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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
Servings: 8 people
Course: Breakfast, Dessert
Cuisine: Italian
Calories: 290
Ingredients Equipment Method

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.

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.

Method
 

  1. 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.
  2. 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.
  3. Make the Dough
    In a stand mixer bowl, combine the flour, sugar, and salt.
  4. Add the eggs, milk mixture, vanilla extract, and lemon zest (if using). Knead with the dough hook attachment for about 5 minutes.
  5. 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.
  6. Incorporate Fruits and Flavorings
    Mix in the raisins, candied orange peel, and any optional ingredients like chocolate chips, until evenly distributed.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Serve and Enjoy
    Once cooled completely, slice and serve. Panettone can be stored in an airtight container for up to a week.