Panettone is a tall, dome-shaped sweet bread from Milan, Italy, typically enjoyed during Christmas and New Year. It’s known for its soft, airy texture and its rich mix of candied fruit and raisins — a festive treat with a luxurious feel.
Ingredients
For 1 large Panettone (or 2 small ones):
Dough Starter (Biga or Sponge):
- ½ cup (60g) all-purpose flour
- ¼ cup (60ml) lukewarm water
- ½ tsp active dry yeast
Main Dough:
- All of the prepared starter
- 2¼ cups (280g) bread flour
- ⅓ cup (70g) granulated sugar
- ½ tsp salt
- 2 large eggs
- 2 large egg yolks
- ¼ cup (60ml) lukewarm milk
- ½ tsp vanilla extract
- Zest of 1 orange and 1 lemon
- ½ cup (115g) unsalted butter, softened
- ⅓ cup (50g) raisins (soaked in warm water or rum, then drained)
- ⅓ cup (50g) candied orange or mixed peel
Method of Preparation
Step 1: Make the Starter
- In a small bowl, mix flour, water, and yeast.
- Cover and let sit at room temperature for 4 hours, or refrigerate overnight.
Step 2: Prepare the Dough
- In a stand mixer bowl, combine the starter, bread flour, sugar, and salt.
- Add eggs, yolks, milk, vanilla, and zest. Mix until a dough forms.
- Add the butter, a few pieces at a time, mixing until fully incorporated and elastic (about 10–15 minutes).
- Fold in the raisins and candied peel gently.
Step 3: First Rise
- Transfer dough to a greased bowl. Cover and let rise in a warm place for 2–3 hours, or until doubled in size.
Step 4: Shape and Second Rise
- Punch down the dough and shape it into a ball.
- Place in a panettone mold (or a high-sided paper mold or panettone tin).
- Cover loosely and let rise again until the dough nearly reaches the top — about 2 hours.
Step 5: Bake
- Preheat the oven to 350°F (175°C).
- Make a shallow cross on top of the dough with a sharp knife and place a small piece of butter in the center.
- Bake for 40–50 minutes, or until golden brown and a skewer inserted in the center comes out clean.
- If it browns too quickly, tent loosely with foil after 20 minutes.
Step 6: Cool (Optional Hanging Method)
- For authentic texture, insert skewers through the base and hang the panettone upside down to cool (this prevents it from collapsing).
- Cool for at least 3–4 hours before slicing.
Serving Ideas
- Slice and serve with espresso, hot chocolate, or dessert wine.
- Toast and butter for a breakfast treat.
- Use leftovers in bread pudding or French toast.
Tips
- For added flavor, soak raisins in rum or orange liqueur before using.
- A stand mixer is highly recommended for kneading this enriched dough.
- Store in an airtight bag for up to a week, or freeze for longer storage.