{"id":26086,"date":"2024-11-21T14:57:19","date_gmt":"2024-11-21T13:57:19","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26086"},"modified":"2024-11-21T14:57:19","modified_gmt":"2024-11-21T13:57:19","slug":"easy-traditional-italian-panettone-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-traditional-italian-panettone-recipe\/","title":{"rendered":"Easy Traditional Italian Panettone Recipe"},"content":{"rendered":"

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Easy Traditional Italian Panettone Recipe <\/strong><\/span><\/div>\n

If you’re a fan of brioche, this holiday season, it’s impossible not to succumb to the urge to make a delicious homemade panettone! This classic Italian pastry, often spotted in its pretty packaging in the shops, deserves to be made at home.<\/p>\n

Panettone is a must-have  and an emblem of Italian pastry-making, just like pandoro<\/strong>, tiramisu<\/a>, <\/strong> panna cotta <\/strong>and so on.<\/strong>  A soft brioche filled with raisins, perfect for the festive season. If you like light, fragrant brioches, this homemade recipe will delight your family.
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This brioche has grown in popularity in France in recent years, becoming a staple of the festive season, alongside other classics such as the Alsatian kougelhopf<\/strong> or pain d’\u00e9pices<\/strong>.<\/p>\n

Panettone is said to have originated in Milan, at the court of the Duke of Milan. A servant would have prepared it to replace a burnt dessert. The Duke liked the brioche very much, and named it “pan di Toni”, meaning “Toni’s bread”, after the name of the servant. That’s how the famous panettone was born, and today it’s a symbol of Italian pastry-making, especially at Christmas.<\/p>\n

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Tips and tricks<\/strong><\/h2>\n

Panettone is traditionally made with sourdough and filled with raisins and candied fruit, which are macerated beforehand. This panettone recipe is simplified<\/span>, without the use of sourdough or an overnight rise. The rise time is still long, so it’s important to start in the morning to ensure enough time for the dough to rise properly. However, you can prepare the dough the day before and leave it to rise overnight in the fridge.<\/p>\n

The result is wonderful, with a delightful brioche aroma filling the house during baking. It’s reminiscent of the mouth-watering smell of “french viennoiseries”you get when you walk past a bakery. A real treat!<\/p>\n

For a more indulgent version, you can add chocolate chips to the panettone for an extra layer of flavor and sweetness. Since I didn’t have any orange peel, I replaced the 50g with raisins instead.<\/p>\n

I used two types of raisins: blonde and brown (Corinth raisins), which are more visible. In the photo below, I added cranberries and candied orange peel, but the panettone is much better with raisins and candied fruits.<\/p>\n

Here’s my first realization, a few years ago. Depending on the eggs and lighting, the color of the panettone can appear more yellow.<\/em><\/p>\n

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How to prevent panettone from collapsing?<\/strong><\/h2>\n

When the panettone<\/strong> comes out of the oven, it’s usually hung upside down from skewers that have been pricked into it. The panettone is very airy and light when it comes out of the oven. Hanging it upside down helps prevent it from collapsing or becoming misshapen, preserving its dome shape. It retains its domed shape at the top.<\/p>\n

I didn’t do it because, at the time, I hadn’t planned to hang it. It slightly shriveled on the sides, but nothing serious.<\/p>\n

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panettone recipe<\/p><\/div>\n

Recipe video<\/strong><\/h2>\n