Amaretto Panettone Recipe

Saturday, December 12, 2015
Panettone is an Italian fruit bread that is baked every year as a tradition at Christmas. This recipe is adapted to the flavors we love.

Amaretto is a flavor we love and this panettone is bursting with that delicious flavor using Amaretto.

The dough is light with both golden raisins and dark that was soaked in Amaretto.

This is a yearly traditional bread we make in our home we hope you will love as we do.

Take a look at this easy recipe with this delicious fluffy dough with that almond flavor.








Eating this Panettone



When this comes out of the oven hot, we slather it with butter and lucky to have any left it so delicious.


The panettone taste amazing warm, toasted or just plain.


Great in the morning with coffee or tea.



This is an Italian panettone bread made at Christmas with dark and golden raisins with Amaretto flavors






The Story Of Panettone



In Italy, panettone comes with an often varied history, but one that invariably states that its birthplace was Milan.


The word "panettone" derives from the Italian word "panetto", a small loaf cake.


A legend tells of a story that takes place in the 15th century when Ludovico il Moro was the Duke of Milan.




This is how to make Italian Panettone with Amaretto rising then will be brushed with beaten egg wash before baking then baked to perfection with raisins




Shapes and Sizes



It has a cupola shape, which extends from a cylindrical base.


Other bases may be used, such as an octagon, or star-shaped but are more common to pandoro.


It is made with a proofing process originally which takes several days, giving the cake its distinctive fluffy characteristics.


It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked.


Many other variations are available such as plain or with chocolate.


It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti and even Amaretto.



This is an Italian panettone bread made at Christmas with dark and golden raisins with Amaretto flavors




The Dough



The dough stays a bit sticky, but rise nicely and makes a very light puffy dough.


This is a delicious bread especially toasted slathered with butter.


This is an Italian panettone bread made at Christmas with dark and golden raisins with Amaretto flavors



Keeping These Fresh



I like baking smaller size loaves and make early in December and freeze them for gift giving.


It's really a time saver when we make so many Christmas cookies, I like to get these done early.


Being they freeze well, I can just pack them up frozen and add a pretty ribbon on gift giving day.






This is an Italian panettone bread made at Christmas with dark and golden raisins with Amaretto flavors



My Son's Favorite Bread



My son Chad loves this bread.


He ordered the original pan below online for me that is a large one loaf panettone.


Through the years I have also used many other vessel shapes to bake the dough in.


I will share those ideas with you below.


If we have any leftover it makes the best strata and french toast!



This is an Italian panettone bread made at Christmas with dark and golden raisins with Amaretto flavors



Egg Wash Makes It Shine


As you can see from the photo above there is no egg wash on there.


I posted that photo to show you the difference.


The top of these gets their beautiful sheen look by using the egg wash.


Don't miss that step.


I also add a little Amaretto into that egg mixture.







Baking Pans



If you can't get a Panettone pan you can use 4 Tortilla individual pans which I found in any baking department at a retail store.


Make sure you line them with parchment paper and oil spray with cooking oil.


You can also use clean metal coffee cans. I use one extra large original panettone pan or the extra large coffee cans and if you use the small cans the dough will make 3 small ones.



This is an Italian panettone bread made at Christmas with dark and golden raisins with Amaretto flavors



Original Flavors



The original panettone recipe has grated orange peel and grated lemon peel.


You can adapt the recipe any way you like, this recipe is just a guideline to how we like ours through the years of adapting to our families taste.


You can find the original recipe here which is a little different than this one.




This is how to make Italian Panettone with Amaretto rising then will be brushed with beaten egg wash before baking



Try Our Other Favorite Recipes



Pandoro (Golden Cake)


My Best Italian Christmas Roundup



This is how to make Italian Panettone with Amaretto rising then will be brushed with beaten egg wash before baking then baked to perfection with raisins


Wrap it Up



You can actually purchase the wraps that go around the panettone in specialty bake shops or online.


I usually don't elaborate on the fancy collars for my panettone, it doesn't last long enough to dress it up!


If you really enjoy this kind of bread, there is nothing like homemade from scratch.





