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Create a classic Panettone, an Italian holiday staple, with this homemade recipe. Begin by activating yeast in warm water and blending it with eggs, sugar, butter, and aromatic zest. Slowly integrate bread flour until a smooth dough forms. After rising, gently knead in a medley of dried fruits. Shape the dough into a round, allowing it to rise once more until it fills the mold. Bake until beautifully golden, releasing an enticing aroma throughout your kitchen. Let it cool before indulging in slices of this soft, fruity delight.
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Classic Panettone Recipe FAQ
Traditional Panettone baking pans typically come in various sizes, but a classic size often used for Panettone is approximately 6-7 inches (15-18 cm) in diameter at the base and around 4-5 inches (10-13 cm) in height. These measurements can vary slightly depending on the manufacturer and the specific style of the Panettone mold.
The classic Panettone recipe typically doesn't align with specific dietary lifestyles due to its traditional ingredients like bread flour, sugar, butter, and eggs. However, it's adaptable to certain dietary modifications:
Omnivorous Diet: The traditional Panettone recipe includes ingredients such as eggs and butter, making it suitable for an omnivorous diet.
Vegetarian Diet: This recipe is suitable for a vegetarian diet as it doesn't contain any meat or fish products.
Flexitarian Diet: Individuals following a flexitarian diet, which emphasizes plant-based foods while occasionally including meat and fish, could enjoy Panettone as an occasional treat.
Customization for Dietary Restrictions: With modifications, it's possible to adapt the recipe to certain dietary restrictions. For instance:
Gluten-Free: Substituting the bread flour with a gluten-free flour blend might cater to individuals with gluten intolerance or celiac disease. *I have not tested this recipe with GF flour, so
Dairy-Free: Replacing butter with a dairy-free alternative like margarine or coconut oil could accommodate those with lactose intolerance.
Reduced Sugar: Adjusting the sugar quantity or using alternative sweeteners may suit individuals aiming to lower their sugar intake.
Moderation in Balanced Diets: While Panettone may not fit into specific diet plans due to its indulgent nature, it can be enjoyed occasionally as part of a balanced diet, considering portion control and overall nutritional intake.
Always consider individual dietary needs and consult with a healthcare professional or nutritionist when making significant dietary changes or substitutions to ensure the recipe aligns with specific dietary requirements.
Panettone is a versatile treat often served during various events, holidays, and gatherings, including:
Christmas: It's a staple during Christmas celebrations in Italy and many other countries, often enjoyed as a dessert or sweet breakfast item during the holiday season.
New Year's: Panettone continues to be savored during New Year's festivities, offering a sweet start to the new year.
Holiday Gatherings: It's a popular addition to holiday gatherings, brunches, or afternoon tea parties throughout the holiday season.
Gift-Giving: Panettone is frequently given as a gift, packaged beautifully in decorative boxes, especially during the holiday season.
Special Occasions: Some may serve Panettone at weddings, anniversaries, or other special occasions, as it's considered a symbol of celebration and festivity.
Brunches and Tea Parties: It can be a delightful addition to brunches, served alongside coffee or tea.
The sweet, fruity bread's association with celebration and its delicious flavors make it a versatile treat suitable for various joyous occasions and gatherings.
The prep time for making Panettone can vary due to several factors like rising time and dough preparation. Typically, the prep time for this Panettone recipe would be around 30 minutes to 1 hour to prepare the dough and incorporate the ingredients. However, the total time, including rising and baking, would be significantly longer, generally around 4 to 6 hours due to the multiple rising stages for the dough to double in size. This includes rising times after kneading, incorporating the dried fruits, shaping the dough, and allowing it to rise in the pan before baking.
The actual duration can vary based on factors such as ambient temperature, yeast activity, and other environmental conditions affecting the dough's rise.
The cooking time for a classic Panettone typically ranges from 45 to 55 minutes at a temperature of 350°F (175°C). This baking time is an estimate and can vary depending on individual ovens, the size and shape of the Panettone, and how quickly it achieves a golden-brown color.
It's important to keep an eye on the Panettone while it bakes, especially toward the end of the estimated time, to ensure it reaches the desired golden hue without over-browning. If the top starts to brown too quickly, loosely covering it with aluminum foil can help prevent excessive browning while the inside finishes baking.
