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...
The recipe is a bit complicated but, above all, it takes time, a great deal of time...
74K 25 4.6
Last modified on: April 15th 2020
Keywords for this recipe:Italian briocheLeavenCandied fruitsCitrus fruitsItalian pastryCitrus fruitFor 1 Panettone, you will need:
- 0
20 g honey - 1
1 vanilla pod - 2
½ orange - 3
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 - 12 60 g flour
- 13
5 g fine (or table) salt - 14 60 g caster sugar
- 15 80 g egg yolk
- 16 90 g butter
- 18
120 g raisins - 19
120 g candied fruit - Total weight: 1,413 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - 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.
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.
Gather into a ball again, wrap in plastic film and refrigerate for 30 minutes.
Stage 6 - 5 min.
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.
Knead until fully absorbed (about 10 minutes).
Add 5 g fine (or table) salt and continue kneading until this is mixed in.
Add 5 g fine (or table) salt and continue kneading until this is mixed in.
Stage 8 - 7 min.
Add 60 g caster sugar a little at a time and knead until completely mixed in.
Stage 9 - 12 min.
Add 80 g egg yolk and mix in.
Stage 10 - 7 min.
Add 90 g butter 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.
Add the fruit
Finish by adding the rehydrated 120 g raisins and 120 g candied fruit (mixed citrus peel is best)...
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.
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.
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.
Keeping
Several days.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,539 Kcal or 19,004 Kj | 65 gr | 614 gr | 214 gr |
| 227 % | 25 % | 58 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 321 Kcal or 1,344 Kj | 5 gr | 43 gr | 15 gr |
| 16 % | 2 % | 4 % | 2 % |
How much will it cost?
Source
Eva and claudio.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Pitta bread, Kugelhof for Nanou, Cheese Soufflé, Checkerboard biscuits, ... 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 |
 | Raisins: You can check-out other recipes which use it, like for example: Chocolate cereal bars, 3-fruit brioche loaf, Chocolate mendiants, Benoîton, Frozen Nougat, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Winemaker's toast, Tarte Normande, Puff or flaky pastry (pâte feuilletée), French-style peas, Loaf for "les filles'", ... All |
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