Traditional Panettone.

December 17, 2019

With rum, raisins, and candied orange!

When I was little, I always thought panettone and fruit cake on the Christmas dessert table was a let down. It was never the first dessert I would grab. I always went for the rich brownies and creamy pumpkin pie that my aunt would make.

However, I’ve recently been acquired a taste for the Italian sweet bread. It’s perfect when paired with a cup of espresso or tea, and this version is a must try!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Traditional Panettone.

  • 3/4 cup raisins
  • 3 tablespoons hot water
  • 2 tablespoons light rum
  • 3-1/2 cups all-purpose flour
  • 2/3 cup white, granulated sugar
  • 1/2 teaspoon active dry yeast
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1 vanilla bean
  • 3 large eggs
  • 2/3 cup warm water
  • 1 tablespoon honey
  • 10 tablespoons unsalted butter, softened to room temperature
  • 1 tablespoon unsalted butter, melted
  • 1/2 cup candied orange peel, cut into small pieces
  • 1 tablespoon unsalted butter, cold
  1. Add the raisins, hot water, and rum to a small bowl, and allow them to steep for at least 5 hours.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, lemon zest, salt, and contents of the vanilla bean. In a separate bowl, mix the eggs, warm water, honey, and softened butter until well incorporated. Add the egg mixture into the flour mixture, and beat until the dough just comes together.
  3. Add the plump raisins to the melted butter and candied orange peel. Mix until raisins and orange peel are covered in butter, and fold this into the dough. Place the dough in a large bowl, cover with plastic wrap, and allow it to rest in the oven (turned off) for at least 12 hours.
  4. On a well-floured surface, roll the dough into a large ball, and place it in the panettone mold. Preheat oven to 375 degrees F. Cut a slit in the top of the dough, and place the cold butter in the slit. Bake the panettone for 1 hour to 1 hour, 20 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow the panettone to cool upside down. Serve fresh with espresso or tea, and store at room temperature for up to 1 week. Enjoy, and happy holidays!

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