Description
This Classic Easy Panettone Cake recipe delivers a beautifully soft and fragrant Italian sweet bread, enriched with citrus zest, raisins, and candied peel. Perfectly risen and baked to golden perfection, this traditional holiday treat is ideal for festive celebrations or a special morning treat.
Ingredients
Scale
Dough Ingredients
- 4 tbsp warm milk
- 1 tbsp dried yeast
- 8 tbsp sugar
- 2 sticks butter (room temperature, approx. 226g)
- 5 large eggs (beaten)
- 2 tsp vanilla extract
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 3 1/2 cups flour (plus extra 1/2 to 2/3 cups as needed)
- Pinch of salt
Fillings and Add-ins
- 7 tbsp raisins
- 3 tbsp rum extract
- 8 tbsp candied lemon and orange peel (finely chopped)
Toppings and Finishing
- Butter for greasing
- 1 tbsp egg white
- 1 tbsp icing sugar
- More icing sugar for dusting
Instructions
- Prepare the Panettone Pan: Grease a Panettone pan or similarly deep cake pan with softened butter to prevent sticking during baking.
- Activate Yeast: In a small bowl, mix warm milk with yeast and 1 teaspoon of sugar; let it sit for a few minutes until frothy to activate the yeast.
- Cream Butter and Sugar: In a large bowl, beat remaining sugar, butter, and vanilla extract using a hand mixer until light, fluffy, and creamy.
- Add Zests: Stir in the grated lemon and orange zest to infuse citrus flavor.
- Incorporate Eggs: Add beaten eggs gradually, mixing well after each addition to maintain a smooth batter.
- Prevent Curdling: If the mixture curdles, add a tablespoon of flour while continuing to beat the eggs in.
- Prepare Flour Mixture: Place flour and salt in a large bowl, create a well in the center.
- Combine Mixtures: Pour yeast mixture and butter-egg mixture into the flour well and fold together gently with a large spoon to form a soft dough.
- Knead in Bowl: Knead dough for 5 minutes inside the bowl until it begins to come together and becomes sticky.
- Knead on Surface: Transfer dough to a floured surface and knead for 10 minutes, adding small amounts of flour to prevent sticking, until soft and stretchy.
- First Rise: Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 2 hours or until doubled in size.
- Soak Raisins: Simmer raisins with rum extract on low heat for about 5 minutes to plump them up; cool before use.
- Knead in Add-ins: After dough has risen, punch down and knead on a floured surface for 5 minutes more, gradually incorporating soaked raisins and candied peel evenly.
- Shape and Prepare for Second Rise: Form dough into a ball and place it into the prepared Panettone pan. If using an 8″ deep cake pan, wrap parchment paper around the outside to extend 2″ above the rim to contain the dough.
- Second Rise: Lightly cover with plastic wrap and let rise for 1 hour until dough reaches the top of the pan or parchment.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare Glaze: Mix icing sugar and egg white, then gently brush this mixture over the surface of the risen dough for a shiny finish.
- Bake: Bake in the preheated oven for 50 to 55 minutes until golden and well risen. Test doneness by inserting a skewer in the center; it should come out clean.
- Cool in Pan: Let the Panettone cool in the pan for 10 minutes to set.
- Cool Completely and Dust: Remove from pan onto a cooling rack, let cool completely, then dust generously with icing sugar.
- Serve: Slice into wedges and serve at room temperature for best flavor and texture.
Notes
- Use room temperature ingredients for easier mixing and better dough consistency.
- Exact flour quantity may vary depending on humidity; add extra flour gradually to reach a soft but not dry dough.
- Wrapping parchment paper around the pan helps contain the dough as it expands during rising and baking.
- Allow the Panettone to cool completely before slicing to prevent crumbling and maintain texture.
- Substitute rum extract with real rum for a stronger flavor, if desired.
- Store leftover Panettone wrapped tightly to maintain freshness for several days.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Keywords: classic panettone, Italian sweet bread, holiday cake, yeast bread, citrus zest cake, raisin cake, Christmas bread
