Christmas/ Easter/ Pies, tarts and buns

Italian Panettone Recipe

italian panettone recipe

Panettone is sweet Italian bread with candied fruits, dried fruits or other fillings. It is believed that this is purely a Christmas pastry, but Italians claim that panettone is baked in Italy for both Christmas and Easter. I’m not afraid to say that this Italian panettone recipe is one of the best, because it has been tested and approved by a huge number of people over the years.

Since posting this recipe on my Instagram and Facebook in 2018, I have received hundreds of delighted messages and comments about the extraordinary taste and magical texture of panettone. This Italian pastry leaves literally no one indifferent, and even the most ardent “non-lovers” of sweet bread have praised the panettone.

Panettone is light and airy, juicy and tender, buttery. Dried fruits for panettone are usually soaked in rum or other flavored alcohol, which gives a special flavor to the future pastries. You can cook panettone with both yeast and sourdough.

The most convenient way to make panettone is with a stand mixer, but you can do it by hands as well. The only thing I have to warn you about is that you’ll have to work hard, but it’s worth it, believe me and the hundreds of girls who have cooked this recipe and written me their rave reviews.

It is extremely important not to add too much flour to the dough, as this will “kill” it, and you will get a regular bun: dry, hard, and uninteresting.

If you don’t feel confident with yeast dough, I recommend you firstly read my article Why Yeast Dough Not Rising.

In addition, I advise you to check out the recipe for an equally delicious and unusual Easter bread – Cruffin (pictured below).

easter cruffin

Flour for panettone

Flour is of great importance in the cooking of panettone, namely the protein content per 100 g of flour. Or, to be even more precise, the gluten content in flour.

Most often, you will find flour in supermarkets with 10-11 g of protein per 100 g of flour. For panettone, it is recommended to use “strong” flour with a protein content of about 13 g. However, the amount of protein indicated on the package does not always mean a high gluten content.

Suitable flour for panettone can be found in some hypermarkets as well as online stores. This flour is made from a soft type of wheat and is called Manitoba.

You can also try to make panettone with all-purpose wheat flour, but the process will be much more laborious and the final result will still be different from the original.

I do not recommend replacing wheat flour with another type of flour in any case: they do not develop gluten as needed for this type of dough. Whole wheat flour will not work either.

italian panettone recipe

Panettone decoration

Traditionally, panettone is decorated with almond glaze, pearl sugar and almonds or almond flakes. Panettone is baked already decorated. That is, after baking and cooling, you get a finished product, you don’t have to do anything else with it, you don’t even have to remove the paper mold; this is the norm for serving panettone. I think it’s very convenient.

But the main thing is the taste and play of textures of the panettone. Since the almond glaze caramelizes and becomes crispy during baking, it is really impressive in combination with the delicate center. In addition, the almond glaze itself is very tasty.

By the way, in addition to panettone, there is also the Colomba ⎻ which is an Easter pastry in the Italian tradition. It is made in the shape of a dove and decorated with almond glaze, sugar granules, and almonds or almond flakes. Orange candied fruit and zest are traditionally added to the colomba.

So, here is the Italian panettone recipe

This amount of products makes 3-4 medium panettone.

Ingredients:

200 g candied fruits and dried fruits (I use homemade orange candied fruit, dried cranberries, raisins and dried apricots)
75 g rum + 75 g water (for soaking dried fruits)

Pre-ferment

200 ml of milk
12 g of fresh yeast (or 5 g of dry yeast)
70 g of Manitoba flour
50 g of sugar

Dough

pre-ferment
5 egg yolks (you will need the whites for the almond glaze)
100 g sugar
1 tsp vanilla extract (I recommend this one)
1 orange zest
a pinch of salt
1 tsp of turmeric
330 g Manitoba flour
70 g butter at room temperature

Almond glaze for panettone

80 g almond flour
whites of 2 eggs = 70 g (you won’t need the rest of the whites, leave them for an omelet, meringue or such a cake)
50 g sugar
10 g vanilla sugar
whole almonds
almond flakes
pearl sugar (look for it at confectionery stores)

Firstly, prepare the filling for the panettone.

Soak dried fruits in rum for two days at room temperature. As a result, they will swell and become very juicy. Candied fruits do not need to be soaked.

soaking dried fruit

Pre-ferment for panettone

Combine the milk, yeast (break the fresh yeast), sugar, and flour. Stir, cover with plastic wrap, and put in a warm, quiet place (kitchen cabinet or oven with just the light on) for 1 hour.

During this time, the pre-ferment will double in size and a foamy cap will appear on it.

italian panettone recipe

Making dough for panettone

Add the egg yolks, sugar, vanilla extract, orange zest, turmeric and salt to the pre-ferment mixture. Stir to combine. Sift the flour and stir it into the dough. Knead the dough for about 15–25 minutes.

Initially, the dough will be quite liquid – this is normal. During kneading, gluten will begin to develop in the dough, and it will stop sticking to your hands, become homogeneous, elastic and tender.

Check the dough for gluten windows: the dough is well stretched to a translucent thickness.

Now add soft butter and stir it into the dough.

