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California Walnut & Cranberry Panettone recipe

Walnut & Cranberry Panettone.

From Nonna’s kitchen. A traditionalItalian holiday specialty, panettone is derived from pane diToni, or ‘Tony’s bread’, from the Italian servant who, in a pinch,improvised a high round cake with pieces of candied fruit, raisinsand nuts. Gather your friends and family and wow them with thewalnuts in this easy new holiday classic.

Recipe: California Walnut& Cranberry Panettone

1/2 cup dried cranberries
3 tablespoons Cointreau
1 (1/4-ounce) package traditional dry yeast
1/2 cup warm milk
1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1/3 cup granulated sugar
1 large egg
2 large egg yolks
2 teaspoons grated orange zest
1 teaspoon salt
1 cup unbleached all-purpose flour
1/4 cup ground California Walnuts
3 tablespoons butter, softened
2 tablespoons canola oil
1/2 cup chopped California Walnuts, toasted
1 large egg yolk lightly beaten with 1 tablespoon water
Coarse sugar (turbinado or raw sugar)

  • In small bowl, combine cranberries withCointreau. Let sit 1 hour and up to 1 day.
  • Meanwhile, combine yeast and milk in largebowl of a heavy stand mixer. Let stand until yeast has dissolved,about 5 minutes. Stir in flour and sugar. Mix on low speed (orby hand) until combined. Transfer dough to a greased bowl, coverwith plastic wrap and let rest in warm place about 1 1/2 hours,or until doubled in volume.
  • In bowl of mixer, whisk together remainingsugar, egg, yolks, orange zest, salt, flour and ground walnuts.Add to dough and mix until dough comes together. Knead by handfor 7 minutes or on low speed with a hook for 4 minutes, untildough is smooth. Knead in butter, oil, cranberries and walnutsjust until incorporated (dough will be slightly sticky). Placedough in greased bowl, cover with plastic wrap and let rest ina warm place until doubled in volume, about 1 1/2 hours.
  • Grease a 26 ounce panettone mould or greaseand line six 6 ounce ramekins with
    6 inch high parchment paper. Punch the dough down and place inmold or divide into ramekins. Cover loosely with plastic andlet rest in a warm place about 1 hour or until doubled in volume.
  • Brush panettone with yolk mixture andsprinkle with coarse sugar. Top with walnut halves. Bake on middlerack of a 375 F oven, about 45 minutes for a single loaf and15 minutes for individual loaves or until deep golden and knifeinserted in center comes out clean. Unmold and cool completelyon rack before serving.

    Makes 6 individual panettones.

    NUTRIENTS PER SERVING: 10.2 g protein,23.7 g fat, 55.6 g carbohydrates, 3.0 mg iron, 66 mg calcium,467 mg sodium, 3.3 g fiber, 473 calories. Excellent source ofthiamine, riboflavin, folacin. Good source of vitamin B12, magnesium,iron, niacin.

    Recipe and photograph are provided courtesyof California Walnuts.

    Cakes 'n' Bakes

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  • Comments

    1 Comment


    And that’s where I come down with panettone. I like a nice, moist loaf. Oh sure, not like a box-mix butter cake, something so sodden it can barely hold itself upright. I mean… just right. Not sawdust-y, not wet, but combining elements of both dry and moist to arrive at a happy medium. I am attempting my first panettone from your recipe. Do I have to cover the biga overnight and what is considered room temp. My kitchen is pretty chiily. Should I put it down in the basement? Thanks!

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