Easy Panettone Recipe - Perfect for the Holidays
Panettone is the ultimate Italian holiday treat, soft, fluffy, and bursting with sweet, citrusy flavor. With this Easy Panettone recipe, you can make your own panettone at home without any stress. It is perfect for breakfast, dessert, or gifting to loved ones.
Ingredients
For the Fruit Filling
- 2 oz (60g) raisins
- 2 oz (60g) dried cranberries
- 2 oz (60g) dried apricots or other dried fruit
- 4 oz (120g) candied orange peel
- Juice of one large orange , for soaking the fruits
For the Dough
- 4¾ cups (600g) bread flour or strong flour like Manitoba
- 1 ⅔ cups (400ml) milk , slightly warm
- 2 ¼ tsp (7g) active dry yeast
- 1 tbsp (15g) honey
- 1/3 cup (70g) granulated white sugar
- Zest of 1 large orange
- Zest of 1 large lemon
- 1 tsp (5g) salt
- 4 large egg yolks
- 1 ½ tsp (7g) vanilla extract
- 1/2 cup (113g) unsalted butter , softened
For Topping
- 3 small butter cubes
Instructions
Prepare the fruits.
- Soak the dried fruits except the orange candied peel in rum or orange juice for 15 minutes to plump them up, then drain.
Prepare the dough.
- In a large bowl add yeast, honey and 1/4 cup (60ml) milk. Let it rest for 5-10 minutes to activate the yeast.
- Add flour, sugar, salt orange and lemon zest.
- Add remaining warm milk, egg yolks and vanilla extract.
- Mix to combine.
- Add in the softened butter a little at a time.
- Knead until the dough becomes smooth and elastic. It may take 15-20 minutes with a hand or stand mixer.
- Sprinkle the fruits on top.
- Gently fold them in to distribute them evenly.
- Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 2–2.5 hours.
- After 30 minutes, using wet hands, stretch and fold the dough and cover again with plastic wrap. Repeat this folding process three to four more times at 30-minute intervals.
- After the 2-2.5 hours the dough should be risen and doubled in size.
- Transfer the dough to a greased surface.
- Divide the dough into three equal portions ( about 520-530g each).
- Shape them into balls and place them in the 5x3.7 inches (13x 9.5cm) panettone molds with the smooth side facing up. Place the molds into a large baking sheet.
- Spray the top with oil, cover and let them rise again for about 2 hours, or until the dough is just below the top edge of the mold.
- Remove the plastic wrap and let them sit for 20 minutes uncovered. Meanwhile, preheat your oven to 320°F (160°C).
- To make the cross, gently score the top of the dough in a cross pattern, cutting about 1/4 inch (6mm) deep.
- Place a small cube of butter in the center of the cross to achieve the traditional effect.
- Place the baking sheet on the second rack of the oven.
- Bake for 45-50 minutes, checking for doneness with a skewer, it should come out clean. After the first 25 minutes of baking, if the tops brown too quickly, cover them with foil.
- When done, remove them from the oven.
- Let the panettone cool completely upside down for 2-3 hours.
- Store it at room temperature covered with plastic wrap for several days or freeze until ready to use.
Video
Nutrition
Serving: 1 panettone out of 3Calories: 1462kcalCarbohydrates: 245.4gProtein: 34.1gFat: 40.7gSaturated Fat: 23gCholesterol: 371mgSodium: 873mgPotassium: 835mgFiber: 13.8gSugar: 73.9gCalcium: 306mgIron: 12mg