Panettone Perfection: A Christmas Bread with Eggnog Glaze Recipe
Christmas is a time for tradition, family, and, of course, delicious food. And what better way to celebrate the season than with a homemade Italian Christmas bread, specifically Panettone, adorned with a luscious eggnog glaze? This recipe blends the time-honored tradition of Panettone, a sweet, enriched bread hailing from Milan, with the festive flavors of eggnog, creating a truly unforgettable holiday treat. While making Panettone requires some patience and attention to detail, the results are well worth the effort. The light, airy texture, studded with candied fruits and the decadent, creamy glaze will impress your family and friends and become a cherished holiday tradition.
What is Panettone? A Brief History
Panettone is a sweet bread loaf that originated in Milan, Italy. It’s traditionally enjoyed during Christmas and New Year celebrations. The bread is characterized by its tall, domed shape, light and airy texture, and the inclusion of candied citrus fruits and raisins. Its unique texture comes from a long and complex fermentation process, often involving a sourdough starter or a commercial yeast with multiple rises. Legend has it that Panettone was invented by a kitchen boy named Toni, who saved the day when the Duke of Milan’s chef ruined the Christmas dessert. Toni supposedly added all the leftover ingredients to a dough and baked it, creating a sweet bread that was a resounding success. Thus, the bread was named ‘Pan de Toni’ (Toni’s bread), which eventually evolved into ‘Panettone’. While the accuracy of this legend is debated, it adds to the charm and mystique surrounding this iconic Italian bread.
Why an Eggnog Glaze?
Eggnog is a quintessential Christmas beverage, its creamy, spiced flavor perfectly embodying the holiday spirit. Combining it with the already delightful Panettone elevates the dessert to a whole new level of indulgence. The eggnog glaze adds a layer of moisture, sweetness, and spice that complements the bread beautifully. The rum or bourbon in the eggnog provides a warming touch, making it the ideal dessert for a cold winter evening. The glaze also adds a visual appeal, creating a beautiful, glossy finish to the Panettone that makes it even more enticing.
The Ultimate Panettone Recipe with Eggnog Glaze
This recipe provides detailed instructions for creating a delicious homemade Panettone and a rich, flavorful eggnog glaze. Be sure to read through the entire recipe before beginning, as the process involves several steps and requires some time for fermentation.
Ingredients:
**For the Panettone (Sourdough Version):**
* **Sourdough Starter (Levain):**
* 50g Active Sourdough Starter (100% hydration)
* 75g Bread Flour
* 38g Water (lukewarm)
* **First Dough (Preferment):**
* All of the Levain
* 150g Bread Flour
* 75g Water (lukewarm)
* 15g Sugar
* 5g Malt Extract (optional, but recommended for flavor and crust color)
* **Second Dough (Final Dough):**
* All of the First Dough
* 200g Bread Flour
* 75g Sugar
* 5g Salt
* 2 Large Eggs
* 2 Large Egg Yolks
* 75g Unsalted Butter, softened
* 1 tsp Vanilla Extract
* Zest of 1 Orange
* Zest of 1 Lemon
* 100g Candied Orange Peel, diced
* 50g Candied Lemon Peel, diced
* 100g Raisins (soaked in warm water or rum for at least 30 minutes, then drained well)
**For the Panettone (Yeast Version – Faster):**
* 10g Active Dry Yeast (or 30g fresh yeast)
* 60ml Warm Milk (105-115°F/40-46°C)
* 450g Bread Flour
* 100g Sugar
* 1 tsp Salt
* 4 Large Eggs
* 100g Unsalted Butter, softened
* 1 tsp Vanilla Extract
* Zest of 1 Orange
* Zest of 1 Lemon
* 100g Candied Orange Peel, diced
* 50g Candied Lemon Peel, diced
* 100g Raisins (soaked in warm water or rum for at least 30 minutes, then drained well)
**For the Eggnog Glaze:**
* 1 cup Powdered Sugar
* 2-3 tbsp Eggnog (store-bought or homemade)
* 1 tbsp Rum or Bourbon (optional)
* Pinch of Nutmeg
Equipment:
* Stand Mixer with dough hook attachment (highly recommended)
* Large Mixing Bowls
* Plastic Wrap
* Kitchen Scale
* Thermometer
* Panettone Paper Mold (approximately 6-7 inches in diameter and 4-5 inches tall)
* Long Skewers or Knitting Needles (for inverting the Panettone after baking)
Instructions (Sourdough Version):
**Day 1: Building the Levain**
1. **Prepare the Levain:** In a small bowl, combine the active sourdough starter, bread flour, and lukewarm water. Mix well until a smooth paste forms. Cover with plastic wrap and let it rise at room temperature for 4-6 hours, or until it has doubled in size and is bubbly. This is your levain (sourdough starter).
