Panettone Recipe

Mak Erot

3 min read

·

Apr 06, 2025

16

Share

Panettone Recipe: A Step-by-Step Guide to Baking This Italian Holiday Bread

Panettone, the iconic Italian sweet bread, is a delightful treat, especially during the holiday season. Its light, airy texture and subtly sweet flavor make it a favorite among many. While it might seem intimidating, this step-by-step recipe will guide you through the process of baking your own delicious Panettone at home.

Ingredients You'll Need:

This recipe provides a detailed list of the ingredients you'll need for a classic Panettone. Feel free to adjust the amount based on the size of your pan.

• For the Sponge (Biga):

  • 100g strong bread flour
  • 50g water (lukewarm)
  • 1g fresh yeast (or 0.3g active dry yeast)

• For the Dough:

  • 400g strong bread flour
  • 100g all-purpose flour
  • 100g sugar
  • 100g butter, softened
  • 50g candied orange peel, finely chopped
  • 50g candied citron peel, finely chopped
  • 50g raisins
  • 10g salt
  • 4 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 orange
  • Zest of 1 lemon

Step-by-Step Instructions:

Let's embark on this delightful baking journey! Each step is crucial for achieving that perfect Panettone texture.

Step 1: Making the Sponge (Biga)

The biga is crucial for developing the flavor and texture of the Panettone. It's a pre-ferment that adds depth and complexity.

1. In a medium bowl, combine the flour and lukewarm water. Mix until a shaggy dough forms.
2. Add the yeast and mix again until incorporated.
3. Cover the bowl with plastic wrap and let it rise in a warm place for 4-6 hours, or until doubled in size.

Step 2: Preparing the Dough

Once your biga is ready, it's time to prepare the main dough.

1. In a large mixing bowl, combine the flours, sugar, salt, orange and lemon zest.
2. Add the biga to the bowl and mix until just combined.
3. Gradually add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. Add the softened butter and mix until it's incorporated into the dough.
6. Fold in the candied peels and raisins.

Step 3: First Rise (Bulk Fermentation)

This stage allows the dough to develop its characteristic flavor and texture.

1. Cover the bowl and let it rise in a warm place for approximately 2-3 hours, or until doubled in size.

Step 4: Shaping and Second Rise (Proofing)

1. Gently punch down the dough to release the air.
2. Shape the dough into a round ball.
3. Place the dough into a greased and floured Panettone mold. (You can also use a tall, cylindrical container.)
4. Cover the mold and let it rise again for another 2-3 hours, or until it almost reaches the top of the mold.

Step 5: Baking

1. Preheat your oven to 350°F (175°C).
2. Bake for 45-60 minutes, or until the Panettone is golden brown and a wooden skewer inserted into the center comes out clean.
3. If the top starts to brown too quickly, you can tent it loosely with foil.

Step 6: Cooling and Serving

1. Once baked, carefully remove the Panettone from the oven and let it cool completely in the mold. Then invert it onto a wire rack to cool completely.
2. Once cooled, your homemade Panettone is ready to be sliced and enjoyed!

Tips for Success:

• Use high-quality ingredients: This will greatly impact the final flavor and texture of your Panettone.
• Don't overmix the dough: Overmixing can develop gluten too much, resulting in a tough Panettone.
• Let the dough rise properly: Sufficient rising time is essential for the Panettone's airy texture.
• Use a good quality Panettone mold: This ensures even baking and helps to maintain the traditional shape.

This detailed recipe and the step-by-step instructions will enable you to bake your own delicious Panettone. Enjoy the process and the incredible reward of a homemade holiday treat! Happy baking!