Teresa's Recipes
Panettone Genovese
Experience the rich and aromatic delight of Panettone Genovese, a traditional Italian sweet bread that embodies the warmth of the holiday season. Unlike its sweeter Milanese cousin, this version boasts a more rustic charm with its soft, airy texture and hints of candied orange peel and plump raisins. Perfect for indulging during Christmas and New Year festivities, this bread is often enjoyed with a cup of coffee or tea, making it an ideal accompaniment for holiday gatherings. Its origins trace back to the beautiful region of Liguria, where families would bake this bread to share with loved ones, creating cherished memories around the table.
Ingredients
- 1 cup, soaked in warm water Raisins
- 1/2 cup, finely chopped Candied orange peel
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 1/2 cup Warm water
- 2 teaspoons Active dry yeast
- 3 large, at room temperature Eggs
- 1/4 cup, softened Unsalted butter
- 1/4 cup Sugar
- 3 cups, plus extra for kneading Bread flour
Dietary Notes
- Servings: 10
- Dish Type: Dessert/Bread
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 280
- Fat: 8g
- Carbs: 44g
- Protein: 6g
- Sodium: 180mg
- Sugar: 8g
Instructions
- In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the bread flour, sugar, and salt. Make a well in the center.
- Add the yeast mixture, eggs, softened butter, and vanilla extract into the well. Mix until a dough starts to form.
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic.
- Incorporate the soaked raisins and candied orange peel into the dough, kneading until they are evenly distributed.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
- Preheat the oven to 180°C (350°F).
- Shape the risen dough into a ball and place it in a panettone mold or a deep cake tin lined with parchment paper.
- Bake in the preheated oven for about 1 hour, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Let the panettone cool in the mold for about 10 minutes before carefully removing it and allowing it to cool completely on a wire rack.
Tips
- For added flavor, consider soaking the raisins in rum or another spirit instead of water.
- You can also mix in chopped nuts or substitute half of the bread flour with whole wheat flour for a nuttier flavor.