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Easy panettone recipe

Easy panettone recipe

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  • Dish type
  • Bread
  • Italian bread

An easy recipe for panettone that's straightforward and sure to produce delicious results. This panettone is flavoured with hints of vanilla, lemon zest and cinnamon for a festive loaf.

7 people made this

IngredientsServes: 12

  • 1 tablespoon dried active baking yeast
  • 250ml lukewarm water
  • 5 tablespoons caster sugar
  • 2 eggs
  • 110g low-fat plain yoghurt
  • 1 teaspoon vanilla extract
  • 2 tablespoon grated lemon zest
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 300g plain flour
  • 200g wholemeal flour
  • 80g currants
  • 80g sultanas
  • 1 tablespoon icing sugar
  • melted butter (to brush, optional)

MethodPrep:25min ›Cook:45min ›Extra time:1hr30min rising › Ready in:2hr40min

  1. In a medium bowl, combine yeast, water and caster sugar. Cover and let stand 10 minutes, or until foamy.
  2. To the yeast, add eggs, yoghurt, vanilla, lemon zest, cinnamon and salt. Mix well. Stir in flour a little at a time until dough forms into a manageable ball. Turn out on to a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable but not sticky.
  3. Place dough in a large, lightly greased bowl, cover with a clean tea towel and let rise in a warm place until doubled in size, about 1 hour.
  4. Lightly grease a round 20cm cake tin. In a small bowl, toss dried fruit with icing sugar. Punch down dough, transfer to floured surface and knead in the fruit.
  5. Form dough into a ball, place in prepared tin, cover loosely with the tea towel and let rise 30 minutes. (Loaf will rise above the tin sides.) Brush with melted butter, if desired. Meanwhile, preheat oven to 180 C / Gas 4.
  6. Bake panettone in the preheated oven for 45 minutes, or until loaf is golden brown and a skewer inserted in the centre comes out clean.

To serve...

To serve the panettone, wait till it is fully cooled before slicing. Use a serrated knife to slice long and thin wedges from the centre of the loaf.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

First of all this is not a panettone. It tastes more like a teacake (toasted). It is quite a wet dough and i was grateful to have a stand mixer and dough hook.-01 Jan 2017

Scrumptious Easy Mini Panettone

This post was created in partnership with Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™. I received complimentary products and compensation to facilitate my review, but all opinions within are my own.

This easy Easy Mini Panettone recipe is delicious, flavorful, and quick to make. Perfect for dessert, breakfast and to give out as DIY Edible Holiday Gifts.

Easy panettone recipe that practically bakes itself

Baking a panettone recipe in the middle of October felt a bit strange but I was practising early!

Panettone is a traditional Italian Christmas bake, a bready, eggy, buttery, fruity dome usually sold in a pretty cardboard box. My Florentine housemates introduced me to panettone in the late nineties sliced and sprinkled with icing sugar they toasted it under the grill. I’ve also eaten panettone as eggy bread and even made stuffing from it (minus choc chips!). But until now I’d never found an easy panettone recipe.

  • 2 ½ cups white sugar, divided
  • 1 cup butter
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon brandy
  • 1 tablespoon rum
  • 1 tablespoon anise extract
  • 1 tablespoon lemon zest
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 cup candied fruit
  • 1 cup candied cherries
  • ¾ cup toasted whole almonds

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an angel food cake pan.

Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in remaining 1 cup sugar, vanilla extract, brandy, rum, anise extract, and lemon zest.

Whisk flour, baking powder, and salt together in a large bowl. Beat gradually into the creamed butter mixture. Fold in raisins, candied fruit, candied cherries, and almonds. Pour into the prepared pan.

Bake in the preheated oven until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour.

The Trick to Easy Homemade Panettone? It's All in the Buttermilk

Panettone is gluttonous bread. (As it happens, it's also very glutenous, but more on that later.) Full of egg yolks, butter, fruits, nuts, and sugar, panettone is the holiday season made flesh, the ultimate way to ditch your beach bod and pack on some warmth for the winter. Most commonly, however, the panettone available in stores and bakeries is expensive, stale on arrival, and impersonal in character, often made long before it's sold and full of preservatives I don't know how to pronounce, which I figure means I should try to avoid eating them.

