Name: Chestnut Panettone (Panettone alle Castagne)
Yield: 1 tall 9-inch cake
Cuisine: Italian
Ingredients: 1 teaspoon finely grated lemon zest; 3 large eggs, at room temperature; 3 large egg yolks, at room temperature; 2 teaspoons vanilla extract; 1 tablespoon dark rum; ½ cup milk; ½ teaspoon salt; 2 tablespoons unsalted butter, melted, for finishing; 1 cup candied chestnuts, drained, rinsed, and cut into ¼-inch dice; 3 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off); ⅓ cup sugar; 8 tablespoons (1 stick) unsalted butter, softened; 2½ teaspoons active dry yeast; ⅔ cup unbleached all-purpose flour (spoon flour into dry-measure cup and level off)

Preparation info

1
tall 9 inch cake

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

The classic version of panettone, the traditional Italian Christmas cake, is flavored with raisins and candied orange peel, but today panettone is made in a wide variety of flavors. This one derives from a suggestion from my dear friend Nancy Nicholas, who tasted a chestnut panettone and then described it to me. I had never before thought to add candied chestnuts to panettone. Little did I know, however, when I started working on this recipe that my friend