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Cherry Almond Panettone

A soft and fragrant Cherry Almond Panettone filled with dried cherries, dark chocolate, and sliced almonds, perfect for snacking or breakfast.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Snack
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour
  • 1 cup dried cherries
  • 1 cup chopped dark chocolate
  • 1/2 cup sliced almonds
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 packet active dry yeast
  • 1/2 cup warm water For proofing yeast
  • 1/2 cup milk Can substitute with lower-fat milk
  • 1/2 cup unsalted butter (melted)
  • 3 whole eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Method
 

Preparing the Dough
  1. In a large bowl, combine the warm water, sugar, and yeast. Allow to sit until bubbly, about 10 minutes.
  2. In another bowl, whisk together the flour and salt.
  3. In the yeast mixture, add the milk, melted butter, eggs, vanilla extract, and almond extract. Mix well.
  4. Gradually add the flour mixture to the wet ingredients, stirring until a dough forms.
  5. Knead the dough on a lightly floured surface until smooth, about 10 minutes.
  6. Mix in the dried cherries, chopped chocolate, and sliced almonds.
  7. Place the dough in a greased bowl, cover, and let rise until doubled in size, about 2 hours.
  8. Punch down the dough, shape it into a round loaf, and place it in a panettone mold or a high-sided cake tin. Let rise for another hour.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake the panettone for 55 minutes to 1 hour 5 minutes, or until golden and a toothpick comes out clean.
  3. Allow to cool before slicing.

Notes

For a healthier version, use whole wheat flour and reduce sugar. For diabetic-friendly options, consider sugar substitutes and increased nuts.