Panettone

Large domed boxes line grocery and bakery shelves during the holiday season. Have you ever wondered what it could be all about? Inside those boxes lies the magic of panettone, which is nostalgic and symbolic of Christmas, and I’ve come to liking it more and more. It’s a rich, fruity, bread-like cake studded with citrusy essence. For this recipe, I’ve minimized the prep time without sacrificing the quality. Bits of chocolate melt in your mouth and orange peel brightens the bite. It's clear that we LOVE the holidays at Delish, so if you’re looking for other great recipes, we have plenty to share. Check out our festive Christmas fudge, holiday cookie pops, stollen, pull-apart Christmas tree, and cinnamon roll apple pie.

What is panettone?
This Milanese-style of bread is an enriched dough, which means the dough begins with a starter, sponge, or biga (see below), then added to flour, egg yolks, sugar, and butter to create a tacky, elastic dough. You can make them into minis or a more standard size like the one here. Find the paper molds here.

What are different panettone mix-ins?
There’s always that distinct panettone flavor that you can’t quite figure out. Is it vanilla, rum, cointreau, or orange zest? Whatever the flavor combo is, the mix-ins add a little burst. Some popular ones include chocolate chips, almonds, currants, dried apricots, and of course, raisins.

What to garnish this with?
Keep it simple… this bread doesn't need to be dolled up with anything to look good. A golden brown crown is all you need to make this bread pop. But if you want to get festive, go for sugar pearls, slivered almonds, halved hazelnuts, or even an amaretto glaze.

Sponge versus biga
Both a sponge and biga include a ratio of liquid, yeast, and flour. Sponge is often made with milk—although this one is made with water—and it “ferments” for a shortened period of time and is typically a bit loose. It’s best used for dough “enriched” with eggs and fat.

Biga is made with similar ingredients but often takes hours to ferment prior to making into dough. This style of “pre-ferment” is on the thicker side and associated with breads like ciabatta or focaccia.

What could alcohol do in bread?
Too much alcohol will disrupt bubble formation and collapse air pockets. It’s important to limit the amount of alcohol or extracts in this enriched style of bread so you can maintain as many air pockets as possible.

How to store panettone?
The best way to keep panettone fresh is by wrapping it in plastic wrap and storing at room temperature for up to 1 week. It will also keep for up to 1 month in the refrigerator.

Did you make this recipe? Let us know how it went in the comments!