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...
55,0074.6/5 for 22 ratings
Grade this recipe:

Last modified on: April 15th 2020

For 2 Panettones, you will need:

Change these quantities to make: 1 Panettone 2 Panettones 3 Panettones

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 34 min.22 hours 45 min.1 hour1 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...

Keeping:

Several days.

Step by step recipe


Stage 1 - 5 min.
Panettone : Photo of step #1

Prepare the aromatic mixture


The day before making the loaf, mix 40 g honey, 2 vanillas pod (scrape the inside) and the zest of 1 orange and 1 lemon in a ramekin.

Cover with plastic film and leave overnight.

Stage 2 - 5 min.
Panettone : Photo of step #2

First dough mixing


Put into a food-mixer bowl 160 g leaven, 160 g caster sugar, 160 g water, 160 g egg yolk, 160 g butter and 480 g flour.

Stage 3 - 25 min.
Panettone : Photo of step #3
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 : Photo of step #4
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 : Photo of step #5
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 : Photo of step #6

Second dough mixing


Add 120 g flour and the aromatic mixture to the dough you have already prepared, then start kneading on slow speed.

Stage 7 - 10 min.
Panettone : Photo of step #7
Knead until fully absorbed (about 10 minutes).

Add 10 g fine (or table) salt and continue kneading until this is mixed in.

Stage 8 - 7 min.
Panettone : Photo of step #8
Add 120 g caster sugar a little at a time and knead until completely mixed in.

Stage 9 - 12 min.
Panettone : Photo of step #9
Add 160 g egg yolk and mix in.

Stage 10 - 7 min.
Panettone : Photo of step #10
Add 180 g butter and mix in.

Stage 11
Panettone : Photo of step #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.
Panettone : Photo of step #12

Add the fruit


Finish by adding the rehydrated 240 g raisins and 240 g candied fruit (mixed citrus peel is best)...

Stage 13
Panettone : Photo of step #13
...and mix well.

Stage 14 - 15 min.
Panettone : Photo of step #14
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 : Photo of step #15
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 : Photo of step #16
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 : Photo of step #17

Cooking and resting



Preheat the oven to 340°F (170°C).

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

Stage 18
Panettone : Photo of step #18
...and slip small knobs of butter into the cross cuts.

Stage 19 - 1 hour
Panettone : Photo of step #19
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 : Photo of step #20
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 : Photo of step #21
...and hang it upside down from them like this.

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

Stage 22
Panettone : Photo of step #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

Whole recipe
Energetic valueProteins CarbohydratesFats
9,078 Kcal or 38,008 Kj129 gr1,227 gr428 gr
454 %50 %116 %65 %
Per 100 g
Energetic valueProteins CarbohydratesFats
321 Kcal or 1,344 Kj5 gr43 gr15 gr
16 %2 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Eva and claudio.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Toasted almond cake, Fillet of beef in a rosemary crust, Creamy plum and pear clafoutis, Breton sablé biscuit dough, Vegetable clafoutis, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Cramique, Apple Strudel, Kugelhof for Nanou, Little apple turnovers with almonds and raisins, Benoîton, ... All
Candied fruitCandied fruit: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, Hazelnut and orange cake, Provençal colombier for Pentecost, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Steamed leeks with morel sabayon, Gâteau Breton (Brittany butter cake), Deep leek and potato quiche, Thin endive tart, Gnocchi alla romana, ... All

Other recipes you may also like

Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
75,6894.2/5 for 19 ratings 1 hour 14 min.
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
105,8775/5 for 1 ratings 1 hour
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
256,843 714.6/5 for 46 ratings 2 hours 38 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
75,3883.5/5 for 2 ratings 12 min.
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
98,418 14.6/5 for 11 ratings 1 hour 27 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page