Ingredients
- 4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup warm milk
- 1 tablespoon active dry yeast
- 1 teaspoon vanilla extract
- Zest of 1 lemon and 1 orange
- 1/2 teaspoon salt
- 1 cup mixed dried fruits (raisins, currants, candied orange peel)
- 1/2 cup chopped almonds or hazelnuts
Instructions:
Activate the Yeast:
In a small bowl, combine warm milk and yeast. Let it sit for about 10 minutes until frothy.
Prepare the Dough:
In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and orange zest.
Combine Wet and Dry Ingredients:
Gradually add the activated yeast mixture to the butter and sugar mixture. In a separate bowl, whisk together the flour and salt. Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Knead the Dough:
Turn the dough onto a floured surface and knead for about 10 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 2 hours or until doubled in size.
Add Fruits and Nuts:
Punch down the risen dough and knead in the dried fruits and chopped nuts until evenly distributed.
Shape and Second Rise:
Divide the dough into two equal portions and shape each into a round loaf. Place the loaves in panettone molds or use parchment paper to shape them. Allow the dough to rise for another 1-2 hours.
Bake:
Preheat the oven to 350°F (175°C). Bake the panettone for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool:
Allow the panettone to cool completely on a wire rack before slicing. Enjoy the delightful aroma and taste of your homemade panettone!
This traditional Italian Christmas bread is a labor of love, and the result is a light, airy, and flavorful treat perfect for sharing during the festive season. Buon Appetito!