Panettone Recipe
Panettone is a traditional Italian Christmas bread that has won hearts worldwide with its light, fluffy texture and rich flavor. This sweet bread is loaded with dried fruits, citrus zest, and sometimes chocolate, making it a festive favorite. Whether you’re preparing it for a special occasion or just craving something deliciously sweet, this recipe will guide you through every step. By the end of this blog, you’ll know how to create a perfectly risen, golden-brown Panettone that’s bursting with flavor.
Equipment
- Large mixing bowl
- Stand mixer
- Panettone mold or deep baking pan
- Dough scraper
- Kitchen scale
Ingredients
- 500g bread flour
- 150g sugar
- 10g salt
- 10g instant yeast
- 4 large eggs
- 100g unsalted butter, softened
- 200ml warm milk
- 1 tsp vanilla extract
- 150g raisins
- 100g candied orange peel
- 50g candied lemon peel
- 2 tbsp rum (optional)
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- In a large bowl, mix the flour, sugar, salt, and yeast.
- In another bowl, whisk together the eggs, warm milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix with a stand mixer until a soft dough forms.
- Add the softened butter and knead the dough for 10 minutes until it’s smooth and elastic.
- Cover the dough and let it rise for 2 hours or until it has doubled in size.
- Drain the raisins if soaked and mix them with the candied fruits and citrus zests.
- Punch down the dough and knead in the fruits.
- Shape the dough into a ball and place it in a Panettone mold. Let it rise again for 2 hours.
- Preheat the oven to 180°C (350°F). Bake the Panettone for 1 hour, or until a skewer inserted into the center comes out clean.
- Let it cool completely before slicing.
Notes
- For a more indulgent version, add chocolate chips instead of candied fruits.
- Ensure the dough is fully kneaded and risen for the best texture.
- Panettone can be stored for up to a week in an airtight container.
