Panettone with Figs and Almonds

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

Ingredients

• 500g of strong flour (ideal for panettone and leavened doughs)
• 120g of sugar
• 200g of unsalted butter at room temperature
• 6 egg yolks
• 15g of fresh brewer’s yeast
• 100ml of warm water
• 100g of dried figs
• 100g of 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 warm water with a teaspoon of sugar.
2. In a large bowl, combine the flour and the remaining sugar. Make a well and add the egg yolks, the soft butter in chunks, 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 homogenous mixture. If the dough is too dry, you can add a little water.
4. Work the dough on a pastry board until it becomes elastic, which could take about 10 minutes.
5. Form the dough into a ball and place it in a bowl covered with a damp cloth. Allow to rise in a warm place away from drafts until it doubles in volume (about 2 hours).
6. In the meantime, cut the dried figs into cubes and coarsely chop the almonds.
7. Once the dough has doubled in volume, add the figs and almonds and knead until they are evenly distributed.
8. Place the dough in a panettone mold (if you do not have the specific mold, you can use a greased and floured Bundt cake mold) and allow to rise for another two hours.
9. Preheat the oven to 180°C.
10. Bake the panettone for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
11. Allow the panettone to cool completely before serving.

Curiosity

Panettone is a Milanese dessert with a long tradition, typically prepared during the Christmas season. Legend has it that it was accidentally invented by a cook in the court of Ludovico il Moro, who burnt the Christmas sweet and was replaced by a sweet bread prepared by the apprentice Toni, hence “pan di Toni,” which then evolved into “panettone”.

I remind you that, being a leavened preparation rich in butter and eggs, panettone requires a long processing and the right temperature to rise. Good luck and enjoy your tasting!