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...
52,0274.8/5 for 20 ratings
Grade this recipe:

Last modified on: April 15th 2020

For 1 Panettone, you will need:

Change those ingredients for: 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 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.
Panettone : Photo of step #2

First dough mixing


Put into a food-mixer bowl 2.8 oz leaven, 2.8 oz caster sugar, 2.8 oz water, 2.8 oz egg yolk, 2.9 oz butter and 13.2 oz 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 3.3 oz 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 0.2 oz fine (or table) salt and continue kneading until this is mixed in.

Stage 8 - 7 min.
Panettone : Photo of step #8
Add 2.1 oz caster sugar a little at a time and knead until completely mixed in.

Stage 9 - 12 min.
Panettone : Photo of step #9
Add 2.8 oz egg yolk and mix in.

Stage 10 - 7 min.
Panettone : Photo of step #10
Add 3.3 oz 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 4.2 oz raisins and 4.2 oz 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
4,539 Kcal or 19,004 Kj65 gr614 gr214 gr
227 %25 %58 %32 %
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: Chestnut Fudge Cupcakes, Nantes Tourton, Carbonnade, Toasted almond cake, Cigarettes Russes (Piroulines), ... All
Candied fruitCandied 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
RaisinsRaisins: You can check-out other recipes which use it, like for example: Dublin fruit scones, Pains briochés aux raisins, Little apple turnovers with almonds and raisins, Chocolate mendiants, Sweet pancake rolls from Brittany, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Flaky brownie brioche, X-Files cookies, Marchand de vin sauce, Bechamel sauce, ... 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".
74,9394.2/5 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.
105,2015/5 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,...
255,203 714.6/5 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...
74,4543.5/5 for 2 ratings 12 min.
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
97,735 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 2020-06-07)

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