Making delicious, homemade panettone is indeed something of a commitment—start to finish you should expect this to take nearly two days!—but time, effort, and difficulty aren't all the same thing, and this recipe is as easy as it is time consuming, and well worth the reward. As we go forward, I'm going to explain the ins and outs of mixing the dough, and explain how to make this bread to your own whimsical tastes and fancies. Get greedy, folks, and let's talk dough.

The Biga

In bread baker terms, panettone dough is within the brioche family, meaning that it's a mid-low hydration dough that uses eggs and milk in place of water, and is enriched with butter and sugar. Translation: panettone is high in fat, which is why it's as delicious and satisfying as it is. What makes it unique with respect to other enriched breads is its acidity, usually derived from a sourdough culture incorporated into the dough.

But cultivating and maintaining a sourdough culture is a hefty commitment for most home-bakers. See, sourdough cultures are symbiotic cultures of wild yeast and lactic bacteria. These cultures are allowed to proliferate in a mixture of flour and water over an extended period of time, creating a bread-leavening soup that is at once very much alive and acidic in character. It's primarily the presence of the lactic bacteria that sets sourdough-leavened bread apart from commercially yeasted breads with respect to flavor. These mixtures generally need to be fed daily, sometimes several times, and can take days to successfully revive from cold storage.

We don't want to have to feed a starter several times a day, and that's why this recipe is built around a pre-fermentation method called biga, which is most commonly used in Italian baking. Bigas, a relative of American starters or French poolish, are relatively dry mixtures of flour, water, and trace amounts of commercial yeast. The low hydration, combined with an extended fermentation time, gives biga-assisted breads an earthy, almost nutty flavor profile. Most conveniently, bigas need only be mixed the night before a final dough is mixed, making it easy to whip one up and put it to use. But commercial yeasted preferments lack acidity, which is where the buttermilk comes in. See, cultured buttermilk is naturally acidic, and contains within it a similar host of lactic microflora as sourdough culture does. That's why in this recipe, the water that would have been used to hydrate the biga is replaced with buttermilk, emulating the acidity of sourdough. Your biga is ready to use when it has roughly doubled in volume and smells sweet, which will take anywhere from 12 to 16 hours.

The result: Buttermilk + biga + time = a delicious and floral sweet dough base, without the hassle of using a sourdough culture. Mix it the night before and forget about it until the next morning.

But while that's happening.

The Soaker

Soak your cherries! The longer the better, but they need to soak at least overnight in order to properly hydrate. Nobody likes dry fruit, but there's an even better reason to soak it before adding it to the dough.

Generally speaking, whenever dried fruit is added to bread, the fruit should be soaked in water for a period of time. While this might seem like a minor detail, this step is hugely important. The reason for this is straightforward: when dehydrated things commingle with really wet things, osmosis takes over, and those dehydrated things begin absorbing water. In the case of bread, a failure to pre-soak dried fruit means that the fruit would steal water away from the rest of the dough, ultimately having a dramatic impact on our dough's overall hydration. Through presoaking, we avoid this trap, and ensure that however much liquid we put into our dough stays in the dough, allowing us as bakers to more consistently control outcomes.

But when it comes to something like panettone—a celebration made starchy—using water for the soaker was just too boring. And I have to come clean on this: I love boozy bread. Sweet doughs with liquor in them are just delicious, so it was a priority of mine to squeeze some bourbon into this recipe. After all, why miss the opportunity? Adding the lemon zest to the soaker offers the final dough a citrusy aroma that nicely complements the tanginess generated by the buttermilk.

But really, you can make your soaker out of anything you want. Use raisins, or apricots, or cranberries. Use rum, or amaretto, or limoncello. In place of a soaker, you can throw in chocolate, or chunks of marzipan. More than any other part of this formula, the dough additions are where there's room to play around, so make it count.

And so, with my biga proofing and my cherries pre-gaming, it's time to disappear for 12 hours. which brings us to mixing the final dough.

Mixing Your Panettone

For those of you who've checked out the recipe, you'll notice that this dough needs to be mixed in stages, and that it takes nearly an hour in the mixer to achieve its final form. If you've got ants in your pants—a chronic condition for men in my family—then be warned: the order and steps in the mixing process matter, and jumping the gun on any of them will negatively affect the final product. This is a slow bread. Good thing you've got some extra bourbon around, right?

We'll take this down in steps.

