Panettone with figs and almonds

Name: Panettone with figs and almonds
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: 2
Ingredients: Butter 3 ½ tbsp; Acacia honey 3 tbsp; Thyme 3 sprigs; Vanilla bean the seeds 1; Manitoba flour &frac13; cup; Water 2 tbsp; Fresh brewer's yeast 0.04 oz; Manitoba flour 1 cup; Egg yolks (approximately 1 from a medium egg) 1 tbsp; Brown sugar 2 ¼ tsp; Butter 3 ½ tbsp; Water 1 tbsp; Fresh brewer's yeast 0.125 oz; Manitoba flour 1 cup; Egg yolks (from about 3 medium eggs) 3 tbsp; Brown sugar ¾ tbsp; Butter 3 ½ tbsp; Water 3 tsp; Fresh brewer's yeast 5; Manitoba flour 4 cups; Egg yolks (from about 5 medium eggs) 5.3 tbsp; Eggs (about 2 medium) 3.9 oz; Brown sugar ¾ cup; Fresh liquid cream 1 cup; Butter 6 tbsp; Fine salt 1 ¼ tsp; Figs dried 10.5 oz; Almonds 0.7 cup; Butter flakes to taste

it de fr es br

531

Calories per serving

Vegetarian

Energy Kcal 531
Carbohydrates g 63.7
of which sugars g 28
Protein g 11.9
Fats g 25.4
of which saturated fat g 11.82
Fiber g 4.6
Cholesterol mg 205
Sodium mg 233

Difficulty: Very difficult
Prep time: 60 min
Cook time: 1 h 15 min
Makes: 2 pieces
Cost: High
Note + 17 hours of leavening and 1 night of cooling

PRESENTATION

Golden brown and overflowing with vibrant sweet figs and crunchy almonds, Panettone with figs and almonds really brings the good side of homemade holiday bread to life. Weekend brunches, family gatherings, or festive tables look extra inviting since this Italian classic shows off a fluffy inside dotted with rich bursts of fig and almond clusters. Soft, tender layers melt together with every bite, giving you that comforting, moist taste families look for in a special dessert. The gentle aroma of chocolate panettone swirls with hints of sweetness, feeling both traditional and kind of modern at the same time. Even kids get INTO the chocolate surprises inside…easy favorite for chocolate lovers! When this bread shows up—especially around Christmas—everyone wants a slice (or two).

Families like how panettone with figs and almonds adapts to almost ANY occasion. Serve thick slices plain for a quick breakfast, dress things up with a little butter or a scoop of creamy mascarpone for holiday celebrations, or pack leftovers for a school snack—pretty versatile for family schedules. The mix of figs, chocolate, and almonds stays really good even after a day (works great for gift baskets or just snacking later). Since it’s a special holiday bread, it becomes a standout on dessert tables, potlucks, or as a thoughtful gift (coloful wrap trick works—people love it). Classic Italian recipes like this Milanese dessert bring big smiles and give everyone a taste of something extra—kind of comforting and a little fancy, yet EASY for regular folks to enjoy. No wonder this figs and almonds panettone has stood the test of time—home bakers keep coming back year after year for the same family-friendly taste, soft texture, and that always-DELICIOUS finish.

INGREDIENTS

531

Calories per serving

Ingredients for panettone aroma (for 5 lbs dough): Butter 3 ½ tbsp (50 g); Acacia honey 3 tbsp (40 g); Thyme 3 sprigs; Vanilla bean 1 - the seeds

for the starter: Manitoba flour ⅓ cup (40 g); Water 2 tbsp (30 g); Fresh brewer's yeast 0.04 oz (1 g)

for the first dough: Manitoba flour 1 cup (120 g); Egg yolks 1 tbsp (15 g) - (approximately 1 from a medium egg); Brown sugar 2 ¼ tsp (10 g); Butter 3 ½ tbsp (50 g); Water 1 tbsp (15 g); Fresh brewer's yeast 0.125 oz (5 g)

for the second dough: Manitoba flour 1 cup (120 g); Egg yolks 3 tbsp (45 g) - (from about 3 medium eggs); Brown sugar ¾ tbsp (10 g); Butter 3 ½ tbsp (50 g); Water 3 tsp (15 g); Fresh brewer's yeast 5

for the third dough: Manitoba flour 4 cups (500 g); Egg yolks 5.3 tbsp (75 g) - (from about 5 medium eggs); Eggs 3.9 oz (110 g) - (about 2 medium); Brown sugar ¾ cup (150 g); Fresh liquid cream 1 cup (220 g); Butter 6 tbsp (85 g); Fine salt 1 ¼ tsp (7 g)

for garnishing the panettone: Figs 10.5 oz (300 g) - dried; Almonds 0.7 cup (100 g); Butter to taste - flakes

Starter and panettone aroma

To prepare the panettone with figs and almonds, start with the aroma: in a bowl, pour the honey, pluck the thyme leaves, and then scent with the seeds from the vanilla pod extracted with a knife 1, pour in the melted butter while still warm 2, finally mix everything well with a fork 3.

Cover with plastic wrap and leave at room temperature 4. Meanwhile, pour the flour into a bowl, crumble the yeast over it 5, and add the water at room temperature 6.

Knead briefly with a spoon until you get a sort of soft dough 7, cover with plastic wrap, and let it rise at room temperature for 1 hour 8. After that, place the bowl in the fridge and let it mature for a maximum of 8-12 hours 9.

