Panettone Loaves

4.6
(22)

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!

12
12
12
12
Servings:
36
Yield:
3 loaves

Ingredients

  • cup warm water (110 degrees F/45 degrees C)

  • 2 (.25 ounce) packages active dry yeast

  • 4 cups all-purpose flour

  • ½ cup warm milk

  • cup white sugar

  • 4 eggs

  • 2 egg yolks

  • 1 teaspoon vanilla extract

  • 12 tablespoons unsalted butter

  • 2 cups candied mixed fruit

  • 2 ½ teaspoons grated lemon zest

  • 2 tablespoons orange zest

  • 2 tablespoons butter, melted

  • 1 egg yolk

  • 1 tablespoon cream

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

153 Calories
6g Fat
23g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 153
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 17%
Cholesterol 50mg 17%
Sodium 16mg 1%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 3g
Vitamin C 1mg 3%
Calcium 14mg 1%
Iron 1mg 5%
Potassium 40mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.