December 10, 2016
I have been planning the launch of this site for several years. It’s going live shortly before Christmas, a time when Italians traditionally enjoy panettone. Panettone for breakfast. Panettone as a gift. Panettone as a snack. While there are wonderful commercially produced products, I prefer to make my own.
The fact that the site is going live now feels like a gift…to myself! So, I’m making panettone!!! One for me, and half-a-dozen for friends.
I’ve been making Panettone for almost 30 years. This year I’m using candied citron from Italy. I plan to try making my own candied citron from the wonderful Buddha’s Hand fruits available from the farmers’ market in Palm Springs, California where I spend time each winter using this recipe from David Lebovitz. For now, though, I’ll be using the citron from Italy.
Panettone is a sweet bread from Italy, traditionally served around Christmas. It is enriched with eggs and butter and contains raisins and candied citron.
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Instructions
This is candied citron from Italy. The flavor is superior to the diced candied citron sold in supermarkets.
If using large pieces of citron, cut them into batons approximately 1/4 inch on a side.
After cutting batons of citron, or if using citron that is already diced, slice the citron into thin slices.
Beat salt, sugar, eggs and egg yolks together. Reserve.
Use a mixer with a dough hook. Put 1200 g flour in the bowl of the mixer. Add yeast and begin to mix. Add warm water and mix. Add egg mixture and mix. Slowly with the mixer running, add 225 grams of melted butter and orange oil or zest. Knead for approximately 10 minutes, scraping the side of the bowl a few times. Add citron and raisins and continue mixing till incorporated. The dough will be sticky.
Butter the inside of a large bowl with 2 tablespoons of the softened butter. Place dough in the buttered bowl and be sure to butter the top with some of the melted butter. Cover dough with waxed paper and place a kitchen towel on top. Refrigerate overnight. It should have at least doubled by morning. In place of a large bowl, you can use a food-service container of approximately 7 quarts with a tight-fitting lid.
Punch the dough down by hand. Cover again with waxed paper and towels and allow to rise at room temperature until doubled in bulk.
Butter 3 cylindrical baking pans, approximately 7 inches in diameter, using 3 tablespoons of softened butter. Set the pans aside.
Knead the dough by hand until smooth and the air bubbles have been worked out. Form into 3 balls and place each into one of the baking pans. Butter the tops with the remaining 1 tablespoon of butter.
Cover with waxed paper and a towel. Allow to rise at room temperature until doubled (or a little more), approximately 45-60 minutes.
Cut a deep cross in the top of each loaf. Bake at 350° F for 55-65 minutes. Use a cake tester to be sure that none of the dough clings to tester.
Place on a cooling rack. Cool slightly and remove from the pans. Cool completely on the rack. Wrap tightly until ready to use.
Recipe Notes
Copyright © 2016 by VillaSentieri.com. All rights reserved.
Love the new Food Blog! Congrats!
Are you considering adding photos to the recipes? I think a visual “hint” what the end product should look like when completed would be inspiring and helpful.
Also, how about a conversion chart for measurements?
Hi Will, Thanks for your feedback. Photos will be added for sure. I appreciate the suggestion. I will be adding an automatic conversion engine to the recipes that will switch between metric and US measures. Thanks for your patience.
Hi Will, the metric-US converter is active.
Congrats on the new blog Gary! I’ll be keeping an eye out now that our kitchen is finished and I can cook again. We can’t wait to see what you have in store.
Thanks, Jack! I’m putting together my editorial calendar for the coming year right now. Look for the next post on Friday.
…and now I’m hungry. Well done Gary!
Thank you! Coming from the first webmaster for The Mihalik Group it is quite a compliment. Where have all the years gone?
I believe Panettone ships well!
Are you going to test the recipe and send me one to evaluate?
Gary,
Thank you so much for advising us of your blog. We’ve had so many wonderful times and meals at your house, we’re excited that you are sharing your delicious recipes and tips with us and others. We will be ardent followers of your blog.
Barbara and John
I will do my best to earn your support.
Rachael Ray is toast! Looking forward to more recipes.
The next installment is coming on Friday.
Thank you, Gary for including me on the announcement of your new website and blog. This is truly fabulous! I saw photos was mentioned (and understand that food photos can be difficult…so that’ll be a fun challenge), but I wondered about smells– any chance you can have the aroma of fresh cooking emit from my laptop as well?
In all seriousness, I congratulate you on this website and this project. Truly impressive.
I’ll work on the aroma but I think that photos will come first!
I wish I could get smells to emanate from your computer. A few months ago one of the food magazines published an entire issue where all the photos were taken on an iPhone. They were pretty incredible! I suspect food photography will be more of a learning curve than being a blogger or webmaster.
What a great project, and starting with my current breakfast favorite, albeit purchased and not home made, but still delicious. Maybe it’s time for me to try my hand at making my own. Congratulations on getting this up and running.
Homemade is so much better than purchased but, then again, panettone is so much better than many alternatives that purchased may just make the cut on any given day!
It’s making the cut most mornings for me right now but I will make the effort to learn to make my own. Love the way you can change the ingredient quantities for the number of loaves, really cool.
Gary,
This is wonderful and I am so excited to try your recipe! I wait each year for the chance to eat Panettone morning, noon and night!! I look forward to your future posts.
Adrienne
I understand! This is the time of year where I indulge in lightly toasted panettone with butter for breakfast.
And what is even better than Panettone? Panettone french toast! Never made it before, but now I am tempted.
So, breakfast on Christmas???
Great job Gary , this will become one of my favorite web site . 😀
I will try to do justice to the Ghiloni and Pieri family recipes.
Congratulations Gary on this great project!
Now you are inspiring me to spend more time in the kitchen. Look forward to more recipes.
You are a FABULOUS cook!
Congratulations, Gary. Great project. Consider this endorsed!!! Happy you’re converting recipes. My eyes glazed over a bit with the panettone recipe!!! Enjoy.
Sorry about the metric thing. Some of my recipes will be in US measures creating consternation for the rest of the world…I should be so lucky. Thanks for your message.
What an exciting presentation about food and your personal story! I’ve so enjoyed eating your delicious preparations throughout the years and now here come some of the secrets! Congratulations! I’ll be a constant follower.
Pat, it’s great to have you as a follower. My secrets are your secrets!