Panettone- An Italian Christmas Classic

66e07a99a9211a8992c5205fcf625810 One of my favorite things to look forward to during Christmas time is a nice, warm, slice of Panettone! This classic Italian dessert bread comes every holiday season. Traditionally we have it served during Christmas dinner and for New Year's as well. It can be an arduous task to make this tasty treat, but it well worth all the effort!

Stuffed inside the fluffed sour-dough like bread, you find gorgeous nuggets of candied orange, raisins, fresh zest from oranges and lemons. Originated in Milan, Italy, this recipe is passed down through the years within families. Everyone makes it a little differently, so feel free to make yours unique!

Here is a great recipe by a fellow Italian Chef, Mario Batali! Give it a try and great ready to enjoy Panettone!


1/2 cup (1 stick) unsalted butter, softened 2 eggs 3 egg yolks 3 1/2 cups all-purpose flour 1 cup milk 1 cup sugar 1/2 cup currants, soaked in warm water for 1 hour and drained 2 oranges, zested 2 teaspoons cream of tartar 1 1/2 teaspoons baking soda Directions Preheat the oven to 425 degrees F.

Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.

Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour. Add half the milk and mix for 1 minute. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.

Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. The top will be quite cracked. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.

-Chef K