by Joan Saunders | photos by Kathryn Alvarez Photography – 

However you salute the season, this is the time of year where we have an excuse to indulge. As with most families, there are certain traditional recipes that are expected to appear each December, but I often try to incorporate new options into the festivities; some are successful while some not so much. This recipe is one that’s become a clear crowd-pleaser.
Panettone was not something that I grew up with, but I tried making it a few years ago and it’s now one of my seasonal favourites. It’s a fabulous Italian bread laced with citrus zest and lovely dried fruit. Not only is it wonderful on its own, but it also makes a very upscale version of French toast. When you show up at a holiday event with a gorgeous panettone wrapped up and tied with a festive bow, you’ll be ensured of a very warm welcome.
What’s lovely about this recipe is that it’s impressive and beautiful in its flavours and colours, but it’s also adaptable. If you’re not keen on sour cherries, add more raisins, cranberries, chopped dried apricots or even some dark chocolate chunks. If you don’t have golden raisins, use whatever you’ve got tucked away. While the recipe calls for a panettone pan or paper mold, the first time I made it I used a small cake pan and it worked just fine.
What’s important is that you give it time to rise to create the gorgeous fluffy, springy dough. Then, when you slice it, maybe slather it with butter; you’ll be rewarded with a bread that’s compact but light, rich from the butter and eggs, airy and fragrant. It’s a delicious and elegant way to celebrate the season.

Celebratory Panettone
3 ½ cups flour
4 ½ tsp instant yeast
½ tsp salt
½ cup light cream
¼ cup water
⅓ cup butter
1/3 cup sugar
2 eggs
2 egg yolks
1 tsp vanilla
½ cup dried cranberries
½ cup golden raisins
½ cup dried sour cherries (chopped up a bit)
½ cup candied citrus peel
zest of 1 orange
zest of 1 lemon

To finish:
1 egg
2 tbsp cream

Supplies needed: 1 (7 by 4 inch) panettone pan or a disposable paper panettone mold (I have used a 7 x 3 inch cake pan, and it worked just fine), pastry brush and a cookie sheet.

In a stand mixer fitted with a dough hook add the flour, yeast, salt. Set this mix aside.

Place the milk and water in a medium pot over low-medium heat and add the butter and sugar. Stir until the milk is warm but not boiling, and the butter has melted. Add the warm milk/butter mix to dry ingredients; mix on low speed until all is incorporated. Add eggs, egg yolks, vanilla; mix for another 2-3 minutes. Add dried fruit, peel and citrus zests; mix for another 3-5 minutes until all is incorporated. At this point, the dough will be very sticky and soft.

Lightly butter or oil a large bowl; place dough in it. Cover bowl with some plastic wrap, then put it in a warm, draft-free spot. Let dough rise until it has doubled in size, which should take about an hour and a half. Once dough has risen, remove wrap; punch it down in the bowl to release air that the yeast produces. Turn dough out onto a lightly-floured surface; let it rest for about 10 minutes.

By rolling around the dough in large circles on the counter, create a large ball. Now put ball of dough in panettone pan or paper mold. Cover loosely with some plastic wrap that has been lightly buttered/oiled on the side that touches the dough. Place pan/mold on cookie sheet in warm, draft-free spot; allow dough to rise until doubled in size again. You want a nice dome above the edges of mold/pan. This usually takes about an hour. Remove wrap from top of dough.

Preheat oven to 350°. Make sure oven racks are set up so there is plenty of headroom for panettone to bake.

Create egg wash: in a small bowl, whisk together egg and cream. Using pastry brush, gently coat top of the dough with wash. Bake for 30-35 minutes, or until panettone is golden brown and cooked through. To check if done, a wooden skewer should come out clean if inserted in middle of the panettone.

Allow panettone to cool completely before removing it from the pan or packaging up.

Adapted/amalgamated from:
www.foodandwine.com/recipes/panettone
www.simplyrecipes.com/recipes/panettone/
Butter Celebrates! Rosie Daykin, Random House