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Recipes Nugget Markets Signature Recipes

Panettone

Prep time
20 minutes, plus 3–4 hours proofing PT0.33333333333333M
Cook time
45–50 minutes PT50M
Yield
12 servings
Difficulty
4 out of 5 on the difficulty scale
Panettone Nugget Markets signature recipes

Patience is the most important ingredient in the process of making a perfect panettone—start early! The proofing stage is important to achieving its iconic dome, and the result is well worth it!

Ingredients

Panettone:

  • 3½ cups all-purpose flour, sifted
  • 1½ teaspoons dry active yeast
  • ¼ cup plus 2 tablespoons granulated sugar
  • ½ cup unsalted butter, room temperature, cut into small pieces
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 teaspoon vanilla bean paste
  • ⅔ cup warm water (100°F), divided
  • ½ teaspoon kosher salt
  • 1 cup mini dark chocolate chips

Topping:

  • ¼ cup plus 1 tablespoon almond flour
  • 1 tablespoon cornstarch
  • ⅓ cup plus 1 tablespoon granulated sugar
  • 1 egg white
  • 3 tablespoons powdered sugar
  • ¼ cup Marcona almonds

Preparation

For the panettone, add sifted flour, yeast, sugar, butter, eggs, yolk, zests, vanilla and half the water in the bowl of a mixer with the dough hook attached. Mix for 30 seconds, then add the other half of the water and salt. 

Mix for 15–20 minutes, stopping after 10 minutes to scrape the hook and bowl. Add the chocolate chips and mix on low for 2–3 minutes, or until well combined.

Remove to a lightly floured surface and gather the dough into a ball. Place in a large oiled bowl and cover with plastic. Let rise for 2–3 hours, or until tripled in size.

Once risen, place the dough on a lightly floured flat surface, roll again into a ball, place in a greased panettone mold, cover with plastic wrap and a clean dish towel and let rise for 1 hour.

For the topping, mix together almond flour, cornstarch, sugar and egg white in a medium bowl. Set aside.

Preheat oven to 365°F.

Carefully brush the risen panettone with the topping, then top with Marcona almonds and sprinkle with powdered sugar. Bake for 45–50 minutes, using a toothpick to test for doneness, or until the internal temperature is 190°F.

Immediately move to a wire rack to cool completely before cutting.

Panettone Lore:
In all its fluffy, domed excellence, panettone is a must for the holidays. Watching this rich and buttery bread feather apart as you tear it is one of the most beautiful things to behold. Invented in Milan, Italy, this luxury bread has origins shrouded in fairy tale. Some say it was born of a mistake—once upon a time (the 15th century, that is), a household chef to a duke accidentally burned the celebratory bread intended for Christmas Eve, so a kitchen assistant named Toni whipped up an improvised enriched dough to save the day. The duke and his family loved it so much that they named it in his honor: “Pan de Toni.” At this point that story is pure legend, but the “King of Cakes” has earned its spot as a different kind of legend, presenting itself as a present in fancy wrappings and boxes all over the world.