Christmas Panettone

Imagine the heady aroma of a blend of Christmas essences filling your kitchen! Panettone, an Italian classic, is much more than a sweet bread: it is the aromatic testament of the festive season. This fluffy, fragrant treat is a holiday tradition in Italy, where every bite tells the story of centuries of celebration and flavor. And best of all, Today we bring you a special way to make it, in a Le Creuset cast iron casserole, which takes this Christmas delight to another level of culinary perfection.

The process of making Panettone is a sensory experience in its own right. From the slow proofing of the dough to the intoxicating aroma that fills your home as it bakes, every step is steeped in tradition and love of cooking. This sweet bread, studded with candied fruit and raisins, becomes the perfect companion to a cup of coffee on festive mornings or the shining star of your dessert table at a special dinner.

Although traditionally served at Christmas, Panettone is a versatile companion. Its airy texture and sweet but not cloying flavor make it an ideal snack, whether with a cup of hot tea or a glass of sparkling wine to celebrate any special moment.

Preparing this Panettone in a Le Creuset casserole not only adds an extra dimension of culinary perfection, but also intensifies the flavor and texture of the bread, ensuring a final result that will delight your guests and turn every bite into an unforgettable holiday memory. Come with us and discover how to transform your kitchen into a corner of holiday delights with this magical Panettone recipe in a Le Creuset casserole!

Ingredients

For the dough:

• 120 g of sultana raisins
• 150 ml of hot water
• 10 g of fast-acting yeast
• 100 g of cane sugar
• 1 teaspoon of vanilla extract
• 1 finely grated lemon zest
• 1 finely grated orange zest
• 500 g of strong flour, and a little more for dusting
• 2 whole eggs
• 2 egg yolks
• 100 g of unsalted butter
• 5 g of fine salt
• 100 g of candied orange peel

For the topping:

• 1 egg white
• 40 g of finely chopped almonds
• 10 g of cornstarch
• 100 g of cane sugar
• 2 tablespoons of powdered sugar
• 1 tablespoon of granulated sugar
• 15 g of peeled whole almonds

Cocotte Le Creuset

Preparation

1. First soak the sultana raisins for 30 minutes in 50 ml of hot water so they soften. Meanwhile, dissolve the yeast in the other 100 ml of hot water before adding the sugar, vanilla and citrus zests; it is best to do this in a bowl or in a stand mixer bowl with an arm, for example in the kitchenAid.
2. Add the flour and knead with the mixer arm at low speed until all ingredients begin to come together. Crack the eggs and add them along with the yolks, and continue beating at low speed.
3. Slowly add the butter to the dough in small flakes, making sure that each addition is incorporated before adding the next.
4. Increase to medium speed and mix for 15 minutes before adding the salt, the soaked sultanas and the candied fruit. Mix until you obtain a smooth, elastic dough. Spread the dough onto a lightly floured surface and let rest for 20 minutes.
5. Fold the four corners of the dough toward the center before proceeding with the traditional "pirlatura" technique: with hands lightly greased with butter, drag the edges of the dough with a circular motion until the dough begins to turn. Do this a couple of times until the round ball of dough appears twisted, then transfer it to a greased bowl.
6. Cover the dough with greased cling film and let it rest in a warm place such as the oven turned off with the light on for about two hours, or until its volume doubles.
7. Place the risen dough on a lightly floured work surface. Fold any edges to create a smooth ball and place it in the 20 cm round Shallow Casserole lightly greased with butter, with the “seams” facing down. Cover again and let rise in a warm place until it is 2 cm from the edge of the Shallow Casserole. It will take 1-2 hours, depending on the temperature.
8. Meanwhile, in a bowl, add the egg white with the ground almonds, the cornstarch and the cane sugar, and mix well with a whisk. Preheat the oven to 180ºC.
9. Carefully brush the panettone with the egg-and-almond mixture, making sure not to touch the Shallow Casserole, as that will prevent the panettone from rising and will make it harder to remove once baked. Sprinkle granulated sugar on top, along with icing sugar and some almonds.
10. Place the Cocotte in the preheated oven for 45-50 minutes, checking with a knife to see if it is cooked before removing it from the oven.
11. Let the panettone cool in the Shallow Casserole before removing it very carefully; you may need to run a knife around the entire inner perimeter of the Shallow Casserole to make it easier to remove the panettone.

******* Things you'll want to know *******

• Sultana raisins can be substituted with regular raisins or Corinth raisins, or even a mix of all three. Optionally, if you don't like dried fruit use equal amounts of chocolate chips... but remember to skip the soaking step!
• Pirlatura is rounding the dough to create a spherical ball and incorporate air into the dough.
• When you are turning the dough using the "pirlatura" technique, do not overdo the flour on the work surface, as you will need some resistance in the dough to achieve the turn. If you struggle to perform this technique, simply fold the edges of the dough to create a smooth ball and proceed to the next step.