Bring the essence of Italian festivities to your home with this classic panettone recipe. This sweet, airy bread, studded with dried fruits, is a symbol of holiday indulgence.

Italian Holiday Staple:

Panettone is a traditional Italian sweet bread, hailing from Milan. It has become synonymous with the Christmas season in Italy and is a cherished holiday staple, often enjoyed as a festive dessert or breakfast treat.

Centuries-Old Tradition:

The origins of panettone can be traced back to the Middle Ages. Legend has it that a young nobleman fell in love with a baker’s daughter in Milan. To win her over, he disguised himself as a baker and created the first panettone, which quickly gained popularity.

Unique Rising Process:

What sets panettone apart is its lengthy and intricate rising process. The dough undergoes a slow fermentation, often taking several days, resulting in a light and airy texture. This method, known as “lievitazione naturale,” contributes to the distinctive flavour and structure of the bread.

Panettone Iconic Dome Shape:

Panettone is recognised for its distinctive domed shape, achieved through a labour-intensive process of leavening and proofing. The dough is carefully crafted to ensure the characteristic high-rise appearance, making it a visually striking addition to holiday tables.

Panettone Global Popularity:

While panettone has its roots in Italy, its popularity has transcended borders. It is now enjoyed worldwide, especially during the holiday season. Different variations of panettone have emerged, incorporating diverse ingredients such as chocolate, candied fruits, and nuts, adding a modern twist to this timeless classic.

Crafting the perfect panettone, the iconic Italian sweet bread, requires a specific set of kitchen tools to ensure the delicate and fluffy texture that defines this festive treat. First and foremost, a sturdy STAND MIXER with a dough hook attachment is highly recommended for efficiently kneading the enriched dough. Large MIXING BOWLS come in handy for allowing the dough to rise, and a DOUGH SCRAPER assists in handling the soft and sticky mixture. To achieve the signature dome shape, panettone MOULD or paper moulds are essential for supporting the rising dough during the extended fermentation period. BAKING SHEET lined with PARCHMENT PAPER provide a non-stick surface and aid in even baking. Additionally, a sharp KNIFE or razor is useful for scoring the top of the dough before baking, allowing for controlled expansion in the oven. With these specialised tools, the art of creating a perfect panettone becomes an enjoyable and rewarding culinary experience.

Classic Panettone Recipe: Homemade Italian Bliss

 Bring the essence of Italian festivities to your home

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Rising Time and Cooling Time 3 hours hrs 15 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course bread

Cuisine Italian

Servings 10

Calories 250 kcal

Equipment

• Large mixing bowls
• Stand mixer with dough hook attachment
• Panettone paper molds or tall cake pan
• Parchment paper
• Wooden spoon
• Cooling rack

Ingredients

  

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 2 1/4 tsp active dry yeast
• 1/2 cup warm milk
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• Zest of 1 lemon
• 1 cup unsalted butter softened
• 1/2 cup mixed dried fruits raisins, currants, candied orange peel

Instructions

 

Dough Preparation:

• In a bowl, dissolve yeast in warm milk and let it sit until foamy (about 5 minutes).
• In the mixer bowl, combine flour, sugar, salt, eggs, vanilla, orange zest, and lemon zest.
• Add the yeast mixture and mix on low speed until combined.
• Add softened butter gradually and continue mixing until the dough is smooth.
• Mix in the dried fruits until evenly distributed.

First Rise:

• Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until doubled in size (approximately 1-2 hours).

Molding and Second Rise:

• Grease and line the panettone mold or cake pan with parchment paper.
• Transfer the dough to the mold and let it rise again until it reaches the top (about 1 hour).

Baking:

• Preheat the oven to 350°F (175°C).
• Bake the panettone for 45-50 minutes or until golden brown and a toothpick comes out clean.

Cooling:

• Allow the panettone to cool in the mold for 15 minutes, then transfer it to a cooling rack.

Notes

• Incorporate the dried fruits evenly into the dough for a well-distributed flavor.
• Keep an eye on the baking time, as ovens may vary. Cover with foil if the top is browning too quickly.

Keyword italian dessert recipe, panettone, panettone recipe

Did you make this recipe?

Lovely. Now let me know how you liked it and how much of a cheat it was. Tag @olga.amara on Instagram and hashtag it #flightforfood.

While I have you here, may I suggest few you try next:

• Christmas Pudding
• Yule Log Cake

Until next time. Keep following and comment.