Panettone I

Panettone I

63

"This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!"

Ingredients

2 h 40 m {{adjustedServings}} servings 210 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
  3. Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
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Reviews

63
  1. 73 Ratings

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Fantastic recipe! My only negative comment is that I too found it a little less sweet than what I have found in other recipes...it can be cured easily with a 1/4 cup sugar or honey. The time i...

This was a fantastic recipe! I used 5 1/2 cups of flour, and instead of the dried raisins and currants I used candied fruit (fruit-cake fruit). It was the BEST recipe for Panettone I have ever...

a nice moist bread! adding whole wheat flour also gives it a nice texture. It rose up high and we ate the whole thing in a couple of days. An excellent bread, great with butter and jam. :)