For the first dough

The next day, pour the yeast into a jug of water at room temperature 10, dissolve it with the help of a fork 11, and start the dough. In a stand mixer equipped with a hook, pour the flour, the starter 12,

then the water with the yeast 13, the sugar 14, and turn on the hook for 1 minute at medium speed 15.

With the hook still running, add the yolk and work for another minute 16. Then incorporate the butter, one piece at a time, and work for 5-8 minutes or until the dough is smooth and compact 17. It should also cling to the hook 18.

Shape the dough into a sphere by pulling the parts underneath towards the center 19. Place the ball in a bowl 20 and cover with plastic wrap. Place the bowl in the turned-off oven with a pot of boiling water for an hour 21.

For the second dough

As soon as the dough has doubled, you can move on to the second dough. Dissolve the yeast in water at room temperature and pour it into the stand mixer, still equipped with the hook, and in which you have already poured the flour 23. Add the sugar 24,

then the risen dough 25 and run the mixer for 2 minutes at medium speed. With the hook still running, add the yolks and continue to work until they are fully incorporated 26. Finally, add the butter, a few pieces at a time 27, both always at room temperature

and work for about 5-6 minutes. The dough is ready as soon as it clings to the hook and is smooth and elastic 28. Shape the dough into a ball again 29 and transfer it to a bowl. Cover with plastic wrap and let it rest in the turned-off oven with a pot of hot water for an hour 30.

For the third dough

It's time to work on the third and final dough. Chop the dried figs 31 and place them in a bowl, cover them with room temperature water and let them soak 32, then coarsely chop the almonds with a knife 33.

Now that you have everything you need, put the flour and room temperature cream in the stand mixer with a hook 34, add the sugar 35 and then the risen dough 36.

Run the mixer for 3-4 minutes at medium speed and then add the yolks 37 and then the eggs 38, continue mixing until fully absorbed. It will take a while for them to blend with the rest of the dough. Then pour in the butter at room temperature cut into pieces and let them incorporate well 39,

season with salt 40 and finally with the panettone aroma, it will take a few minutes to incorporate properly 41. The dough is ready as soon as it appears soft and smooth and is clinging to the hook 42.

You can add the chopped almonds 43 and well-drained figs 44. Let the machine work for 3 minutes before removing the hook and moving to the work surface to briefly knead the mixture by hand: there is no need to grease the surface because the dough will release a lot of fat 45.

Divide the dough into two pieces of about 1150 g each 46. As before, shape both into spheres and then transfer them into low and wide cardboard molds for 1kg panettone 47. Let them rise for 3 hours in the turned-off oven with a pot of boiling water 48.

After the necessary time for the panettone to rise 49, leave them out for 10 minutes. Move them onto a wire rack and score the surface with a razor blade, forming a cross 50. Open the sides wide with the cutter while keeping the edges raised 51.

Place 4 small pieces of butter at the base of each end 52 and then bring them back towards the center 53, thus closing the cross 54.

Your panettone are ready for baking: bake them in a preheated oven at 375°F, in static mode, for about 75 minutes. To prevent the surface of the cake from burning, place another baking tray on the highest shelf, thus preventing the coils from browning the top of the panettone 55. To ensure that the panettone are cooked, use a kitchen thermometer and make sure that the center has reached 197°F. Once baked, skewer them 56 and let them hang upside down overnight 56. Your panettone with dried fruits are ready, just slice them and enjoy 57!

The 8 golden rules

Panettone with dried fruits, like any other leavened product, has strict rules to follow to ensure a high-quality product.

1) Let's start with the basic rule that always applies and that you surely already know, use first-class raw materials that can guarantee us fragrance, flavor, and not least, color.

2) Cold ingredients from the fridge must always be at room temperature, this way you will be sure to incorporate them into the rest of the dough without problems.

3) Watch the temperatures! The air chamber needed for dough maturation must always be at a controlled temperature around 77°F-82°F, but it is also useful to have the right level of humidity. For this reason, we recommend keeping the doughs closed in the oven with a pot of hot water. Just bring the water to a boil and then put the container immediately inside the oven.

4) It is not advisable to reduce the indicated quantities or replace the fresh brewer's yeast with dry yeast as the quantities do not lend themselves to these changes.

5) Cooking times may vary from oven to oven, so it's important to consider the time we suggest as indicative. To prove that the cake is actually cooked, just insert a kitchen thermometer and make sure that the center is at 197°F.

6) Leave the panettone upside down overnight, you will avoid the inflated mass collapsing onto itself due to the heat.

7) Brown sugar gives a caramel aroma and amber color, two elements that go perfectly in this variant. However, if you prefer, you can use the classic white sugar, in this case, just use the same quantities.

8) If you do not have another tray to place at the highest part of the oven then, you can try covering the cake after 60 minutes, do not open the oven before because the cake may collapse.

Now that you know the 8 golden rules, feel free to try making the panettone with dried fruits!

Storage

The panettone keeps for up to 3 days if stored in an airtight bag.

Advice

Any enrichment of your panettone with dried fruits is welcome. We used almonds and dried figs, but you can create the most tantalizing mixes following your taste. Some suggestions? Apricots and almonds, raisins and hazelnuts, red fruits and peanuts! You can also vary the aromatic herbs by recalling the scents of the forest with rosemary and myrtle!

For the translation of some texts, artificial intelligence tools may have been used.