Traditional Italian Panettone Recipe

Ingredients

1 cup of warm water
2 1/4 teaspoons of active dry yeast
1/2 cup of sugar
2 large eggs
1 tablespoon of vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup of unsalted butter, melted
3 1/2 cups of all-purpose flour
1 teaspoon of salt
3/4 cup of raisins
3/4 cup of chopped dried fruit (such as apricots, cranberries, or figs)
1/2 cup of chopped candied peel
1/4 cup of rum or brandy
1 tablespoon of powdered sugar (for dusting)

Steps and instructions

In a small bowl, combine raisins, dried fruit, and rum or brandy. Let it soak for at least 1 hour.
In a larger bowl, dissolve yeast in warm water. Let it stand until it becomes foamy, about 10 minutes.
To the yeast mixture, add sugar, eggs, vanilla extract, lemon zest, orange zest, and melted butter. Mix well.
Gradually add flour and salt to the yeast mixture, stirring until the dough comes together.
Drain the soaked fruit, reserving the soaking liquid. Fold the fruit and candied peel into the dough.
Turn the dough out onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Add more flour if necessary.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it has doubled in size, about 1-2 hours.
Punch down the dough, then turn it out again onto a floured surface. Shape it into a ball and place it in a prepared panettone mold or a deep cake tin.
Let the dough rise again until it has doubled in size, about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
Bake the panettone in the preheated oven for 40-50 minutes, or until it is golden brown and a skewer inserted into the center comes out clean.
Let the panettone cool in the tin for 10 minutes, then remove it from the tin and let it cool completely on a wire rack.
Before serving, dust the panettone with powdered sugar.

Tools for making

Mixing Bowls - You'll need at least two mixing bowls to prepare and knead the dough.
Measuring Cups and Spoons - These will be necessary for accurate measurement of the ingredients.
Whisk - To dissolve the yeast and combine the wet ingredients.
Spatula - Useful for scraping down the sides of the bowl and folding in the fruit.
Baking Panettone Mold - A specialized panettone mold or a deep cake tin to shape and bake the dough.
Damp Cloth - Covering the dough while it rises to prevent it from drying out.
Floured Surface - A clean, floured surface for kneading the dough.
Wire Rack - To cool the baked panettone and allow air circulation.
Powdered Sugar Shaker - For dusting the panettone before serving.

Recipe variations

Replace the raisins and dried fruit with chocolate chips or chunks for a chocolate panettone.
Add a teaspoon of almond extract along with the vanilla extract for an almond-flavored panettone.
Include chopped nuts such as almonds, walnuts, or pistachios for added texture and flavor.
Replace part or all of the all-purpose flour with bread flour for a chewier texture.
Try using different citrus zests such as lime or grapefruit for a unique twist.
Add spices like cinnamon, nutmeg, or cardamom to the dough for a spiced panettone.
Include dried cranberries and white chocolate chips for a festive cranberry-white chocolate panettone.
Make a savory panettone by omitting the sugar and fruits, and instead adding cheese, olives, and herbs.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Experiment with different liquors or liqueurs for soaking the fruit, such as whiskey, amaretto, or Grand Marnier.

Recipe overview

Panettone is a traditional Italian sweet bread that's enjoyed during the Christmas and New Year holiday season. This deliciously rich and fruity bread takes a bit of time and patience to make, but the end result is absolutely worth it. Our recipe includes a variety of dried fruits and a hint of rum or brandy for extra flavor. With a bit of preparation and following the steps accurately, you will have a wonderfully fragrant and light panettone that's perfect for sharing with friends and family. Expect a process of kneading, rising, and baking, but don't worry, each step is worth the effort when you slice into the finished product. Don't forget the final touch - a dusting of powdered sugar to give it that classic, festive look. Enjoy it fresh from the oven, or toasted with a bit of butter. Buon Natale!

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. However, you may need to adjust the quantities and follow the instructions provided on the yeast packaging.
Can I substitute the all-purpose flour with another type of flour? It is best to use all-purpose flour for this recipe as it provides the desired texture and structure. Substituting with other types of flour may yield different results.
Can I omit or substitute the alcohol in the recipe? Yes, you can omit the alcohol if you prefer. If you want to substitute it, you can use an equal amount of fruit juice or water instead.
Can I add nuts to the panettone? Absolutely! You can add chopped nuts, such as almonds or hazelnuts, to the dough along with the dried fruit for added texture and flavor.
How should I store the panettone? Once completely cooled, you can store the panettone in an airtight container or wrap it tightly in plastic wrap. It is best consumed within a few days.
Can I freeze the panettone? Yes, you can freeze the panettone. Wrap it tightly in plastic wrap and place it in a freezer bag or airtight container. Thaw it at room temperature before serving.
Can I make mini panettone instead of one large one? Yes, you can divide the dough into smaller portions and bake them in individual molds or paper panettone cases. Adjust the baking time accordingly.

Serving dishes and utensils

Mixing bowls - You'll need mixing bowls to combine and mix the ingredients.
Measuring cups and spoons - These will help you accurately measure the ingredients.
Whisk - A whisk is useful for combining the wet ingredients and incorporating air into the mixture.
Wooden spoon - This will come in handy for mixing and kneading the dough.
Panettone mold or deep cake tin - You'll need a specific mold or tin to shape and bake the panettone.
Baking sheet - A baking sheet can be used to place the panettone mold or tin on while it bakes in the oven.
Wire rack - A wire rack is essential for cooling the panettone after baking.
Pastry brush - This can be used to brush melted butter or egg wash onto the panettone before baking.
Plastic wrap - You'll need plastic wrap to cover the dough while it rises.
Skewer - A skewer is used to test if the panettone is fully baked by inserting it into the center.

Origin stories

Panettone, the sweet, bread-like cake studded with candied fruits and raisins, is an Italian Christmas tradition that dates back to the Middle Ages. While many legends surround the origins of this festive cake, one of the most popular centers around a Milanese nobleman named Ughetto Atellani, who fell in love with the daughter of a poor baker named Toni. In order to win her affection, Ughetto disguised himself as a baker and invented a rich bread filled with the finest butter, eggs, dried fruits, and sweet raisins. The bread was such a hit that it not only won the heart of the baker's daughter but also the approval of the Duke of Milan, Ludovico il Moro. He gave it the name "Pan de Toni", which eventually evolved into "Panettone". This romantic tale is a testament to the lengths one can go for love, making the Panettone not just a Christmas treat, but a symbol of love and devotion.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.