If you’re not familiar with Panettone, it’s a traditional Italian bread that’s a staple around the holidays. It’s a sweet bread with fruit and citrus zest. Catie (who works with us, here at S&C) and Zan are both Italian and remember growing up with this bread every Christmas! We thought it would be awesome to make and bake homemade Panattone in a can to give as homemade gift or serve for Christmas dinner! How charming would it be to give everyone at the table their own individual bread?! For this recipe, we used a good amount of butter, which made the Panettone delicious (of course) and flaky. We learned if you let it sit a little longer, it will help it raise even more, but the bread tastes absolutely yummy and I ate 2 cans of it! If you love this idea, but want to skip the homemade part, there are many boxed Panettone mixes out around the holidays, like this one! You can still divide it into the cans and bake individually too. Enjoy!!
Homemade Panettone in a Can Recipe (makes 6 tin cans)
1 tablespoon + 1 1/2 teaspoons active dry yeast (two, 1/4-ounce envelopes)
1/3 cup whole milk, warmed
3 cups unbleached bread flour
1/4 cup granulated sugar
4 large eggs, lightly beaten + 1 large egg
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter, room temperature cut into 1 tablespoon sized chunks
1/2 teaspoon pure almond extract
1/2 teaspoon pure orange extract
1 1/4 cups golden raisins
1 cup diced glazed orange peel (recipe below)
6 cleaned out tin cans, with labels removed
Vegetable oil, to grease the bowl and cans
1. Warm the milk in a saucepan, but don’t let it come to a boil.
2. In the bowl of a stand mixer, with the dough attachment on, sprinkle the yeast over the warm milk. Let stand until foamy, about 5 minutes.
3. Sprinkle 1/2 cup of flour and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
4. To the bowl, add remaining 2 1/2 cups of flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes.
5. Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.
6. Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
7. Bring the dough to room temperature and split between six, very well greased, tin cans.
8. Cover the cans with plastic wrap and place them on a cookie sheet. Cover with a towel and place them in a warm area of the house or on top of a heated oven (you can set to 350 degrees to create a warm environment) for the bread to rise.
9. Let it rise for at least 2 hours or longer. The bread should double in size and puff up over the top of the can.
10. Re-set the oven to 375 degrees. Carefully move the cookie sheet with the bread into the oven and bake for 20-25 minutes. Let cool and decorate cans as desired.
Glazed Orange Peel Recipe
1 cups sugar
1 1/2 cups water
1. Using a vegetable peeler, peel long strips of orange peel from the 3 oranges.
2. Place the strips in a saucepan and put cold water into the pot until they’re just covered.
3. Bring to a boil over medium heat and then drain. Repeat this step 2 more times, using fresh water.
4. Place the sugar in a separate saucepan with 1 1/2 cups water and stir to combine.
5. Bring this mixture to a boil over medium heat until the sugar has dissolved.
6. Add the orange peels and reduce heat to a simmer. Leave the peels simmering until they are translucent, about 15 minutes.
7. Remove from heat and let cool in the syrup for about an hour. Then, remove from the syrup and dice to use in the Panettone.