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Panettone

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.
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Prep Time 30 minutes
Cook Time 40 minutes
6 hours
Total Time 7 hours 10 minutes
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