I LOVE this time of year! I mean I LOVE it. There’s just something magical about it! The sounds, the smells, oh the smells coming from the kitchen! Ah, speaking of those dee-licious smells…I’m ECSTATIC to share this with you! Here is my second feature on PaulaDeen.Com & it’s something I’m uber passionate about! It’s my recipe for PANETTONE!
It’s something I HAVE TO HAVE this time every year! Yes, I HAVE to! Punto! It’s an amazing Christmas Tradition that I just can’t get enough of! I had this in Italy for the first time years ago (don’t ask how many that’s just not nice LOL) and have had one every year since for Christmas! And now you can too!
I made them into little baby Panettone’s this year! So delicious & completely adorable, no? Come on, how cute is that picture? Seriously that girl could be a hand model, she has gaw-geous hands now doesn’t she! Yes, I might be a little biased, that’s my one and only Miss Priss!
Here’s the link for my Mom’s infamous Apple Pie and in case you’re wondering YES I did have it for Thanksgiving last week! It’s necessary LOL!
- 1 stick unsalted butter, room temperature
- 2 eggs
- 3 egg yolks
- 1 cup whole milk
- 1 cup sugar
- 3 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons cream of tartar
- 1 1/2 teaspoons baking soda
- 1 orange - juiced and zested
- 1 lemon juiced and zested
- 6 ounces dried cranberries
- 6 ounces dried golden raisins
- 3 ounces almond slivers
- Preheat oven to 425°.
- In your stand mixer combine butter and eggs, and mix with your paddle attachment on low-medium until ingredients combine (just a few minutes).
- Add sugar, baking soda, salt and cream of tartar and continue mixing.
- Once everything is incorporated, reduce your mixer to LOW and gradually add in flour and milk (alternating each one). Mix until it's a nice creamy, silky consistency.
- Add zests and juices, and mix through.
- With your mixer still on low gradually add in your cranberries, raisins and almonds.
- Spray Panettone molds with cooking spray and fill them HALF way with Panettone batter. Do not overfill.
- Place them onto a rimmed baking sheet and give them a little shake/whack to even out the mixture and release any air bubbles.
- Bake for 25-35 minutes or until it passes the toothpick test.
- If you're using the largest molds you will have to bake them longer.
- It's best to turn the baking sheet once during baking to ensure even browning.
- Allow Panettone to cool on a wire rack before slicing.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
OXO 11132000 Good Grips Stainless Steel Measuring Cups with Magnetic Snaps
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Microplane Zester Grater made in USA stainless steel blade for zesting citrus and grating cheese - plastic handle - black
Honey-Can-Do 2595 Mini Panettone Mold, 25-Pack, 9.5-Inches H x 2.375-Inches W
Deluxe Heavy Corrugated Gold and Brown Design Paper Large Panettone Paper Molds - 7.3''x 4.25'' - 6 Pieces
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g