Panettone Recipe

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Panettone
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Ingredients
15
Count
Nutrition
1052
Calories
Total time
410
Minutes
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Ingredients:

Directions:

  1. To make the starter dough, or sponge, dissolve the yeast in 1/4 cup warm water in a bowl.
  2. Add 1/2 cup flour and stir to make a very loose dough.
  3. Cover the bowl with a towel or plastic wrap and let rise in a warm place for at least 6 hours, or overnight.
  4. In another bowl, combine the raisins and grappa, and let them soak for at least 6 hours, or overnight.
  5. In a large bowl, combine the butter, eggs, yolks, sugar, 1/4 cup warm water, and vanilla.
  6. Drain the soaked raisins in a strainer set over a bowl and press on the raisins with a spoon to extract as much liquid as possible. Set the raisins aside.
  7. Add the liquid to the egg mixture.
  8. Add the starter dough and mix well.
  9. Gradually add the flour, mixing with your hands until a soft dough forms.
  10. Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Add more flour as needed.
  11. Butter a large bowl, place the dough in, and turn it once to coat both sides.
  12. Cover with a towel and let rise for 6 hours in a warm place.
  13. Butter and flour a panettone mold or other deep mold that is about 6 inches tall and 8 inches wide.
  14. Punch down the dough and transfer it onto a lightly floured surface.
  15. With your hands, flatten the dough into a large surface.
  16. Evenly distribute the orange and lemon zests, raisins, and citron over the dough.
  17. Fold the dough in half to enclose the fruit and knead to distribute the fruit throughout the dough.
  18. Place the dough in the mold, cover with a towel, and let rise for 45 minutes in a warm place.
  19. Preheat the oven to 375 degrees F.
  20. Cut an X in the top of the bread with a sharp knife.
  21. Bake for 15 minutes.
  22. Reduce the heat to 350 degrees F. and continue to bake for 30-35 minutes or until a skewer inserted in the middle of the bread comes out clean. Remove from oven.
  23. Place the bread on a rack to cool for 30 minutes before removing it from the mold.
  24. Be sure the bread has cooled completely before wrapping for storage.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1052.09 Kcal (4405 kJ)
Calories from fat 588.42 Kcal
% Daily Value*
Total Fat 65.38g 101%
Cholesterol 219.68mg 73%
Sodium 1880.65mg 78%
Potassium 300.88mg 6%
Total Carbs 100.8g 34%
Sugars 15.76g 63%
Dietary Fiber 9.75g 39%
Protein 15.03g 30%
Vitamin C 0.3mg 1%
Vitamin A 0.6mg 19%
Iron 6mg 33%
Calcium 279mg 28%
Amount Per 100 g
Calories 418.21 Kcal (1751 kJ)
Calories from fat 233.9 Kcal
% Daily Value*
Total Fat 25.99g 101%
Cholesterol 87.32mg 73%
Sodium 747.56mg 78%
Potassium 119.6mg 6%
Total Carbs 40.07g 34%
Sugars 6.26g 63%
Dietary Fiber 3.87g 39%
Protein 5.97g 30%
Vitamin C 0.1mg 1%
Vitamin A 0.2mg 19%
Iron 2.4mg 33%
Calcium 110.9mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.7
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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