Panettone is a traditional Italian Christmas bread that hails from Milan. It’s a tall, dome-shaped, sweet bread that’s studded with candied fruits and often contains raisins. Panettone is known for its light and airy texture, making it a festive and popular treat during the holiday season. Here’s a recipe to make your own homemade panettone:

Ingredients:

For the Starter (Biga):

• 1/2 cup (120ml) warm milk
• 1 tablespoon active dry yeast
• 1/2 cup (60g) all-purpose flour

For the Dough:

• 2 1/4 cups (280g) all-purpose flour
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Zest of 1 lemon
• Zest of 1 orange
• 1/2 cup (80g) candied orange peel, chopped
• 1/2 cup (80g) candied lemon peel, chopped
• 1/2 cup (75g) raisins

For Glazing:

• 1 egg yolk
• 1 tablespoon milk

Instructions:

1. Prepare the Starter (Biga): In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until frothy. Stir in 1/2 cup of flour until well combined. Cover the bowl with plastic wrap and let it ferment for 4-6 hours or overnight at room temperature.

2. Mix the Dough: In a large mixing bowl, combine the remaining flour, softened butter, sugar, eggs, vanilla extract, salt, and the zests of lemon and orange. Mix until the dough comes together.

3. Add the fermented biga (starter) to the dough mixture and knead it until everything is well combined. You can use a stand mixer with a dough hook attachment or knead it by hand on a floured surface. The dough should be soft, slightly sticky, and elastic.

4. Incorporate the candied orange peel, candied lemon peel, and raisins into the dough, ensuring they are evenly distributed.

5. First Rise: Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for about 2-3 hours, or until it has doubled in size.

6. Shape and Second Rise: Punch down the risen dough to remove excess air. Shape it into a round ball and place it in a panettone mold or a tall, round baking pan lined with parchment paper. Cover it with a clean kitchen towel and let it rise for another 2-3 hours.

7. Preheat the Oven: Preheat your oven to 350°F (175°C).

8. Glaze: In a small bowl, whisk together the egg yolk and milk. Brush this mixture over the top of the panettone, creating a glossy finish.

9. Bake: Bake the panettone in the preheated oven for approximately 40-45 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.

10. Cool: Once baked, remove the panettone from the oven and let it cool completely on a wire rack before slicing and serving.

Panettone is best enjoyed with a glass of wine or a cup of coffee, and it’s a delightful addition to any holiday celebration. Buon Natale!