Homemade Panettone / Italian Christmas Sweet Bread ( Fruit Bread)

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My Request a Recipe section is flowing with lots of request. I am really happy that it is useful for my viewers to ask me their favorite recipes. I am keeping notes of those recipe and trying it one by one. Couple days back i received a christmassy recipe request from one of my reader, she asked for mince pies, christmas pudding and panettone. Then i realised that i should start posting christmas recipes..I thought to try the panettone, because its been a while since i made a bread. So decided to bake that yummy sweet bread.

For those who are hearing about panettone for the first time, it is a italian christmas bread which is sweet with lots of dried fruits in it. Its pretty simple to make, but the taste is so fresh, light and full of flavour. Want to bake one, but don’t know what to make with this huge bread. I have recipes for that coming in my next few post, this fruity panettone makes the best french toast on earth. Will post that soon too..

Dont get scared, bake one for yourselves and you will be happy that you did one.

Preparation Time : 15 mins
Resting Time : 4 to 5 hours (depends)
Baking Time – 45 to 50 mins
Recipe Source- Laura in the kitchen(Slightly Adapted)
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Ingredients:

All Purpose Flour / Maida – 4 cups + Extra
Eggs – 2
Sugar – 1/2 cup
Butter – 100 gms
Dry Yeast – 1 tblspn
Vanilla Essence – 1 tblspn
Warm Water – 1/2 cup / 125 ml
Warm Milk – 1/2 cup / 125 ml
Tutti Fruity – 1 cup ( I used orange,green & yellow)
Black Raisans – 1/2 cup
Sultanas / Kishmish – 1/2 cup
Oil for greasing mould and bowl

Method:

Take warm water and milk in a bowl. The temperature should be around 110 degrees. Sprinkle some yeast in it and mix well. Set this aside for a couple of minutes.

Now take 1 cup of flour and mix well in this. Leave aside for 30 mins till it gets foamy and risen.

Take a large mixing bowl. Add eggs, sugar and vanilla in it and beat well.

Add in the yeast mixture in this and mix well.

Add sultanas, raisans, tutti fruity in it and mix well.

Now add in the flour and keep mixing till you get a sticky dough.

Add in the soft butter and mix well. keep mixing till it gets thick and all combined.

Grease a huge bowl, transfer this dough into that and cover with a tight lid. Leave this aside for 2 to 3 hours till it gets triple in size.

Punch the air out and use more flour to knead the dough.

Now grease your panettone mould, transfer the dough in this and cover again and leave aside for 2 more hours till it is triple in size again.

Preheat the oven to 180 degree C / 360 degree F before 15 mins of putting the tin in the oven.

Bake this for 45-50 mins. Let it cool for 10 mins before removing from the mould.

Let it cool down for 30 mins, before slicing.

Enjoy with a cup of chai or milk.

Notes:

1)The rising time depends on the temperature of each place. Allow it to rise till it gets triple in size each time.

2)To get perfect slice. Keep the bread in fridge for couple of hours and then slice to get perfect slice. I kept the loaf in fridge overnight and made it into thick slices for making french toast.

3)You can make this panettone into french toast or puddings.

4)Feel free to use more flour as needed. But don’t make the dough so stiff, the dough should be slightly sticky. That sticky dough maked softest bread.

5)Use any dry fruits as you like, cranberries, dates, candied peels, citrus peels can be used.

6) Increase the amount of sugar, if you need the bread to be sweet.

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