Traditional Panettone Recipe
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131 reviews
Excellent
Traditional Panettone Recipe
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Traditional Panettone is a sweet, yeast-leavened Italian bread featuring a tender crumb studded with raisins and candied citrus peels. This recipe begins with a prepared starter that develops flavor and texture through a slow rise. The dough incorporates milk, butter, eggs, honey, and vanilla for richness, while the soaked fruit mixture adds moist bursts of sweetness. The result is a fragrant, airy bread that requires patience but yields a festive loaf with a soft crumb and bright citrus notes.
Description
The Traditional Panettone Recipe starts with activating yeast in lukewarm water, mixing with flour and salt into a starter dough that ferments overnight. Raisins, candied lemon and orange peel, along with fresh lemon and orange zest, are soaked to hydrate and infuse the fruit flavors. The main dough combines flour, yeast, salt, sugar, milk, eggs, butter, honey, and vanilla, folded around the hydrated fruit and starter. The dough is kneaded and allowed to rise until nearly doubled before baking.
This panettone develops a soft, airy crumb from the long fermentation and careful kneading, while the candied citrus adds characteristic sweetness and aroma. It is typically served sliced, often during holidays, and can be enjoyed plain, toasted, or with butter.
The recipe emphasizes using room temperature ingredients and homemade candied peel for best flavor. Allowing the dough to rest and rise properly is key for achieving the loaf’s light texture. The detailed steps ensure a well-developed dough that bakes into a tender, flavorful bread.
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Ingredients
- For the Starter:
- 1/4 cup water lukewarm, 60 ml
- 1/2 teaspoon active dry yeast 2 g
- 3/4 cup all-purpose flour 100 g
- 1/2 teaspoon salt 2 g
- For the Fruit Mixture:
- 1 cup raisins 140 g
- 1/4 cup candied orange peel
- 1/4 cup candied lemon peel
- candied orange peel VERY STRONGLY RECOMMENDED (using homemade makes ALL the difference in flavor! It's easy to make and you'll be SO glad you did!, homemade, alternative to herb & garlic seasoning
- candied lemon peel VERY STRONGLY RECOMMENDED (using homemade makes ALL the difference in flavor! It's easy to make and you'll be SO glad you did!, homemade, alternative to herb & garlic seasoning
- lemon zest of one
- 2 orange zest fresh, quantity not specified
- For the Panettone:
- 2 1/2 cups all-purpose flour 350 g
- 3 teaspoons active dry yeast 9 g
- 1/2 teaspoons salt 2 g
- 1/2 cup granulated sugar
- 1/2 cup milk at room temperature (do NOT use cold milk, 130 ml
- 5 egg at room temperature (do NOT use cold eggs, large yolks
- prepared starter (see above)
- 10 tablespoons butter at room temperature (do NOT use cold butter, unsalted, 150 g
- 2-3 tablespoons honey
- 1 tablespoon vanilla bean paste recommended for best flavor but can substitute 2 teaspoons pure vanilla extract, quality
- vanilla bean scraped, alternative to butter (context suggests optional or additional
- 1 egg lightly beaten
Instructions
- For the Starter: Stir the yeast into the lukewarm water and let it sit for about 10 minutes until frothy. Place the flour and salt in the bowl of a stand mixer with the dough hook attachment (if your bowl is too large for that small of quantity knead it by hand). Add the yeast mixture to the flour mixture and knead for 5 minutes if using the stand mixer and about 10 minutes if kneading by hand. Shape the dough into a ball and put it in a very lightly greased bowl, cover loosely with plastic wrap and let it rise at room temperature until doubled in size. Punch it down, cover with plastic wrap again and refrigerate it overnight. The next day take it out and let it come to room temperature before proceeding (this will take about 2 hours). Let it rise until nearly doubled in size.
- To Prepare the Fruit Mixture: Place the raisins, candied lemon peel, candied orange peel, lemon and orange zest in a small bowl and pour 1/4 cup of hot water over them. Stir, cover and let soak for at least 2 hours or overnight. Drain any excess liquid before adding it to the panettone dough. Properly draining it is critical to preventing a wet dough.
- To Prepare the Panettone: Place the flour, yeast, salt and sugar in the stand mixer and stir to combine. Attach the dough hook attachment. Add the egg yolks and milk and mix until it comes all comes together. Punch down the starter dough and add it to the stand mixer. Knead it for 5 minutes, regularly scraping down the sides. Add the softened butter, vanilla and honey and knead for another 10 minutes (yes, that's 10 minutes). The mixture should be totally smooth and elastic but not overly sticky. Add the fruit mixture and knead until fully incorporated. If the dough is too wet add a little extra flour. Scrape the dough down, cover the bowl loosely with plastic wrap and let it rise at room temperature until nearly tripled in size, about 3 hours. Towards the end of this final rise preheat the oven to 350 degrees F (325 if using convection) and place the rack in the lower third of the oven.
- Gently punch down the dough, form it into a ball and place it in a buttered panettone mold (7.3" x 4.25", click link for reference). Cover it loosely with plastic wrap and let it rise for about another 2 hours or until doubled in size. It should be risen to about 1 inch or so higher than the rim of the mold. Once the panettone is risen, if you'd like a glossy top brush the top of the panettone with some egg wash (a lightly beaten egg).
- Use a very sharp knife (I use a razor blade) and score an "x" across the entire top of the panettone. Place about a tablespoon chunk of butter in the center. Bake the panettone for 40-60 minutes or until a toothpick inserted into the center comes out clean (if the top is browning too quickly place foil over it). Be careful not to over-bake or the panettone will be very dry.Recommended: For best accuracy and to prevent under or over-baking use an instant read thermometer. The panettone is done when the internal temperature reaches between 190 and 195 degrees F.
- Remove the panettone from the oven and immediately stick two wooden skewers through the bottom of it and hang it upside down inside of a large, deep pot or somewhere where it can hang as it cools. This will prevent the top of the panettone from collapsing in on itself. Once cool, slice the panettone vertically in slices. Enjoy at room temp or toasted. See blog post for serving recommendations. Stored tightly wrapped in plastic wrap it will keep at room temperature for a few days to up to a week. It is best eaten within 2-3 days.
Equipments used:
Nutrition Information
Show Details
Serving
1slice
Calories
392kcal
(20%)
Carbohydrates
64g
(21%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
128mg
(43%)
Sodium
137mg
(6%)
Potassium
213mg
(5%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
480IU
(10%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 392kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 128mg | 43% |
| Sodium | 137mg | 6% |
| Potassium | 213mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
131 reviews
Excellent
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