  • Step 1: Mix everything except our salt, sugar, butter, soaker, and hazelnuts. That means putting all of your biga, egg yolks, yeast, and the remainder of the flour and buttermilk in the mixer, and mix until it's incorporated. The goal here is to fully hydrate the flour so that gluten can begin developing before we throw in any of the delicious but really heavy stuff later on.
  • Step 2: Add your sugar and salt. This is what it sounds like. What's most important to know is why we withhold these ingredients from our initial incorporation. Sugar and salt both strongly attract water. They attract water so strongly in fact, that they can compete with our flour and yeast for water if their introduction isn't managed properly. By withholding these at first, we give gluten formation and yeast activation a head start, significantly reducing the amount of time it takes to develop the desired amount of gluten in our dough, which is a lot.
  • Step 3: Develop gluten. Knock your dough around in the mixer at medium-high speed to develop a strong and elastic gluten network. It should form a taught but stretchy ball. Developing such a formidable gluten network will help the dough support the weight of all the fun stuff we're about to throw in it.
  • Step 4: Add your butter. And yes, it's a lot of butter. Most important here is to pre-soften your butter but make sure it's still cold. It's going to take a good while of spinning in the mixer for all of the butter to incorporate, and if your butter isn't still cold then the heat generated by the mixer will cause the butter to separate, making it nearly impossible for the dough to come back together. To soften butter and keep it cold, I like to think angry thoughts and whack it with a rolling pin over and over and over. Fold it in half a few time and keep whacking it to make sure it gets the point. Then, with the mixer running slow, drop pieces of butter in the bowl and watch them disappear. If you see some butter wall-flowering itself on the side on the bowl, chaperone it back into the mix with your dough spatula. Your dough should loosen and become voluptuous in feel as the butter fat lubricates your gluten network.
  • Step 5: Add your soaker and nuts. Toast the hazelnuts whenever is convenient, but make sure they aren't hot when you add them to your dough, or they could cause the butter to separate. Before adding your soaker, make sure to pour off any extra bourbon. (This isn't waste! Your cherry bourbon syrup is the perfect sauce for your panettone. Save it, and you will be rewarded). I always dump it all in at once, set my mixer on low and then turn away for five minutes. Your dough will come apart briefly into a horrid chunky mess for a few minutes, then will pull itself back together if you've developed adequate gluten. Stay calm, it will look worse before it looks better.
  • Step 6: Shape your panettone and set for proofing. When your dough comes back together into a uniform mass, with all of the tasty bits evenly distributed through the dough, it's time to shape and set the panettone for proofing. Remove the down from the bowl, shape into a boule (it's going into a mold, so don't overthink this) and place it into an un-greased panettone molds, making sure that they fill up the molds no more than a third of the way up.

On Proofing and Shaping

For those of you familiar with the workhorse loaf, there a few steps that are essential to hearth baking that are conspicuously absent here. Most notably, this recipe requires no bulk fermentation, and there is no pre-shape.

But oh my. You warned us not to skip those steps in your earlier article! How will we ever learn to trust you again.

Calm down. I've got my reasons.

If we think back to our earlier posts, we should remember that a proper bulk fermentation serves primarily to develop structure and flavor. Similarly, the purpose of a pre-shape is to generate adequate structure so that a loaf will be able to support itself in the oven.

Since our panettone is being baked in a mold, we don't need to worry about generating surface tension during shaping because our loaf won't be expected to hold itself up—the mold will provide the loaf support throughout its proofing and baking. As for flavor, bulk fermentation or not, this bread is going to taste like buttermilk, and cherries, and lemon zest, and bourbon, and butter, no matter how we proof it. Why add another five hours to an already time consuming project?

With that out of the way, I want to take a minute to throw out some suggestions for creating a nice proofing environment for your panettone. Panettone needs a lot of warmth, humidity, and time to rise, and there's a real risk that the surface will dry out during proofing if proper measures aren't taken. Lucky for us, there are a few things a baker can do to help the panettone along.

