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⭐ Introduction

Panettone is an iconic Italian sweet bread enjoyed especially during Christmas. Its signature features—an airy, buttery crumb, delicate citrus aroma, and rich fruit pieces—are achieved through a slow fermentation process that develops incredible flavor. While it takes time and patience, the result is a beautifully domed, golden loaf worthy of any celebration.

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📜 A Brief History

Panettone originates from Milan, Northern Italy. Legend says it was created by a young nobleman who disguised himself as a baker to win the heart of his beloved—he invented the luxurious bread filled with butter and fruits to impress her family. Others say it was an accidental creation by a kitchen assistant named “Toni,” whose mishap resulted in a “pane di Toni” (Tony’s bread).

Regardless of the legend, by the early 20th century, panettone became a mass-produced holiday tradition in Italy—and eventually, around the world.

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🌿 Benefits of Panettone

Even though it’s a festive sweet bread, it does offer some benefits:

• Natural fermentation can improve digestibility.
• Dried fruits provide fiber, vitamins, and natural sweetness.
• Slow rising doughs often require less yeast, creating better flavor and texture.
• Homemade versions avoid preservatives and artificial flavorings.

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📝 Ingredients (Traditional)

For the Pre-ferment (Biga or Sponge):

• 100 g bread flour
• 100 ml warm water
• 5 g dry yeast (or 15 g fresh yeast)

Main Dough:

• All the pre-ferment
• 400 g bread flour
• 120 g sugar
• 4 large egg yolks
• 2 whole eggs
• 120 g softened butter
• 5 g salt
• 1 tsp vanilla extract
• Zest of 1 orange
• Zest of 1 lemon
• 150 g raisins (soaked in warm water or rum)
• 100 g candied orange peel
• Optional: 1 tbsp honey (adds moisture and softness)

For Brushing:

• 1 egg yolk
• 1 tbsp milk

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🥣 Instructions & Methods

Step 1 – Make the Pre-ferment

1. Combine flour, warm water, and yeast in a bowl.
2. Mix until a wet dough forms.
3. Cover and let rise 2–3 hours, or until doubled and bubbly.

Purpose: Improves flavor and dough strength.

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Step 2 – Prepare the Main Dough

1. In a large bowl or mixer, combine:
   • pre-ferment
   • flour
   • sugar
   • egg yolks and whole eggs
   • vanilla
   • citrus zest
   • salt
2. Knead for 10–12 minutes (stand mixer recommended).
3. When the dough becomes elastic, slowly incorporate the butter, 1 tablespoon at a time, until fully absorbed.
4. Knead until the dough is silky, stretchy, and passes the “windowpane test.”

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Step 3 – First Proof

1. Place dough in a greased bowl.
2. Cover and let rise 3–4 hours or until doubled.

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Step 4 – Add Fruits

1. Drain raisins and pat dry.
2. Fold raisins and candied orange peel into the dough evenly.
3. Knead gently until distributed.

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Step 5 – Second Proof

1. Shape dough into a smooth ball.
2. Place into a panettone mold (1 kg size).
3. Let rise another 3–4 hours, until the dough reaches near the top of the mold.

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⭐ Formation (Shaping & Final Preparation)

1. Once dough has risen, make a cross-shaped cut on top.
2. Add a small piece of butter into the center of the cut.
3. Brush lightly with egg wash (yolk + milk).
4. For a more domed shape, some bakers let panettone rest uncovered for 15 minutes to dry slightly before baking.

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🔥 Step 6 – Baking

1. Preheat oven to 170°C (340°F).
2. Bake for 40–50 minutes. If the top browns too quickly, cover with foil.
3. Panettone is done when a skewer comes out clean.

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❄️ Step 7 – Cooling (Very Important)

To avoid collapse, cool your panettone upside down:

• Insert two long skewers through the base.
• Hang upside down between two supports (chairs, pots, boxes).
• Cool completely for 6–8 hours.

This step preserves height and texture.

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🍽️ Serving

Slice into vertical wedges. Serve with:

• espresso
• hot chocolate
• mascarpone cream
• sweet wine