**Day 1: First Dough (Preferment)**
2. **Combine Ingredients:** In the bowl of a stand mixer fitted with the dough hook attachment, combine the levain, bread flour, water, sugar, and malt extract (if using). Mix on low speed until a shaggy dough forms.
3. **Knead:** Increase the speed to medium and knead the dough for 8-10 minutes, or until it becomes smooth and elastic. It should be slightly sticky but should pull away from the sides of the bowl. If the dough is too wet, add flour, one teaspoon at a time. If it is too dry, add water, one teaspoon at a time.
4. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise at room temperature for 12-16 hours, or until it has tripled in size. This can also be done in the refrigerator for a longer, slower fermentation (18-24 hours). If refrigerating, let it come to room temperature for about 1-2 hours before proceeding.
**Day 2: Second Dough (Final Dough)**
5. **Combine Ingredients:** In the bowl of a stand mixer fitted with the dough hook attachment, combine the first dough, bread flour, sugar, salt, eggs, and egg yolks. Mix on low speed until a shaggy dough forms.
6. **Knead:** Increase the speed to medium and knead the dough for 8-10 minutes, or until it becomes smooth and elastic. The dough will be quite sticky at first, but it will come together as you knead it. Scrape down the sides of the bowl as needed.
7. **Incorporate Butter:** Gradually add the softened butter, one tablespoon at a time, kneading well after each addition. Make sure each piece of butter is fully incorporated before adding the next. This process can take 10-15 minutes.
8. **Add Flavorings:** Once all the butter has been added, mix in the vanilla extract, orange zest, and lemon zest.
9. **Add Candied Fruit and Raisins:** Gently fold in the candied orange peel, candied lemon peel, and raisins. Be careful not to overmix, as this can deflate the dough.
10. **Second Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise at room temperature for 4-6 hours, or until it has doubled in size. Again, you can also perform this rise in the refrigerator for a longer, slower proofing (8-12 hours). Letting it rise in the fridge will help develop even more flavor.
**Day 2: Shaping and Baking**
11. **Shape the Dough:** Gently deflate the dough and turn it out onto a lightly floured surface. Shape the dough into a ball and place it in the Panettone paper mold.
12. **Final Proof:** Cover the mold loosely with plastic wrap and let it rise at room temperature for 2-4 hours, or until the dough has risen almost to the top of the mold. The timing will depend on your room temperature.
13. **Preheat Oven:** Preheat oven to 350°F (175°C).
14. **Bake:** Bake the Panettone for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the Panettone is browning too quickly, tent it with foil during the last 15-20 minutes of baking. Use a thermometer to check if the internal temperature is around 205-210F.
15. **Invert and Cool:** Immediately after baking, carefully insert two long skewers or knitting needles horizontally through the base of the Panettone, about 1 inch from the bottom. Suspend the Panettone upside down between two tall pots or containers. This will prevent the Panettone from collapsing as it cools. Let it cool completely upside down for at least 6-8 hours, or preferably overnight.
Instructions (Yeast Version):
1. **Activate Yeast:** In a small bowl, dissolve the active dry yeast in warm milk. Let it sit for 5-10 minutes until foamy.
2. **Combine Ingredients:** In the bowl of a stand mixer fitted with the dough hook attachment, combine the yeast mixture, bread flour, sugar, and salt. Mix on low speed until a shaggy dough forms.
3. **Add Eggs:** Add the eggs one at a time, mixing well after each addition.
4. **Knead:** Increase the speed to medium and knead the dough for 8-10 minutes, or until it becomes smooth and elastic. The dough will be quite sticky at first, but it will come together as you knead it. Scrape down the sides of the bowl as needed.
5. **Incorporate Butter:** Gradually add the softened butter, one tablespoon at a time, kneading well after each addition. Make sure each piece of butter is fully incorporated before adding the next. This process can take 10-15 minutes.
6. **Add Flavorings:** Once all the butter has been added, mix in the vanilla extract, orange zest, and lemon zest.
7. **Add Candied Fruit and Raisins:** Gently fold in the candied orange peel, candied lemon peel, and raisins. Be careful not to overmix, as this can deflate the dough.
8. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until it has doubled in size.
9. **Shape the Dough:** Gently deflate the dough and turn it out onto a lightly floured surface. Shape the dough into a ball and place it in the Panettone paper mold.