  • Cover and egg wash your panettone! A light coat of egg wash applied two or three times throughout proofing helps keep the bread's upper surface malleable, allowing it to rise unhindered. Covering your molds lightly but securely with plastic wrap ensures that moisture doesn't escape into the air, which is a chronic problem on dry, cold, winter days. If you have an empty cardboard box lying around, place that over your rising loaves for added protection.
  • Crank your heat! Seriously. If you have control over the heat in your kitchen, then aim for 80 degrees of higher. I usually place the panettone on a sheet tray and place it on top of my stove with the oven on, making sure that the loaves aren't in direct contact with any active heat sources.
  • Humidify your kitchen! Humidifying the air greatly helps dough rise and reduces the chances your dough will dry out. Both of these are good. I like to get a stock pot full of water boiling on the back of my stove. If you have a humidifier already, use that. Or, soak some towels in water and place them in your oven, making sure to keep your panettone near the oven vent. However you do it, it'll only help.

Whew. And that's most of the work. With the mixing, shaping, and proofing-habitat-making accomplished, most of the rest is just waiting. When your panettone has risen two-thirds up the sides of the mold, which can take anywhere from 8-12 hours depending on your environment, it's time for a second egg wash and baking, the details of which you can find in the recipe.

I like to mix and shape panettone early in the day, and then bake it that evening, knowing that I'll let it cool overnight before eating. Alternatively, you can mix your biga in the morning, mix and shape your dough that evening, and then bake it the next morning if you want. The schedule is yours to toy with. Make it work for you, and share it with the folks you care about.

And with that, I'm signing off. Happy baking everyone, and have some happy holidays!

Recipe Summary

  • 1/3 cup warm water, 100 degrees to 110 degrees
  • 2 packages active dry yeast
  • 4 cups all-purpose flour
  • 1/2 cup warm milk
  • 2/3 cup sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups mixed dried and candied fruit
  • Zest of 1 lemon
  • Zest of 1 orange
  • Canola oil, for bowl
  • Three 3 3/8-by-7 1/2-inch brown paper bags
  • 2 tablespoons melted unsalted butter, for bags
  • 1 large egg yolk mixed with 1 tablespoon heavy cream, for egg wash

To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water, and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand until doubled, about 30 minutes.

Sprinkle remaining package yeast over warm milk. Let stand until dissolved.

Beat together sugar, eggs, egg yolks, and vanilla. Mix in yeast-milk mixture. Add sponge, and stir until well incorporated.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on high speed for 3 to 4 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zests. Turn dough into an oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours.

Fold down tops of bags to form a 3-inch cuff. Brush inside and out with melted butter.

Turn out dough onto a lightly floured board and knead a few times to deflate. Divide dough into three pieces. Roll each into a ball, and drop into prepared bags. Place bags on a baking sheet about 4 inches apart, and cover loosely with plastic wrap. Leave in a warm place to rise until doubled again, about 2 hours.

Heat oven to 400 degrees. Carefully cut an X in the top of each loaf with oiled scissors. In a small bowl, whisk together the egg yolk and heavy cream to make an egg wash. Brush top of each loaf with egg wash. Place baking sheet in bottom third of oven. After 10 minutes, lower heat to 375 degrees. Bake for 30 more minutes if tops get too brown while baking, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on a wire rack.

Panettone Recipe

TRADITIONAL ITALIAN RECIPE: Panettone usually prepared and enjoyed for Christmas and New Year in Italy, southeastern France, Spain, Brazil, Venezuela, Peru, Malta, Albania, Germany and Switzerland, and is one of the symbols of the city of Milan.

In recent years it has become a popular addition to the Christmas table in the United Kingdom, United States, Canada and Australia. In South America, especially in Peru, Argentina, Paraguay, Uruguay, Colombia, Bolivia, and Chile, and Mexico. Each country names the special bread differently. In some countries it is a tradition to eat it on 7 January each year.

It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked.

Many other variations are available such as plain or with chocolate. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.

Efforts are under way to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product, but, as of late 2008, this had not occurred. Italian Agriculture Minister Paolo De Castro was looking at ways to protect genuine Italian cakes from growing competition in Latin America and whether action could be taken at the World Trade Organization.

In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities in the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, for almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who also gave his name to a popular brand that still exists today. The stiff competition between the two that then ensued led to industrial production of the cake.

Nestlé ( the evil company ) took over the brands together in the late 1990s, but Bauli, an Italian bakery company based in Verona, has acquired Motta and Alemagna from Nestlé.

As a result of this fierce competition, by the end of World War II panettone was cheap enough for anyone and soon became the country's leading Christmas sweet. Lombard immigrants to Argentina and Brazil also brought their love of panettone, and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season, which became a mainstream tradition in those countries. In some places, it replaces the King cake.

