I believe it was over Labor Day, a few months ago, when my dear old dad looked at me and said, “I think you need to start perfecting your panettone around October of this year. After all, Fellini begins their process early on and theirs is the best!”

Well, Dad, as I write this, it’s currently October 15 – and I hope that my version holds even just a little candle to our beloved Fellini. OTHERWISE, let’s head to Milan! My bags are packed!!!

Panettone (pronounced /ˌpænɪˈtoʊni/ Lombard pronunciation: [panetˈtoːne]) is an Italian type of sweet bread loaf originally from Milan (in Milanese dialect of the Lombard language it is called panetton, pronounced [paneˈtũː]), usually prepared and enjoyed for Christmas and New Year in Western, Southern and Southeastern Europe as well as in the Horn of Africa, and to a lesser extent in former French, Spanish and Portuguese colonies.

It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone 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. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.

Efforts are under way to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product, but, as of late 2008, this had not occurred. Italian Agriculture Minister Paolo De Castro was looking at ways to protect genuine Italian cakes from growing competition in South America and whether action could be taken at the World Trade Organization.

I searched far and wide for the traditional Italian Christmas bread recipe. Versions vary greatly, of course. Some even require days of starter prep, etc. I don’t need that kind of stress in my life. Seriously. When my stress involves bread, it’s time to move on!

I scoured the internet and stumbled upon what I believe to be the best of all worlds: prime ingredients, a substantial amount of time, and more love than labor.

I ordered a special panettone bread pan and lining from Amazon…grr…they did not turn out to be the same size! In any case, I managed.

Now, the only question is…”Dad, what do you think?”

Italian Christmas Bread – Panettone
(this recipe is adapted from The Brown Eyed Baker in 2013 – I did a few things differently, especially for the altitude here in CO – I added candied ginger and a little more rum, as well – of course I did!)

AND, this is her fool proof guide:

Day 1 AM: Soak the raisins

Day 1 PM: Prepare the dough

Overnight: Rise 12-15 hours

Day 2 AM: Second rise

Day 2 PM: Bake

1 cup raisins
⅔ cup candied orange peel, cut in ¼-inch pieces
⅔ cup candied ginger, cut in ¼-inch pieces
3 Tbs. white rum
3 Tbs. hot water
3¾ cups all-purpose flour
⅔ cup granulated sugar
½ teaspoon active dry yeast
½ tsp. sea salt
 1 teaspoon lemon zest
½ vanilla bean, split in half lengthwise
3 eggs, room temperature
10½ Tbs. unsalted butter, well softened
1 Tbs. unsalted butter, melted
1 Tbs. unsalted butter, chilled

DAY ONE:

Morning
In a small bowl, combine the raisins, orange peel, and ginger with the rum and 3 Tbs. of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.

Afternoon
In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.
Combine the dried fruit and the soaking liquid with 1 Tbs. of melted butter. Stir this mixture into the dough with a wooden spoon.
Place the dough in a large bowl, cover with plastic wrap, and let rise in a cool area until it has nearly tripled in volume, 12 to 15 hours.

DAY TWO:
Morning
Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours.

Afternoon
Preheat oven to 370 degrees.
Place the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an “X” across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes (the panettone will be very dark).
Remove from the oven and pierce 12-inch metal or wooden skewers (chopsticks, in my case) all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting.
To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week.