Holiday panettone bread makes great gift

This recipe is an easy take on the famous Italian fruitcake from Milan, Italy. Unlike the dense, chemically-leavened fruitcakes often enjoyed in America during the holidays, panettone is a lighter, yeasted bread. The flavor profile features winter citrus — lemon and orange — as well as beautiful green pistachios and white raisins. It’s a versatile treat you can serve with nearly any food, including breakfast or as a holiday gift. In every case, your guests will enjoy the flavors of the season! 

HOLIDAY PANETTONE BREAD

YIELD: 6, 9 oz small pans 

INGREDIENTS 

CAKE 

8 oz water 

15 g instant yeast 

10 oz bread flour 

DOUGH 

8 oz butter 

4 oz sugar 

½ t salt 

2 eggs 

2 egg yolks 

1 t vanilla 

12 oz bread flour 

2 oz white raisins 

1 oz candied orange peel 

2 oz pistachios, shelled 

1 T lemon zest 

INSTRUCTIONS 

1. Cream butter, sugar and salt together in mixer with paddle attachment. 

2. Slowly add eggs, yolks and vanilla. 

3. Combine cake ingredients (water, yeast and bread flour) and then combine into butter/sugar mixture. 

4. Switch to the dough hook attachment. 

5. In another bowl, mix fruit and nuts into dough portion of flour, and then add to liquids. 

6. Knead on first speed until smooth dough forms.

7. Bulk ferment/let dough rise for 30 minutes at room temperature. 

8. Portion the dough into 9 oz pieces and form into loaf pans. 

9. Proof dough/let it rise again until doubled in size. 

10. Brush on an egg wash and bake at 375 degrees for about 40 minutes. 

Josh Rutherford is the baking and pastry chef instructor at Flathead Valley Community College’s Culinary Institute of Montana. For more information, visit fvcc.edu/culinary.