EASY PANETTONE RECIPE | MerryBoosters (2024)

Panettone Recipe to help you make flavorful Italian Panettone in a very simple and easy method.

WHAT IS PANETTONE BREAD

Panettone is an Italian Christmas bread made with a dough very similar to a brioche bread, filled with juicy raisins and infused with citrus and vanilla flavors.

A panettone bread is recognizable for its tall, domed shape.It is one of Italy’s most anticipated holiday desserts. But it’s much more than a holiday cake.

WHAT YOU WILL LOVE ABOUT THIS EASY PANETTONE RECIPE

Making traditional panettone is a very time consuming task.

Here in this Easy Panettone Recipe,we are going to make them in a more easy uncomplicated method.

In this method of making panettone, we are not using a stand mixer as well.

Yes ,Panettone bread needs a very good gluten development to achieve its cotton like crumb inside. And it’s so surprising to see how amazing our panettone turns out; even without using a stand mixer or without using a preferment or without using any strong bread flour.

So I consider this panettone recipe as one of the easiest panettone recipe for making homemade panettone.

EASY PANETTONE RECIPE | MerryBoosters (1)

INGREDIENTS USED IN THIS EASY PANETTONE RECIPE

  • Flour :390g or 3 cups(loosely packed)
  • Milk :150 ml or 1/2 cup +2 tbsp (slightly warm around 95 F)
  • Sugar :62.5g or 5 tbsp
  • Salt :3/4 tsp
  • Eggs :2
  • Yeast :2 tsp
  • Softened Unsalted Butter :85g or 6 tbsp
  • Vanilla Extract :1 and 1/2 tsp
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • Raisins :200g or 1 and 1/4 cup
  • Candied orange and lemon peel:60g or 1/3 cup
  • Diced Apricots :50g or 1/4 cup

HOW TO MAKE EASY PANETTONE BREAD

In this easy panettone recipe, we are going to make panettone bread in a very simple five step method.

1.PREPARE THE PANETTONE DOUGH

To prepare the panettone bread dough, into a bowl, add the warm milk/water,eggs,sugar,salt and yeast.

Yeast always love a warm and sweet environment to bloom up. So make sure our milk or water is just warm (ideally 95 F)and not hot.

We can use instant yeast or active dry yeast. Just make sure our yeast got dissolved in the liquid so that it can act fast.

Combine everything together and then add the flour.

Stir everything together to form a homogenous dough.

2.FIRST PROOFING

Now let’s cover the bowl with a damp cloth or using a plastic film and let the dough ferment for one hour.This will give some time for the gluten strands to form and develop.

3.ADD BUTTER AND DRY FRUITS TO THE DOUGH

After one hour of proofing, add the butter, and knead the dough for ten minutes until we get a very soft and elastic dough.

After kneading the dough, we should be able to stretch the dough into a thin membrane without tearing.

Now let’s add in all those special ingredients that makes a panettone a festive bread.

The zest of lemon and orange, the candied orange peels and candied lemon peels.

We can also use some chopped pistachios which is not a traditional ingredient used in making panettone; but it gives a very good flavor that compliment each other.

To make the raisins more plump and juicy ,we can soak them in some hot water just when we start making our panettone dough. And keep it aside.Drain excess liquid before adding it to the panettone dough.

Stretch and fold the dough and incorporate everything into the dough until its homogenous dough.

This citrus flavor is something that gives panettone its unique flavor.

And for the candied peels I always recommend using the homemade ones. It’s taste and flavor is far superior to those that we buy from the store.

Not only the taste and flavor but also when considering the health aspects of store bough ones as they contain preservatives and lot more sugar.

And we can’t find an excuse to not to make candied peels at home…Its so easy to make it.All that we need are only some citrus peels and sugar syrup.

I have shared the way I made them and it is given towards the end of this blog post.

4.FINAL PROOFING

Once we are done preparing the panettone dough, transfer the dough onto a lightly greased work surface.

Then shape it into a tensive dough ball.

Place the dough ball into the panettone mold.

Let the dough proof until the dough gets doubled in size. It should be risen to about 1 inch or so higher than the rim of the mold.

The proofing time may vary according to the temperature of our place.

If the place is warmer the yeast will work fast and will proof in almost two hours.If your place is cold it will take longer around 4 hours.

I usually keep my dough inside the oven with oven lights on.