Grease a large bowl (given that the dough will double or triple) with odorless vegetable oil, put the dough in it, cover with foil and put in a warm place for 2–3 hours.

italian panettone recipe

Pour off the excess rum from the soaked dried fruits, mix them with candied fruits and 2-3 tbsp of all-purpose flour (so they will be better distributed in the dough).

Knead the dough with your hands, add the candied fruit and dried fruit in the flour. Knead to distribute them throughout the dough. If the dough becomes a little wet from the fruits and starts to stick to your hands, you can sprinkle a little flour on it.

italian panettone recipe

Put the dough portions into the molds, filling them ⅓ full. Put the molds on a baking sheet, cover with foil, and put them in a warm place to proof for 2–4 hours, until they have at least doubled in size. Now the dough will rise more slowly due to the presence of the filling and alcohol. And depending on the conditions in your kitchen, the dough can rise for up to 4–5 hours, which is normal.

Almond glaze for panettone

While the dough is rising, make the almond glaze.

Combine the almond flour with the egg whites, sugar and vanilla sugar and mix well.

Baking the panettone

Note. The temperature and baking time are very dependent on your oven and may differ from those given in the recipe. Please note the differences in your oven.

Preheat the oven to 170°C. After proofing, carefully spread the almond glaze over the panettone, sprinkle with whole almonds and/or almond flakes and pearl sugar.

italian panettone recipe

Bake the panettone for about 45 minutes (for average size of the mold, other sizes will take more or less time). If the top browns much earlier, you can cover the cakes with foil.

Check readiness with a wooden skewer, it should be dry.

Take the panettone out of the oven and cool upside down: pierce each panettone with two skewers close to the bottom of the mold, crosswise, and hang it on these skewers until completely cooled.

You need to hang the panettone to keep its airy texture. Since the hot crumb is very delicate, without hanging the panettone, it can “sit down” under its own weight. However, it will still be delicious, but the texture will become denser.

italian panettone recipe

Store the panettone in an airtight container, then they will remain fresh for up to 7–10 days.

Enjoy your meal!

What do you think about this recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!

homemade pearl sugar

Italian panettone recipe | Yellowmixer.com

Print Recipe
Serves: 2-4 Cooking Time: 8 hours + time for soaking dried fruits

Ingredients

  • 200 g candied fruits and dried fruits
  • 75 g rum + 75 g water (for soaking dried fruits)
  • Pre-ferment
  • 200 ml of milk
  • 12 g of fresh yeast (or 5 g of dry yeast)
  • 70 g of Manitoba flour
  • 50 g of sugar
  • Dough
  • pre-ferment
  • 5 egg yolks
  • 100 g sugar
  • 1 tsp vanilla extract
  • 1 orange zest
  • a pinch of salt
  • 1 tsp of turmeric
  • 330 g Manitoba flour
  • 70 g butter at room temperature
  • Almond glaze
  • 80 g almond flour
  • whites of 2 eggs = 70 g
  • 50 g sugar
  • 10 g vanilla sugar
  • whole almonds
  • almond flakes
  • granulated sugar

Instructions

1

Soak dried fruits in rum for two days at room temperature. As a result, they will swell and become very juicy. Candied fruits do not need to be soaked.

2

Pre-ferment

3

Combine the warm milk, yeast (break the fresh yeast), sugar, and flour. Stir, cover with plastic wrap, and put in a warm, quiet place (kitchen cabinet or oven with just the light on) for 1 hour.

4

Dough

5

Add the egg yolks, sugar, vanilla extract, orange zest, turmeric and salt to the pre-ferment mixture. Stir to combine. Sift the flour and stir it into the dough. Knead the dough for about 15–25 minutes.

6

Now add soft butter and stir it into the dough.

7

Grease a large bowl (given that the dough will double or triple) with odorless vegetable oil, put the dough in it, cover with foil and put in a warm place for 2–3 hours.

8

Pour off the excess rum from the soaked dried fruits, mix them with candied fruits and 2-3 tbsp of all-purpose flour.

9

Knead the dough with your hands, add the candied fruit and dried fruit in the flour. Knead to distribute them throughout the dough. If the dough becomes a little wet from the fruits and starts to stick to your hands, you can sprinkle a little flour on it.

10

Put the dough portions into the molds, filling them ⅓ full. Put the molds on a baking sheet, cover with foil, and put them in a warm place to proof for 2–4 hours, until they have at least doubled in size. Now the dough will rise more slowly due to the presence of the filling and alcohol. And depending on the conditions in your kitchen, the dough can rise for up to 4–5 hours, which is normal.

11

Almond glaze

12

Combine the almond flour with the egg whites, sugar and vanilla sugar and mix well.

13

Preheat the oven to 170°C.

14

After proofing, carefully spread the almond glaze over the panettone, sprinkle with whole almonds and/or almond flakes and thermostable sugar.

15

Bake the panettone for about 45 minutes (for average size of the mold, other sizes will take more or less time). If the top browns much earlier, you can cover the cakes with foil.

16

Check readiness with a wooden skewer, it should be dry.

17

Take the panettone out of the oven and cool upside down: pierce each panettone with two skewers close to the bottom of the mold, crosswise, and hang it on these skewers until completely cooled.

Notes

Store the panettone in an airtight container, so they will remain fresh for up to 7–10 days.

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