Homemade Panettone
Panettone is a sweet, fluffy bread that comes from Italy—specifically Milan—and is traditionally enjoyed around Christmas and New Year’s. It has a distinctive tall, dome-like shape and a soft, airy texture that’s almost cake-like.The classic version is studded with candied orange peel, citron, and raisins, giving it a rich, gently fruity flavor. But there are now countless variations: chocolate chip, chestnut cream, pistachio, even savory ones!It’s usually served in slices, sometimes toasted and spread with butter, mascarpone, or a bit of sweet cream. Paired with coffee, wine, or hot chocolate, it’s a holiday treat full of nostalgia and warmth.
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Ingredients
For the dough:
- 2 cups all-purpose flour 250 g
- ¼ cup sugar 50 g
- ⅓ cup warm milk 80 ml (about 110°F / 43°C)
- 1½ teaspoon active dry yeast
- 2 large eggs room temperature
- ¼ cup unsalted butter 60 g, softened
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon grated orange zest optional but lovely
Add-ins:
- ⅓ cup raisins or chopped dried fruit, 50 g
- ⅓ cup candied orange peel 50 g (or any candied fruit mix you like)
- 1 tablespoon rum or orange juice, (for soaking the fruit)
Instructions
- Soak the raisins and candied fruit in the rum or orange juice for at least 30 minutes. This plumps them up and adds flavor. Drain before adding to dough.
- In a small bowl, combine warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for about 10 minutes until foamy.
- In a large bowl, mix together flour, the rest of the sugar, salt, and orange zest.
- Add the yeast mixture, eggs, and vanilla. Stir or knead for 5–7 minutes until it comes together.
- Gradually knead in the softened butter a bit at a time until the dough is smooth and slightly sticky (about 10–12 minutes total kneading).
- Place the dough in a lightly oiled bowl, cover with a cloth, and let rise in a warm spot until doubled—about 1½ to 2 hours.
- Gently knead drained fruit into the risen dough until evenly distributed.
- Form the dough into a ball and place it in a small panettone mold, a tall 6-inch cake pan, or even a parchment-lined tall tin can.
- Cover loosely and let rise again until doubled (about 1 more hour).
- Preheat oven to 350°F (175°C).
- Bake for 30–40 minutes, or until deep golden brown and a skewer inserted in the center comes out clean. (If the top browns too quickly, tent with foil.)
- Let it cool completely before slicing. Traditional panettone is sometimes cooled upside down (suspended), but for a small loaf this isn’t necessary.
- Slice into wedges and serve plain, toasted with butter, or drizzled with honey. A little whipped mascarpone on the side makes it heavenly!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 513kcal (26%)Carbohydrates: 82g (27%)Protein: 12g (24%)Fat: 16g (25%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 128mg (43%)Sodium: 355mg (15%)Potassium: 268mg (8%)Fiber: 3g (13%)Sugar: 24g (27%)Vitamin A: 526IU (11%)Vitamin C: 1mg (1%)Calcium: 59mg (6%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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