How to Make the Perfect Panettone at Home
Panettone is a traditional Italian sweet bread that’s a must-have during the holiday season. This golden, fluffy treat is studded with dried fruits and has a delightful aroma that fills the kitchen. Making panettone at home may seem daunting, but with the right recipe and tips, you’ll achieve bakery-level perfection.
Ingredients for Panettone
For the Starter (Biga)
- 1/2 cup all-purpose flour
- 1/4 cup water (lukewarm)
- 1/4 teaspoon instant yeast
For the Dough
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 orange and 1 lemon
- 3 large eggs
- 1/2 cup unsalted butter (softened)
- 1/2 cup warm milk
- 1/4 cup raisins
- 1/4 cup candied orange peel (or other candied fruits)
Optional Glaze
- 1 egg yolk
- 1 tablespoon milk
Pro Tip: Soak the raisins in orange juice or rum for a few hours before use to make them plump and flavorful.
Step-by-Step Instructions
Step 1: Prepare the Starter (Biga)
- Combine the flour, water, and yeast in a small bowl.
- Mix until a smooth dough forms.
- Cover with plastic wrap and let it rest at room temperature for 8–12 hours (overnight is best).
Pro Tip: This starter enhances the flavor and texture of your panettone.
Step 2: Make the Dough
- In a large mixing bowl, combine flour, sugar, salt, orange zest, lemon zest, and vanilla extract.
- Add the eggs, warm milk, and the prepared starter. Mix until the dough comes together.
- Gradually add the softened butter, one tablespoon at a time, kneading well after each addition.
Step 3: Incorporate the Fruits
- Gently knead in the soaked raisins and candied orange peel until evenly distributed.
- Form the dough into a ball, place it in a greased bowl, and cover with plastic wrap.
- Allow it to rise in a warm place until it doubles in size (approximately 2–3 hours).
Step 4: Shape and Second Rise
- Transfer the dough onto a lightly floured surface.
- Shape it into a round ball and place it in a paper panettone mold or a high-sided baking dish lined with parchment paper.
- Cover loosely and let it rise again until it reaches the top of the mold (1–2 hours).
Pro Tip: To prevent the dough from sticking, grease your hands lightly with butter while shaping.
Step 5: Bake the Panettone
- Preheat your oven to 350°F (175°C).
- Brush the top of the dough with the egg yolk and milk mixture for a glossy finish.
- Bake for 35–40 minutes or until the top is golden brown and a skewer inserted in the center comes out clean.
Pro Tip: If the top browns too quickly, cover it loosely with aluminum foil during baking.
Cooling and Serving
Once baked, allow the panettone to cool completely on a wire rack. For an authentic Italian touch, hang the panettone upside down using skewers to prevent it from collapsing.
Slice and serve your homemade panettone with a warm cup of coffee or hot chocolate for the perfect holiday treat.
Storage and Tips for Freshness
- Store panettone in an airtight container at room temperature for up to 5 days.
- For longer storage, wrap it in plastic wrap and freeze.
Making panettone at home is a labor of love, but the effort is well worth it. Follow this recipe, and you’ll impress your family and friends with a festive dessert that’s as delicious as it is beautiful. Buon appetito!
