Bruno's Panettone

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 39 ingredients

1 1/2 C Unsifted Unbleached All-Purpose Flour
4 1/2 Tsp Orange Flower Water -- Or
1 C Lukewarm Water -- (90F)
To 1 C Lukewarm Water As Needed
1/3 C Finely Diced Citron
1 1/2 Tsp Salt
Just Melted And Barely Warm
2 Tbsp Granulated Sugar
Orange Liqueur
1/4 C Dry Marsala
Confectioner's Sugar
3 Tbsp Unsifted Cake Flour
As Sold In Spice Jars
Punch
For The Intermediate Dough:
As Sold In Spice Jars
3/4 C Unsalted Butter
1 C Unsifted Unbleached All-Purpose Flour
For The Levain:
5 Lg Egg Yolks
1 Lg Egg
For The Final Dough:
1 Tbsp Dried Lemon Peel
To Grease The Glass Bowls
1 1/2 C Sifted Unbleached All-Purpose Flour
Cream
1 Tbsp Anise Seed -- Finely Ground
Cut
2/3 C Lukewarm Water -- (90F)
1 1/2 Tsp Salt
1 1/4 C Granulated Sugar
1/2 C Dark Raisins
Bread
2 Tsp Dry Yeast
1 Tbsp Dried Ground Orange Peel
3 Tbsp Unsalted Butter
1 C Unsifted Unbleached All-Purpose Flour
3/4 C Unsalted Butter -- At Room Temp, Plus
For The Chef:

Contains GlutenEggsMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Chicken egg High in vitamin D · High in riboflavin · High in vitamin B12 · +9
High in vitamin D · 2.0 µg per 100 g, 40% of the reference intake per 100 g
- Vitamin D contributes to normal absorption/utilisation of calcium and phosphorus.
- Vitamin D contributes to normal blood calcium levels.
- Vitamin D contributes to the maintenance of normal bones.
4 more authorised claims

Vitamin D contributes to the maintenance of normal muscle function.
Vitamin D contributes to the maintenance of normal teeth.
Vitamin D contributes to the normal function of the immune system.
Vitamin D has a role in the process of cell division.
Vitamin D is a nutrient you need for good health. It helps your body absorb calcium, one of the main building blocks for strong bones. NIH fact sheet
High in riboflavin · 0.5 mg per 100 g, 33% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims

Riboflavin contributes to the maintenance of normal red blood cells.
Riboflavin contributes to the maintenance of normal skin.
Riboflavin contributes to the maintenance of normal vision.
Riboflavin contributes to the normal metabolism of iron.
Riboflavin contributes to the protection of cells from oxidative stress.
Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in vitamin B12 · 0.9 µg per 100 g, 36% of the reference intake per 100 g
- Vitamin B12 contributes to normal energy-yielding metabolism.
- Vitamin B12 contributes to normal functioning of the nervous system.
- Vitamin B12 contributes to normal homocysteine metabolism.
5 more authorised claims

Vitamin B12 contributes to normal psychological function.
Vitamin B12 contributes to normal red blood cell formation.
Vitamin B12 contributes to the normal function of the immune system.
Vitamin B12 contributes to the reduction of tiredness and fatigue.
Vitamin B12 has a role in the process of cell division.
Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet
High in selenium · 31 µg per 100 g, 56% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
High in protein · 13 g per 100 g, 35% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin A · 160 µg per 100 g, 20% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims

Vitamin A contributes to the maintenance of normal vision.
Vitamin A contributes to the normal function of the immune system.
Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of folate · 47 µg per 100 g, 24% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of pantothenic acid · 1.5 mg per 100 g, 26% of the reference intake per 100 g
- Pantothenic acid contributes to normal energy-yielding metabolism.
- Pantothenic acid contributes to normal mental performance.
- Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
1 more authorised claims

Pantothenic acid contributes to the reduction of tiredness and fatigue.
Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet
Source of phosphorus · 198 mg per 100 g, 28% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of omega-3 fatty acids (EPA and DHA) · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal
- EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Contains DHA · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal
- DHA contributes to maintenance of normal brain function. The beneficial effect is obtained with a daily intake of 250 mg of DHA.
- DHA contributes to the maintenance of normal vision. The beneficial effect is obtained with a daily intake of 250 mg of DHA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Contains choline · 294 mg per 100 g, at least 82.5 mg per 100 g
- Choline contributes to normal homocysteine metabolism.
- Choline contributes to normal lipid metabolism.
- Choline contributes to the maintenance of normal liver function.
Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet
Nutrients per 100 g of “Egg, whole, raw, fresh”, USDA FoodData Central.
Bread High in thiamine · High in riboflavin · High in niacin · +8
High in thiamine · 0.4 mg per 100 g, 40% of the reference intake per 100 g
- Thiamine contributes to normal energy-yielding metabolism.
- Thiamine contributes to normal functioning of the nervous system.
- Thiamine contributes to normal psychological function.
1 more authorised claims

