Two Panettone Recipes for Your Holiday Celebrations

Is Panettone a cake or a bread? Why do we eat it during the holidays? What is the history of what was once called the "luxury cake?"

Larry Lagattuta from Enrico Biscotti and Chef Anthony Marino answered some of the age-old questions about this Italian tradition and showed us how to make two different versions during our virtual cooking class! Now, we're giving you the recipes to try at home and impress your friends and family this holiday.

Happy Baking!

Panettone recipe by Chef Anthony Marino (Don’s Appliances)

Ingredients:

• 1 cup golden Raisins
• ½ cup brown raisins
• 2 tablespoons light rum  
• 2 tablespoons hot water
• 3 ¾ cup All purpose flour
• 2/3 cup granulated sugar
• ½ tsp dry active yeast
• ½ tsp salt
• ¼ tsp lemon zest
• 1 vanilla bean split
• 3 eggs
• 2/3 cup water
• 10 ½ tablespoons unsalted butter
• 1 tablespoon melted butter
• 1 tablespoon chilled butter

Directions:

1. 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.
2. In a stand mixer fitted with a paddle attachment, mix the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined.3.
3.  In a medium bowl, whisk together the eggs, 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 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.
4. Drain the raisins, discard the soaking liquid, and stir together with the lemon zest and 1 tablespoon of melted butter.
5. Stir this mixture into the dough with a wooden spoon.
6. 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 hours.
7. Flour the dough place on work surface, 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 and let rise until the dough is just above the top of the mold, 3 to 5 hours.
8. Preheat oven to 370 degrees .Place the dough-filled panettone mold on a baking sheet.
9. Put 1 tablespoon chilled butter in the center and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, about 1 hour
10. 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  and cool completely before cutting.

PANETTONE recipe by Larry Lagattuta (Enrico Biscotti Co.)

1. Cream together:

• 1 oz fresh yeast (or 2 packets of dried yeast, mixed with 1/4 cup warm water and 1 tsp sugar, and allowed to rest for 5 minutes
• 4 oz fat,(lard, Crisco, margarine,butter, or butter blend)
• 1 cup sugar

2. Add:

• 3 eggs
• 4 oz HOT water (1 cup)
• 5 cup flour

3. Mix until the dough is stringy (about 5 minutes)

4. Cover with plastic wrap and let it sit for about an hour.  It will triple in size.

5. Turn the dough onto a well floured board. Divide the dough int 3three pieces. Push them into three rectangles. Roll and pinch each rectangle into a log. Braid the three logs together. Place an egg into the dough if desired.

6. Bake at 350 for one hour. You can check by tapping the bottom of the loaf or by inserting a knife into the bottom of the loaf.