Panettone – a Traditional Christmas bread recipe from Cape Cod’s finest artisan bakery

Just in time for Christmas and the New Year, Pain D’Avignon’s Executive Pastry Chef, Else Rhodes, shares her recipe for Panettone.

• 1/4 c water
• 1/2 c unsalted butter
• 1/2 c brown sugar
• 2 2/3 c all purpose flour, sifted
• 3 packs dried yeast
• 2 each egg yolks
• 1 tsp lemon zest
• 2 tbls golden dried raisins
• 1 tsp Fiori di sicilia (can be purchased at http://www.kingarthurflour.com/)
• 1 each traditional cylindrical mold (can be purchased at http://www.kingarthurflour.com/)

1. In a sauce pan heat water and sugar with a moderate heat. Make sure the mixture does not come to a boil.
2. In a mixer with dough hook place flour, yeast, raisins, lemon zest and Fiori di sicilia. Mix together thoroughly and incorporate egg yolks.
3. Slowly add the warm water mixture to the dough. Add butter and work the dough until it leaves the sides of the bowl.
4. Place the dough on a lightly floured work surface and knead for another 1-2 minutes. Mold the dough into the typical dome shape of panettone.
5. Leave to rest in a warm place for 30 minutes. Bake in a preheated oven at 350 degrees for 45 minutes.

Enjoy for breakfast or lunch with coffee or tea. Try toasting the panettone or using in your favorite French toast recipe!