Italian Sweet Bread, known as “Panettone” in Italy, is a beloved and iconic holiday dessert that has captured the hearts and taste buds of people around the world. This sweet and fluffy bread, dotted with candied fruits and sometimes nuts, is a cherished treat during the Christmas season and other special occasions. In this comprehensive guide, we’ll provide you with a step-by-step recipe for making this delectable Italian Sweet Bread, and we’ll explore the rich history and cultural significance of Panettone in Italian culinary traditions.
The history of Panettone dates back centuries to Italy, where it has become an integral part of the country’s holiday celebrations. The exact origins of this sweet bread are subject to legend and folklore, but one widely accepted story centers around the city of Milan.
One legend tells of a young nobleman who fell in love with the daughter of a baker named Toni. To win her heart, he disguised himself as a baker and created a sweet bread using butter, sugar, and candied fruits. This bread, known as “Pan de Toni,” eventually evolved into Panettone.
Another legend attributes Panettone’s creation to a humble baker named Antonio, who crafted the sweet bread for a Christmas celebration at the request of a visiting nobleman. The bread’s popularity spread, and it became a symbol of generosity and festive abundance.
Regardless of its exact origins, Panettone has a rich and storied tradition in Italy. It has been enjoyed during Christmas and other special occasions for generations. The bread’s distinctive tall, domed shape is achieved through a lengthy process of leavening and rising, resulting in a light and airy texture.
In the late 19th century, Panettone gained recognition beyond Italy’s borders. Angelo Motta, a Milanese baker, is credited with popularizing Panettone and commercializing its production. He developed techniques to maintain the bread’s quality and freshness, allowing it to be shipped and enjoyed by people around the world.
Today, Panettone is a global symbol of holiday indulgence and a beloved dessert for Christmas and New Year’s celebrations. It has also inspired various regional and seasonal variations, such as Pandoro, a similar Italian sweet bread, and a wide range of Panettone flavors, including chocolate, citrus, and more.
INGREDIENTS
For the Starter:
- 1/2 cup warm water (about 110°F or 43°C)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 cup all-purpose flour
For the Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 4 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 3 cups all-purpose flour
- 1/2 cup candied orange peel
- 1/2 cup candied lemon peel
- 1/2 cup raisins
- 1/4 cup diced candied citron (optional)
For the Glaze:
- 2 tablespoons apricot jam or honey
- 2 tablespoons hot water
INSTRUCTIONS
- In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until frothy.
- Stir in 1/2 cup of flour to create a thick paste.
- Cover the bowl with plastic wrap and let the starter rest in a warm place for about 30 minutes or until it has doubled in size.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the salt, vanilla extract, lemon zest, and orange zest.
- Gradually add 3 cups of flour, one cup at a time, mixing until a dough forms.
- Fold in the candied orange peel, candied lemon peel, raisins, and diced candied citron (if using).
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-1.5 hours or until it doubles in size.
- Punch down the risen dough and divide it into two equal portions.
- Shape each portion into a round ball and place it in a panettone mold or a greased and floured 6-8 inch tall, cylindrical container.
- Cover the molds or containers with a clean kitchen towel and let the dough rise for another 1-1.5 hours.
- Preheat your oven to 350°F (175°C).
- With a sharp knife, make a shallow “X” on the top of each dough ball.
- Bake in the preheated oven for 40-50 minutes or until the Panettone is golden brown and a toothpick inserted into the center comes out clean.
- In a small saucepan, heat the apricot jam or honey with the hot water over low heat until it becomes a smooth glaze.
- Remove the baked Panettone from the oven and immediately brush the glaze over the top.
- Allow the Panettone to cool completely on a wire rack before slicing and serving.
NOTES:
- Panettone, or Italian Sweet Bread, is a cherished holiday dessert that encapsulates the warmth and festive spirit of Italy. Whether enjoyed as a traditional treat during the holiday season or as a special indulgence year-round, Panettone’s rich history and delightful flavors make it a beloved addition to tables around the world.