In Argentina, Brazil (Panetone in Brazilian Portuguese), Chile (see: Pan de Pascua), Ecuador, Colombia, Venezuela, Bolivia, and Peru (known in Spanish as "Panetón" or "Pan Dulce"). Peru's Antonio D'Onofrio, son of immigrants hailing from Caserta, Italy, spawned his own brand using a modified form of the Alemagna formula (e.g., candied papaya is used instead of candied citron and lemon, as these fruits are not available in Peru), which he licensed along with the packaging style. This brand is now also owned by Nestlé and exported throughout Latin America. In recent years, Brazilian Panettone have increased in quality and in popularity due to their low cost and abundance.

Italian food manufacturing companies and bakeries produce 117 million panettone and pandoro cakes every Christmas — worth 579 million euros.

Panettone is also very popular in Australia owing to the large number of Italian immigrants, and in some places, supermarkets make large displays of panettone near the front of the shop. Some non-Italians may use it as an alternative to the somewhat stodgier Christmas Cake. By 2011 panettone had become popular in the UK.

In Italy the panettone comes with an often varied history, but one that invariably states that its birthplace is in Milan. The word "panettone" derives from the Italian word "panetto", a small loaf cake. The augmentative Italian suffix "-one" changes the meaning to "large cake".

The origins of this cake appear to be ancient, dating back to the Roman Empire, when ancient Romans sweetened a type of leavened cake with honey. Throughout the ages this "tall, leavened fruitcake" makes cameo appearances in the arts: It is shown in a sixteenth-century painting by Pieter Brueghel the Elder and is possibly mentioned in a contemporary recipe book written by Bartolomeo Scappi, personal chef to popes and emperors during the time of Charles V. The first recorded association of panettone with Christmas can be found in the writings of 18th century illuminist Pietro Verri. He refers to it as "Pane di Tono" (luxury cake).

Though the etymology of the word 'panettone' is rather mundane, three more complex and fanciful folk etymologies have arisen. It is also thought that one of the ecclesiastical brothers, Fr. Antonio, who always wore the proper hat, was fond of this Pane.

The ecclesiastical hat Pane Tone was later adopted as the shape, which gave rise to Panettone. This derivation received credence and acceptability at the turn of the century, and is likely to be the foreunner of the more recent Christmas cake.

Gianrian Carli in "Il Caffe" makes passing reference to Panettone in 1850 in discussion with Pietro Verri and alludes to a clerical hat. Prof. S Reynders. Dipartimento di Scienze del Linguaggio, Università Ca'Foscari (1987).

One suggests that the word derives from the Milanese, "pan del ton", meaning "cake of luxury". Another states that a 15th-century legend from Milan gives the invention to the nobleman falconer Ughetto Atellani, who loved Adalgisa, the daughter of a poor baker named Toni. To help her, the nobleman disguised himself as a baker and invented a rich cake to which he added flour and yeast, butter, eggs, dried raisins, and candied lemon and orange peel.

The duke of Milan, Ludovico il Moro Sforza (1452–1508), agreed to the marriage, which was held in the presence of Leonardo da Vinci, and encouraged the launch of the new bread-like cake: Pan de Toni (or Toni's cake).

Panettone Bread Pudding

This warm Panettone Bread Pudding is super easy to assemble and taste heavenly! Let it soak up the holiday spiced custard and bake till nicely puffed up and golden. There is no perfect holiday dessert than this!

Serve this warm dessert as a finale of your holiday meal or make it for a special Christmas Day breakfast. The whole house smells so inviting that you will know why it makes such a treasure for the holiday. I hope it’s going to be your family favorite too!

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Too Difficult to Make Panettone?

Use Coupon Code PANETTONE10 at checkout to save 10% on your order!

Here’s are the ingredients you’ll need for the best panettone recipe:



  • Manitoba flour 250 g
  • Mother yeast (refreshed three times during the day) 65 g
  • Water (room temperature) 125 g
  • Soft butter 70 g
  • Sugar 65 g
  • Malt 2 g
  • Yolks 50 g


  • Manitoba flour 62 g
  • Sugar 50 g
  • Soft butter 40 g
  • Yolks 50 g
  • Sultana raisins 150 g
  • Salt up to 2 g
  • Vanilla pod 1
  • Acacia honey 16 g
  • Candied Cedar 30 g
  • Candied orange 70 g
  • Orange paste 75 g
  • Mandarin paste 30 g
  • Lemon paste 20 g





To prepare the panettone start making the first dough. Pour into a bowl the malt (1), the 65 g of caster sugar (2) and the 125 g of water at room temperature (3).