Amaretto Panettone Recipe Pin for later

This is a recipe on how to make panettone for Christmas holiday with Amaretto flavoring instead of the original recipe using any kind of baking pan you have








Panettone, Bread, Christmas bread, raisin bread, Italian bread,
Bread, Italian bread, Christmas, Panettone,
Italian, American
Yield: 8

Amaretto Panettone Recipe

prep time: 15 mins cook time: 40 mins total time: 55 mins
This is the traditional Panettone recipe just with Amaretto flavoring. You can leave them plain or make them with this addition.

ingredients:

1 stick butter softened

1/2 cup milk warmed

zest of 2 oranges

1/2 cup sugar

1/2 cup mixed raisins golden and dark

1/2 cup or more Amaretto to soak the raisins in for at least 1 hour ( soak either in Amaretto or any other brandy, liqueurs of choice)  1/4 cup needs to be reserved to use in this recipe plus 1 tablespoon for the egg wash, you can discard the rest.

4 cups flour or more

3 egg yolks + 1 whole egg

1/2 teaspoon salt

1 teaspoon vanilla or almond extract

2 packages yeast dissolved in 1/4 cup warm water

1 egg yolk beaten with 2 tablespoons water to brush the top

1/4 cup Amaretto or use 1 tablespoon almond extract

Optional: 1/2 teaspoon allspice ( I like this in the dough)

Panettone pan or use a metal coffee should be lined with parchment paper or any style pan you prefer or have to use.  I even used Tortilla Taco pans any kind of shapes or sizes can be used however the original Panettone pan is large and tall.

instructions:

Heat oven to 350 degrees.


Prepare Panettone pan, greased or using parchment paper lined pan.

Soak the raisins in the Amaretto or other flavored liqueur you prefer for 1 hour. Drain reserving 1/4 cup for the recipe and  1 tablespoon for egg wash.

Add the yeast in a larger mixer bowl with 1/4 cup warm water to dissolve.

In another large bowl using an electric beater cream the butter and sugar together.

Add the buttered mixture, the egg yolks, zest, whole egg, salt vanilla and liqueur you're using into the yeast and water blending well.

Add the flour a little at a time until a soft dough forms around 4 minutes with the flat beater. Kneading around 10 minutes by hand adding the raisins.

Place in a draft-free area and let rise 1 hour.

Punch down and put into the panettone pan.

Let rise again.

Brush with egg yolk adding the reserved Amaretto to the egg wash. Bake on 350 until golden brown.

Makes 1 large or 6 small in tins.  Coffee tins it will make 3.
calories
79
fat (grams)
6
sat. fat (grams)
6
carbs (grams)
14
net carbs
9
protein (grams)
5
sugar (grams)
12
Created using The Recipes Generator




Amaretto Panettone Recipe Pin for later



This is how to make Italian Panettone with Amaretto rising then will be brushed with beaten egg wash before baking then baked to perfection with raisins


Not The Panettone You're Looking For? Here is the Original Recipe



This is how to make Italian Panettone with Amaretto rising then will be brushed with beaten egg wash before baking then baked to perfection with raisins

10 comments

  1. This looks amazing. I adore panettone. Merry Christmas!

    ReplyDelete
  2. Such a marvelous holiday tradition! Your pannetone looks fantastic!!!

    ReplyDelete
  3. I love panettone. Haven't tried making it myself yet. I guess I could try.

    ReplyDelete
  4. I've never had panettone before but now I can't wait to try it. What an interesting history!

    ReplyDelete
  5. Such a festive recipe and looks delicious!

    ReplyDelete
  6. I love Panettone but never tried making it at home. Looks so delicious and perfect for Christmas!

    ReplyDelete
  7. My nana used to make Panettone every Christmas, but I haven't had it in so long. I can't wait to try your recipe as it looks so delicious and just like the one my nana made!

    ReplyDelete
  8. This is certainly a special bread and I can see why it's your son's favorite.

    ReplyDelete
  9. We love our panettone -- and I've been making it for years -- this is the first year in a long time I won't be baking this lovely dessert. Your panettone sounds wonderful with the amaretto. Wish I were enjoying a piece of it now.

    ReplyDelete
  10. I love learning a little history on this popular holiday bread. This looks deicious! I have not made it before, but would love to try!

    ReplyDelete

Thanks for your visit and comments I so appreciate my readers! Hope you enjoy my recipes.