- Orange blossom water (optional for enhanced aroma)
- Rum or brandy (for extra depth of flavor; optional but recommended)
- Almonds (sliced or whole, blanched)
- Candied fruit (chopped, such as candied orange or citron)
- Baking powder
- Salt
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Steps
### How to Make Chef John's Panettone: A Step-by-Step Guide
#### Introduction
Panettone is an Italian sweet bread known for its soft interior and chewy crust. This traditional festive treat is perfect for special occasions or simply enjoying with a cup of coffee. In this guide, we'll walk you through making Chef John's panettone recipe, ensuring you get the best results possible.
#### Ingredients
- 2 packages (4 packets) active dry yeast
- 1/3 cup warm water (105°F - 115°F)
- 1/2 cup milk (room temperature)
- 1/4 cup sugar
- 1 tablespoon salt
- 6 cups bread flour, plus extra for dusting
- 8 large eggs (room temperature)
- 1 lemon, zested and juiced
- 3/4 cup unsalted butter, softened
#### Equipment Needed
- Large mixing bowl
- Stand mixer with dough hook attachment
- Dough scraper
- Parchment paper
- Baking sheets
- Fine-mesh sieve
- Rolling pin (optional)
### Step-by-Step Instructions
1. **Prepare the Yeast:**
- In a large mixing bowl, combine 1/3 cup of warm water and active dry yeast.
- Let it sit for about 5 minutes until frothy.
2. **Mix in Milk and Sugar:**
- Add milk and sugar to the yeast mixture.
- Stir well to incorporate.
3. **Add Salt and Eggs:**
- Gradually add salt, eggs (ensure they're at room temperature), lemon zest, and juice to the mixture.
- Mix until well combined.
4. **Dough Mixing:**
- Transfer the mixture into a stand mixer fitted with a dough hook.
- Add 6 cups of bread flour.
- Knead on medium speed for about 10 minutes, or until the dough is smooth and elastic.
5. **First Proofing (Rising):**
- Cover the bowl tightly with plastic wrap and let it rest in a warm place for about 2 hours, or until doubled in size.
6. **Shape the Dough:**
- Punch down the dough to release any air bubbles.
- Divide the dough into two equal parts.
- Shape each part into a smooth ball.
7. **Second Proofing:**
- Place each ball on parchment paper and cover loosely with plastic wrap.
- Let it rise again for about 1 hour, or until puffy but not doubled in size.
8. **Preparation of Filling:**
- Soften the butter and spread a thin layer over one side of each panettone dough ball.
- Sprinkle a little sugar on top to enhance flavor.
9. **Assembling Panettone:**
- Place the second half of the dough on top, pressing gently to seal.
- Seal the edges by folding them inwards and pinching well.
10. **Final Proofing:**
- Cover with a clean kitchen towel or plastic wrap.
- Let it rise in a warm place for about 30 minutes.
11. **Baking:**
- Preheat your oven to 425°F (220°C).
- Place the panettone on a baking sheet and bake for about 25-30 minutes, or until golden brown.
- Reduce heat to 375°F (190°C) and bake for another 15-20 minutes.
12. **Cooling:**
- Remove from the oven and let it cool on a wire rack before slicing.
### Tips & Tricks
- Ensure all ingredients are at room temperature, especially eggs.
- Use high-quality bread flour to achieve the best texture.
- A warm environment for proofing is crucial; you can place them near a heating vent or use a proofing box.
By following these detailed steps, you'll be able to create delicious Chef John's panettone that’s perfect for sharing with friends and family during the holiday season. Enjoy your baking!