Panettone

Panettone is a traditional Italian sweet bread loaf, enjoyed particularly during the Christmas and New Year holidays. Originating in Milan, it’s known for its distinctive dome shape and rich, slightly sweet flavor. The texture is light and airy, thanks to a lengthy proofing process. Panettone is often studded with candied citrus fruits and raisins, though modern variations include chocolate chips and other additions.

The History of Panettone (Origins/Traditional Panettone)

Legends abound regarding the origins of panettone, with tales of star-crossed lovers and resourceful kitchen helpers. One popular story involves a 15th-century Milanese baker named Toni, who created the bread to impress the Duke of Milan’s daughter. Regardless of its true origins, panettone has become a symbol of Italian holiday traditions. For centuries, families have shared this delicious treat, passing down recipes through generations.

Classic Easy Panettone Cake Recipe (Homemade Panettone Recipe/Panettone Bread)

While traditionally a labor-intensive process, simplified Panettone recipes allow home bakers to experience the joy of creating this festive bread. These recipes often utilize readily available ingredients and streamline the proofing steps. The result is a delicious, homemade Panettone that captures the essence of the Italian classic, even without specialized equipment. It’s a rewarding baking project, perfect for the holiday season. If you enjoy baking classics, you might also love exploring our Pound Cake recipe, a timeless dessert known for its rich, buttery flavor and simple preparation. Both recipes make delightful additions to your baking repertoire, offering a taste of tradition with every bite.

Mixing Your Panettone (Making Panettone Without a Stand Mixer)

Developing the dough’s gluten structure is crucial for panettone’s characteristic airy texture. While a stand mixer simplifies the process, it’s entirely possible to mix panettone dough by hand. This involves a combination of kneading and stretching, requiring a bit of elbow grease but yielding satisfying results. Patience is key, as proper gluten development takes time. You’ll be rewarded with a beautifully risen loaf.

Tips for Making Perfect Panettone

Achieving a perfectly domed, evenly baked panettone requires attention to detail. Ensuring proper proofing, maintaining consistent temperatures, and using the right pan are essential. One crucial tip is to invert the panettone immediately after baking to prevent collapse. This allows the delicate structure to set properly while cooling. With practice and patience, you can master the art of panettone baking.

The Best Pan for Panettone

Traditional panettone is baked in tall, cylindrical paper molds. These specialized pans help the dough rise vertically and create the iconic dome shape. They also provide support during the cooling process, preventing the delicate bread from collapsing. If you can’t find traditional panettone molds, you can sometimes improvise using tall, narrow baking pans lined with parchment paper.

Creative Panettone Flavor Options

While traditional panettone features candied citrus and raisins, modern bakers are exploring creative flavor combinations. Chocolate chips, dried cranberries, and nuts are popular additions. Some bakers even incorporate savory ingredients like olives or cheese, transforming panettone into a versatile bread for any occasion. These creative variations offer exciting new ways to enjoy this classic treat.

Decorate Panettone Recipe

Decorating a panettone can elevate it from a simple bread to a stunning centerpiece. A dusting of powdered sugar is a classic touch, while a glaze adds a touch of sweetness and shine. Consider garnishing with candied fruit, nuts, or even edible flowers for a festive look. Get creative and personalize your panettone to match your holiday décor.

How to Slice and Serve Panettone

Panettone’s delicate texture requires a gentle approach when slicing. Use a serrated knife to cut thin, vertical slices, preserving the airy structure. Serve panettone at room temperature, accompanied by coffee, tea, or even a glass of sweet wine like Moscato d’Asti. It’s a delightful treat for breakfast, brunch, or dessert.

Storing and Freezing Panettone (How to store leftover panettone)

Properly storing panettone helps maintain its freshness and flavor. Wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to a week. For longer storage, panettone can be frozen for several months. When ready to enjoy, thaw the frozen panettone at room temperature before serving.

What to Do With Leftover Panettone (Nutrition Facts)

Don’t let leftover panettone go to waste! It’s surprisingly versatile and can be used in a variety of dishes. Cube it and use it in bread pudding, French toast, or even as a topping for yogurt or ice cream. Panettone also makes a delicious addition to stuffing or croutons. While indulgent, it does offer some nutritional value, providing carbohydrates, some protein, and small amounts of vitamins and minerals.

