Panettone


Panettone
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit.

The recipe is a bit complicated but, above all, it takes time, a great deal of time...
137 K 4.6/5 (29 reviews)
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Last modified on: April 15th 2020
For 1 Panettone, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 35 min.
Resting: 22 hours 45 min.
Cooking: 1 hour
All in all: 1 day 1 hour 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Panettone

Prepare the aromatic mixture


The day before making the loaf, mix 20 g honey, 1 vanilla pod (scrape the inside) and the zest of ½ orange and ½ lemon in a ramekin.

Cover with plastic film and leave overnight.

Stage 2 - 5 min.
Panettone

First dough mixing


Put into a food-mixer bowl 80 g leaven, 80 g caster sugar, 80 g water, 80 g egg yolk, 80 g butter and 240 g flour.

Stage 3 - 25 min.
Panettone
Knead for about 25 minutes, then test the gluten with the The window-pane test or check that the temperature of the dough does not rise above 79°F (26°C).

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 4 - 12 hours
Panettone
Gather the dough into a ball, wrap in plastic film and leave to rise for about 12 hours, until tripled in volume.

Stage 5 - 30 min.
Panettone
Knock back the dough by lifting it and thumping it back down onto the worktop.

Gather into a ball again, wrap in plastic film and refrigerate for 30 minutes.

Stage 6 - 5 min.
Panettone

Second dough mixing


Add 60 g flour and the aromatic mixture to the dough you have already prepared, then start kneading on slow speed.

Stage 7 - 10 min.
Panettone
Knead until fully absorbed (about 10 minutes).

Add 5 g fine (or table) salt and continue kneading until this is mixed in.

Stage 8 - 7 min.
Panettone
Add 60 g caster sugar a little at a time and knead until completely mixed in.

Stage 9 - 15 min.
Panettone
Add 80 g egg yolk and mix in.

Stage 10 - 7 min.
Panettone
Add 90 g butter and mix in.

Stage 11
Panettone
The dough should be very smooth by now, but add a little water if necessary (45 ml or 1.5 fl oz maximum).

Stage 12 - 5 min.
Panettone

Add the fruit


Finish by adding the rehydrated 120 g raisins and 120 g candied fruit (mixed citrus peel is best)...

Stage 13
Panettone
...and mix well.

Stage 14 - 15 min.
Panettone
Tip the dough out onto the worktop, gather into a ball and leave to rest, covered with a plastic sheet, for 15 minutes.

Stage 15 - 5 min.
Panettone
Prepare the mould: this is a high-sided round mould 20 cm in diameter (approx. 8 inches). Line it with cooking parchment and stand on another sheet of paper, laid on a baking sheet.

Stage 16 - 8 hours
Panettone
Press down on the dough to flatten it and expel the gas that has formed, then reshape into a ball and put into the mould.

Leave to rest for 8 hours.

Stage 17 - 3 min.
Panettone

Cooking and resting



Preheat the oven to 340°F (170°C).

Score the top of the dough in a cross pattern...

Stage 18
Panettone
...and slip small knobs of butter into the cross cuts.

Stage 19 - 1 hour
Panettone
Bake for about 1 hout, ideally until the centre of the panettone reaches 201°F (94°C). Check this with an electronic thermometer.

Stage 20 - 5 min.
Panettone
When the panettone is cooked, turn it out while it is still hot and push 2 long skewers through the base...

Stage 21 - 2 hours
Panettone
...and hang it upside down from them like this.

Leave to rest in this position for at least 2 hours.

Stage 22
Panettone
Your panettone is ready and now you can enjoy a well-deserved treat!
Remarks
As with any emblematic dish, you will find one or more recipes described as "the real Italian recipe", each claiming to be authentic. I would take my hat off to anyone who could sort the "right" one out from among them. That said, the Italian lady from whom I learned this recipe assured me that, whatever else might be in it, there is no yeast in a panettone, just leaven - always.
Keeping: Several days.
Source: Eva and claudio.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %690 RDI=70 %210 RDI=30 %4,640 RDI=230 %19,410 RDI: 230 %
Per 100 g5 RDI=2 %50 RDI=5 %20 RDI=2 %330 RDI=20 %1,370 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Egg, Milk, Sulfites
How much will it cost?
  • For 1 Panettone : 7.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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