Panettone Recipe

Originated in Milan, Panettone is a type of sweet bread prepared and enjoyed for Christmas and New Year not only in Italy but also in southeastern France, Brazil, Peru, Malta, Germany and Switzerland, and is one of the symbols of the city of Milan.

It was Angelo Motta who revolutionized the traditional Panettone by giving it its tall domed shape by making the dough (which is acidic, similar to sourdough) rise three times, or almost 20 hours, before cooking, giving it its now-familiar light texture. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. Tradionally, It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked and is accompanied by sweet hot beverages such as hot cocoa or a sweet wine, such as Asti or Moscato d'Asti as well as a sweet liqueur such as amaretto.

The origins of this cake appear to be ancient, dating back to the Roman Empire, when ancient Romans sweetened a type of leavened cake with honey. Throughout the ages this "tall, leavened fruitcake" has made quite a few cameo appearances in the arts. Though there are a variety of etymologies of the word “Panettone” – from “cake of luxury” to” large loaf cake´- my personal favorite is the one inspired by one of the ecclesiastical brothers, Fr. Antonio, who always wore the proper hat, was fond of this Pane and the ecclesiastical hat Pane Tone was later adopted as the shape, which gave rise to Panettone. Though there are already several interpretations available (and really good ones at that), I still went ahead and made my own and here is the recipe!

Ingredients

For the Dough

• 1.5 teaspoons active dry yeast
• 1 cup warm water
• 3/4th cup caster sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons chocolate chips
• A pinch of salt
• 4 cups all purpose flour
• 1 tablespoon melted butter (optional)

For the White Chocolate Spread

• 1 cup roughly chopped white chocolate compound
• Zest and juice of 1 lemon

Method

For the White Chocolate Spread

1. Slowly melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
2. Transfer the melted chocolate (when slightly cooler) to a different bowl and incorporate the lemon juice and zest.

For the Pannetone

1. In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy.
2. Add eggs, vanilla, lemon zest, and salt. Mix well.
3. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky.
4. Place dough in a large, lightly pan-sprayed bowl, cover with a slightly wet dish towel or cling film to keep in the moisture, and let rise in a warm place for about 1 hour (until doubled)
5. Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray.
6. Transfer the dough onto the floured surface and gently knead in the chocolate chips. Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean.
7. Let it cool. Then spread the chocolate spread over it and some more chocolate chips. Enjoy!

Tips for using Leftover Pannetone http://www.bbc.co.uk