Description
This classic Panettone recipe is a rich, fluffy Italian sweet bread studded with golden raisins soaked in dark rum, dark chocolate chips, and candied orange peel. Made with a sponge starter and a long proofing process, it yields a tender crumb and a delightful aroma. Perfect for holiday celebrations or a special breakfast treat, it is finished with an egg wash for a shiny crust and a dusting of confectioners’ sugar.
Ingredients
Scale
Sponge
- 3/4 cup warm water
- 4 1/2 teaspoons (15 g) active dry yeast
- 1 tablespoon granulated sugar
- 3/4 cup (90 g) all-purpose flour
Dough
- 1/2 cup (85 g) packed golden raisins
- 2 tablespoons dark rum
- 5 large egg yolks
- 6 tablespoons water
- 1 tablespoon orange extract
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- 3 3/4 cups (450 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 6 tablespoons unsalted butter, cut into pieces, softened
- 1 cup (170 g) dark chocolate chips
- 1/2 cup (85 g) orange peel
- Cooking spray
- 1 large egg (for egg wash)
- Confectioners’ sugar, for dusting
Instructions
- Prepare Sponge: In a large bowl, combine warm water, active dry yeast, and granulated sugar. Let sit for about 10 minutes until the yeast blooms and becomes frothy. Whisk in 3/4 cup flour until smooth, cover with a towel, and let it proof in a warm spot for 30 minutes until the mixture foams.
- Soak Raisins: In a small bowl, combine the golden raisins and dark rum. Let them soak for at least 1 hour or up to 2 hours to plump.
- Mix Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the sponge mixture with egg yolks, 6 tablespoons water, orange extract, vanilla extract, kosher salt, and 3 1/4 cups flour on medium speed for 2 to 3 minutes until well combined. Add 1/2 cup granulated sugar and continue beating for another minute.
- Knead Dough with Butter: Replace the paddle with the dough hook attachment. Gradually add the softened butter pieces, 1 to 2 at a time, beating on medium speed. Scrape the dough off the hook as needed. Continue until butter is fully incorporated and the dough is elastic and smooth, about 10 minutes.
- First Proof: Cover the bowl with a towel and place in a warm spot. Let the dough proof until doubled in size, approximately 1 hour.
- Add Mix-ins: Drain the raisins to remove excess rum. Add the soaked raisins, dark chocolate chips, and orange peel to the dough. Beat on medium-low speed with dough hook until evenly combined, about 5 minutes.
- Shape and Second Proof: Grease a 6 3/8″ by 4 3/8″ paper mold with cooking spray. Transfer the dough to the mold and cover with a towel. Let proof in a warm place until doubled in size, about 40 minutes.
- Preheat and Prepare for Baking: Position a rack in the center of the oven and preheat to 350°F (175°C). In a small bowl, beat the large egg with a splash of water to make an egg wash. Brush the top of the dough with the egg wash to ensure a golden crust.
- Bake: Bake the panettone for about 50 minutes. If the top browns too quickly, loosely cover with foil to prevent overbrowning. The panettone should be risen with a golden brown top.
- Cool and Finish: Remove the panettone from the mold and transfer to a wire rack. Let it cool for 1 hour before slicing. Dust the top with confectioners’ sugar before serving.
Notes
- Make sure your water is warm, not hot, to properly activate the yeast without killing it.
- Proofing times can vary depending on room temperature; warmer environments will speed up yeast activity.
- Dark rum soaking for raisins adds deep flavor; substitute with orange juice for an alcohol-free version.
- If you don’t have a paper mold, use a high-sided round cake pan lined with parchment paper shaped into a tall collar.
- Store panettone wrapped in plastic wrap at room temperature for up to 3 days or freeze for up to 1 month.
- Prep Time: 2 hours 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Panettone, Italian bread, holiday bread, sweet bread, raisin bread, chocolate chip bread, yeast bread, festive bread
