate not too sweet and the texture was light. It yielded 2 large loaves using the round brown panettone paper baking forms. This was at least as good if not better than any bought panettone I have tasted. Read More
(20)
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Rating: 5 stars
12/07/2009
great recipe. i baked mine in a 7x3 coffee can and the rest in little panettone molds that i purchase from amazon. you get a bunch for around 8 bucks. They make for a nice presentation. i also added a tsp of salt. Read More
(19)
Rating: 5 stars
12/04/2008
I had trouble adding the yest to the milk it seamed to clump on me. I then added the yeast to 1/4 cup water with a little sugar. once it was dissolved I added it to the milk and carried on from there. The bread was to die for. Read More
(16)
Rating: 5 stars
12/27/2009
This was my first time making panettone after many many times eating store-bought. And I was very impressed! Tastes just as good as store-bought plus you can customize the add-ins (I used all raisins cuz I've never liked candied fruit). I used 2 round cake pans and it turned out great albeit a bit the wrong shape! Read More
(15)