Breadmakers Recipes

Sweet and Buttery Panettone

Zojirushi Recipe – Sweet and Buttery Panettone

The combination of dried fruit and citrus peel with an Amaretto kick makes this classic sweet bread from Italy a holiday favorite, but it's so good you'll want to make it all year 'round! You can keep it fresh in a sealed container at room temperature for up to 3 days, or in the freezer in an airtight container for up to a month.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Sweet and Buttery Panettone  IngredientsHome Bakery Supreme®
Breadmaker
BB-CEC20
Sweet and Buttery Panettone  IngredientsHome Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Sweet and Buttery Panettone  Ingredients

Home Bakery Supreme®
Breadmaker
BB-CEC20

Sweet and Buttery Panettone  Ingredients

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Sweet and Buttery Panettone  Ingredients

Ingredients (for BB-CEC20, serves 6):

Dough:

  • 210g (210mL) milk
  • 1 large egg, beaten
  • 427g (3-1/3 cups) bread flour
  • 46g (4 Tbsp.) sugar
  • 5.6g (1 tsp.) salt
  • 57g (1/4 cup) unsalted butter
  • 4.2g (1-1/2 tsp.) active dry yeast

For Dusting:

  • Bread flour for dusting

For Filling:

  • 12 oz. mixed dried fruits (Zante currants or raisins, dried cranberries, dried cherries)
  • 3 Tbsp. Amaretto or apple juice
  • 1 Tbsp. grated lemon peel
  • 1 Tbsp. grated orange peel
  • 1 Tbsp. butter for grease, softened
  • 1 tsp. milk for glaze

You will need a panettone paper baking mold with a width between 6.5”-7”, and a height between 4.25”-5”.

Ingredients (for BB-PDC20, serves 6):

Dough:

  • 210g (210mL) milk
  • 50g or 1 large egg, beaten
  • 427g (3-1/3 cups) bread flour
  • 46g (4 Tbsp.) sugar
  • 5.6g (1 tsp.) salt
  • 57g (1/4 cup) unsalted butter
  • 4.2g (1-1/2 tsp.) active dry yeast

For Dusting:

  • Bread flour for dusting

For Filling:

  • 12 oz. mixed dried fruits (Zante currants or raisins, dried cranberries, dried cherries)
  • 3 Tbsp. Amaretto or apple juice
  • 1 Tbsp. grated lemon peel
  • 1 Tbsp. grated orange peel
  • 1 Tbsp. butter for grease, softened
  • 1 tsp. milk for glaze

You will need a panettone paper baking mold with a width between 6.5”-7”, and a height between 4.25”-5”.


              Sweet and Buttery Panettone Step 1
1

Make sure the kneading blades are properly attached. Add the Dough ingredients to the baking pan in the order listed.


              Sweet and Buttery Panettone Step 2
2

Place the baking pan into the Home Bakery, close the lid and plug the cord into the outlet. Select HOME MADE course. Press CYCLE button turning OFF the following: Preheat, Rise 1, Rise 2, Rise 3, Shape, Bake, Keep Warm. Select KNEAD cycle. Press and hold TIME until the display shows 0:20. Then press CYCLE twice to record. Press START.


              Sweet and Buttery Panettone Step 3
3

Chop dried fruits to roughly 1/4” size pieces. Place mixed dried fruits and Amaretto or apple juice into a microwaveable bowl then mix thoroughly. Cover and warm the mixture in a microwave at high (1200 w) for 30 seconds. Add grated lemon and orange peel and mix. Cover and set aside.


              Sweet and Buttery Panettone Step 4
4

When the Home Bakery completes kneading, press CANCEL. Remove the dough from the Baking Pan to a lightly floured board. Then roll dough into a 12” x 10” rectangle.


              Sweet and Buttery Panettone Step 5
5

Mix dried fruits to the dough. Evenly lay out half of the fruit mix to the dough, leaving 2” at the top. 


              Sweet and Buttery Panettone Step 6
6

Lightly roll over the fruit mix to evenly distribute and seal. Fold the dough in half and pinch the ends. Roll the dough again to a 12” x 10” rectangle once more and repeat step 5 and 6 to mix in the remaining fruit mix. Make sure that the fruits are evenly mixed into the dough.


              Sweet and Buttery Panettone Step 7
7

Form the dough into a ball.


              Sweet and Buttery Panettone Step 8
8

Grease the panettone paper mold with softened butter using a brush.


              Sweet and Buttery Panettone Step 9
9

Place dough at the center of the mold and brush with remaining butter from step 8 to keep from sticking to the paper mold. Cover dough loosely with a plastic wrap.


              Sweet and Buttery Panettone Step 10
10

Proof dough in a warm place (75ºF-90ºF) for 2 to 3 hours until the dough has risen taller than the mold.


              Sweet and Buttery Panettone Step 11
11

Bake in an oven. Preheat the oven to 350ºF. Brush the surface of the dough with milk for the glaze and bake on the middle rack for 20 minutes. Lower heat to 300ºF and bake for an additional 20 to 25 minutes. The panettone is ready when a skewer comes out clean from the center of the bread. 


              Sweet and Buttery Panettone Step 12
12

Remove from the oven and place on a rack, allowing to cool completely. Enjoy!

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