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...
144 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: Cookies of the Camisards, Pancake batter, Almond tuiles, Pesto crackers, Wiener Schnitzel, ... See them all 199
Raisins
Like these other recipes: Soft apple cookies, Pecan fruit rolls , Chocolate cereal bars, Frozen nougat, Benoîton, ... See them all 20
Candied fruit
Like these other recipes: Fondant-iced pithivier, Hazelnut and orange cake, Sicilian Epiphany Pie, Provençal colombier for Pentecost, ... See them all 4
Leaven
You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Jura bread, French baguettes, Pogne de Romans, Saucipain, ... See them all 21
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