Panettone
This delightful Panettone is a traditional Italian bread that’s perfect for the holidays. With its sweet, fluffy texture and the rich flavors of candied fruits and citrus, it’s sure to impress your family and friends. Enjoy it fresh, toasted, or paired with a warm beverage!
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a small bowl, mix warm milk with sugar and yeast. Let it sit for 5-10 minutes until frothy.
- 2
In a large mixing bowl, combine flour, salt, ground cardamom, orange zest, and lemon zest. Create a well in the center.
- 3
Add the yeast mixture, eggs, orange juice, lemon juice, and vanilla extract to the well in the flour mixture.
- 4
Melt the butter and add it to the mixture. Stir until everything is combined and forms a dough.
- 5
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 6
Incorporate the candied orange peel, candied lemon peel, and raisins into the dough. Knead gently to distribute evenly.
- 7
Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
- 8
Preheat the oven to 350°F (175°C).
- 9
Once risen, punch the dough down and shape it into a ball. Place it in a parchment-lined panettone mold or a high-sided baking pan.
- 10
Let it rise for another 30-45 minutes, until it puffs up again.
- 11
Bake for 45-50 minutes, or until the top is golden and a toothpick inserted comes out clean.
- 12
Remove from the oven and allow it to cool completely in the pan.
- 13
Once cool, drizzle olive oil over the top and garnish with chopped parsley and green onions before serving.
Cook notes
Tips
Make sure your yeast is fresh for proper rising.
Let the bread cool completely for better slicing.
Store leftovers wrapped tightly to maintain freshness.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers at room temperature in an airtight container.
- Refrigeration can dry it out; keep it covered and at room temperature.
- Best consumed within a week for optimal taste.
Substitutions
- Use almond milk instead of regular milk for a dairy-free option.
- Replace butter with coconut oil for a vegan alternative.
- Use honey instead of sugar for a natural sweetener.
What to Serve With
- Espresso or cappuccino for a traditional Italian pairing.
- Mascarpone cheese for a creamy complement.
- Fresh fruit salad for a refreshing side.
Common Mistakes
- Not allowing the dough enough time to rise may result in dense bread.
- Overbaking can lead to a dry texture; check for doneness early.
- Not kneading adequately can affect the bread's fluffiness.
Recipe FAQ
Can I make Panettone in advance?
Yes, Panettone can be made a day or two ahead and stored tightly wrapped.
What can I use instead of candied fruits?
You can substitute with dried fruits like apricots or figs for a different flavor.
Is Panettone gluten-free?
Traditional Panettone is made with wheat flour and is not gluten-free.
Kitchen tools
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Rice cooker
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Baking sheet
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Blender
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Skillet
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Chef knife
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