Ingredients

Makes: 1 large panettone (8-10 servings)
Prep Time: 30 minutes (active)
Proofing Time: 2 hours
Baking Time: 40 minutes
Total Time: 3 hours, 10 minutes
Calories (per serving): ~290 kcal

For the Dough:

• Eggs: 3 large
• Sugar: ½ cup (100 ml)
• Butter or Margarine: 4 tablespoons, melted
• Warm Water: 250 ml
• Panettone Essence (or Vanilla Extract): 1 tablespoon
• Dry Biological Yeast: 1 package (10 g)
• Unbleached Wheat Flour: 500 g, sifted
• Salt: A pinch

Add-Ins:

• Raisins: 150 g
• Candied Fruit: 150 g

Steps to Make Classic Homemade Panettone

1. Activate the Yeast

1. In a small bowl, dissolve the dry yeast in warm water (not too hot, around 110°F or 45°C). Add 1 teaspoon of sugar from the measured amount to help activate the yeast.
2. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.

2. Prepare the Dough

1. In a large mixing bowl, beat the eggs and sugar together until smooth and slightly frothy.
2. Add the melted butter, panettone essence (or vanilla extract), and a pinch of salt. Mix well.
3. Gradually add the sifted flour, alternating with the yeast mixture. Combine until a sticky dough forms.

3. Knead the Dough

1. Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle small amounts of flour while kneading, but avoid overflouring to keep the bread light.

4. Incorporate the Add-Ins

1. Flatten the dough slightly and sprinkle the raisins and candied fruit over it.
2. Gently knead the dough to evenly distribute the add-ins.

5. First Proofing

1. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap.
2. Let it rise in a warm, draft-free spot for about 1-1.5 hours, or until it doubles in size.

6. Prepare for Baking

1. Once the dough has risen, punch it down to release air.
2. Shape it into a smooth ball and place it into a prepared panettone mold or a tall, round baking pan lined with parchment paper.
3. Cover loosely and let it proof again for about 30-45 minutes, until it rises slightly above the mold.

7. Bake the Panettone

1. Preheat your oven to 350°F (175°C).
2. Brush the top of the dough with a little melted butter for a golden crust.
3. Bake for 35-40 minutes. Check at the 25-minute mark—if the top is browning too quickly, tent it with foil.
4. The panettone is done when a skewer inserted into the center comes out clean.

8. Cool and Serve

1. Let the panettone cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
2. Slice and serve as desired, or wrap it tightly to preserve freshness.

Why This Recipe is Timeless

Panettone’s legacy spans centuries, embodying the festive spirit of gatherings, love, and shared joy. Its soft, buttery texture and vibrant flavors of raisins and candied fruit make it an irresistible treat for all ages.

This classic recipe respects the traditional methods while simplifying steps for the modern kitchen. Whether you’re baking it for Christmas, New Year’s, or just because, panettone represents the warmth and togetherness of family and friends. The effort put into its preparation is richly rewarded with every tender bite.

Nutrition Facts (Per Serving)

• Calories: ~290 kcal
• Protein: 6g
• Carbohydrates: 50g
• Dietary Fiber: 2g
• Sugars: 15g
• Fat: 8g
• Saturated Fat: 4g
• Sodium: 80mg
• Calcium: 20mg
• Iron: 2mg

FAQs

1. Can I replace the candied fruit and raisins?
Absolutely! Use chocolate chips, dried cranberries, or chopped nuts for a different flavor profile.

2. Can I make this recipe without a special panettone mold?
Yes! Use a tall, round baking pan or even a deep cake tin lined with parchment paper to mimic the shape.

3. How long does panettone stay fresh?
Stored in an airtight container, it stays fresh for up to a week. You can also freeze it for up to 3 months.

4. Can I make this dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and baking.

Tips for Making the Best Panettone

1. Use High-Quality Ingredients: Opt for fresh, unbleached flour and real butter for the best flavor and texture.
2. Don’t Rush the Rise: Patience is key—allow the dough to proof properly for that light, airy crumb.
3. Avoid Overmixing the Add-Ins: Gently fold in the raisins and candied fruit to maintain the dough’s structure.
4. Check the Temperature: A thermometer is helpful to ensure your yeast water is warm but not hot.
5. Cool Upside Down (Optional): Traditional methods call for cooling panettone upside down to maintain its height, but it’s not essential for home baking.

Storage Tips

• At Room Temperature: Store in an airtight bag or container for up to 7 days.
• Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Toast slices lightly or warm in the oven for a fresh-from-the-oven experience.

Conclusion

Homemade panettone is a labor of love that rewards you with a stunning centerpiece for your holiday table. Its delicate crumb, rich flavor, and festive aroma make it an unforgettable treat for both seasoned bakers and novices alike.

By creating this timeless bread, you’re not only mastering a culinary tradition but also spreading joy and warmth to those around you. Whether shared during Christmas morning breakfast or gifted to a loved one, this panettone brings people together, proving that some recipes are truly priceless.

So, gather your ingredients, take your time, and let the magic of homemade panettone fill your home with its irresistible charm. It’s more than just bread—it’s a cherished tradition.