Italian Panettone: Artisanal Recipe with Candied Fruit

Ingredients

1 1/4 cups warm water
2 teaspoons active dry yeast
1/2 cup sugar
4 cups all-purpose flour
1 teaspoon salt
4 eggs
1/2 cup unsalted butter, softened
1/2 cup candied fruit, chopped
1/2 cup raisins (optional)
1/4 cup orange zest

Instructions

In a small bowl, combine warm water, yeast and 1 tablespoon of sugar. Let it sit for 10 minutes.
In a large mixing bowl, mix together flour, salt and remaining sugar. Add in eggs one at a time while mixing well after each addition.
Slowly pour in the yeast mixture and mix well. The dough will be sticky.
Using a mixer, knead the dough over low speed for 10 minutes. Add butter while continuing to mix.
Turn out dough onto a floured surface and add candied fruit, raisins, and orange zest. Knead until the fruit is well distributed throughout the dough.
Shape the dough into a ball and coat lightly with oil. Cover with a damp cloth and let it rise for 2-3 hours until it doubles in size.
Punch down the dough and shape into a ball again. Place the dough into a panettone mold or a large round cake pan. Let it rise for about an hour.
Preheat the oven to 375F. Bake the panettone for 45-50 minutes or until a toothpick comes out clean when inserted into the center of the loaf.
Remove from pan and cool on a wire rack. Store in an airtight container.

Verdict

This Italian Panettone is a delicious and festive sweet bread that is perfect for the holidays. It is light and fluffy, with a hint of sweetness and a delightful mix of candied fruit and orange zest. The recipe is easy to follow and requires only a few simple ingredients. Serve warm with a cup of hot cocoa or coffee for a cozy winter treat.

Serving Suggestions

This Italian Panettone can be enjoyed as is, or toasted with a slather of butter. It can also be served with a dollop of whipped cream and a sprinkle of powdered sugar for an extra touch of sweetness. For a festive touch, slice and serve it on a platter with fresh fruit and a cup of spiced cider.