Thiamine contributes to the normal function of the heart.
Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet
High in riboflavin · 0.4 mg per 100 g, 31% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims

Riboflavin contributes to the maintenance of normal red blood cells.
Riboflavin contributes to the maintenance of normal skin.
Riboflavin contributes to the maintenance of normal vision.
Riboflavin contributes to the normal metabolism of iron.
Riboflavin contributes to the protection of cells from oxidative stress.
Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in niacin · 4.8 mg per 100 g, 30% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims

Niacin contributes to the maintenance of normal mucous membranes.
Niacin contributes to the maintenance of normal skin.
Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
High in folate · 105 µg per 100 g, 53% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
High in selenium · 30 µg per 100 g, 55% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of iron · 3.0 mg per 100 g, 22% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 16% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.5 mg per 100 g, 25% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of protein · 9.5 g per 100 g, 13% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Contains choline · 84 mg per 100 g, at least 82.5 mg per 100 g
- Choline contributes to normal homocysteine metabolism.
- Choline contributes to normal lipid metabolism.
- Choline contributes to the maintenance of normal liver function.
Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet
Nutrients per 100 g of “Bread, egg”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Madeleine's Notes: Note that three glass bowls will be needed. I have chosen this recipe because it involves all the steps of rich bread baking from the chef through to the baked product without taking days to prepare. For the preparation of this bread, I am using the techniques explained in great detail on pages 241-243 of "Le Ricette Regionali Italiane", by Maria Gosetti della Salda, Milan, Italy, 1967. The amount and choice of ingredients were recommended by my Milan-born cousin Bruno Asnaghi. I have adapted the proportions to American unbleached all-purpose flour. The cake flour in the recipe is used exclusively to coat the raisins and citron and prevent them from falling to the bottom of the bread.
Best freezing stage: Fully baked
Yield: 3 rich cakelike breads each to be baked in one 1-quart tall pyrex glass bowl, for a total of 24 servings.
Make the chef: Mix the flour, yeast, and water together in a medium-size bowl until homogeneous. Cover with a piece of cheesecloth and let ferment and rise 3 full hours at room temperature in the warmest corner of the kitchen.
Make the levain: In a large bowl mix together the flour and sugar. Make a well in the center of the flour and to it add the chef; gradually blend the chef into the flour, adding also water as needed until the levain is homogeneous. Cover with the same cheesecloth and let ferment and rise overnight in a cooler corner of the kitchen.
Make the intermediate dough: Put the egg yolks and the whole egg in a large bowl. Beat them into a thick omelette batter, then stir in the sugar and whisk until the mixture turns semithick and foamy (no need to reach the ribbon stage, though). Make a well in the flour and salt mixed together, gradually add the beaten eggs, them the levain, using a wooden spatula and lifting the dough to aerate it at the same time. Continue beating gently as you introduce the melted, barely lukewarm butter into the dough. When the dough is homogeneous, cover it with the cheesecloth and let it rise at room temperature in the warmest corner of the kitchen until doubled in bulk. Gently punch the dough down and let it rise again to the highest volume it will go, 1 to 1 1/2 hours.
Make the final dough: While the intermediate dough rises, soak the raisins and citron in the mixed orange flower water and Marsala. Cover and let soak until the intermediate dough has risen for the second time. Drain the fruit from the flavorings keeping any liquid left at the bottom of the bowl; pat the fruit dry, toss it into the cake flour to coat well, and set aside. Cream the 3/4 cup butter with the tips of your fingers and divide it into four equal parts. Set aside at room temperature. Make a well in the remaining flour, mix in the salt, fruit, and the ground flavorings; add the already risen dough to the center of the well together with any remaining liquid flavorings. Gradually bring the dry flour into the intermediate dough. As soon as all the flour has been incorporated, put one part of the butter at the four poles of the dough; using your fingertips, cream each quarter of the butter into one quarter of the dough. Beat with a few strokes of the hand, then return to a large clean bowl and let rise another 1 1/2 hours. Punch the dough gently down and aerate it with a few slaps of the hand, but do not knead it. Butter each glass bowl with 1 tablespoon each of the remaining butter and line its bottom with a circle of parchment paper. Add one third of the dough to each bowl. Let proof until the dough reaches about 1/3 inch above the rim of each bowl, 40 to 45 minutes. Preheat the oven to 400F while the cakes are proofing. Using a razor blade dipped in flour, cut a semicircular line 1/6 inch deep into the top of each cake. Put the cakes to bake 20 minutes on the middle rack of the oven. Turn the oven down to 325F and continue baking another 20 minutes. Turn the oven off and let the cakes finish cooking in the dying oven another 5 to 10 minutes. The cakes are done when a metal skewer inserted at the center of each comes out dry and burning to the top of the hand. Remove from the oven, unmold on a cake rack, and cool completely. Wrap the cakes in aluminum foil and
>From: Beth