This will help to create a cozy warm environment inside the oven very suitable for the yeast to act.

5.BAKE THE PANETTONE BREAD

When the panettone bread has almost risen well, take it out of the oven.

Then start preheating the oven to 350 F and place the rack in the lower third of the oven.

Just before taking the panettone dough into the oven, if you’d like a glossy finish on your panettone, lightly beat an egg in small bowl and brush the top of the panettone with this egg wash.

Use a very sharp knife (I use a razor blade) and score a cross mark across the entire top of the panettone.Place about a tablespoon of butter in the center.

Bake at 350 F for 30 minutes and then reduce the temperature to 325 F.

Bake for another 25-30 minutes or until a skewer inserted into the center of the panettone cake comes out clean.

If you find the top getting browned too fast, tent the top with some aluminum foil to prevent any over browning.

EASY PANETTONE RECIPE | MerryBoosters (2)

WHY DO WE NEED TO HANG PANETTONE CAKE

When the panettone comes out of the oven ,due to its long cylindrical shape there are more chances that it will collapse on itself unless we prevent it from happening.

So it is very important to immediately hang it upside-down.

To do this, stick two wooden skewers through the bottom of the panettone and hang it upside down.

Place it somewhere where it is able to remain hanging upside down until it is cooled.

I hanged in between two flour containers …we can use a large pot or similar things.

HOW LONG WILL PANETTONE STAY FRESH AT ROOM TEMPERATURE

Wrap the panettone with a plastic film and it will stay fresh at room temperature for up to 5 days.

HOW TO REHEAT PANETTONE BREAD

Panettone bread can be reheated for a few seconds in the microwave or for 7-10 minutes in a 350 F preheated oven (just before serving) to bring out the zesty flavor and softness to panettone.

HOW TO TOAST PANETTONE BREAD

Panettone are best to toast and to have for breakfast.The amazing fruity flavor and raisin studded brioche bread taste absolutely divine when toasted.

In a wide, shallow bowl, beat 2 eggs,6 tbsp milk, a pinch of cinnamon powder, and salt together with a fork until well-combined. Place the slices of bread in the custard and gently press them down to help the panettone bread absorb the custard, then turn them over the do the same to the other side of the bread.

In a large skillet heat some butter over medium heat. Add the custard-soaked slices of bread to the pan and cook until they’re browned on the bottom, about a minute. Turn the slices of panettone bread over and fry on the other side until browned on the bottom.

Enjoy!

If you want to know more about how to eat panettone, you can go through this article.

EASY PANETTONE RECIPE | MerryBoosters (3)

HOW TO MAKE CANDIED ORANGE PEEL AND CANDIED LEMON PEELS

Making your own candied orange peel and candied lemon peel is super easy and homemade candied citrus peels are absolutelystunning and we cannot compare that with any store bought candied orange peels.

For making panettone bread or for making moist fruit cake for Christmas,I highly recommend using homemade candied peels.

Why homemade candied peels are the best

Usually the store bought ones have chemicals in them ,they are not fresh made and they taste very different from homemade candied peels.

While making homemade candied orange peels, we can use organic oranges and lemons as well and adjust the amount of sugar according to our preference.

Method:

For making this candied orange peels and candied lemon peels ,I have used peels of 3 oranges and 2 lemons.

Using a small sharp knife or vegetable peeler,(I found using a peeler makes it much easier to make thin slices with very less pith in them) cut the peel off the oranges in long strips. Cut off any white pith on the peel then cut the peel into thin strips.

Boil 1 cup of water and then add the orange peels into it and boil for 5 minutes.

Drain the water and then again boil the peels in another 1 cup of water for 5 more minutes.

Now bite a small orange peel and if there is any bitterness , continue the same for one more time.

I boiled the citrus peels three times and there was no bitterness.

Then combine 1 cup of the sugar and 1 cup of water in a medium heavy saucepan over medium heat and stir until the sugar dissolves.

Add the orange peel and cook until the peel is tender and the syrup thickens, it may take about 15 minutes.

Now we can drain the sugar syrup and let the orange peels dry out on a cooling rack.

Can I use the sugar syrup

We can use the orange and lemon flavored sugar syrup (which turned to sugar crystals when cooled) while making tea.

The sugar syrup has amazing citrus flavor to it.Adding juice of half of a lemon to the tea will make the best lemon tea.

