Traditional Italian Panettone

Name: Traditional Italian Panettone
Prep time: 60 min
Cook time: 50 min
Total time: 350 min
Yield: 10 slices
Cuisine: Italian
Ingredients: 4 cups all-purpose flour (spooned and levelled); 1/2 cup granulated sugar; 1 cup warm milk (about 40°C/104°F); 2 1/4 tsp active dry yeast; 4 large eggs (room temperature); 1/2 cup unsalted butter (softened); 1 tsp vanilla extract; 1/2 tsp salt; 1/2 cup candied orange peel (chopped); 1/2 cup raisins; 1/2 cup dried cherries (optional)

350 min 10 slices Medium

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Traditional Italian Panettone

Delight in the soft, buttery texture and rich flavour of traditional Italian panettone, a festive bread perfect for the holiday season.

Prep

60 min

Cook

50 min

Total

350 min

Servings

Difficulty

Medium

Panettone is a classic Italian sweet bread, traditionally enjoyed during the Christmas and New Year holidays. Its origins date back to Milan, where it's known for its tall, dome-shaped loaf filled with candied fruits and raisins, offering a delightful contrast of textures and flavours. Making panettone at home is a rewarding experience. Although it requires patience and time, the result is a rich and fluffy bread with a delicate crumb, perfect for sharing with friends and family. In this recipe, we guide you through each step to achieve the best homemade panettone.

Ingredients

Servings

Dough

Fillings

Instructions

Activate yeast

In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until frothy.

Pro tip: Ensure the milk is not too hot, or it will kill the yeast.

Mix dough

In a large mixing bowl, combine flour, salt, and activated yeast mixture. Add eggs, vanilla, and butter. Mix until a sticky dough forms.

Pro tip: Use a stand mixer with a dough hook for easier mixing.

First rise

Cover the bowl with a damp cloth and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Pro tip: A warm oven (turned off) can provide a good environment for rising.

Add fillings

Gently fold in the candied orange peel, raisins, and dried cherries into the dough until evenly distributed.

Pro tip: Soak raisins in warm water for 10 minutes before adding to prevent dryness.

Shape and second rise

Transfer dough to a panettone mould or paper case. Cover and let rise for another 1-2 hours until it reaches the rim.

Pro tip: Use a tall, narrow mould for the traditional shape.

Bake

Preheat oven to 180°C (350°F). Bake for 45-50 minutes until golden brown and a skewer inserted into the centre comes out clean.

Pro tip: If the top browns too quickly, cover with foil.

Cool

Let the panettone cool upside down by inserting skewers through the base and suspending it over a large pot or between two surfaces.

Pro tip: This prevents the bread from collapsing as it cools.

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Tips & Tricks

<ul><li>Ensure your yeast is fresh for a successful rise.</li><li>Use room temperature ingredients for better incorporation.</li><li>For a softer panettone, let it cool upside down to prevent collapse.</li></ul>

Serving Suggestions

Serve your freshly baked panettone with a dusting of icing sugar, or enjoy it plain to appreciate its rich flavour. It pairs wonderfully with coffee or a glass of dessert wine. To make ahead, prepare the dough and let it rise overnight in the refrigerator. Store the baked panettone in an airtight container at room temperature for up to a week, or freeze it for longer storage.