Easy Brioche-Style Christmas Panettone
Tender, chewy, full of flavor, and so delicious! This Easy Brioche-Style Christmas Panettone is the perfect bake to make this holiday season. Whether you're intending to give as gifts, enjoy for breakfast or even dessert, this panettone is the perfect recipe!
Ingredients
Sponge
- 1½ cups bread flour*
- 2½ Tablespoons granulated sugar
- 1½ teaspoons instant yeast
- 9 Tablespoons water
Final Dough
- 5 Tablespoons unsalted butter
- 1 cup bread flour*
- 2⅝ teaspoons non-fat dry milk powder
- ½ teaspoon instant yeast
- ⅝ teaspoon kosher salt
- All of the sponge
- 2⅔ Tablespoons water
- 4 large egg yolks room temperature
- ⅓ cup granulated sugar
- 1½ teaspoons orange liqueur
- ⅜ cup dried apricots chopped
- ⅙ cup dried cherries
- ¼ cup dried currants
- ¼ cup golden raisins
- ¼ cup dried cranberries
Instructions
Sponge
- Add all ingredients to the bowl of a stand mixer fitted with dough hook.
- Mix on low until ingredients come together, 2-3 minutes.
- Increase speed to medium high.
- Knead until dough is smooth, about 5 minutes.
- Place dough in a covered container that has been sprayed with cooking spray.
- Allow to rise at cool room temperature (65℉-70℉) for 2 hours.
Final Dough
- Spray a 7 inch x 4 inch pan with baking spray. Set aside.
- Melt butter. Set aside.
- In a small bowl, whisk together flour, milk powder, yeast, and salt. Set aside.
- Combine sponge and water in the bowl of a stand mixer fitted with dough hook.
- Turn on low speed to start.
- Increase speed as needed to make a dough that is smooth, about 5 minutes.
- Add yolks, one at a time, working back to a smooth dough after each. (Takes about 1 minute per yolk.)
- Add sugar.
- Knead until it is fully incorporated and dough is smooth, about 1-2 minutes.
- Add liqueur and melted butter.
- Knead until smooth, about 2-3 minutes.
- Add flour mixture.
- Knead on low until incorporated.
- Increase speed to medium high.
- Knead for an additional 5 minutes, or until dough is completely smooth and windowpanes when you stretch a small amount.
- Add fruit.
- Continue to knead on low speed until fruit is incorporated, 1-2 minutes.
- Turn dough out onto a surface that has been lightly coated with water. (You could also use flour or cooking spray.)
- Use a bench knife to round the dough, working until it is smooth on top.
- Place in prepared pan.
- Cover lightly with plastic wrap that has been sprayed with cooking spray and allow to rise in a warm spot (78℉) until dough crowns the edge of the pan, about 3-3½ hours. (You can also use a proofing box with a water tray set to 78℉. Leave dough uncovered if using proofing box.)
- While dough is proofing, heat oven to 350℉.
- Bake until dark brown, about 40-45 minutes. (Internal dough temp should be 190℉-195℉.)
- Allow to cool in pan for about 10 minutes.
- Remove from pan.
- Place on cooling rack to finish cooling.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
- Read through the recipe and directions thoroughly before beginning this recipe.
- Make sure you use instant yeast and that it's in-date/still active!
- Always begin working new ingredients in on low speed to avoid slinging the ingredients out of the bowl. Then, increase speed as the ingredient(s) incorporate.
- If you do not have a 7 inch x 4 inch cake pan, you can use a paper baking mold.
- Proving times may vary.
- If needed, this recipe can be split into two days worth of work. Make the sponge the day before and refrigerate it overnight. Then, the next morning, get the sponge out of the fridge and allow to come to room temperature. From there, continue as stated in the recipe card.
- Do NOT open the oven door while this panettone is baking. If you open the door before the panettone is completely baked, it will sink in the middle.
- A baked panettone's internal temperature should read 190-195 degrees F.
- Do not let the panettone cool completely in the pan, as it may become soggy from sweating! Let it cool for about ten minutes in the pan, and then turn out onto a wire cooling rack to finish cooling.
Nutrition
Serving: 1sliceCalories: 179kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 55mgSodium: 101mgPotassium: 125mgFiber: 2gSugar: 13gVitamin A: 345IUVitamin C: 0.3mgCalcium: 27mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.