Mark & Mom’s Panettone Recipes

Mark Oppenneer

This recipe comes from my Mom’s Breads from Betsy’s Kitchen cookbook. Here’s the intro to the recipe:

“This recipe was given to me in Dallas by a 90-year old lady in our church. It had been used in her family for many years. I have altered it slightly to be more specific in the measurements. Candied fruits, citron, and candied fruit peels are available in grocery stores from November through the holiday season. You may have trouble finding them after that time, but they have a very long shelf life so you can stock up if you wish to use them throughout the year.”

Funny how Amazon has made some of my Mom’s text sound quaint. Now you can get whatever you want whenever you want it.

fruit & nuts & such
fruit & nuts & such
apples & syrup
apples & syrup
omg yummy looking dough
omg yummy looking dough

My Mom’s recipe calls for golden raisins, pine nuts, pistachio nuts, candied lemon peel, and candied citron – none of which I had laying around. So, I improvised using dried cranberries, candied ginger, apple, walnuts, orange peel, citrus juice, honey and coriander.

Mark's Panettone RecipeBetsy's Panettone Recipe
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Mark's Panettone Recipe

My variation on Betsy's Panettone Recipe.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 1 loaf
Author Mark Oppenneer

Ingredients

  • 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
  • ¼ cup warm water about 110 degrees
  • 1½ cups warm milk about 110 degrees
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • ¼ cup soft butter
  • 4½ to 5½ cups unbleached flour
  • 2 teaspoons ground anise seeds
  • 1 teaspoon ground coriander
  • ½ cup dried cranberries
  • ½ cup candied ginger
  • ½ cup walnuts
  • 2 tablespoons grated fresh orange peel
  • 2 tablespoons grated fresh lemon peel
  • ½ cup honey
  • juices from the orange and lemon
  • 1 Granny Smith apple diced

Instructions

  1. Grate the peel from the lemon and orange and set aside.

  2. Squeeze the juice from the orange and lemon into a small sauce pan. Add the honey and diced apples and cook down until syrupy and the apples are soft. Put mixture in the fridge to cool down.

  3. In a large bowl, stir yeast into water to soften.
  4. Add milk, sugar, salt, butter, and 1 cup flour. Beat vigorously for two minutes.
  5. With a mortar and pestle, crush the anise and coriander (or put into a chopper or coffee grinder if you have one). Combine rhis with the cranberries, candied ginger, walnuts, orange peel, and lemon peel and mix well. Add to the yeast mixture along with the cooled syrupy apple mixture from the fridge. Beat vigorously for two minutes.
  6. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  7. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  8. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  9. Turn dough out onto a lightly oiled work surface and shape into a ball. Let rest 5 minutes.
  10. Put dough into a well-greased Panettone pan. You can also punch a large hole in the center of the dough and slip over the center post of a well-greased bundt or tube pan. If you are like me and don't have either of these, you can put the dough into regular loaf pans. I made a boule and baked it in my cloche. Cover with a tightly woven towel and let rise until almost doubled, about one hour.
  11. About 10 minutes before baking, preheat oven to 375 degrees (or 450 if you use a cloche).
  12. Bake for 45 minutes, or until the internal temperature of the loaf reaches 190 degrees (or for the cloche, about 20 minutes and then 15 minutes more without the cloche lid).
  13. Immediately remove bread from pan and cool on a rack.
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Betsy’s Panettone Recipe

This recipe was given to me in Dallas by a 90-year old lady in our church. It had been used in her family for many years. I have altered it slightly to be more specific in the measurements. -- Betsy Oppenneer

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 1 loaf
Author Betsy Oppenneer

Ingredients

  • 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
  • ¼ cup warm water about 110 degrees
  • 1½ cups warm milk about 110 degrees
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • ¼ cup soft butter
  • 4½ to 5½ cups unbleached flour
  • 2 teaspoons anise seeds
  • ¾ cup golden raisins
  • ½ cup pine nuts
  • ½ cup pistachio nuts
  • ½ cup candied lemon peel
  • ¼ cup candied citron
  • 2 tablespoons grated fresh orange peel

Instructions

  1. In a large bowl, stir yeast into water to soften.
  2. Add milk, sugar, salt, butter, and 1 cup flour. Beat vigorously for two minutes.
  3. With a mortar and pestle, crush the anise seeds. Combine crushed seeds, raisins, pine nuts, pistachio nuts, lemon peel, citron, and orange peel and mix well. Add to the yeast mixture. Beat vigorously for two minutes.
  4. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  5. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  6. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  7. Turn dough out onto a lightly oiled work surface and shape into a ball. Let rest 5 minutes.
  8. Put dough into a well-greased Panettone pan. You can also punch a large hole in the center of the dough and slip over the center post of a well-greased bundt or tube pan. Cover with a tightly woven towel and let rise until almost doubled, about one hour.
  9. About 10 minutes before baking, preheat oven to 375 degrees.
  10. Bake for 45 minutes, or until the internal temperature of the loaf reaches 190 degrees.
  11. Immediately remove bread from pan and cool on a rack.