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...
148 K 4.6/5 (29 reviews)
1 day 1 hour 20 min.
Average
3 Panettones
20 IngredientsLast modified on: April 15th 2020
For 3 Panettones, you will need:
- 1
60 g honey - 2
3 vanillas pod - 3
2 orange - 4
2 lemon - 6
240 g leaven - 7
240 g caster sugar - 8
240 g water - 9
240 g egg yolk - 10
240 g butter - 11
720 g flour - 13 180 g flour
- 14
15 g fine (or table) salt - 15 180 g caster sugar
- 16 240 g egg yolk
- 17 270 g butter
- 19
360 g raisins - 20
360 g candied fruit - Total weight: 4,240 grams
Change these quantities to make:
Change measures:
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.
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.
Prepare the aromatic mixture
The day before making the loaf, mix 60 g honey, 3 vanillas pod (scrape the inside) and the zest of 2 orange and 2 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 180 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 15 g fine (or table) salt and continue kneading until this is mixed in.
Add 15 g fine (or table) salt and continue kneading until this is mixed in.
Stage 8 - 7 min.
Add 180 g caster sugar a little at a time and knead until completely mixed in.
Stage 9 - 15 min.
Add 240 g egg yolk and mix in.
Stage 10 - 7 min.
Add 270 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 360 g raisins and 360 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.
Source: Eva and claudio.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=80 % | 2,070 RDI=200 % | 640 RDI=100 % | 13,910 RDI=700 % | 58,240 RDI: 700 % |
| Per 100 g | 5 RDI=2 % | 50 RDI=5 % | 20 RDI=2 % | 330 RDI=20 % | 1,370 RDI: 20 % |
How much will it cost?
- For 3 Panettones : 23.40 €
- Per 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)
Flour
Like these other recipes: Grated potato cakes, Toffee apple upside-down cake, Basic cake batter - the French way, Crunchy little pieces of fish, Shortbread tart with sweet apricots and rosemary, ... See them all 200
Raisins
Like these other recipes: Tyrolean apple crumble, Caramel semolina pudding with raisins, Little apple turnovers with almonds and raisins, Sweet pancake rolls from Brittany, Soft apple cookies, ... See them all 20
Candied fruit
Like these other recipes: Provençal colombier for Pentecost, Fondant-iced pithivier, Hazelnut and orange cake, Sicilian Epiphany Pie, ... See them all 4
Egg yolk
Like these other recipes: Smoked eggs, Flognarde, Fruit crémeux, Little lemon biscuits, Tagliatelle and courgette spaghetti, carbonara style, ... See them all 72
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