Committing to making this sweet, yeasted Italian holiday bread is truly an act of love. Making panettone can be arduous, but to make the process more manageable, we designed this recipe to rise overnight, so you’re not spending an entire day in the kitchen. To start, make a sponge (or starter) with yeast, water, and flour and let it rise. Then, to make the dough, mix the sponge with lots of butter and eggs, plus a few more ingredients. Refrigerate it overnight to slowly rise, divide it into 2 loaves, and fill them with candied fruit and raisins. Bake in the classic paper molds until the loaves have a beautiful golden brown crust and a moist, rich interior. Serve a slice topped with a dollop of our Tuaca-Mascarpone Cream.
Special equipment: You’ll need 2 (6-inch) panettone molds. You can find them in well-stocked kitchenware stores or online.
For best results, make sure to buy quality candied zest, not artificially dyed candied fruit. You can find candied zest in the dried fruit section at most well-stocked grocery stores, especially around the holidays.
For the first dough:
For the second dough:
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...