Mix with a whisk until the sugar (4) melts, then pour the syrup into a planetary mixer equipped with a leaf whisk (5). Then add the 250 g of Manitoba flour at once (6) and start kneading.

It will take about 5 minutes and as soon as the dough has taken consistency (7) add 65 g of sourdough freshened 3 times during the day (8) and continue to knead at moderate speed. In the meantime prepare an emulsion of butter and yolks. Transfer 70 g of soft butter into a small bowl and work it with a hand whisk until it has a creamy consistency. Add about half of the egg yolks (9) and stir.

Then add the remaining (10) and mix again to obtain a homogeneous emulsion (11). At this point add half of the emulsion to the working planetary (12).

To facilitate absorption using a drip pan, detach the dough that will have remained attached to the leaf and operate the planetaria again. When the dough will be well dry and the butter will have been absorbed completely joined the remaining part of the emulsion of butter and yolks (13). Work again until you get a smooth and homogeneous dough (14), then transfer it on a work surface, helping you with a spatula (15).

Give a spherical shape to the dough (16), transfer it inside a glass bowl, cover with food film (17) and let it rise for about 12 hours at a temperature of about 26° until the dough will be tripled in volume (18). In the meantime, if you prefer to prepare at home the dough of mandarins, oranges or lemons look at the box at the bottom.


For the second panettone dough using a spatula detach the first dough (leavened) from the glass bowl and transfer it to the planetary. Add 65 g of Manitoba (1) flour and operate the machine at moderate speed until it is completely absorbed. Then add the aromatic masses, that is the orange and the lemon paste (2) then add the honey (3)

and the seeds of the vanilla berry (4). Operate the planetaria again until the aromas are completely absorbed (5). In the meantime, prepare the emulsion again with 40 g of butter and 50 g of egg yolks, combining them twice as before (6).

As soon as your dough is elastic, turn off the machine and add 50 g of sugar (7). Start the machine again for a few minutes and add a pinch of salt (8). Let it absorb and turn off the planetary again. Add the butter emulsion in two times (9).

and finished working the dough, until it is well strung (10). In the meantime soak the raisins (11) and dice both the cedar and the candied orange (12).

At this point drain the raisins and pour it into a bowl, add orange and citron and mix (13). To be sure that the dough is ready turn off the machine, take a portion and if it will be thin but will not break easily, it means that it has reached the right elasticity (14) if this is not the case, knead the dough a few minutes more, otherwise add the mix of candied fruit and raisins in planetary (15) and start it again at moderate speed.

When the mix of candied fruit and raisins are well incorporated turn off the machine, peel off the leaf and let the dough rest for about 20 minutes inside the bowl of the planetaria (16), covering it with a cloth. Then transfer it on a plane, give it a few folds (17) and let it rest for another 30 minutes at room temperature (18) there will be no need to cover it. Do not worry if the dough is a little sticky, help yourself to work it using a tarot.


After 30 minutes, take 1050 g of dough, gently round it to give it a spherical shape and transfer it inside a 1 kg paper mould (the exact dimensions are 22 cm in diameter and 8 cm in height) (1). Use the remaining dough (about 150 g) to prepare two small Panettoni using the muffin moulds (2). Heat the oven to 35°, then turn it off, cover the panettone with a glass dome (3) and put the panettone and the small Panettoni to rise in the oven for 6-8 hours.

Once leavened leave it uncovered at room temperature for about 30 minutes, in this way a thin film will form on the surface. Use a knife to make a cross engraving (4) and put a knob of butter in the center of the cross (5). Bake at 175° in static mode for 50 minutes, after 20-25 minutes bake the the small panettoni and continue cooking the panettone for the remaining minutes (6). Then take it out of the oven

and stab it with 2 steel sticks on the two outer edges (7). Let it cool upside down overnight, using two pots or two bowls of the same height to secure it (8). The next morning turn it over, remove the sticks and your panettone will be ready to taste (9)!

Before using the sourdough, refresh it 3 times during the same day at intervals of about 2 hours, until it has doubled in volume. For refreshments use a Manitoba flour.

