Panettone

Panettone

38 ratings

Flavia, financial analyst


„I have always wanted to make homemade Panettone, and this recipe is easy to execute and delicious!“

Difficulty

Hard 💪
60
min.
Preparation
60
min.
Baking
300
min.
Resting

Ingredients

Servings:-20+
150 g
raisins
3 tbsp
light rum
2 tbsp
water
75 g
candied orange peel
180 ml
whole milk
30 g
fresh yeast
230 g
sugar (divided)
700 g
flour
1 tsp
salt
1
lemon (zest)
1
orange (zest)
1
vanilla bean
½ tsp
freshly grated nutmeg
4
eggs
155 g
butter (divided)
flour for dusting
powdered sugar for serving (optional)
Metric
Imperial
  • 150 g raisins
  • 3 tbsp light rum
  • 2 tbsp water
  • 75 g candied orange peel
  • 180 ml whole milk
  • 30 g fresh yeast
  • 230 g sugar (divided)
  • 700 g flour
  • 1 tsp salt
  • 1  lemon (zest)
  • 1  orange (zest)
  • 1  vanilla bean
  • ½ tsp freshly grated nutmeg
  • 4  eggs
  • 155 g butter (divided)
  • flour for dusting
  • powdered sugar for serving (optional)

Utensils

  • nutmeg grater
  • baking sheet
  • oven
  • plastic wrap
  • aluminum foil
  • serrated knife
  • cutting board
  • knife
  • 2 small saucepans
  • stand mixer or hand mixer with beaters
  • skewer
  • panettone mold (18 cm/7 in. wide and 11.5 cm/4.5 in. high)
  • 2 mixing bowls

Enjoy with

Espresso machiatto
Panettone plus espresso is the perfect holiday breakfast or late-afternoon snack.

Nutrition per serving

Cal
281
Protein
2g
Fat
11g
Carb
46g

Step 1/7

In a small saucepan, combine raisins, rum, and water. Bring to a simmer, stir well, then remove from heat and leave to plump and absorb the liquid as they cool.  Slice candied orange peel and split and scrape the vanilla bean; set aside.
  • 150 raisins
  • 3 tbsp light rum
  • 2 tbsp water
  • 75 candied orange peel
  • 1 vanilla bean
  • small saucepan
  • cutting board
  • knife

In a small saucepan, combine raisins, rum, and water. Bring to a simmer, stir well, then remove from heat and leave to plump and absorb the liquid as they cool. Slice candied orange peel and split and scrape the vanilla bean; set aside.

Step 2/7

Heat milk in a small saucepan on low heat until lukewarm, then crumble yeast over it and add a pinch of sugar. Stir until yeast is dissolved, then cover and set aside until milk turns foamy, approx. 5 minutes.
  • 180 ml whole milk
  • 30 fresh yeast
  • ½ tsp sugar
  • small saucepan

Heat milk in a small saucepan on low heat until lukewarm, then crumble yeast over it and add a pinch of sugar. Stir until yeast is dissolved, then cover and set aside until milk turns foamy, approx. 5 minutes.

Step 3/7

Add flour, remaining sugar, salt, citrus zests, vanilla bean seeds, and nutmeg to bowl of a stand mixer. Stir until combined.
  • 700 flour
  • 225 sugar
  • 1 tsp salt
  • 1 lemon (zest)
  • 1 orange (zest)
  • ½ tsp freshly grated nutmeg
  • nutmeg grater
  • stand mixer or hand mixer with beaters

Add flour, remaining sugar, salt, citrus zests, vanilla bean seeds, and nutmeg to bowl of a stand mixer. Stir until combined.

Step 4/7

In a separate bowl, lightly beat the eggs, then add to the flour mixture. Turn mixer on low and slowly stream in milk. Increase speed to medium-low and mix until combined, then add some of the butter a tbsp. at a time. Mix until incorporated.
  • 4 eggs
  • 140 butter
  • mixing bowl

In a separate bowl, lightly beat the eggs, then add to the flour mixture. Turn mixer on low and slowly stream in milk. Increase speed to medium-low and mix until combined, then add some of the butter a tbsp. at a time. Mix until incorporated.

Step 5/7

Turn dough out onto a floured surface and knead for approx. 10 min. until smooth and elastic. Form into a ball, place in a lightly floured bowl, and cover with plastic wrap. Leave in a warm place to rise until doubled in size, approx. 1.5 hrs.
  • flour for dusting
  • mixing bowl
  • plastic wrap

Turn dough out onto a floured surface and knead for approx. 10 min. until smooth and elastic. Form into a ball, place in a lightly floured bowl, and cover with plastic wrap. Leave in a warm place to rise until doubled in size, approx. 1.5 hrs.

Step 6/7

Drain raisins and combine with candied orange peel. Turn risen dough onto lightly floured surface, knead for approx. 1 min., then knead in raisins and candied orange peel until evenly distributed. Form dough into a smooth ball and place in mold. Cover loosely with plastic wrap and leave to rise in a warm place for approx. 2 hrs.
  • flour for dusting
  • panettone mold

Drain raisins and combine with candied orange peel. Turn risen dough onto lightly floured surface, knead for approx. 1 min., then knead in raisins and candied orange peel until evenly distributed. Form dough into a smooth ball and place in mold. Cover loosely with plastic wrap and leave to rise in a warm place for approx. 2 hrs.

Step 7/7

Meanwhile, preheat oven to 175°C/350°F. Use a sharp serrated knife to score an ‘X’ over the top of the panettone, then place the last tbsp. of butter in the center. Place panettone mold on baking sheet and bake for approx. 45 – 55  min., or until a wooden skewer inserted in the center comes out slightly moist but not wet. If the top of the panettone browns too quickly, tent with aluminum foil. Place panettone on wire rack to cool completely. Slice and serve with a dusting of powdered sugar. Enjoy!
  • 1 tbsp butter
  • powdered sugar (optional)
  • baking sheet
  • oven
  • aluminum foil
  • wooden skewer
  • serrated knife

Meanwhile, preheat oven to 175°C/350°F. Use a sharp serrated knife to score an ‘X’ over the top of the panettone, then place the last tbsp. of butter in the center. Place panettone mold on baking sheet and bake for approx. 45 – 55 min., or until a wooden skewer inserted in the center comes out slightly moist but not wet. If the top of the panettone browns too quickly, tent with aluminum foil. Place panettone on wire rack to cool completely. Slice and serve with a dusting of powdered sugar. Enjoy!