Panettone
Delight your taste buds with the rich and festive flavors of traditional Italian panettone, a golden, airy sweet bread studded with plump raisins, candied mixed peel, and a hint of citrus zest. This showstopper holiday treat combines classic baking techniques with a few playful twists, such as soaking the dried fruit in rum for an extra layer of indulgence. With its buttery, tender crumb and irresistible aroma of vanilla, orange, and lemon, panettone is perfect for sharing at Christmas celebrations or gifting to loved ones. Whether baked in a specialty paper mold or a tall pan, this recipe ensures a beautifully domed loaf with a soft, pillowy texture. Serve slices toasted with a dollop of mascarpone, or simply enjoy on its own for a taste of Italy’s holiday spirit.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 7 grams Active dry yeast
- 120 milliliters Whole milk
- 4 large Eggs
- 150 grams Unsalted butter (softened)
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 teaspoons Orange zest
- 1 teaspoon Lemon zest
- 100 grams Raisins
- 100 grams Dried mixed peel
- 2 tablespoons Rum (optional)
Instructions
If using rum, soak the raisins and dried mixed peel in the rum for several hours or overnight to infuse flavor. Drain before using.
Warm the milk slightly until it’s lukewarm (about 37-40°C or 98-104°F). Sprinkle the yeast over the milk and let it sit for 10 minutes until frothy.
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. Mix to combine.
Add the yeast mixture, 3 eggs, and vanilla extract to the dry ingredients. Mix until a dough forms.
Begin kneading the dough (using the dough hook on a stand mixer or by hand). Gradually add the softened butter, a small piece at a time, ensuring it is fully incorporated before adding more.
Knead the dough for about 10-12 minutes until it becomes smooth and elastic.
Mix in the orange zest, lemon zest, raisins, and dried peel until evenly distributed.
Shape the dough into a ball and place it into a greased bowl. Cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1.5-2 hours or until it doubles in size.
Prepare your panettone mold or line and grease a tall, round 18cm pan. You can also use a specific panettone baking paper mold if available.
After the first rise, punch down the dough and shape it into a smooth ball. Place it into the prepared mold or pan.
Cover loosely and let the dough rise again for another 1.5-2 hours, or until it rises just above the top of the mold.
Preheat your oven to 180°C (350°F). Beat the remaining egg and brush it gently over the top of the risen dough.
Bake the panettone for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Cover the top with foil during baking if it browns too quickly.
Allow the panettone to cool completely, preferably hanging upside down (use skewers through the bottom to suspend it if possible) to maintain its shape and light texture.
Nutrition Facts
Calories |
4384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 656.2 g | 239% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 239.0 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 490 mg | 38% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2101 mg | 45% | |
*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.
