A classic holiday treat, Italian panettone is a must during the Christmas season. Sweet and lighter-than-air, this delicious loaf dotted with brandy-soaked dried fruits and chocolate chips is a holiday baking project worth pursuing.
Hydrate yeast in water. Let rest for 10 minutes. Set aside.
In a bowl, mix dried fruits and brandy. Marinate for 30 minutes.
In a bowl, mix flour, sugar, salt, hydrated yeast, and egg. Knead for 10 minutes until a homogenous dough is formed.
Add butter, honey, and orange zest. Knead until soft and firm.
On a floured surface, roll out dough. Add marinated fruits and chocolate chips and fold to incorporate.
Place dough on a previously greased bowl and let rise for 1 hour or until it doubles in size.
On a floured surface, place dough and punch down to remove excess air.
Place on a deep steel pot. Let proof for 30 more minutes and brush with egg. Score a cross on the top of the dough with a sharp knife. Insert 3 tablespoons of butter into the cross. Bake for 40 minutes.
Unmold classic Italian panettone and garnish with icing sugar and pecans and tie a ribbon around it.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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