Name: Ginger-Scented Panettone
Yield: Makes 1 tall 9-inch (23-cm) cake, about 16 servings
Cuisine: Italy
Ingredients: 2 tablespoons finely grated or chopped ginger, see Note; 2 teaspoons vanilla extract; ½ teaspoon salt; 2 teaspoons finely grated lemon zest; 10 tablespoons (1¼ sticks) unsalted butter, softened; ⅓ cup sugar; ¾ cup unbleached all-purpose flour (spoon flour into a dry-measure cup and level off); 4 teaspoons (about 1½ envelopes) active dry yeast; ½ cup warm water, about 110°F (45°C); One 9-inch (23-cm) springform pan, buttered and lined with a disk of parchment or buttered wax paper cut to fit; 3 tablespoons unsalted butter, melted, for brushing the panettone when it comes out of the oven; ¾ cup crystallized ginger, cut into ⅜-inch (1-cm) dice; Confectioners’ sugar for sprinkling; 3¼ cups unbleached all-purpose flour; 3 large eggs; ¾ cup golden raisins; 3 large egg yolks

Preparation info

Makes 1 tall 9 inch 23 cm cake, about
16
servings

Difficulty
Complex

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This is a revved up version of the traditional Italian Christmas cake. Originally a Milanese specialty, panettone is now popular all over Italy and excellent versions are made by both industrial and artisanal bakeries. I make one version or another of panettone around Christmas—it reminds me of my childhood when we hardly ever ate anything that wasn’t Italian. A good panettone is moist and flavorful. In Italy it is almost always made with sourdough starter—flour and water that ferments and