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...
44,2604.9/5 for 19 ratings
Last modified on: October 24th 2017
For 1 Panettone, you will need:
- 1
0.7 oz honey - 2
1 vanilla pod - 3
½ orange - 4
½ lemon - 5
2.8 oz leaven - 6
2.8 oz caster sugar - 7
2.8 oz water - 8
2.8 oz egg yolk - 9
2.9 oz butter - 10
13.2 oz flour - 11 3.3 oz flour
- 12
0.2 oz fine (or table) salt - 13 2.1 oz caster sugar
- 14 2.8 oz egg yolk
- 15 3.3 oz butter
- 16
4.2 oz raisins - 17
4.2 oz candied fruit
How long does it take?
Time required for this recipe:
Keeping: Several days.
| 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?
Step by step recipe
Stage 1 - 5 min.
Prepare the aromatic mixture
The day before making the loaf, mix 0.7 oz 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 2.1 oz 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 2.8 oz egg yolk and continue kneading until this is mixed in.
Add 2.8 oz egg yolk and continue kneading until this is mixed in.
Stage 8 - 7 min.
Add 3.3 oz butter a little at a time and knead until completely mixed in.
Stage 9 - 12 min.
Add 4.2 oz raisins two at a time and mix in.
Stage 10 - 7 min.
Add 4.2 oz 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,638 Kcal or 19,418 Kj | 65 gr | 614 gr | 214 gr |
| 232 % | 25 % | 58 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 328 Kcal or 1,373 Kj | 5 gr | 43 gr | 15 gr |
| 16 % | 2 % | 4 % | 2 % |
How much will it cost?
- For 1 Panettone : 7.73 €
Source
Eva and claudio.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Sweet pastry, Pizza dough, Naan, Fresh pasta dough, Flognarde, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Cramique, Frozen Nougat, Moist cereal bars, 3-fruit brioche loaf, Pains briochés aux raisins, ... All |
| Candied fruit: You can check-out other recipes which use it, like for example: Provençal colombier for Pentecost, Sicilian Epiphany Pie, Hazelnut and orange cake, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Potato galette, Smoked salmon sacristains, Sausage with duchess potatoes and a Mont d'Or fondue , Maroilles cheese quiche, How to succeed in making sabayon (syllabub), ... All |
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