Italian Panettone Cake with Dried Fruits and Citrus
A classic, dome-shaped Italian sweet bread studded with dried fruits and candied citrus peel, traditionally enjoyed during the holidays. Its tender, airy crumb and aromatic citrus flavor make it a special festive treat.
Ingredients
Ingredients
- 4 cups all-purpose flour plus extra for dusting
- 0.5 cup granulated sugar
- 1 packet active dry yeast about 2 1/4 teaspoons
- 1 cup whole milk warmed to 110°F
- 4 large eggs room temperature
- 0.5 cup unsalted butter softened, plus extra for greasing
- 1 cup mixed dried fruit such as raisins, currants, and chopped apricots, soaked in warm water for 30 minutes and drained
- 0.5 cup candied citrus peel finely chopped
- 1 tsp vanilla extract
- 1 tsp orange zest from one orange
- 0.5 tsp salt
Notes
Storage: Wrap the cooled panettone tightly in plastic wrap and store at room temperature for up to 5 days. For longer storage, freeze for up to 3 months. Make-Ahead: The dough can be prepared and refrigerated overnight for the first rise. Variations: Substitute other dried fruits like cherries or figs. For a richer flavor, add a tablespoon of rum to the fruit soak (optional, omit for alcohol-free). Serve slices plain, with butter, or as a base for French toast.