This easy panettone casero recipe will guide you through creating a soft and fluffy traditional Italian dessert that’s perfect for festive holiday baking.
Ingredients
Scale:
4 cups All-purpose flour
1 cup Granulated sugar
1 teaspoon Salt
2 1/4 teaspoons Active dry yeast (1 packet)
1 cup Whole milk (warm)
1/2 cup Unsalted butter (softened)
3 large Eggs
1/2 cup Candied orange peel
1/2 cup Candied lemon peel
1 teaspoon Vanilla extract
Instructions
In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center and add the frothy yeast mixture, softened butter, eggs, and vanilla extract.
Mix the ingredients using a wooden spoon or your hands until a rough dough forms. It should be slightly tacky but not sticky.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 2 hours or until it has doubled in size.
Once risen, gently punch down the dough to release air and fold in the candied orange and lemon peels.
Shape the dough into a ball and place it in a panettone mold or a tall, round cake pan lined with parchment. Cover it again and let it rise for another hour.
Preheat your oven to 350°F (175°C). Once the dough has risen, bake it for 45-50 minutes or until it is golden brown and sounds hollow when tapped.
Remove the panettone from the oven and let it cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
