Panettone

Christmas Panettone

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Follow this panettone recipe to make a classic fluffy, fragrant panettone to enjoy this Christmas season.

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Traditional Italian panettones are one of few festive sweet treats that can boast a beautifully light, fluffy texture with a radiant flavour that everyone loves. Follow this panettone recipe to share with friends and family over the festive period or to give as a flavoursome gift.

The Italian Christmas sweet par excellence has a long and laborious elaboration. It is a recipe that requires a lot of preparation time, but it is not difficult because you just have to mix some ingredients with others and let them stand long enough.
So keep in mind that you need several days to have it ready on time. It cannot be prepared on the same day (may need at least 72h).

Panettone

Nowadays many types of panettone can be found in stores when Christmas is approaching: chocolate, candied fruit and raisins, maybe even some more exotic ingredient. But with this recipe you can prepare one in the traditional style, using the traditional ingredients. The frangance, the silky texture of the crumb, aerial, that frays when we separate it between the fingers deserves the time it takes to prepare it.

The panettone has been the victim of its own success. Panettoni produced in series by the industry are far from being succulent pieces like those of traditional style. The positive part of its globalization is that practically everyone knows it and relates it to Christmas.

It will be a success among family and friends, because it has all the charm of homemade bread.

A classic of Christmas season with the most fragant and taste flavour.


Christmas Panettone

Recipe by The English GardenCourse: DessertCuisine: ItalianDifficulty: Medium
Servings

10

servings
Cooking time

45

minutes
Calories

600

kcal

Follow this panettone recipe to make a classic fluffy, fragrant panettone to enjoy this Christmas season.

Ingredients

  • FIRST DOUGH
  • 50g Organic Fine Wholemeal Flour

  • 1 tsp Quick Yeast

  • 100g tepid milk

  • SECOND DOUGH
  • 1 tsp orange grated rind

  • 4 tbsp orange juice

  • 1 tsp vanilla extract

  • 100g Organic Strong White Bread Flour

  • 150g 1st dough from above

  • THIRD DOUGH
  • 150g Organic Strong White Bread Flour

  • 50g butter

  • 300g 2nd dough from above

  • FOURTH DOUGH
  • 75g caster sugar

  • 50g mixed peel

  • 25g raisins

  • 500g 3rd dough from above

  • Cooling the panettone
  • 2 metal skewers

  • 1 tsp icing sugar

Directions

  • First dough
  • Put the wholemeal flour, yeast, and milk into a bowl, stir to combine.
  • Cover with a large upturned mixing bowl and set aside to make a thick lightly spongy and bubbly paste, for about 2 hours.
  • Second dough
  • Finely grate the orange rind into a large mixing bowl, pour on the orange juice and vanilla extract and beat together well.
  • Add the flour and 1st dough and stir.
  • Continue stirring with a spoon, or with your hands, until the dough has turned in the bowl, without adding flour.
  • Cover with a damp tea towel and leave in a warm place, for 8 hours or overnight, to double in size and have a spongy appearance.
  • Third Dough
  • Put the white flour and butter into a clean mixing bowl and using a fork or a pastry blender, work them together until the mixture resembles breadcrumbs.
  • Tip this into the bowl containing the 2nd dough.
  • Break the egg into a bowl, beat well and add it to the 2nd dough.
  • Mix everything together.
  • Gather the dough and knead it in the bowl with your hands or with a spoon without adding further flour.
  • Cover with a large upturned mixing bowl and leave in a warm place to double in size, about 4-6 hours.
  • Fourth dough
  • Line the base and sides of a 15cm deep, round, loose bottom cake tin with a double layer of greaseproof paper which is 15cm tall.
  • Add the sugar, mixed peel and sultanas to the 3rd dough and knead it in the bowl without adding flour.
  • Shape the dough into a ball and put it into the prepared cake tin, pressing any fruit on the surface into the dough.
  • Cover with a large upturned mixing bowl and leave until the dough has trebled in size and is taller than the tin, about 3-6 hours.
  • Adjust your oven shelves so that the panettone fits in easily and pre-heat the oven to 190°C
  • Bake for 40 minutes.
  • Cooling the panettone
  • Take the panettone out of the oven and leave it in the tin for 3-4 minutes.
  • Gently turn the panettone out of its tin so that it is on its side on the work surface and remove the paper.
  • Insert two metal skewers into the side of the panettone, halfway between the top and bottom of the panettone and 75mm apart.
  • Gently turn the panettone onto its base and push the skewers through so the panettone is in the middle of the sticks.
  • Place the cake tin, without its base, over the panettone so that it rests on the sticks.
  • Gently turn the panettone over so the cake is hanging upside down in the tin, suspended on the sticks.
  • Leave to hang in this position until quite cold.
  • When cold, wrap in tin foil and store in a tin.
  • Before serving sieve a teaspoon of icing sugar over the top.

If you like this recipe, you may also like:

Apple and cherries cake

Apple and Blackberries Crumble

Orange sponge cake

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