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...
30,6384.9/5
Last modified on: October 24th 2017
For 1 Panettone, you will need:
- 1
20 g honey - 2
1 vanilla pod - 3
½ orange - 4
½ lemon - 5
80 g leaven - 6
80 g caster sugar - 7
80 g water - 8
80 g egg yolk - 9
80 g butter - 10
240 g flour - 11 60 g flour
- 12
5 g fine (or table) salt - 13 60 g caster sugar
- 14 80 g egg yolk
- 15 90 g butter
- 16
120 g raisins - 17
120 g candied fruit - Total weight: 1,413 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 34 min. | 22 hours 45 min. | 1 hour | 1 day 1 hour 19 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
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.
Stage 3
25 min.
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
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.
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.
Second dough mixing
Add 60 g caster sugar and the aromatic mixture to the dough you have already prepared, then start kneading on slow speed.
Stage 7
10 min.
Knead until fully absorbed (about 10 minutes).Add 80 g egg yolk and continue kneading until this is mixed in.
Stage 8
7 min.
Add 90 g butter a little at a time and knead until completely mixed in.Stage 9
12 min.
Add 120 g raisins two at a time and mix in.Stage 10
7 min.
Add 120 g candied fruit and mix in.Stage 11
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.
Stage 13
...and mix well.Stage 14
15 min.
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.
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
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.
Cooking and resting
Preheat the oven to 340°F (170°C).
Score the top of the dough in a cross pattern...
Stage 18
...and slip small knobs of butter into the cross cuts.Stage 19
1 hour
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.
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
...and hang it upside down from them like this.Leave to rest in this position for at least 2 hours.
Stage 22
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.
Nutritional information
How much will it cost?
For 1 Panettone : 7.73 €
Source: Eva and claudio
More recipes?
This recipe use (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Gâteau Basque , Two-olive ciabatta, Moist chocolate cake, Fillet of beef in a rosemary crust, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Dublin fruit scones, You should not add raisins to recipes dry , Sweet pancake rolls from Brittany, Apple Strudel, Cramique, ... All |
| Candied fruit: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, Provençal colombier for Pentecost, Hazelnut and orange cake, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Chicken breasts in a potato crust, Salmon and spinach quiche, Blackcurrant, vanilla and lime verrine , Breton sablé biscuit dough, ... All |
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