How to Make Traditional Italian Panettone: A Detailed Guide

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Panettone

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Course Dessert

Cuisine Italian

Equipment

• Equipment needed: Stand mixer, large mixing bowl, Panettone mold, spatula, whisk, oven, parchment paper

Ingredients

  

• Dough:
• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 2 teaspoons instant yeast
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsalted butter softened
• ¾ cup warm milk
• Zest of 1 lemon
• Zest of 1 orange
• Fillings:
• ½ cup raisins
• ½ cup candied orange peel
• ½ cup chopped dried apricots
• ¼ cup chopped almonds optional
• Optional Toppings:
• Pearl sugar
• Slivered almonds
• Powdered sugar for dusting

Instructions

 

• Step 1: Activate the Yeast
• In a small bowl, mix the warm milk with the yeast and a tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
• Step 2: Prepare the Dough
• In a stand mixer bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, vanilla extract, lemon, and orange zest. Mix on low speed until a dough forms. Gradually add the softened butter, a tablespoon at a time, until fully incorporated. Knead on medium speed for about 10 minutes until smooth and elastic.
• Tip: If the dough feels too sticky, sprinkle in a little more flour, but don’t overdo it! Panettone dough should be soft and slightly sticky.
• Step 3: First Rise
• Transfer the dough to a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 6-8 hours or overnight until it doubles in size. From my own personal experience, letting it rise overnight ensures a richer flavor.
• Step 4: Add the Fillings
• Once risen, gently deflate the dough and knead in the raisins, candied orange peel, dried apricots, and almonds. Make sure the fruits are evenly distributed throughout the dough.
• Step 5: Shape the Dough
• Line a Panettone mold or a deep round baking pan with parchment paper. Shape the dough into a ball and place it in the mold. Cover and let it rise again for another 3-4 hours, until the dough reaches just above the rim of the mold.
• Troubleshooting Tip: If the dough isn’t rising well, make sure your kitchen is warm enough (ideally around 75-80°F). You can also place it in the oven with the light on to create a warm environment.
• Step 6: Bake the Panettone
• Preheat your oven to 350°F (180°C). Just before baking, score an “X” on the top of the dough and add a small knob of butter in the center. Bake for 40-50 minutes until golden brown and a skewer inserted into the middle comes out clean.
• Note: If the top starts to brown too quickly, loosely cover it with aluminum foil for the last 15 minutes of baking.
• Step 7: Cool and Serve
• Let the Panettone cool in its mold for about 5 minutes, then transfer it to a wire rack to cool completely before slicing. Dust with powdered sugar, if desired.
• Variations and Substitutions
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Vegan Version: Use plant-based butter and substitute eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons of water per egg).
• Nut-Free: Skip the almonds if you’re allergic or don’t like them.
• Chocolate Twist: Replace the dried fruits with chocolate chips for a more decadent version!

Panettone is a classic Italian dessert often enjoyed during the holiday season. It’s a light, fluffy, sweet bread packed with dried fruits and citrus zest. While making it from scratch can seem a bit intimidating, based on my overall experience, the process is a lot more fun and rewarding than it appears. Let me show you how I make Panettone and guide you through each step to achieve that perfect golden dome and soft, fragrant interior.

What to Expect

When you cut into a freshly baked Panettone, you’ll be greeted with a soft, light crumb that’s delicately sweet and filled with bursts of fruity flavor. From my own personal experience, it’s not just a dessert it’s a symbol of celebration and a versatile treat that can be enjoyed with coffee in the morning, as a snack, or even as a dessert after a hearty meal.