EASY PANETTONE RECIPE VIDEO

Easy Panettone Printable Recipe

EASY PANETTONE RECIPE | MerryBoosters (4)

Easy Panettone Recipe

Easy Panettone recipe for making flavorful Italian Panettone Bread in a very simple and easy method.The Panettone bread is filled with juicy raisins and infused with lots of citrus and vanilla flavor.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Proofing Time 3 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Breakfast, Dessert

Cuisine Italian

Servings 1 Medium size Panettone

Ingredients

  • 390 g Flour 3 cups(loosely packed)
  • 150 ml Milk 1/2 cup +2 tbsp (slightly warm around 95 F)
  • 62.5 g Sugar 5 tbsp
  • 3/4 tsp Salt
  • 2 Eggs
  • 2 tsp Yeast
  • 85 g Softened Unsalted Butter 6 tbsp
  • 1 and 1/2 tsp Vanilla Extract or 1 pod
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 200 g Raisins 1 and 1/4 cup
  • 60 g Candied orange and lemon peel 1/3 cup
  • 50 g Diced Apricots 1/4 cup

Instructions

1.PREPARE THE DOUGH

  • To prepare the panettone bread dough, into a bowl, add the warm milk/water,eggs,sugar,salt and yeast.

    Yeast always love a warm and sweet environment to bloom up. So make sure our milk or water is just warm (ideally 95 F)and not hot.

    We can use instant yeast or active dry yeast. Just make sure our yeast got dissolved in the liquid so that it can act fast.

    Combine everything together and then add the flour.

    Stir everything together to form a homogenous dough.

2.FIRST PROOFING

  • Now let’s cover the bowl with a damp cloth or using a plastic film and let the dough ferment for one hour.This will give some time for the gluten strands to form and develop.

3.ADD BUTTER AND DRY FRUITS TO THE DOUGH

  • After one hour of proofing, add the butter, and knead the dough for ten minutes until we get a very soft and elastic dough.

    After kneading the dough, we should be able to stretch the dough into a thin membrane without tearing.

    Now let’s add in all those special ingredients that makes a panettone a festive bread.

    The zest of lemon and orange, the candied orange peels and candied lemon peels.

    Stretch and fold the dough and incorporate everything into the dough until its homogenous dough.

4.FINAL PROOFING

  • Once we are done preparing the panettone dough, transfer the dough onto a lightly greased work surface.

    Then shape it into a tensive dough ball.

    Place the dough ball into the panettone mold.

    Let the dough proof until the dough gets doubled in size. It should be risen to about 1 inch or so higher than the rim of the mold.

    The proofing time may vary according to the temperature of our place.

    If the place is warmer the yeast will work fast and will proof inalmost two hours.If your place is cold it will take longer around 4 hours.

    I usually keep my dough inside the oven with oven lights on.

    This will help to create a cozy warm environment inside the oven very suitable for the yeast to act.

    When the panettone bread has almost risen well, take it out of the oven.

    Then start preheating the oven to 350 F and place the rack in the lower third of the oven.

    Just before taking the panettone dough into the oven, if you’d like a glossy finish on your panettone, lightly beat an egg in small bowl and brush the top of the panettone with this egg wash.

    Use a very sharp knife (I use a razor blade) and score a cross mark across the entire top of the panettone.Place about a tablespoon of butter in the center.

5.BAKE THE PANETTONE BREAD

  • Bake at 350 F for 30 minutes and then reduce the temperature to 325 F.

    Bake for another 25-30 minutes or until a skewer inserted into the center of the panettone cake comes out clean.

    If you find the top getting browned too fast, tent the top with some aluminum foil to prevent any over browning.

Video

Keyword Panettone Recipe

Related

EASY PANETTONE RECIPE | MerryBoosters (2024)

FAQs

What is the secret to good panettone? ›

Ingredients: Quality ingredients are crucial for a good panettone. Look for versions made with real butter, fresh eggs, and natural flavorings. Avoid those with artificial additives or preservatives, as they can affect the taste and texture.

What is the best flour to use for panettone? ›

It seems that your Italian 00 or Canadian flour suits this best. For Panettone, it will undergo a lengthy, 2 day fermentation process with a sourdough starter. 1st fermentation will take around 13 to 14 hours, whereby more flour and eggs, etc..... will be added and it will undergo a further 10 hour fermentation.

