Panettone with Figs and Almonds

I can guide you in preparing a panettone with figs and almonds, a variation of the classic Italian Christmas panettone. Remember that making panettone at home requires time and patience, especially for the rising phases. Here are the ingredients and the procedure.

Ingredients

• 500g strong flour (ideal for panettone and leavened doughs)
• 120g sugar
• 200g unsalted butter at room temperature
• 6 egg yolks
• 15g fresh brewer’s yeast
• 100ml lukewarm water
• 100g dried figs
• 100g blanched almonds
• 1 pinch of salt
• Grated zest of 1 orange and 1 lemon (untreated)
• 1 vanilla pod
• 1 tablespoon of honey
• Orange blossom water (optional)

Preparation

1. Dissolve the brewer’s yeast in the lukewarm water with a teaspoon of sugar.
2. In a large bowl, combine the flour and remaining sugar. Make a well and add the yolks, the softened butter cut into pieces, the citrus zest, the seeds from the vanilla pod, the honey and a few drops of orange blossom water if using.
3. Add the dissolved yeast and start kneading until you have a smooth and homogeneous dough. If the dough is too dry, you can add a little water.
4. Work the dough on a floured surface until it becomes elastic; this may take about 10 minutes.
5. Form the dough into a ball and place it in a bowl covered with a damp cloth. Let it rise in a warm place away from drafts until doubled in volume (about 2 hours).
6. Meanwhile, cut the dried figs into cubes and roughly chop the almonds.
7. Once the dough has doubled in volume, add the figs and almonds and knead until evenly distributed.
8. Place the dough in a panettone mold (if you don’t have the specific mold, you can use a buttered and floured bundt pan) and let it rise for another two hours.
9. Preheat the oven to 180 °C.
10. Bake the panettone for about 40-50 minutes or until a skewer inserted in the center comes out clean.
11. Let the panettone cool completely before serving.

Fun Facts

The panettone is a Milanese sweet with a long tradition, typically prepared during the Christmas period. Legend has it that it was invented by mistake by a cook at the court of Ludovico il Moro, who burned the Christmas cake and it was replaced by a sweet bread prepared by the apprentice Toni, hence “pan di Toni”, later evolving into “panettone”.

Remember that, being a leavened preparation rich in butter and eggs, panettone requires lengthy processing and the right temperature to rise. Good work and enjoy!