The first faint chill of winter in the air always reminds me of the sweet, yeasty aroma of freshly baked panettone wafting through my kitchen. It’s that warm, inviting scent that pulls family and friends together, sparking joy and conversation. I’ll never forget how a simple recipe transformed our holiday celebrations, turning them into cherished memories around the table, filled with laughter and love.
This panettone recipe is the perfect way to bring a touch of Italian tradition into your home, effortlessly blending rich butter, eggs, and sweet mixed dried fruit into a delightfully fluffy loaf. Imagine serving a slice drizzled with your favorite glaze, enjoying the tenderness of each bite while sipping on a warm cup of tea or coffee.
Ideal for gifting or simply indulging yourself, this panettone not only captures the essence of festive gatherings but also showcases your baking prowess with minimal stress. Let’s dive into the simple steps that will make your kitchen the heart of the holiday season!
Why You'll Love This Panettone
- This panettone recipe is incredibly easy to follow, making it perfect for bakers of all skill levels.
- Its delightful flavor combines the richness of butter and eggs with the sweetness of mixed dried fruit, creating a treat that everyone will adore.
- You can customize it by adding your favorite fruits or even chocolate, making it a versatile choice for any occasion.
- The stunning presentation of this tall, dome-shaped loaf will wow your guests and elevate your holiday table to new heights.
Panettone Ingredients
• Discover how simple ingredients can create holiday magic!
For the Dough
• 500g all-purpose flour – the foundation for a beautifully fluffy panettone.
• 200ml warm water – helps activate the yeast for that perfect rise.
• 100g sugar – adds a touch of sweetness that’s essential for flavor.
• 100g unsalted butter, softened – brings richness and moisture, making every bite delightful.
• 4 large eggs – contribute to that light, airy texture and richness.
• 10g active dry yeast – the magic ingredient for a wonderful rise and fluffy crumb.
• 1/2 tsp salt – enhances the sweet flavors and balances the dough.
For the Mix-ins
• 200g mixed dried fruit – adds bursts of sweetness and color that make every slice a treat.
• 1 tsp vanilla extract – infuses the dough with a warm, inviting aroma that complements the mixed fruit.
Now, you’re just a step away from creating a delightful panettone that will bring joy to your holiday gatherings!
How to Make Panettone
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Activate yeast: In a small bowl, combine the warm water and a pinch of sugar. Stir in the active dry yeast and set it aside for about 5-10 minutes until it becomes frothy.
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Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, and salt. This blend ensures every bite of your panettone is flavorful.
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Combine wet ingredients: Add the eggs, softened butter, and the activated yeast mixture to the flour mixture. Mix until a sticky dough forms, embracing the warmth of home baking.
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Knead the dough: Transfer the dough to a floured surface and knead it for about 10 minutes. The dough should become smooth and elastic, a delightful texture to work with.
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Incorporate fruit: Gently fold in the mixed dried fruit and vanilla extract, ensuring an even distribution throughout the dough. This step enhances the flavors and colors in your panettone.
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First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 2 hours or until doubled in size. Patience is key here!
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Shape it: Gently punch down the risen dough and shape it into a ball. Place it into a panettone mold, allowing it to take its final shape.
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Second rise: Cover the mold with a cloth again and let the dough rise for another hour until it has expanded noticeably.
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Bake: Preheat your oven to 180°C (350°F). Bake the panettone for 40-50 minutes, or until it is golden brown and a skewer inserted comes out clean.
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Cool: Once baked, remove it from the oven and let the panettone cool in the mold for about 15 minutes before transferring it to a wire rack. This prevents sogginess and maintains that lovely texture.
Optional: Dust with powdered sugar for a festive touch before serving!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Panettone
Room Temperature: Keep the panettone wrapped in plastic or in an airtight container at room temperature for up to 3 days. This will maintain its softness and flavor.
Fridge: If you want to extend its freshness, you can store it in the fridge for up to a week. Be sure to wrap it tightly to prevent it from drying out.
Freezer: For longer storage, freeze slices of panettone in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or toast for a warm, comforting snack.
Reheating: To revive the flavor, reheat slices in a toaster or warm in the oven at a low temperature for a few minutes. Enjoy every delightful bite of your panettone!
What to Serve with Panettone?
Indulging in a slice of warm, buttery panettone can be a celebration on its own, but pairing it with the right accompaniments elevates the experience to heavenly heights!
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Fresh Berries: The tartness of mixed berries provides a refreshing contrast to the sweet richness of panettone, balancing every bite beautifully.
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Mascarpone Cream: This luscious cream adds decadence with its rich, smooth texture, perfect for slathering on warm slices of panettone.
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Espresso: A bold shot of espresso offers a delightful contrast, enhancing the sweet flavors of the bread while energizing your taste buds for more.
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Chocolate Drizzle: Drizzling melted dark chocolate over your panettone transforms it into an indulgent dessert, satisfying sweet cravings and adding depth.
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Citrus Salad: A light salad of orange and grapefruit segments brightens your plate, allowing the buttery sweetness of panettone to shine.
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Candied Nuts: The crunchy texture and caramelized sweetness from candied nuts provide a perfect textural contrast, making every bite exciting.
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Mulled Wine: A warm glass of spiced mulled wine pairs wonderfully with panettone, enveloping you in cozy, festive warmth, complementing the fruity flavors.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream creates a delightful temperature contrast that melts beautifully alongside the warm panettone.
