Servings
Font
Back
Panettone
0 from 0 votes

Panettone

Traditional Panetonne recipe to make the classic rich Italian sweet bread filled with brandy soaked dried fruit. Make this holiday season!

Prep Time
3 hrs
Cook Time
30 mins
Total Time
1 d 3 hrs 30 mins
Servings: 16 servings
Calories: 349 kcal
Course: Bread
Cuisine: Italian

Ingredients

Dried Fruit Mixture:
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 1/2 cup currants dried
  • 1/4 cup brandy
  • 1/4 cup water
Panettone:
  • 2/3 cup milk warm to the touch 105-110 degrees, whole
  • 1 tablespoon instant yeast
  • 5 cups flour , divided
  • 2 tablespoons honey
  • 1 tablespoon brown sugar , packed
  • 1 teaspoon salt
  • 5 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 teaspoon lemon zest
  • 1 cup butter softened, unsalted
Egg Wash:
  • 1 large egg yolk
  • 1 tablespoon water

Instructions

Fruit Mixture:
    Cup of Yum
  1. Add the raisins, golden raisins, dried cranberries, dried currants, brandy and water to a small bowl and mix.
  2. Cover and set aside overnight.
Panettone:
  1. In the bowl of your stand mixer combine milk and yeast and let sit for 10 minutes until foamy.
  2. Add the flour, brown sugar, honey and salt and knead with your dough hook until combined.
  3. Add in the eggs one at a time until fully combined.
  4. Continue kneading the dough for 8 minutes until pulling away from the sides of your stand mixer bowl.
  5. Add in the vanilla extract, orange zest and lemon zest until combined.
  6. Mix and knead until the dough is cohesive and smooth, it may take a while because it will be really sticky at first.
  7. Note: If it is still sticking like crazy add a couple more tablespoons of flour to loosen.
  8. Add in 1/3 of the butter, continue kneading with the dough hook until the butter is completely incorporated.
  9. Turn off the mixer and let sit 10 minutes, then add in the next 1/3 of the butter and repeat and rest again for 10 minutes before adding in the last amount of butter and kneading it in.
  10. Drain any remaining liquid from the soaked fruit and pat dry gently.
  11. Add in the fruit mixture and knead for 5 minutes until well incorporated.
  12. Grease a large mixing bowl and form the dough into a ball.
  13. Put into the bowl and cover with a greased piece of plastic wrap.
  14. Let rise for 1.5 to 2 hours.
  15. Gently deflate the dough, then form into a ball and put the dough into the wrapper pinched side down.
  16. Cover dough lightly with plastic wrap that you've brushed with oil.
  17. Let rise again for at least an hour until really puffy then remove the plastic wrap.
  18. Preheat oven to 325 degrees.
Egg Wash:
  1. Score the top of the panettone about 1/4" deep into a cross shape.
  2. Mix the egg yolk with the 1 tablespoon cold water.
  3. Brush the mixture on the dough.
To Bake:
  1. Gently tent the dough with foil, avoid it touching the dough as much as possible.
  2. Bake for 25 minutes.
  3. Remove the foil and bake an additional 30 minutes until golden brown.

Notes

  • Recipe adapted from King Arthur Flour
  • King Arthur Flour

Nutrition Information

Calories 349kcal (17%) Carbohydrates 47g (16%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.5g (25%) Cholesterol 101mg (34%) Sodium 179mg (7%) Potassium 197mg (4%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 476IU (10%) Vitamin C 1mg (1%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%
Carbohydrates 47g 16%
Protein 7g 14%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.5g 25%
Cholesterol 101mg 34%
Sodium 179mg 7%
Potassium 197mg 4%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 476IU 10%
Vitamin C 1mg 1%
Calcium 42mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.