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panettone

Easy Traditional Italian Panettone Recipe

4.04 de 300 votes
Panettone is a light and airy Italian brioche traditionally filled with raisins. Its delicate texture and subtle sweetness make it a festive favorite, especially during the holiday season. Panettone is traditionally enjoyed during the Christmas season and the Advent period.
COOKING TIME50 minutes
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Course: Bakery, brioche
Cuisine: Italian
Author: Rachida

INGREDIENTS
 

  • I used a 20 cm by 9 cm (7.9-inch by 3.5-inch) Tefal saucepan (without handles) and lined it with parchment paper, letting it extend over the edges (in order) to prevent the dough from overflowing.
  • 500 g (17.6 oz) sifted all-purpose flour
  • 80 g (2.8 oz) soft butter
  • 3 egg yolks
  • 300 ml (10.6 oz) whole milk
  • 70 g (2.5 oz) granulated sugar
  • 2 teaspoons fresh baker's yeast 10 g (0.35 oz)
  • 200 g (7 oz) raisins
  • 50 g (1.8 oz) candied fruit, orange peel or other, I substituted raisins
  • 2 pinches salt
  • 2 teaspoons lemon and orange zest
  • a pinch of vanilla powder or 1 sachet of vanilla sugar

For the egg wash

  • 1 egg yolk with 1/2 teaspoon milk

PREPARATION

  • Take the butter, milk, and eggs out of the refrigerator 1 hour before starting to allow them to come to room temperature.
  • Dilute the fresh baker's yeast in a little cold milk.
  • Place all the ingredients (except the dried fruit) in the bowl of the stand mixer and knead for 5 min on low speed (2 on kitchenaid), then 2 min on medium speed and finish with 3 min on low speed, for a total of 10 minutes.
  • If you don't have a mixer, knead by hand for about 20 minutes.
  • Add the dried fruits and mix for a few seconds on low speed to incorporate them evenly into the dough. You can soak the raisins in orange juice beforehand, then drain before adding them.
  • Gather the dough into a ball, then cover the bowl with plastic wrap or transfer the dough to another container if you need the mixer bowl for another use. Leave to rise for 45 minutes in a warm place until doubled in size.
  • Note: You can place the dough in a slightly warmed oven, then turn it off to help with rising. The temperature should not exceed 35°C (95°F).
  • Grease a 20 cm diameter high mould like this one. You can also use a paper mold if preferred. I used a 9 cm (3.5 in) high Tefal saucepan and added parchment paper around it to increase the height. I didn''t cut the greaseproof paper because I didn''t know how much it would stick out. Add 4 cm (1.5 in) more. You can see it in the video.
  • Turn the dough out onto the work surface and knead for 1 minute, then shape into a ball the size of your mold.
  • Place it in the mold and flatten the top slightly for a smooth, even surface. Leave to rise for about 2 hours (the dough should double in volume).
  • After this time, preheat the oven to 180°C (350°F).
  • Gently brush the top of the panettone with egg yolk beaten with 1/2 teaspoon milk and bake for 40 to 50 minutes more or less.
  • You can sprinkle flaked almonds or pearl sugar on top.
  • Keep an eye on the cooking time and cover with aluminum foil if the surface is browning too much.
  • Check for doneness by inserting a skewer into the panettone. It should come out dry.
  • Turn out of the oven and leave to cool before dusting with powdered sugar.