Do you have to cool panettone upside down? ›

The dimensions should be around 13,5 cm / 5.3 inch diameter and a height of 9.5 cm / 3.7 inch. Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up after baking.

Why is panettone so expensive? ›

Panettone tends to be a little more expensive than most other baked goods, mainly due to the amount of time that goes into making each one. A traditional panettone is usually a lengthy procedure, however, a cheap mass-produced alternative will take shortcuts in the baking process which will be reflected in its taste.

Why is panettone so hard to make? ›

While no sourdough baking processes can be considered “simple”, panettone is definitely takes complications to the extreme, with an unusual levain maintenance method (“pasta madre”, or mother dough), two dough builds (the “primo” and “secondo impastos”), and the necessity for exacting temperature and pH control ...

Should you butter panettone? ›

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

What is the difference between cheap and expensive panettone? ›

Artisanal panettone will have higher amounts of yolks and butter without emulsifiers or preservatives. They will contain real vanilla beans and not the cheaper vanillin. The fruit will be high quality candied citrus (not only orange, but often also pricier citron) and not industrial candied citrus with sulfur dioxide.

Why is my panettone dough sticky? ›

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

How long does homemade panettone last? ›

Homemade panettone, a delightful Italian Christmas bread, generally maintains its freshness for about 3-4 days when stored at room temperature. During this time, it retains its optimal texture and flavor.

What is the best mixer for panettone? ›

The Bite/N mixers are perfect for particularly hydrated types of dough that are used to make baguettes, sliced bread, and breadsticks, for example, but also pastries such as croissants, panettone, and brioches.

How do you know when panettone is done? ›

Bake the panettone in a preheated 375F oven until an internal temperature reaches between 190F and 195F when an instant thermometer is inserted deeply into the top center, 60 to 90 minutes.

Why doesn't panettone get moldy? ›

Fat also keeps bread from staling too quickly—the fattier the bread, the slower its decay. Breads like focaccia, brioche, or panettone, made with large amounts of oil and butter, tend to have a longer shelf life.

How much does a panettone cost in Italy? ›

Prices of Christmas desserts in Italy in 2022 and 2023 (in euros per kilogram)
Characteristic20222023
Hand-made Panettone4043
Vegan Panettone3439
Lactose-free Panettone29.229.6
Gluten free Panettone*15.5816.99
5 more rows
Dec 8, 2023

What is the best panettone Italian brand? ›

The Best Panettone Makes the Perfect Edible Gift
  • Olivieri 1882. If I had to pick one brand of panettone to eat for the rest of my life, it would be Olivieri 1882. ...
  • Fabbri. ...
  • Settepani. ...
  • Chiostro di Saronno. ...
  • Pasticceria Scarpato.
Dec 13, 2023

Why does panettone taste like alcohol? ›

Traditionally, the dough for Panettone is cured for a couple of days, which results in the fermentation leaving that alcohol taste you're familiar with.

What gives panettone its taste? ›

You're likely to find chocolate pieces, nuts like pistachio or almond, candied fruit like citron or lemon rind, and maybe even darker fruit like raisins, figs, or cherries. Panettone makers tend to focus on just a few fillings, keeping flavors on the simple side.

What do Italians put on panettone? ›

Panettone can be served just as it is, but many people find it a bit dry. It's common to serve it with a sweet wine and an accompaniment of something rich and creamy, perhaps based on mascarpone (with egg yolks, as used in tiramisu), plus dried or candied fruits.

Why do bakers hang panettone upside down? ›

Due to the delicate structure of the dough, which consists mainly of eggs, butter, and sugar, we hang them upside down immediately after baking so the starches can set as they cool. This prevents them from collapsing, which is also why the are so soft and fluffy!

What makes panettone last so long? ›

The presence of eggs and butter helps to keep the bread soft and prevents it from drying out quickly, allowing it to last longer [2]. Dried fruit and candied peel: Traditional panettone is often filled with dried fruit and candied orange or lemon peel.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Dean Jakubowski Ret

Last Updated:

Views: 5790

Rating: 5 / 5 (50 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Dean Jakubowski Ret

Birthday: 1996-05-10

Address: Apt. 425 4346 Santiago Islands, Shariside, AK 38830-1874

Phone: +96313309894162

Job: Legacy Sales Designer

Hobby: Baseball, Wood carving, Candle making, Jigsaw puzzles, Lacemaking, Parkour, Drawing

Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.