Quirky Foodster
  1. Back

Holidays & Special Occasions

Panettone

★ ★ ★ ★ ★ (0)
1 hr
Prep
55 min
Cook

Ingredients

  • 500 g (4 cups) strong bread flour
  • 150 g (3/4 cup) caster sugar
  • 200 g (7/8 cup) unsalted butter, softened
  • 4 large eggs, plus 2 egg yolks
  • 150 ml (2/3 cup) warm milk
  • 10 g (1 tbsp) instant dried yeast
  • 1 tsp fine salt
  • Zest of 1 orange and 1 lemon
  • 1 tsp vanilla extract
  • 150 g (1 cup) raisins, soaked in warm water and drained
  • 100 g (2/3 cup) candied orange and citron peel, chopped
  • Panettone paper mould, 750 g-1 kg size

Method

  1. Dissolve yeast in warm milk with a spoonful of sugar; let stand 5 minutes until foamy.
  2. In a stand mixer, combine flour, remaining sugar and salt. Add the yeast mixture, eggs, egg yolks, zest and vanilla; knead 10 minutes.
  3. Gradually add the softened butter in stages, kneading until the dough is smooth, glossy and elastic (this can take 15-20 minutes).
  4. Fold in the raisins and candied peel by hand.
  5. Cover and prove in a warm place for 3-4 hours, until roughly doubled.
  6. Knock back gently, shape into a ball, and place into the panettone paper mould.
  7. Cover and prove a further 4-6 hours, until the dough reaches near the top of the mould.
  8. Score a cross on top and bake at 170°C (340°F) for 45-55 minutes until deep golden and a skewer comes out clean.
  9. Immediately skewer through the base and hang upside down to cool for at least 4 hours, to prevent collapsing.

Introduction: Milan's tall, dome-shaped Christmas sweet bread, studded with candied fruit and raisins, dates back centuries and requires a specialised natural yeast starter (lievito madre) and days of careful proofing.

Cultural Background: Milan's tall, dome-shaped Christmas sweet bread, studded with candied fruit and raisins, dates back centuries and requires a specialised natural yeast starter (lievito madre) and days of careful proofing. It's the centrepiece of Italian Christmas tables and a major national export during the holiday season.

Tips: Hanging the panettone upside down while cooling is essential to keep its tall, airy structure from sinking. Use a natural sourdough starter (lievito madre) for the most authentic texture, though a well-managed yeast dough gives good results at home.

Variations: Panettone al cioccolato: replace candied fruit with chocolate chips. Vegan version: use plant-based butter and a flax or aquafaba egg substitute, though texture will differ notably from the traditional enriched dough.

Storage: Store wrapped at room temperature for up to 10 days.

Reheating: Not typically reheated; can be lightly toasted for serving with dessert wine.

Nutrition: Per serving: approx. 320 kcal, 6 g protein, 12 g fat, 46 g carbohydrate, 22 g sugar.

FAQs:

Q: Why does panettone take so long to make?

A: The slow fermentation with natural yeast develops its distinctive light, fluffy texture and flavour.

Q: Why hang it upside down to cool?

A: The tall, delicate structure would collapse under its own weight if cooled upright while still warm.

© Arscale 2026