Best 2 Panettone With Candied Fruit Recipes

**Panettone with Candied Fruit: A Taste of Italian Christmas Tradition**

Panettone, a traditional Italian Christmas cake, is a symbol of joy, family, and celebration. Originating in Milan, this sweet, fluffy bread is characterized by its tall, cylindrical shape, golden crust, and the aromatic scent of candied citrus and dried fruits. Our collection of panettone recipes offers a delightful range of variations on this classic treat, from the traditional Milanese panettone to innovative takes with unique flavor combinations. Whether you're a seasoned baker or a novice in the kitchen, our recipes will guide you through the process of creating this delectable holiday bread.

Let's cook with our recipes!

PANETTONE I

Panettone I image

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

Provided by Lacey Lynn

Categories Bread Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
2 eggs
½ cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
¼ teaspoon salt
4 cups unbleached all-purpose flour
¼ cup dried currants
¼ cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted

Steps:

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.
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.
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.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 40.7 g, Cholesterol 33.7 mg, Fat 2.3 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 76.4 mg, Sugar 7.5 g

PANETTONE FILLED WITH CANDIED-FRUIT PASTRY CREAM

Panettone Filled with Candied-Fruit Pastry Cream image

Categories Bread Cake Chocolate Dessert Christmas Dried Fruit Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly

Yield Serves 10

Number Of Ingredients 5

Ingredients

1 1-pound 10 1/2-ounce purchasedpanettone bread or one 2-pound panettone
Rum mixture (reserved from Candied-Fruit Pastry Cream)Candied-Fruit Pastry Cream
5 ounces semisweet chocolate,chopped
1/4 cup (1/2 stick) unsalted butter
1/3 cup sliced almonds, toasted

Steps:

Turn panettone upside down. Peel paper off flat end but leave paper on sides. Using serrated knife and starting 1/2 inch from edge, cut around edge and down to 1 inch from rounded end of panettone (do not perforate top). Turn bread rounded side up. Insert serrated knife into side of bread just above paper and cut 3-inch-long horizontal slit. Insert knife in slit (do not perforate sides) and cut cylinder-shaped center of bread free. Insert fingertips into slit; press down to release cylinder. Remove cylinder; cut horizontally into 4 rounds.
Place bread flat end up in bowl. Brush inside with some of rum mixture. Spoon 1 cup pastry cream into bread. Top with 1 bread round. Brush with some of rum mixture. Repeat layering twice with pastry cream, bread rounds and rum mixture. Cover with remaining bread round. Turn flat side down onto platter. Chill 4 hours.
Stir chocolate and butter in heavy saucepan over low heat until smooth.
Peel paper from sides of bread. Pour chocolate mixture over top, allowing to drip down sides. Sprinkle with almonds. Chill at least 6 hours or overnight.

Tips:

Use high-quality ingredients, especially the flour and butter.
Make sure the yeast is fresh and active.
Proof the yeast in warm milk or water before adding it to the dough.
Knead the dough until it is smooth and elastic.
Let the dough rise in a warm place until it has doubled in size.
Divide the dough into evenly sized pieces and shape them into balls.
Place the dough balls in a greased pan and let them rise again until they have doubled in size.
Bake the panettone in a preheated oven until it is golden brown.
Let the panettone cool completely before slicing and serving.

Conclusion:

Panettone is a delicious and festive bread that is perfect for any occasion. It is a bit of a labor of love to make, but it is well worth the effort. With a little patience and attention to detail, you can create a panettone that will impress your family and friends.