This Classic Homemade Panettone is a delightful, festive bread traditionally enjoyed during the holiday season. With its soft, fluffy texture and rich blend of raisins and candied fruits, this Italian Christmas bread is perfect for family gatherings and celebrations. Its buttery aroma and subtly sweet taste make it a memorable treat that fills your home with warmth and cheer.
Preparation Time
- Prep Time: 20 minutes
- Rising Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 3 hours
- Servings: 2 panettone (500 g each)
Ingredients
- 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
- Raisins: 150 g
- Candied Fruit: 150 g
- Salt: A pinch
Additional Items
- Panettone Molds: 2 molds, 500 g each
Directions
- Prepare the Dough Starter:
- In a small bowl, combine the warm water and dry yeast. Stir and let it sit for about 5 minutes until the yeast begins to activate and foam.
- Mix the Wet Ingredients:
- In a large mixing bowl, beat the eggs with the sugar until well combined. Add the melted butter, panettone essence, and activated yeast mixture. Stir until smooth.
- Add the Flour and Salt:
- Gradually add the sifted flour and a pinch of salt to the wet ingredients, mixing continuously until a soft dough forms.
- Knead the Dough:
- Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
- Add the Fruits:
- Gently knead in the raisins and candied fruit until they are evenly distributed throughout the dough.
- First Rise:
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Shape and Place in Molds:
- Punch down the risen dough and divide it into two equal portions. Shape each portion into a ball and place them into the 500 g panettone molds.
- Second Rise:
- Cover the molds with a cloth and allow the dough to rise again for about 30 minutes, or until it reaches just below the top of the mold.
- Bake the Panettone:
- Preheat the oven to 180°C (350°F). Place the molds in the oven and bake for 35-40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the panettone cool in the molds for a few minutes before transferring to a wire rack to cool completely. Serve sliced and enjoy!
Serving Suggestions
- Serve with a cup of hot chocolate or coffee for a cozy holiday treat.
- Enjoy a slice with a dollop of whipped cream or mascarpone for added richness.
- Toast slices and spread with butter for a delicious breakfast or snack.
- Pair with a cheese platter and wine for a festive appetizer.
- Use leftovers to make French toast or bread pudding.
Cooking Tips
- Use warm (not hot) water to activate the yeast properly.
- If panettone essence isn’t available, substitute with vanilla or almond extract.
- Make sure to knead the dough well for a soft, fluffy texture.
- For extra flavor, soak the raisins in orange juice or rum before adding.
- Cover the tops of the panettone with foil halfway through baking to prevent over-browning.
Nutritional Benefits
- Eggs: Provide protein and essential vitamins.
- Raisins: High in antioxidants and natural sugars.
- Unbleached Wheat Flour: Contains fiber and essential minerals.
- Candied Fruit: Adds sweetness and festive color.
Dietary Information
- Vegetarian: Yes
- Dairy-Free: No, contains butter (use dairy-free margarine for a dairy-free option)
- Nut-Free: Yes
- Low-Sugar: No (reduce sugar if desired for a less sweet version)
Nutritional Facts (Per Serving)
- Calories: 240 kcal
- Protein: 6g
- Fat: 8g
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 10g
Storage
- Room Temperature: Wrap tightly in plastic wrap and store for up to 3 days.
- Refrigeration: Store in an airtight container in the fridge for up to 1 week.
- Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or toast before serving.
Why You’ll Love This Recipe
- Classic holiday bread that fills your home with a warm, festive aroma.
- Soft, fluffy texture with delicious bursts of raisins and candied fruit.
- Simple ingredients and a rewarding baking process.
- Perfect for gifting during the holiday season.
- Versatile in serving, whether fresh, toasted, or transformed into another dish.
Conclusion
This Classic Homemade Panettone is a festive and flavorful bread that brings a touch of Italian tradition to your holiday season. With its soft, airy crumb and delightful mix of dried fruits, it’s perfect for enjoying with loved ones. Whether you’re an experienced baker or a beginner, this panettone recipe is sure to bring joy to your holiday table. Enjoy the sweet aroma, warm flavor, and the joy of sharing this delicious treat!
Frequently Asked Questions
- Can I make panettone without a mold? Yes, shape it into a round loaf and bake on a baking sheet, but it won’t have the traditional tall shape.
- What can I use instead of panettone essence? Vanilla or almond extract are good substitutes.
- Can I add nuts to this recipe? Yes, add chopped almonds or walnuts for added texture and flavor.
- How do I prevent the top from burning? Cover with foil halfway through baking if it browns too quickly.
- What’s the best way to keep panettone fresh? Wrap tightly in plastic wrap and store at room temperature or freeze.
- Can I make this recipe gluten-free? Use a gluten-free flour blend, though texture may vary.
- How do I know when the panettone is fully baked? It should be golden brown, and a toothpick inserted should come out clean.
- Can I use fresh yeast? Yes, substitute with 20 g of fresh yeast, dissolved in warm water.
- Is there a substitute for candied fruit? Dried cranberries, cherries, or apricots work well.
- Can I make mini panettone with this recipe? Yes, divide the dough into smaller portions and use smaller molds; reduce baking time.
Enjoy baking and savoring this delightful holiday classic! 🍞✨