Once the panettone will be cold close it in a food bag for 2 days, in this way it will release all the scents.


The panettone, thanks to the mother yeast, once baked, keeps well closed in a plastic bag for 1 week.

Check other delicious panettone recipes

  • Panettone Muffins
  • Stuffed Panettone
  • Panettone Skewer
  • Panettone Sandwich
  • Panettone Cake with Nutella

The Best Panettone Recipe

Did you know that panettone should melt in your mouth? It should be buttery and rich, but with a light, fluffy texture&mdashkind of the perfect blend of brioche and cotton candy.

I’ve never had a good panettone. During my tenure as a food editor at Food & Wine, we were sent a lot of panettone around the holidays every year. I&aposd be super-psyched to find a large package waiting at my desk, only to feel a total sense of deflation upon seeing it was a panettone. Then I𠆝 set the loaf out on the giveaway table, where it would sit along with a few other unwanted loaves. Clearly I&aposm not the only naysayer. Let’s face it: panettone is the ultimate regift.

I’ve only recently learned that the reason I dislike panettone is because I’ve only had mass-marketed ones𠅍ry loaves studded with cloying bits of strangely colored fruit and stale nuts. The real McCoy is entirely different.

Did you know that panettone should melt in your mouth? Neither did I. It should be buttery and rich, but with a light, fluffy texture—kind of the perfect blend of brioche and cotton candy. The top should be auburn and caramelized, and it should be studded with bits of your favorite chocolate or nuts or dried fruit—whatever you like.

Greg Wade, the head baker at Chicago’s Publican Quality Bread is the man I have to thank for opening my eyes, but he credits his passion to Philadelphia’s Marc Vetri, who sent his own delicious panettone to Wade every year, inspiring Wade to try his hand at the notoriously difficult bread. But even a highly trained and experienced baker like Wade struggled to get it just right—so much so that it took an impromptu visit from yet another chef, the renowned Italian pizzaiolo Gabriele Bonci, to tell Wade he was doing it all wrong. After the two men went through multiple tries and tweaks, Wade got it right. Now he gifts and sells the loaves every Christmas, making every single one himself.

So what is it about panettone that’s so hard? Wade explained that it’s such a rich dough, made mostly from butter and egg yolks, that you need a very strong and dry starter to support the weight of the ingredients. At the bakery, Wade uses a special sourdough starter that he feeds all year long just to make his holiday panettone. Unlike a standard sourdough starter, which is equal parts flour and water, this starter is two parts flour and one part water. From there, making the bread is a fine balance of technique and timing.

I asked Wade why he couldn’t just use a strong commercial yeast to make the panettone. He explained this: "Commercial yeast has less depth of flavor than a starter. It will make a loaf that’s texturally similar, but it just won’t have the same depth of flavor. As a baker, I don’t go for ease, I go for a special unique product.”

For the home baker, who doesn’t likely have this unique starter sitting in the kitchen year-round, Wade created a recipe for a biga (a.k.a. poolish, aka pre-fermentation) made with bread flour, warm water and active dry yeast. This takes a few hours to come together, but is well worth the time. When the biga gets added to the initial dough, it will be firm and strong enough to add the lift that will ultimately make your panettone into that fluffy goodness.

Part of my distaste for panettone has to do with the inclusions—those chewy little bits of weird fruit especially. I asked Wade about the inclusions. The standard ones are candied orange peel, rum-soaked raisins, hazelnuts, chocolate chips and pearl sugar. But you can really add whatever you want. For me, I𠆝 drop the orange peel and raisins and go all chocolate and nut.

You will need a panettone mold, and Wade suggests getting one on Amazon from Novacart. Once you’ve made the panettone and cooled it fully, wrap it nicely in cellophane and a bow, making sure to do your best to not expose it to air. Wade says it should keep for a week, but he says once you taste it, it won’t last a day. Now that I’ve had the perfect panettone, I know that he’s right. I won’t regifting this baby.

If you’re really not up for making panettone from scratch, here are some excellent recipes that use store-bought panettone: Ken Oringer’s panettone bread pudding is festive and decadent. And this Toasted Panettone With Orange Mascarpone Cream recipe from Michele Scicolone is a quick and elegant way to dress up toasted slices of panettone.

Watch the video: Unintentional ASMR Italian Panettone Recipe for Christmas with Wine u0026 Cream (May 2022).