Get ready to bake the BEST Italian Panettone with this delicious recipe! With a fluffy, soft texture and a hint of orange flavor, this recipe is a must-try for any baking enthusiast. Whether you’re a seasoned baker or just starting out, this Italian Panettone recipe from Savory Sanctuary is sure to impress! #food #baking #cooking #italianpanettone #bestrecipe #sundaybaking
**Ingredients**
– 180 g lukewarm water
– 18 g (1 tbsp) honey
– 7 g (2 tsp) active dry yeast or instant dry yeast
– 140 g (2/3 cup) sugar
– 110 g (1/2 cup) unsalted butter, melted
– 4 egg yolks, beaten and at room temperature
– Zest of 1 orange, grated
– 1 tsp vanilla extract
– 410 g bread flour
– 160 g raisins
**Instructions:**
1. Soak the raisins in lukewarm water for about 20 minutes.
2. In a large bowl, dissolve the honey in the lukewarm water. Add the yeast and wait for 10 minutes to activate it.
3. Add the sugar and beaten egg yolks to the bowl, mixing until well combined. Then, stir in the melted butter, vanilla extract, and orange zest.
4. Gradually add the flour in three parts. The resulting dough will be very sticky, almost like a thick batter—this is normal!
5. Drain and dry the raisins with a kitchen paper towel and then incorporate them into the dough along with any chopped candied fruit.
6. Cover the bowl with plastic wrap and let it rise for 30 minutes. If you live in a hot climate, you can let it rise at room temperature.
7. After 30 minutes, with a silicone spatula make four folds in the dough while it remains in the bowl Cover it with plastic wrap and let it rise for another 30 minutes.
8. Repeat the folding method another three times, allowing 30 minutes of rest in between each round. If your home is cold, let it rise in the preheated, turned-off oven during these rest periods. This folding process takes 2 hours, but each round of folds only takes a couple of minutes!
9. After the final folding, cover it with plastic wrap and place it in the refrigerator to rise overnight (you can leave it in the fridge for 8 to 20 hours).
13. Remove the dough from the fridge and let it come to room temperature for 1 to 3 hours. Transfer to the baking mold.
14. Optionally, you can place a small piece of butter on top.
17. Bake in a preheated oven (no fan, using upper and lower heat) at 160°C (320°F) for about 60-70 minutes or until a skewer inserted comes out clean. After about 25 minutes of baking, cover the top of the panettone with double aluminum foil to prevent burning.
18. Allow it to cool for at least 2 hours before slicing and serving.
Enjoy your homemade Italian Panettone!