10. **Second Rise:** Cover the mold loosely with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until the dough has risen almost to the top of the mold.
11. **Preheat Oven:** Preheat oven to 350°F (175°C).
12. **Bake:** Bake the Panettone for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the Panettone is browning too quickly, tent it with foil during the last 15-20 minutes of baking. Use a thermometer to check if the internal temperature is around 205-210F.
13. **Invert and Cool:** Immediately after baking, carefully insert two long skewers or knitting needles horizontally through the base of the Panettone, about 1 inch from the bottom. Suspend the Panettone upside down between two tall pots or containers. This will prevent the Panettone from collapsing as it cools. Let it cool completely upside down for at least 6-8 hours, or preferably overnight.
Instructions (Eggnog Glaze):
1. **Combine Ingredients:** In a medium bowl, whisk together the powdered sugar, eggnog, and rum or bourbon (if using) until smooth and creamy. Add more eggnog, one teaspoon at a time, until you reach the desired consistency. The glaze should be thick enough to coat the Panettone but thin enough to drizzle.
2. **Add Nutmeg:** Stir in a pinch of nutmeg.
3. **Glaze the Panettone:** Once the Panettone has cooled completely, remove the skewers and place it on a serving plate. Drizzle the eggnog glaze over the top of the Panettone, allowing it to drip down the sides. You can also spread the glaze evenly over the top with a spatula.
4. **Let Glaze Set:** Let the glaze set for at least 30 minutes before serving.
Tips for Success
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor and texture of the Panettone. Use high-quality bread flour, fresh eggs, and good-quality butter.
* **Be Patient:** Making Panettone is a time-consuming process. Don’t rush the fermentation or proofing stages. The longer the dough ferments, the better the flavor and texture will be.
* **Control the Temperature:** Pay attention to the temperature of your ingredients and your environment. The dough will rise best in a warm (but not hot) place.
* **Don’t Overmix:** Overmixing the dough can result in a tough Panettone. Be gentle when folding in the candied fruit and raisins.
* **Cool Properly:** Inverting the Panettone after baking is crucial to prevent it from collapsing. Don’t skip this step!
* **Customize Your Flavors:** Feel free to experiment with different candied fruits, nuts, or spices. You can also add chocolate chips or dried cranberries to the dough. Replace the raisins and candied citrus with other dried fruits like cranberries, cherries, or apricots. Add chopped nuts like almonds, walnuts, or pistachios for extra texture and flavor. For a chocolate twist, incorporate chocolate chips or cocoa powder into the dough.
* **Make Eggnog Glaze Variations:** Add a hint of citrus by incorporating orange or lemon zest into the glaze. Experiment with different spices like cinnamon, cloves, or allspice for a warmer flavor profile. For a boozier glaze, increase the amount of rum or bourbon to your preference. Drizzle melted chocolate over the eggnog glaze for a decadent finish.
* **Proofing Environment is Key:** A warm and humid environment is ideal for proofing the dough. You can create a proofing box by placing a bowl of hot water in your oven (turned off) and placing the covered dough beside it. This will help the dough rise faster and more evenly.
* **Use a Stand Mixer (If Possible):** While you can knead the dough by hand, a stand mixer will make the process much easier and more efficient. The dough is quite sticky, and a stand mixer will help you achieve the necessary gluten development.
* **Don’t Open the Oven Too Often:** Opening the oven door frequently during baking can cause the oven temperature to fluctuate, which can affect the rise and texture of the Panettone. Try to resist the urge to peek!
* **Soaking the Raisins is Important:** Soaking the raisins in warm water or rum rehydrates them, preventing them from drawing moisture out of the dough during baking. This ensures a more tender and evenly hydrated Panettone.
* **Use a Serrated Knife to Cut:** A serrated knife will slice through the Panettone more cleanly, preventing it from being crushed or torn.
Serving and Storing Your Panettone
Serve your Panettone at room temperature, sliced into wedges. It’s delicious on its own or with a cup of coffee or tea. You can also toast it and spread it with butter or jam.
To store leftover Panettone, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. You can also freeze it for up to 2 months. To thaw, let it sit at room temperature for several hours.
Conclusion
Making Panettone with eggnog glaze may seem daunting, but with a little patience and attention to detail, you can create a truly spectacular dessert that will impress your family and friends. This recipe combines the best of Italian tradition with the festive flavors of Christmas, making it the perfect centerpiece for your holiday celebrations. So, gather your ingredients, put on some Christmas music, and get ready to bake a masterpiece! Buon Natale!