Panettone

Name: Panettone
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italy
Ingredients: 500 g of flour; 150 g of sugar; 5 g of salt; 20 g of baker's yeast (fresh); 200 ml of milk (warm); 4 eggs; 100 g of butter; 100 g of raisins; 50 g of candied orange peel; 1 zest of lemons (grated); 1 zest of orange (grated); 1 tsp of vanilla extract; 50 g of almonds

5,01 review

Panettone is a tall Italian brioche with candied fruit and raisins. 🇮🇹 Its crumb is very airy and stringy. It keeps for a long time.

Total time: 1 h 30
Prep: 45 min
Cook: 45 min
Rest: 12 h
Difficulty: Hard
Per person: €1.25

By the CookinBreak team

Goes well with

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As a starter

Christmas Salad

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As a main

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Roast Chicken and Oven-Roasted Potatoes

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To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

350kcal

Protein7 g8%
Carbs55 g62%
Fat12 g30%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even lighter, airier panettone crumb, make the recipe in several rising stages, letting the dough rest in the refrigerator between each rise to develop the flavors and texture 🍞✨.

Freezing : Can you freeze this recipe?

Yes

Whole or sliced. Vacuum-seal or wrap in plastic wrap + freezer bag. Up to 3 months.

Storage : How long does it keep?

Keeps 5 to 7 days at room temperature, tightly wrapped in plastic wrap or a bag to prevent drying out.

Making ahead : Can you make it the day before?

Yes

A panettone baked the day before stays delicious. Store airtight.

Reheating : How do you reheat it?

Oven: Preheat to 150°C, reheat 10-15 minutes for a whole or half panettone. Slices: Toast lightly. Microwave: Not recommended, tends to dry it out.

Variations

Replace the raisins with chocolate chips.
Add other candied fruit.
Serve with mascarpone or hot chocolate.

Mistakes to avoid

Cutting the rises short: allow 6 hours for the dough to double in volume, then 6 more hours in the mold.
Forgetting to degas the dough: gently press on it before placing it in the mold.
Unmolding while warm: let it cool in the mold before unmolding.

Frequently asked questions

How do you make homemade panettone?

Activate the yeast in warm milk with a spoonful of sugar, knead with flour, eggs, butter and zests, fold in the raisins and candied orange, let rise 6 hours, shape, let rise 6 more hours and bake 45 minutes at 180 °C.

How long should panettone rise?

It needs two 6-hour rises: the first until the dough doubles in volume, the second in the mold, until it reaches the rim. The total rest is about 12 hours.

What fruit goes in panettone?

This recipe contains 100 g of raisins and 50 g of candied orange peel, plus lemon and orange zest. Sliced almonds are sprinkled on top before baking.

How do you bake panettone?

Brush the top with milk, sprinkle with sliced almonds and bake about 45 minutes at 180 °C, until the top is golden. Let it cool in its mold before unmolding.