Panettone Di Milano
Indulge in the rich traditions of Italian holiday baking with Panettone di Milano, a luscious and fragrant sweet bread that’s as enchanting as it is delicious. This classic Milanese treat boasts a soft, buttery crumb infused with the delicate flavors of vanilla, orange zest, and rum-soaked raisins, complemented by the vibrant sweetness of candied orange and lemon peel. The slow, overnight rise creates a wonderfully airy texture, while finishing touches like the iconic golden dome and a perfectly scored cross add to its artisanal charm. Baked in a traditional paper mold and cooled upside down to maintain its lofty height, this festive loaf is a showstopping centerpiece for your holiday spread. Whether enjoyed with a morning espresso or as a post-dinner delicacy, Panettone di Milano captures the magic of Italian Christmas baking in every bite. Perfect for gift-giving or family celebrations, this recipe is a labor of love worth every moment spent in the kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g All-purpose flour
- 150 g Granulated sugar
- 10 g Active dry yeast
- 120 ml Whole milk
- 150 g Unsalted butter, softened
- 4 Large eggs
- 1 Egg yolk
- 1 tsp Vanilla extract
- 1 tsp Grated orange zest
- 1 tsp Salt
- 100 g Raisins
- 100 g Candied orange peel
- 50 g Candied lemon peel
- 30 ml Rum or orange juice (for soaking raisins)
- 1 Panettone paper mold
Instructions
In a small bowl, soak the raisins in rum or orange juice for 30 minutes. Drain and set aside.
Warm the milk slightly (it should be lukewarm, around 38°C/100°F) and dissolve the active dry yeast into it. Let it sit for 10 minutes until frothy.
In a stand mixer with the dough hook attachment, combine the flour, sugar, salt, and yeast mixture.
Add the eggs, egg yolk, vanilla extract, and orange zest. Mix until a sticky dough forms.
Gradually add the softened butter, a tablespoon at a time, allowing it to fully incorporate before adding more. Knead the dough in the mixer for about 10-15 minutes until it becomes smooth and elastic.
Transfer the dough to a clean, lightly greased bowl and cover with plastic wrap or a damp cloth. Let it rise in a warm place for 6-8 hours (or overnight) until it doubles in size.
Punch down the dough and knead in the soaked raisins, candied orange peel, and candied lemon peel evenly.
Shape the dough into a ball and place it into a panettone paper mold. Cover loosely with plastic wrap and let it rise again for 2-3 hours or until it domes above the edge of the mold.
Preheat the oven to 180°C (350°F). Just before baking, use a sharp knife to cut an 'X' on the top of the dough and place a small piece of butter in the center.
Bake the panettone for 45-50 minutes. If the top starts browning too quickly, tent it with aluminum foil.
Remove the panettone from the oven and pierce the base with metal skewers. Hang it upside down using the skewers placed over a large pot or deep container to cool completely. This prevents it from collapsing.
Once fully cooled, slice and serve. Enjoy this festive bread as a dessert or breakfast treat!
Nutrition Facts
Calories |
3721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 759.0 g | 276% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 346.0 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 530 mg | 41% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 2182 mg | 46% | |
*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.
