Panettone Cooking Recipe

Panettone Cooking Recipe

This sweet bread is traditionally eaten at Christmas and New Year and has become popular Jar beyond Italy. You can replace the raisins and candied peel with whole or chopped nuts (almonds, hazelnuts, pistachios, etc.), with chocolate chips (dark, white, or milk), or with other candied fruit (melon, raspberry, kiwi, etc.).

Serves 10

Preparation time: 1 hour
Soaking time: 15 minutes
Rising time for the dough: about 9 hours
Cooking time: 1 hour


  • 1 ⅓ cups (7 oz./200 g) raisins
  • ⅓ cup (80 ml) milk
  • 2 sticks (8 oz./250 g) butter 1 orange
  • 1 lemon
  • ½ cup (2 ½ oz./70 g) chopped candied citrus peel
  • 1 ¾ tablespoons (1 oz./25 g) fresh yeast 7 cups (1 lb. 8 oz./700 g) cake flour
  • 2 whole eggs 5 egg yolks
  • 1 ⅓ cups (8 oz./250 g) sugar
  • 2 teaspoons (10 g) salt
  • 1 vanilla bean or vanilla extract
  • 2 tablespoons rum


  • 1 panettone mold, 12 in. (25 cm) in diameter

Panettone Cooking Recipe 1

Cooking Method

  • Soak the raisins in water for 15 minutes.
  • Take the milk from the fridge and let it come to room temperature. Soften the butter.
  • Zest the orange and lemon. Dice the candied peel.
  • Dissolve the yeast in the milk and mix with 1 cup (3 ½ oz./100 g) of the flour to form a dough.
  • Mark the surface with a cross, place in a floured bowl and cover with a cloth.
  • Leave for 1 hour 30 minutes, sheltered from drafts at a temperature of approximately 85°F (30°C).
  • When the ball has doubled in volume, pour 3 cups (10 oz./300 g) of the flour onto the counter, form a well in the center, and place the risen dough in it.
  • Add ¾ stick (3 ½ oz./100 g) of the butter, the eggs, and a scant ½ cup (100 ml) of water and knead well.
  • Leave to rise again, covered with a cloth and sheltered from drafts at a temperature of approximately 85°F (30°C).
  • Leave for 3 hours or until doubled in volume.
  • Make a well in the remaining 3 cups (10 oz./300 g) of flour and place the risen dough in the middle.
  • Add the remaining stick (4 oz./125 g) of butter and knead. Drain the raisins.
  • Whisk the egg yolks with the sugar until thick and pale; add them to the dough with the salt and a scant ½ cup (100 ml) water.
  • Knead the dough again for 10 minutes. Add the vanilla, rum, zest, raisins, and candied peel, and combine well.
  • Line a panettone mold with parchment paper.
  • Butter and flour it before placing the dough in the mold, but do not fill more than two thirds full.
  • Allow a final rise covered with a cloth, sheltered from drafts, at a temperature of approximately 85°F (30°C).
  • Leave for 4 hours or until doubled in volume and slightly overlapping the rim of the mold.
  • Remove the cloth and place in the refrigerator for 20 minutes.
  • Mark the surface of the dough with a deep cross and place about 2 tablespoons butter in the middle.
  • Preheat the oven to 400°F (200°C).
  • Bake for 10 minutes then lower the temperature to 350°F (180°C).
  • Continue cooking for approximately 50 minutes.
  • Unmold and serve cold.

Suggested food/wine match

  • Ceretto Moscato d’Asti DOCG (the traditional accompaniment)

Chef’s notes

The Easter variation is made in almost the same way, but in the shape of a dove (coldmbaj. It is also iced with egg white whisked with confectioners’ sugar; ground almonds, and hazelnuts and, finally, decorated with blanched almonds.
For the dough to rise at 85°F (30°C), use the oven with just the light turned on.
If the dough becomes dry, replace the cloth with plastic wrap.

Did you know?

It is unclear whether panettone emerged as the result of serious error or of grand passion, but it seems to have had its origins in fifteenth-century Milan. It is possible that someone by the name of Tonio invented it, hence “pane de Tonio/’ or possi-bly that it comes from the Milanese phrase, “pan del ton/’ which would translate as “cake of luxury.”

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