Panettone Festive Cake
Indulge in the charm of the holidays with this authentic Panettone Festive Cake, a classic Italian Christmas bread that brings sweet sophistication to your dessert table. Soft, buttery, and delightfully airy, this celebratory treat is studded with plump raisins and vibrant candied orange peel soaked in rum for added depth of flavor. Infused with citrusy hints of fresh orange and lemon zest, this homemade panettone offers a fragrant, melt-in-your-mouth experience. The recipe combines simple pantry staples like all-purpose flour, eggs, and milk with a touch of vanilla to create an enriched dough that rises to perfection. Baked with love and cooled upside down to preserve its iconic dome shape, this golden-brown beauty is ideal for gifting, brunches, or as a centerpiece for festive gatherings. Pair it with a warm mug of coffee or a dollop of mascarpone for an unforgettable holiday indulgence!
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 100 grams Granulated sugar
- 7 grams Active dry yeast
- 200 ml Whole milk
- 100 grams Unsalted butter, softened
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 1 tablespoon Orange zest
- 1 teaspoon Lemon zest
- 120 grams Dried raisins
- 80 grams Candied orange peel
- 50 ml Rum (optional, for soaking fruits)
Instructions
In a small bowl, combine dried raisins and candied orange peel with 50 ml of rum (optional) and let it soak for 30 minutes. If skipping the rum, soak the dried fruits in warm water.
Warm the milk to about 40°C (104°F) and stir in the active dry yeast and 1 teaspoon of sugar. Let it rest for 10 minutes until frothy.
In a large bowl, mix the all-purpose flour, granulated sugar, and salt.
In a separate bowl, whisk the eggs, softened butter, vanilla extract, orange zest, and lemon zest. Add the yeast mixture to this wet mixture and stir well.
Gradually mix the dry ingredients into the wet ingredients to form a sticky dough. Use a stand mixer with a dough hook or knead by hand for about 10-12 minutes, until the dough is smooth and elastic.
Drain and pat dry the soaked fruits. Gently knead them into the dough until evenly distributed.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1.5 hours or until doubled in size.
Once risen, punch the dough down and form it into a ball. Transfer it to a greased and lined panettone mold (or a high-sided round baking tin). Cover and let it rise again for another hour, or until the dough reaches the top of the mold.
Preheat the oven to 180°C (350°F). If desired, brush the top of the dough with an egg wash for a shiny finish.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Once baked, cool the panettone upside down to maintain its shape. Use skewers to suspend it over a large pot or bowl.
Slice and serve once completely cooled. Enjoy your festive Panettone!
Nutrition Facts
Calories |
3879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 627.5 g | 228% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 247.6 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 530 mg | 41% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2228 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