Ingredients:
- 4 cups bread flour
- ½ cup warm water
- 1 tablespoon active dry yeast
- 1 cup granulated sugar
- 4 large eggs
- ¾ cup unsalted butter softened
- ½ cup mixed dried fruits (such as raisins, candied orange peel, citron)
- Zest of 1 lemon
- Zest of 1 orange
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Kitchen Tools Needed
- Mixing Bowls: Large and medium-sized bowls for mixing and kneading the dough.
- Whisk or Electric Mixer: For beating eggs and sugar until creamy.
- Measuring Cups and Spoons: For precise measurements of ingredients.
- Spatula or Wooden Spoon: To mix the dough and incorporate ingredients.
- Baking Mold or Panettone Paper Molds: Traditional tall, cylindrical molds specifically used for Panettone, or a tall pan if molds aren't available.
- Plastic Wrap or Cloth: To cover the dough while it rises.
- Pastry Brush: For brushing melted butter or egg wash on top before baking (optional for added shine).
- Sharp Knife or Razor Blade: To make the cross-shaped incision on top of the dough before baking.
- Cooling Rack: To cool the Panettone after baking.
- Oven: For baking the Panettone.
Instructions:
- In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, beat the eggs with sugar until creamy. Add in the yeast mixture, butter, vanilla extract, lemon zest, and orange zest. Mix well.
- Slowly add the flour and salt to the wet ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- Punch down the risen dough and knead in the dried fruits gently.
- Shape the dough into a round ball and place it into a Panettone mold or a tall, greased pan. Allow it to rise for an additional 1-2 hours until it reaches the top of the mold.
- Preheat your oven to 350°F (175°C).
- Make a cross-shaped incision on top of the risen dough and bake for 45-55 minutes or until golden brown. If the top starts browning too quickly, cover it loosely with aluminum foil.
- Remove from the oven and let it cool completely before slicing.
Recipe Tips for Success:
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature to allow for proper incorporation and rise of the dough.
- Proper Kneading: Knead the dough until it becomes smooth and elastic to develop gluten properly.
- Rising Time: Let the dough rise in a warm, draft-free area to ensure a good rise.
- Fruit Distribution: When adding dried fruits, ensure they're evenly distributed throughout the dough.
- Oven Monitoring: Keep an eye on the Panettone while baking to prevent over-browning.
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Storage Instructions:
- Short-term: Store Panettone in an airtight container at room temperature for up to 3-4 days.
- Long-term: Wrap the Panettone tightly in plastic wrap and then in foil or place it in a resealable bag, removing as much air as possible. Freeze for up to 2-3 months. Thaw at room temperature before serving.
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Enjoy your homemade Panettone!
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Panettone
Create a classic Panettone, an Italian holiday staple, with this homemade recipe. Begin by activating yeast in warm water and blending it with eggs, sugar, butter, and aromatic zest. Slowly integrate bread flour until a smooth dough forms. After rising, gently knead in a medley of dried fruits. Shape the dough into a round, allowing it to rise once more until it fills the mold. Bake until beautifully golden, releasing an enticing aroma throughout your kitchen. Let it cool before indulging in slices of this soft, fruity delight.
Ingredients
- 4 cups bread flour
- ½ cup warm water
- 1 tablespoon active dry yeast
- 1 cup granulated sugar
- 4 large eggs
- ¾ cup unsalted butter softened
- ½ cup mixed dried fruits (such as raisins, candied orange peel, citron)
- Zest of 1 lemon
- Zest of 1 orange
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, beat the eggs with sugar until creamy. Add in the yeast mixture, butter, vanilla extract, lemon zest, and orange zest. Mix well.
- Slowly add the flour and salt to the wet ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- Punch down the risen dough and knead in the dried fruits gently.
- Shape the dough into a round ball and place it into a Panettone mold or a tall, greased pan. Allow it to rise for an additional 1-2 hours until it reaches the top of the mold.
- Preheat your oven to 350°F (175°C).
- Make a cross-shaped incision on top of the risen dough and bake for 45-55 minutes or until golden brown. If the top starts browning too quickly, cover it loosely with aluminum foil.
- Remove from the oven and let it cool completely before slicing.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 462Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 111mgSodium: 141mgCarbohydrates: 69gFiber: 3gSugar: 26gProtein: 10g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- First published: 11/28/2023
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