Panettone Recipe

I’ve included some videos below for those who prefer to watch rather than read.

Panettone is a traditional Italian sweet bread, rich with fruit and nuts, enjoyed especially during Christmas and New Year.

This beloved holiday treat hails from Milan and has become a favorite in many parts of the world. Whether you bake it yourself or buy it from a store, panettone’s light and airy texture along with its subtle flavors make it a true delight.

You’ll love making panettone at home with its fragrant ingredients like raisins and citrus peel. It may take some patience and care, but the process can be rewarding. Dive in to discover the secrets and techniques for creating this festive bread right in your kitchen!

Exact Ingredients (+ Possible Substitutes)

Basic Ingredients

For a classic panettone, you will need:

• Flour: Use high-protein flour. If you can’t find it, bread flour works well.
• Eggs: Preferably use egg yolks for richness.
• Sugar: White granulated sugar is standard.
• Butter: Unsalted is best.
• Yeast: Fresh brewer’s yeast or instant yeast.
• Milk: Whole milk is recommended.
• Salt

Flavor Enhancers

• Vanilla Extract
• Honey: Adds moisture and flavor. You can use light corn syrup as a substitute.
• Citrus Zest: Lemon and orange zest to enhance the flavor.

Fruits

• Candied Orange Peel
• Candied Lemon Peel
• Raisins: Soak in water or Marsala wine for extra flavor.
• Candied Citron

Possible Substitutes

• Flaxseed Meal: Can replace eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water for 1 egg).
• Coconut Oil: Use instead of butter for a dairy-free version.
• Maple Syrup: Use instead of honey.

Here’s a quick list for reference:

Basic Ingredients	Substitutes
High-protein/bread flour	All-purpose flour
Egg yolks	Flaxseed meal + water
White granulated sugar	Coconut sugar
Unsalted butter	Coconut oil
Fresh/instant yeast	Active dry yeast
Whole milk	Almond milk

Feel free to get creative with your substitutions but keep in mind the texture and flavor will slightly change. Enjoy experimenting with your panettone!

Instructions

1. Preparation:

   • Soak the Fruit: In a small bowl, soak 1 cup of raisins, candied lemon peel, candied orange peel, and zest from one lemon and one orange in 1/4 cup of hot water. Let it sit for at least 2 hours or overnight.

2. Making the Sponge:

   • In the bowl of a stand mixer, combine 1 cup of flour and 1 tablespoon of instant yeast.
   • Add 1/2 cup of water and mix until it forms a thick batter. Let it rise for 45 minutes.

3. Mixing the Dough:

   • Add 3 beaten eggs to the sponge and mix.
   • Gradually add 1/2 cup of sugar, 1 teaspoon of salt, and 1 teaspoon of vanilla extract.
   • Switch to a dough hook and knead until smooth (about 3 minutes).

4. Adding Butter:

   • Gradually incorporate 1/2 cup of softened butter, one tablespoon at a time.
   • Continue kneading for another 5 minutes.

5. Incorporating Fruit:

   • Drain the soaked fruit and gently fold it into the dough.

6. First Rise:

   • Shape the dough into a ball and place it in a buttered panettone pan or tall-sided 1 1/2- to 2-quart pan.
   • Cover and let it rise until it crests over the rim (about 1 hour).

7. Baking:

   • Preheat your oven to 400°F.
   • Bake the panettone for 10 minutes, then reduce the heat to 375°F and bake for another 10 minutes.
   • Continue baking until golden brown and a skewer comes out clean.

8. Cooling:

   • Let the bread cool completely before slicing.

Remember, patience is key with Panettone. Enjoy your delicious homemade treat!

Tips, Tricks & Storing

Storing Panettone Properly

To keep your panettone fresh, follow these storage tips. If your panettone is unopened, store it at room temperature between 50°F – 59°F in its original packaging.

Freezing Your Panettone

You can also freeze panettone. Find a flat surface in your freezer and place it upright, making sure nothing heavy is on top. It can stay fresh in the freezer for up to three months at 0°F (-18°C) or below.

Opened Panettone

Once opened, keep your panettone in an airtight container. Storing it at room temperature will help it last for 1-2 weeks.

Refrigeration Tips

If you need to refrigerate your panettone, wrap it in plastic wrap or foil and place it in a container to keep it fresh and moist. Refrigeration can extend its life, but it may affect the texture and flavor.

Cutting Techniques

To maintain freshness while enjoying your panettone, cut it into wedges instead of slices. This method helps keep the bread moist and prevents it from drying out quickly.

Homemade Panettone

If you made it at home, panettone can last up to 5 days. Make sure it’s stored in a cool, dry place.

Quick Tips:

• Room Temperature: Best for unopened panettone.
• Freezing: Keeps it fresh for up to three months.
• Opened Storage: Airtight containers are key.
• Refrigeration: Wrap well to preserve texture.

Enjoy your delicious panettone by storing it correctly!

Recipe Variations & Serving Suggestions

Panettone is a versatile treat that you can enjoy in many ways. Here are some ideas to get you started:

Classic Serving
Serve Panettone with mascarpone cream. Mix some mascarpone cheese, eggs, and sugar until smooth. This creamy side dish brings out the best in the bread.

Fruit Mixture
Add raisins, candied lemon peel, and orange zest to the dough. Soak them in hot water overnight, then drain before adding to the mix. This adds extra flavor and makes it even more festive.

Savory Panettone
For a different twist, try making a savory version. Follow the same baking steps, but use ingredients like olives, cheese, and herbs.

Dessert Ideas
Turn Panettone into a delightful dessert. Use it in recipes like:

• Panettone Tiramisu: Replace the sponge layers with Panettone in this classic Italian dessert.
• Panettone Trifle: Layer pieces of Panettone with custard, fruit, and cream.

Serving Tips

• Warm the slices slightly for a cozy treat.
• Pair with a cup of coffee or hot chocolate for a perfect winter snack.

Feel free to experiment and find new combinations that you enjoy! Panettone’s rich, fluffy texture makes it the perfect base for a variety of flavors and dishes.