Panettone

Panettone, a cherished Italian Christmas treat, is a delightful sweet bread brimming with candied fruits and a whisper of citrus. Its fluffy texture and rich flavors make it a truly unforgettable holiday indulgence. A symbol of festive cheer and culinary artistry, panettone is a testament to time-honored baking traditions and the simple joy of sharing something special with loved ones.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

6 hours hrs

Total Time 7 hours hrs 10 minutes mins

Course Breakfast, Dessert

Cuisine Italian

Servings 8 people

Calories 290 kcal

Equipment

• 1 Stand Mixer With a dough hook attachment for kneading the sticky Panettone dough.
• 1 Large Mixing Bowl For proofing and combining the dough.
• 1 Whisk To mix the wet ingredients thoroughly.
• 1 Panettone Mold Traditional paper molds or a high-sided round cake tin.
• 1 Kitchen Scale For accurately measuring ingredients.
• 1 Measuring Cups To measure liquid and dry ingredients if a scale is unavailable.
• 1 Measuring Spoons For precise measurements of smaller quantities like yeast or salt.
• 1 Bench Scraper To handle the sticky dough during shaping.
• 1 Cooling rack For cooling the Panettone after baking.
• 1 Thermometer Optional, to check dough temperature or ensure the bread is fully baked.
• 1 Plastic Wrap To cover the dough during proofing to retain moisture.
• 1 Sharp Knife or Blade For scoring the dough before baking.

Ingredients

  

• 500 Grams All-Purpose Flour Provides structure to the dough.
• 150 Grams Sugar Adds sweetness to the bread.
• 200 ml Whole Milk Lukewarm, to activate the yeast.
• 100 Grams Butter Unsalted and softened, for richness.
• 5 Grams Salt Enhances flavor balance.
• 10 Grams Instant Yeast For leavening and a light texture.
• 3 Large Eggs Room temperature; adds richness and structure.
• 1 Tsp Vanilla Extract Optional, for added flavor.
• 100 Grams Raisins Traditional dried fruit used in Panettone.
• 100 Grams Candied Orange Peel Adds a citrusy sweetness; can be substituted with other candied fruits.
• 1 tbsp Honey Adds moisture and subtle flavor.
• 1 Tsp Lemon Zest Optional, for a hint of citrus aroma.
• 50 Grams Chocolate Chips Optional, for a modern twist on traditional Panettone.
• 1 Tbsp Rum Optional, for soaking raisins to enhance flavor.

Instructions

 

• Prepare the Ingredients

  Gather all ingredients and measure them accurately. If using raisins, soak them in rum or warm water for about 20 minutes, then drain and set aside.
• Activate the Yeast:

  Warm the milk (lukewarm, not hot) and mix in the yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
• Make the Dough

  In a stand mixer bowl, combine the flour, sugar, and salt.
• Add the eggs, milk mixture, vanilla extract, and lemon zest (if using). Knead with the dough hook attachment for about 5 minutes.
• Add Butter

  Gradually add softened butter, a few pieces at a time, while kneading. Continue kneading until the dough becomes smooth, shiny, and elastic (about 10-15 minutes). It will be sticky, but resist adding extra flour.
• Incorporate Fruits and Flavorings

  Mix in the raisins, candied orange peel, and any optional ingredients like chocolate chips, until evenly distributed.
• First Proofing

  Transfer the dough to a large greased mixing bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 4-6 hours or until it doubles in size.
• Shape the Dough

  Punch down the dough to release air. Shape it into a smooth ball and place it into a Panettone mold or high-sided cake tin.
• Second Proofing

  Cover the dough loosely and let it rise again in a warm place for 2-4 hours or until it rises slightly above the rim of the mold.
• Preheat and Score

  Preheat your oven to 180°C (350°F). Gently score the top of the dough with a cross pattern and place a small piece of butter in the center.
• Bake

  Bake the Panettone in the preheated oven for 40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
• Cool Upside Down

  Immediately after baking, insert skewers through the base of the Panettone and hang it upside down between two supports (e.g., chairs or a large pot). This prevents it from collapsing and maintains its fluffy texture.
• Serve and Enjoy

  Once cooled completely, slice and serve. Panettone can be stored in an airtight container for up to a week.

Keyword Panettone

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Conclusion

From its humble beginnings in Milan, panettone has risen to become a beloved symbol of holiday cheer, captivating hearts and palates worldwide. Its enchanting aroma, delicate texture, and rich flavors evoke a sense of warmth, tradition, and joyous celebration. Whether you embrace a classic recipe or explore innovative variations, baking or sharing a panettone is an experience that nourishes both body and soul. This Italian masterpiece, a testament to time-honored techniques and culinary passion, is more than just a bread; it’s a cherished tradition, a delicious symbol of togetherness, and a reminder of the sweet magic the holiday season holds.