Quick Meal Facts

• Prep time: 30 minutes (plus 12-16 hours of rising)
• Cook time: 50 minutes
• Time to stand: 5 minutes cooling
• Total time: About 14-17 hours
• Ease of cooking: Intermediate
• Servings: 12 slices (1 large Panettone)
• Calories: 350 kcal per slice (approx.)
• Cost of ingredients: Moderate ($15-$25 depending on quality)
• Cuisine: Italian
• Course: Dessert
• Equipment needed: Stand mixer, large mixing bowl, Panettone mold, spatula, whisk, oven, parchment paper
• Check out the right equipment and Ingredients that you need for making  #panettone  here 

Ingredients

Dough:

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 2 teaspoons instant yeast
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, softened
• ¾ cup warm milk
• Zest of 1 lemon
• Zest of 1 orange
• Check out the right equipment and Ingredients that you need for making  #panettone  here 

Fillings:

• ½ cup raisins
• ½ cup candied orange peel
• ½ cup chopped dried apricots
• ¼ cup chopped almonds (optional)

Optional Toppings:

• Pearl sugar
• Slivered almonds
• Powdered sugar for dusting

Step-by-Step Guide to Making Panettone

Step 1: Activate the Yeast

In a small bowl, mix the warm milk with the yeast and a tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.

Step 2: Prepare the Dough

In a stand mixer bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, vanilla extract, lemon, and orange zest. Mix on low speed until a dough forms. Gradually add the softened butter, a tablespoon at a time, until fully incorporated. Knead on medium speed for about 10 minutes until smooth and elastic.

Tip: If the dough feels too sticky, sprinkle in a little more flour, but don’t overdo it! Panettone dough should be soft and slightly sticky.

Step 3: First Rise

Transfer the dough to a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 6-8 hours or overnight until it doubles in size. From my own personal experience, letting it rise overnight ensures a richer flavor.

Step 4: Add the Fillings

Once risen, gently deflate the dough and knead in the raisins, candied orange peel, dried apricots, and almonds. Make sure the fruits are evenly distributed throughout the dough.

Step 5: Shape the Dough

Line a Panettone mold or a deep round baking pan with parchment paper. Shape the dough into a ball and place it in the mold. Cover and let it rise again for another 3-4 hours, until the dough reaches just above the rim of the mold.

Troubleshooting Tip: If the dough isn’t rising well, make sure your kitchen is warm enough (ideally around 75-80°F). You can also place it in the oven with the light on to create a warm environment.

Step 6: Bake the Panettone

Preheat your oven to 350°F (180°C). Just before baking, score an “X” on the top of the dough and add a small knob of butter in the center. Bake for 40-50 minutes until golden brown and a skewer inserted into the middle comes out clean.

Note: If the top starts to brown too quickly, loosely cover it with aluminum foil for the last 15 minutes of baking.

Step 7: Cool and Serve

Let the Panettone cool in its mold for about 5 minutes, then transfer it to a wire rack to cool completely before slicing. Dust with powdered sugar, if desired.

• Check out the right equipment and Ingredients that you need for making  #panettone  here 

Variations and Substitutions

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Vegan Version: Use plant-based butter and substitute eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons of water per egg).
• Nut-Free: Skip the almonds if you’re allergic or don’t like them.
• Chocolate Twist: Replace the dried fruits with chocolate chips for a more decadent version!

Nutritional Information (per slice)

• Calories: 350 kcal
• Fat: 14g
• Carbohydrates: 50g
• Protein: 6g
• Sugar: 20g
• Fiber: 3g

Tips for Success

1. Patience is key: Panettone requires a long rising time, but don’t rush it. The slow fermentation gives it a unique depth of flavor.
2. Room temperature ingredients: Make sure your eggs, butter, and milk are all at room temperature before starting. This ensures everything mixes smoothly.
3. Storing Panettone: Store in an airtight container for up to 5 days, or freeze for up to 2 months. Reheat in the oven to bring back that fresh-out-of-the-oven taste.
4. Check out the right equipment and Ingredients that you need for making  #panettone  here 

Troubleshooting Common Issues

• Panettone is too dense: This can happen if the dough didn’t rise enough. Make sure your yeast is fresh and your dough has plenty of time to rise.
• The top is burning: If the top is browning too quickly but the inside isn’t fully cooked, cover it with aluminum foil and continue baking.
• Fruits sinking to the bottom: Lightly toss the dried fruits in a bit of flour before adding them to the dough. This prevents them from sinking.

I hope this guide has made making Panettone seem a little less daunting. Please, let me know in the comment below.