Classic Panettone
This traditional Italian sweet bread features a rich, airy crumb studded with candied fruits and raisins. It's a festive treat perfect for holidays or special occasions. The dough requires multiple rises to develop its signature light texture.
An original recipe by Forkin
- Total time
- 15 hr
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 479 kcal
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
starter
- 7 gactive dry yeast
- 120 mlwarm milk
- 120 gall-purpose flour
main dough
- 360 gall-purpose flour
- 100 ggranulated sugar
- 4 pcsegg yolk
- 1 pcswhole egg
- 100 gunsalted butter, softened
- 5 gsalt
- 1 tsporange zest
- 1 tsplemon zest
- 1 tspvanilla extract
mix-ins
- 80 gcandied orange peel, diced
- 40 gcandied lemon peel, diced
- 80 graisin
Equipment
wooden skewer · long skewers · panettone mold · dough hook · plastic wrap · large bowl · knife · oven · stand mixer
The method
Step by step
- 1
Prepare the starter by combining the yeast, warm milk, and starter flour in a medium bowl.
About 5 min
Cook’s note: Ensure milk is around 40-45°C (105-115°F) to activate the yeast without killing it.
- 2
Cover the bowl with plastic wrap and let it rest in a warm place for 30-60 minutes, until bubbly and active.
About 1 hr
- 3
In a large mixing bowl or the bowl of a stand mixer, combine the remaining flour, granulated sugar, egg yolks, whole egg, and salt.
About 5 min
- 4
Add the activated starter to the flour mixture and mix on low speed with a dough hook until a shaggy dough forms, about 2-3 minutes.
About 3 min
- 5
Increase the speed to medium and knead for 10 minutes until the dough becomes smoother and more elastic.
About 10 min
Cook’s note: The dough will be quite sticky at this stage.
- 6
Gradually add the softened butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next.
About 10 min
Cook’s note: This process takes patience but is crucial for the panettone's rich texture.
- 7
Continue kneading for another 10-15 minutes until the dough is very smooth, elastic, and pulls away from the sides of the bowl.
About 15 min
Cook’s note: Perform a windowpane test: stretch a small piece of dough; if it stretches thin enough to see through without tearing, it's ready.
- 8
Mix in the orange zest, lemon zest, and vanilla extract until evenly distributed.
About 2 min
- 9
Gently fold in the candied orange peel, candied lemon peel, and raisins until just combined.
About 2 min
Cook’s note: Avoid overmixing to prevent tearing the fruit.
- 10
Transfer the dough to a lightly oiled large bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until doubled in size.
About 3 hr
- 11
Gently punch down the dough and shape it into a round ball.
About 1 min
- 12
Place the dough into a 16cm (approx. 6.5 inch) panettone paper mold.
About 1 min
Cook’s note: Ensure the mold is sturdy and can hold a tall loaf.
- 13
Cover loosely with plastic wrap and let it rise again in a warm place for 4-6 hours, or until the dough nearly reaches the top of the mold.
About 6 hr
- 14
Preheat your oven to 180°C (350°F).
About 15 min
- 15
Using a sharp knife or razor blade, carefully cut a cross on the top of the risen panettone dough.
About 1 min
Cook’s note: This allows the panettone to expand evenly during baking.
- 16
Place a small pat of butter in the center of the cut cross.
- 17
Bake for 50-60 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
About 1 hr
Cook’s note: If the top browns too quickly, loosely tent it with aluminum foil.
- 18
Immediately after baking, insert two long skewers or knitting needles through the base of the panettone, about 1 inch from the bottom, parallel to the counter.
About 1 min
Cook’s note: This step is crucial for preventing the panettone from collapsing.
- 19
Invert the panettone and hang it upside down between two sturdy objects (like chairs or tall pots) until completely cooled, about 6-8 hours.
About 8 hr
Cook’s note: This helps maintain its airy structure and prevents it from compressing under its own weight.
- 20
Once cooled, slice and serve.
Per serving
Nutrition
- Calories
- 479.3kcal
- Protein
- 9.7g
- Carbs
- 78.1g
- Fat
- 14.5g
- Fibre
- 2.9g
- Sugar
- 29.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store panettone in an airtight container or wrapped tightly in plastic wrap at room temperature.
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