Ycaroh's Kitchen blog

Handcrafted Classic Panettone

Panettone

Prep Time

3 hours (includes rising times)

Cook Time

50 minutes

Total Time

About 4 hours

Servings

1 large Panettone (about 12 servings)

Yield

1 large Panettone (about 12 servings)

Calories

Approximately 350 calories
The Classic Panettone is a cornerstone of holiday traditions, a symbol of festive cheer and culinary craftsmanship. Originating from Milan, Italy, this sweet bread is celebrated for its rich, fluffy texture and its delightful mix of candied fruits and raisins, enveloped in a fragrant dough that has been carefully leavened for hours. Our handcrafted recipe guides you through the traditional process of creating Panettone from scratch, ensuring a truly authentic experience. As you break open this towering, dome-shaped masterpiece, you’re greeted with a soft, airy crumb and a sweet, buttery aroma that promises to make any holiday gathering more memorable. Perfect for sharing, gifting, or indulging, this Classic Panettone is a testament to the joy and warmth of the season.

Ingredients

  • 1/2 cup warm water
  • 2 teaspoons active dry yeast
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 3/4 cup unsalted butter, melted
  • 1 tablespoon vanilla extract
  • Zest of 1 orange
  • Zest of 1 lemon
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup raisins, soaked in warm water and drained
  • 1/2 cup candied orange peel
  • 1/2 cup candied citron
  • Powdered sugar, for dusting
  • Note: For an optimal rise, ensure all ingredients are at room temperature before starting.

Instructions

  1. In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it stand until frothy, about 10 minutes.
  2. In a large mixing bowl, combine the activated yeast, remaining sugar, eggs, egg yolk, melted butter, vanilla extract, and citrus zests. Mix well.
  3. Gradually incorporate the flour and salt, kneading until a soft, sticky dough forms.
  4. Fold in the raisins, candied orange peel, and candied citron until evenly distributed.
  5. Transfer the dough to a greased panettone mold or a deep, round baking pan lined with parchment paper. Cover with a damp cloth and let it rise in a warm place until it doubles in size, about 2 hours.
  6. Preheat the oven to 350°F (175°C). Bake the Panettone for about 50 minutes, or until golden and a skewer inserted into the center comes out clean.
  7. Let the Panettone cool in the mold before removing it. Dust with powdered sugar before serving.

Tips & Tricks

  • To enhance the flavor, soak the raisins in rum or brandy instead of water.
  • A proper Panettone mold will give your bread its traditional shape, but a tall, round baking pan can also work.
  • For a glossy finish, brush the top of the Panettone with an egg wash before baking.
  • Serve Panettone sliced, accompanied by sweet spreads, mascarpone cheese, or simply enjoy it on its own.

Mise en Place

Ingredients

Utensils

  • Warm water
  • Active dry yeast
  • Sugar
  • Large eggs
  • Egg yolk
  • Unsalted butter
  • Vanilla extract
  • Orange zest
  • Lemon zest
  • All-purpose flour
  • Salt
  • Raisins
  • Candied orange peel
  • Candied citron
  • Powdered sugar
  • Small bowl
  • Large mixing bowl
  • Panettone mold or deep, round baking pan
  • Parchment paper
  • Damp cloth
  • Oven

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