Panettone

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Panettone

star rating (7) rate this recipe »
Published prior to 2008

Here's a quick and easy recipe for panettone, a lovely Italian holiday bread.

3 packages (3 scant tablespoons) active dry yeast
1/3 cup (2 5/8 ounces) lukewarm water
1/4 cup (2 1/4 ounces) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon freshly grated lemon peel (or 1/4 teaspoon lemon oil)
1 teaspoon salt
1/2 cup (1 stick, 4 ounces) softened unsalted butter
2 1/2 to 3 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (6 ounces) golden raisins

In a large bowl, dissolve the yeast in the warm water. Stir in the sugar, eggs, vanilla, lemon, salt and butter; beat well. Gradually stir in the flour, adding just enough flour to make a soft dough. Transfer dough to well-floured work surface and knead, adding more flour if necessary, until dough is smooth. Place dough in a well-greased bowl, cover with plastic wrap or a towel, and let rise until doubled in bulk, about 30 to 45 minutes.

Punch dough down, and place on well-floured work surface. Knead in the raisins. Shape the dough into a ball and place in a well-buttered 2-quart casserole pan. Set aside to rise until doubled in bulk, 30 to 45 minutes.

Bake panettone in a preheated 400°F oven (375°F oven if using a glass pan) for 15 minutes. Reduce heat to 350°F (325°F for a glass pan), and bake an additional 30 to 40 minutes. Cover panettone with aluminum foil if it begins to get too brown.

Reviews

1
  • 02/09/2012
  • KVCorner from KAF Community
  • I haven't tried this recipe yet, but will as soon as my panettone papers which I ordered today, arrive. My question is: the recipe does not give the baking time when using these papers and I wonder if it should bake the same way as directed in the recipe?
    Panettone papers (5226) hold a typical panettone recipe that uses 2 1/2 to 3 cups of flour and can be used up to 425'. The mini panettone pans (5963) hold 6 ounces or 3/4 cups dough and can be used up to 390'. Follow your recipe for bake temp. and time. Happy Baking! Irene @ KAF
  • star rating 03/29/2011
  • Little All from KAF Community
  • o The Baking Pros of King Aurther Flour I recently baked the recipe on the website for Panettone. I barely finished mixing the ingredients together and the smell reminded of my mothers Easter bread being of Italian decent that was a great thing. I have tried for years to find something close and could not until now. Maybe because most others recipes were to complicated along with one ingredient that was missing the lemon peel. The lemon flavor was what had been missing all this time. A couple of questions I would like to ask are if I would make the recipe into two smaller loaves what might the baking times be and is pure lemon extract the same as lemon oil. Any guidance you can give would be appreciated and if you are unable to Thank You any way for the special family memory this recipe gave me. Thank You and Happy Easter: Mine was made happier by this recipe
  • star rating 01/08/2010
  • Jean from Lake Ariel, PA
  • I made this recipe for the first time this year and it was just what I was looking for. I added small amounts of citrus and candied lemon and orange peel and blanched slivered almonds. You need to check the time before it's done as I would have liked it a little less done than I made it. I will adapt this in the spring for hot cross buns, I think this dough will lend itself perfectly
  • star rating 11/19/2009
  • Joe from Connecticut
  • First, thanks to KA for inspiring me to make (and eat) my first Panettone, ever! The blue box weirds me out. I made this panettone yesterday, along with a version from Reinhart's Artisan Breads Everyday (which uses a long, slow-rise and a bit of wild yeast/sourdough starter). I'd say KA's version was good, and the extra tweaks made Reinhart's great. Use this if you're in a hurry, but consider KA's other recipes for slow-rise/overnight panettone or another source if you plan on making this en-masse or for others - the extra TLC will be worth it. Two things to consider when making this version that may allow you a better experience than I had - 1) if you're making this version because it's quick, up the yeast a bit or be sure to let it rise in a warm place - the rising time was 2-3x longer than stated. Also, be careful about adding any extra flour to the recipe when kneading by hand - or use a standmixer. The recipe is somewhat unforgiving with regards to how much additional flour it can handle.
  • 07/30/2009
  • Ria Koper from Murrieta, Ca.
  • a while back I read a comment about the paper pannetone forms that came to the person all wrinkled and they had to reform them.I just received my 2 sets and they are perfect ! So if you improved your packing it surely worked great. Thank you.
  • star rating 05/07/2009
  • Aimee from Alvin, TX
  • I finally got to use my KAF panettone pan I got several years ago for Mother's Day. Wonderful recipe - I used dried cranberries instead of raisins. I let my KitchenAid do the first kneading, then kneaded the cranberries in by hand. This turned out so light and fluffy, I will definitely make it again in the near future!
  • star rating 01/30/2009
  • Barbara Havrilla from Portage, Pa. 15946
  • This recipe was easy to prepare and tastes as good as or better than the ones that require a biga. I only used 2 packages of yeast and I used your saf instant gold yeast. I started off with 2 1/2 cups of flour and added about 1/4 cup more as I kneaded the dough. I substituted orange oil for the lemon and instead of 1 cup of golden raisins I only used 1/4 cup, but I added 1/4 cup each of chopped apricots, craisins, chopped candied pineapple, and coarsely chopped toasted walnuts. It took about 80 minutes for the dough to double in size for the first rising and I aided it with some boiling water in a kettle in the microwave where I had my dough rising. I baked it in an ungreased Panettone paper pan at 375 for 15 minutes, reduced the heat to 350, and baked it an additional 30 minutes till the internal temp of the bread reached 190. I tented the top of the bread with foil for the last ten minutes of baking. This is a nice soft dough to work with. The final product turned out very well, just nicely browned, not burned on the outside and cooked on the inside and it wasn't a heavy bread. It looked very lovely, just like a panettone should. I plan on making this bread for gifts next Christmas using your mini panettone paper pans.
1

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