Milan is not just home to Fashion Week, it is also home of Panettone, my favorite Christmas food! I used to buy like 5 and freeze them after Christmas just to make sure I don’t have to go through the pain of running out. Well now I won’t ever again! This recipe is developed by Jim Lahey, owner of Sullivan Street Bakery and the guy who started the whole craze of no-knead bread and took it by storm! No-knead bread usually calls for a lot of yeast, but Jim’s method calls for very little yeast but a brutally long rising time. Even though this recipe took me 2 whole days to make, I’m really happy with how nice the gluten developed and I didn’t do any kneading at all!
1) All ingredients mixed
2) After 12-18hours of first rising (I did 15hours)
3) Punched down and placed in panettone mold
4) After 3-5hours of rising (I did 4hours)
5. Inverted to cool to prevent collasping
- 1 cup raisins
- 2 tablespoons light rum
- 2 tablespoons hot water
- 3¾ all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon active dry yeast
- ½ teaspoon salt
- ¼ teaspoon lemon zest
- ½ vanilla bean, split in half lengthwise
- 3 eggs, at room temperature
- ⅔ cup tepid water
- 1 tablespoon honey
- 10½ tablespoons unsalted butter, well softened
- 1 tablespoon unsalted butter, melted
- 1 tablespoon unsalted butter, chilled
- ⅔ cup candied citron (I used candied orange peel) in ¼-inch pieces
- In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.
- In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.
- Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.
- Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.
- Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours.
- Preheat oven to 370°F
- Place the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an "X" across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes (the panettone will be very dark).
- Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week.
And thats how you make traditional Italian Christmas bread! Enjoy, if you try the recipe, please tag me so I can see how your’s turn out 🙂
By the wayI miss Italy!