I love preparing breakfast the night before. There is nothing better than going to bed knowing that there is a super delicious breakfast waiting for me in the fridge… especially when that breakfast is this Italian panettone.
Panettone originated in Milan, and is traditionally eaten around Christmastime. Many traditional panettone recipes are very labor intensive, but this one is quite simple, and just takes a little bit of planning ahead. I throw in whatever dried fruit happens to be in my pantry — this time I had cherries, cranberries and some golden raisins.
This is going to be my go-to breakfast when we have guests over this holiday season. I can make the dough the night before, and everyone can wake up to the sweet smell of freshly baked bread (and I won’t have to wake up early to knead anything!). I may even make it in double batches so that I can have leftovers. This would make some delicious french toast. I even found some very cool recipes for panettone stuffing and panettone eggnog bread pudding!
I made mine in a standard 9-inch cake pan, but if you have one of those beautiful, slender panettone pans, by all means use it! (I’m quite jealous if you do!).
With love, Erica
2 ½ tsp. active dry yeast
1 cup warm water
2 Tbs. white sugar
½ cup nonfat plain yogurt (I used 0% Greek yogurt)
1 tablespoon grated lemon zest
1 teaspoon salt
4-5 cups unbleached all-purpose flour
3/4 cup dried fruit (cherries, raisins, cranberries etc.)
1 vanilla bean, scraped (or 1 tsp vanilla extract)
1/4 cup milk
1/8 cup brown sugar
Combine yeast, water, and sugar in the bowl of a stand mixer and let stand until foamy. Add eggs, yogurt, lemon zest, vanilla bean and salt. Mix well. Stir in flour ½ cup at a time, scraping sides of bowl down, until dough starts to form (after adding ~3 cups). Throw in dried fruits Switch to the dough hook and continue adding flour (about 1 more cup) until dough forms a manageable mass. Continue kneading for 5 to 10 minutes, adding flour as necessary.
Form dough into a large ball and coat all sides with vegetable oil. Let dough rise in a warm place until doubled, about 1 hour.
Form dough into a ball and place in a greased 9-10 inch round pan. Cover loosely with plastic wrap and cool rise in the refrigerator overnight.
The next morning, remove pan from refrigerator and let come to room temperature (about 1 hour before baking). Brush with milk and sprinkle with brown sugar. Bake in a preheated oven at 350 F for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. (If bread browns too quickly on top, cover with a piece of foil.)