Panettone

Name: Panettone (Italian Fruit Bread)
Prep time: 3 h
Total time: 3 h
Yield: Makes two 6-inch breads
Cuisine: Italian
Ingredients: Butter for greasing bowl; Egg wash; 160 grams (5⅔ ounces) sugar; 6 large whole eggs; Zest of 2 lemons; 500 grams (1 pound, 1½ ounces) bread flour; 200 grams (7 ounces) raisins; 100 milliliters (3½ ounces) whole milk, at room temperature; All-purpose flour for dusting; 200 grams (7 ounces) cold, tempered butter; 4 large egg yolks; 14 grams (2 teaspoons) salt; 200 grams (7 ounces) bread flour; Zest of 2 oranges; 30 grams (1 ounce) dry active yeast

Italian Fruit Bread

Preparation info

Makes
two
6 inch breads

Difficulty
Medium
Ready in
3 hr

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

For the sponge

Butter for greasing bowl
100 milliliters (3½ ounces) whole milk, at room temperature

Method

Prepare your mise en place.

Lightly coat the interior of a medium mixing bowl with butter. Set aside.

To make the sponge, combine the milk and yeast with the flour in a second medium mixing bowl, stirring with a wooden spoon until a sponge forms. Using a bowl scraper, scrape the sponge into the greased bowl. Cover with plastic film and set aside to rise for 15 minutes, or