Let your creativity shine! Each pairing enhances the panettone experience, creating memorable moments around your table.
Panettone Variations
Let your creativity shine and make this panettone recipe your own with simple adjustments that elevate flavor and appeal!
- Fruit Medley: Swap in your favorite dried fruits like apricots or cherries for a delightful twist.
- Chocolate Lovers: Add 100g of dark chocolate chips for a decadent, sweet touch that pairs beautifully with the fruity base.
- Nutty Crunch: Fold in 100g of chopped nuts such as walnuts or almonds to add a wonderful crunch and rich flavor contrast.
- Citrus Zest: Brighten up the dough with a tablespoon of orange or lemon zest for a refreshing citrus note in every slice.
- Spiced Delight: Incorporate a teaspoon of cinnamon or nutmeg to give your panettone a cozy, spiced warmth perfect for chilly days.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking mix for a gluten-free panettone that everyone can enjoy.
Enhancing your panettone not only tantalizes the taste buds but also allows you to connect deeper with this beautiful Italian tradition. Enjoy the process of making it truly yours!
Make Ahead Options
These panettone are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the dough up to 24 hours in advance by following the first six steps and letting the dough complete its first rise. Once risen, simply punch it down and shape it into a ball, then wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, allow the dough to come to room temperature for about 30 minutes before placing it into the mold for the second rise. This way, you’ll achieve just as delightful and fluffy a panettone without the last-minute rush, making it an ideal treat for any holiday gathering!
Chef's Helpful Tips
- For your perfect panettone, ensure your yeast is fresh and properly activated for the best rise.
- Avoid over-kneading the dough; knead just until it becomes smooth and elastic for the lightest texture.
- When incorporating dried fruit, make sure it is evenly distributed to prevent clumping in the final product.
- Always allow sufficient rising time in a warm, draft-free place to achieve that excellent volume before baking.
Panettone Recipe FAQs
How do I choose the best dried fruit for my panettone?
Absolutely! When selecting mixed dried fruit, look for options with vibrant colors and no added sugars. I often use a blend of raisins, dried apricots, and cherries for a delightful mix. Make sure to chop larger pieces to ensure even distribution throughout the dough!
What’s the best way to store leftover panettone?
Very! To keep your panettone fresh, wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for a week, ensuring it’s tightly sealed to prevent drying out.
Can I freeze my panettone, and how should I do it?
Definitely! To freeze, slice your panettone into individual portions and place them in a freezer-safe bag or container. It can be frozen for up to 3 months. When you want to enjoy it again, simply thaw it at room temperature or pop a slice in the toaster for a few minutes to bring back that fresh-baked warmth.
What should I do if my dough isn’t rising properly?
No worries! If your dough isn’t rising, it could be due to the yeast not being activated. Ensure your water is warm but not too hot, as excessive heat can kill the yeast. If the dough seems dense after the first rise, give it extra time in a warm place. You can sometimes boost the rising process by placing the dough in a slightly warm oven (turned off) or near a warm stovetop.
Is this panettone recipe suitable for people with allergies?
That’s an important question! This panettone contains gluten (from all-purpose flour) and dairy (from butter). If you’re looking for gluten-free alternatives, you might use a gluten-free flour blend, but note that the texture may vary. For dairy-free options, substitute the unsalted butter with coconut oil or margarine, keeping in mind it may change the flavor slightly. Always check the labels of the dried fruits for any allergy information!
What’s the ideal temperature for the best baking results?
For optimal baking, preheat your oven to 180°C (350°F). Ensuring your oven is fully preheated allows the panettone to rise properly in the first few minutes in the oven, giving you that beautiful dome shape! Always use a skewer to test for doneness; it should come out clean from the center when your panettone is ready.
Equipment
- Mixing bowl
- Whisk
- panettone mold
- Oven
Ingredients
For the Dough
- 500 g all-purpose flour the foundation for a beautifully fluffy panettone.
- 200 ml warm water helps activate the yeast for that perfect rise.
- 100 g sugar adds a touch of sweetness that's essential for flavor.
- 100 g unsalted butter, softened brings richness and moisture, making every bite delightful.
- 4 large eggs contribute to that light, airy texture and richness.
- 10 g active dry yeast the magic ingredient for a wonderful rise and fluffy crumb.
- 0.5 tsp salt enhances the sweet flavors and balances the dough.
For the Mix-ins
- 200 g mixed dried fruit adds bursts of sweetness and color that make every slice a treat.
- 1 tsp vanilla extract infuses the dough with a warm, inviting aroma that complements the mixed fruit.
Instructions
Preparation
- In a small bowl, combine the warm water and a pinch of sugar. Stir in the active dry yeast and set it aside for about 5-10 minutes until it becomes frothy.
- In a large bowl, whisk together the all-purpose flour, sugar, and salt.
- Add the eggs, softened butter, and the activated yeast mixture to the flour mixture. Mix until a sticky dough forms.
- Transfer the dough to a floured surface and knead it for about 10 minutes until smooth and elastic.
- Gently fold in the mixed dried fruit and vanilla extract.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 2 hours or until doubled in size.
- Gently punch down the risen dough and shape it into a ball. Place it into a panettone mold.
- Cover the mold with a cloth and let the dough rise for another hour until it has expanded noticeably.
- Preheat your oven to 180°C (350°F). Bake the panettone for 40-50 minutes until golden brown.
- Once baked, let the panettone cool in the mold for about 15 minutes before transferring it to a wire rack.
