Classic Panettone
Indulge in the timeless flavors of Italy with this **Classic Panettone** recipe, a festive sweet bread that’s as light and fluffy as it is rich and flavorful. Made with aromatic **candied orange peel**, plump **raisins**, and the zesty brightness of lemon and orange zest, this holiday treat boasts a deliciously tender crumb that melts in your mouth. A slow rise enriched with **butter**, **eggs**, and a touch of **vanilla** guarantees its signature soft texture and mildly sweet flavor. Whether served as a centerpiece for your holiday table, enjoyed with a dusting of powdered sugar, or toasted with a swipe of butter, this handcrafted panettone offers a bakery-quality experience from the comfort of your kitchen. Perfect for **Christmas baking**, this authentic recipe is easier to make than you think, transforming simple pantry staples into a show-stopping dessert or breakfast bread.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 150 grams granulated sugar
- 120 ml whole milk
- 10 grams active dry yeast
- 4 large eggs
- 200 grams unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 150 grams raisins
- 100 grams candied orange peel
- 1 whole zest of one lemon
- 1 whole zest of one orange
Instructions
In a small saucepan, warm the milk to about 105°F (40°C), then pour into a small bowl and stir in the yeast. Let it sit for about 10 minutes until frothy.
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt.
Add the eggs, yeast mixture, and vanilla extract to the dry ingredients. Begin mixing with a dough hook (or a wooden spoon if mixing by hand).
Once combined, gradually add softened butter a tablespoon at a time, ensuring each piece is incorporated before adding the next. Knead until the dough is smooth and elastic.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 2 hours, or until doubled in size.
Punch down the dough and add the raisins, candied orange peel, lemon zest, and orange zest. Knead the dough until the fruits are evenly distributed.
Line a panettone mold or a tall-sided round baking form with parchment paper. Shape the dough into a ball and place it into the prepared mold.
Cover again and allow to rise for another hour until the dough has risen to the top of the mold.
Preheat your oven to 375°F (190°C).
Using a sharp knife, gently score a cross on the top of the dough and place a small piece of butter in the center.
Bake the panettone in the preheated oven for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Allow it to cool slightly before cutting. Panettone can be enjoyed fresh, toasted, or used as a base for desserts.
Nutrition Facts
Calories |
5061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1202 mg | 401% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 754.6 g | 274% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 336.7 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 524 mg | 40% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2543 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
