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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...

137 K 4.6/5 (29 reviews)

1 day 1 hour 20 min. difficulté

Average

7.80 €

1 Panettone

20 Ingredients

Last modified on: April 15^th 2020

For 1 Panettone, you will need:

1 20 ml honey
2 1 vanilla pod
3 ½ orange
4 ½ lemon
6 80 ml leaven
7 80 ml caster sugar
8 80 ml water
9 80 ml egg yolk
10 82.56 ml butter
11 374.4 ml flour
13 93.6 ml flour
14 7 ml fine (or table) salt
15 60 ml caster sugar
16 80 ml egg yolk
17 92.88 ml butter
19 120 ml raisins
20 120 ml candied fruit

Change these quantities to make:

1 Panettone 2 Panettones 3 Panettones

Change measures:

Metric

Metric weight Metric volumes

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.

When should you start or finish this recipe?

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 20 ml 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.

First dough mixing

Put into a food-mixer bowl 80 ml leaven, 80 ml caster sugar, 80 ml water, 80 ml egg yolk, 82.56 ml butter and 374.4 ml flour.

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.

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.

Stage 6 - 5 min.

Second dough mixing

Add 93.6 ml 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 7 ml fine (or table) salt and continue kneading until this is mixed in.

Stage 8 - 7 min.

Add 60 ml caster sugar a little at a time and knead until completely mixed in.

Stage 9 - 15 min.

Add 80 ml egg yolk and mix in.

Stage 10 - 7 min.

Add 92.88 ml 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 120 ml raisins and 120 ml 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.

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.

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	70 RDI=30 %	690 RDI=70 %	210 RDI=30 %	4,640 RDI=230 %	19,410 RDI: 230 %
Per 100 g	5 RDI=2 %	50 RDI=5 %	20 RDI=2 %	330 RDI=20 %	1,370 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Egg, Milk, Sulfites

How much will it cost?

For 1 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)

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