Home > Christmas Baking > How to Bake Panettone

How to Bake Panettone

By: Elizabeth Hinds - Updated: 30 Sep 2012 | comments*Discuss
 
Panettone Italian Bread Christmas Bread
CakeUlator Information Graphic

Although panettone is a classic Italian bread very few Italians go to the bother of making it themselves. The reason becomes clear when you start to look at the recipe: there’s a lot of kneading and rising time involved. Why trouble yourself when excellent panettone is easily available from any of the many fine Bakeries in Italy?

But if you don’t happen to be in Italy and your local bakery doesn’t make it, don’t panic, as we have a recipe for you to try. We do advise using a Food Mixer with a dough hook if you have one rather than doing it by hand unless you particularly want to exercise your arm muscles! Unlike most breads, which will be allowed to rise twice, panettone is proven 3 times, so you also need to begin a long time before you want to eat it.

The History

It’s generally accepted that panettone originated in Milan but how is a matter for discussion. There are those who will tell you that it was a love story that led to its creation.

A rich young man fell in love with the daughter of a poor baker. Knowing his family would not entertain the thought of an impoverished girl as his wife, he, in ways that are still argued over, helped the baker, Toni, to create a new bread rich in fruit and butter. This proved so popular that it made the baker’s fortune and the two young lovers were able to wed and live happily ever after. And the bread was named Pan de Toni after the baker.

Others will say that story is nonsense and that panettone was, in fact, invented at the court of the Duke of Milan, when at a Christmas feast the pudding destined for the table was accidentally burned and the only thing the chef had to offer the duke in its place was a sweet bread made from scraps by a young kitchen boy called Toni. It proved a great success and the duke named it after the boy.

There are other stories too about the creation of panettone but they’re far more boring and we know that now you really want to get down to baking it, so let’s go.

Panettone

  • 476g (1lb 1oz or 3½ cups) strong white flour
  • ½ teaspoon salt
  • 7 tablespoons caster sugar
  • 7 tablespoons butter, softened
  • 3 eggs
  • 3 teaspoons fast action yeast
  • 1 teaspoon vanilla essence
  • 240ml (8fl oz or 1 cup) milk
  • 100g (3½ oz or ½ cup) sultanas
  • 110g (4oz or ½ cup) mixed peel

Sieve the flour and salt together into a large bowl. Add the sugar and the butter cut into pieces and begin mixing. Add the eggs, yeast and vanilla essence and continue mixing. Gradually add the milk and work until you have a soft elastic dough. (This will take 10 minutes or more.) If the dough is too wet, add more flour; if too dry add more milk.

Cover the bowl and leave in a warm place for about 1-2 hours for the dough to rise. When the dough has doubled in size, turn it out on to a floured surface, punch it back and knead well for another 10 minutes. Replace in the bowl, cover and return to a warm place to rise again.

When it’s doubled in size, turn out onto a floured surface and punch back again. Now it’s time to gently work in the sultanas and peel. Try not to bruise the sultanas as that will affect the finished texture.

Place the dough in a greased panettone or 8” round tin. Cover and let it rise again in a warm place.

While it’s rising, preheat the oven to 150°C, gas mark 2.

When the dough has doubled in size, brush with beaten egg and sprinkle with flaked almonds. Bake for about 40 minutes or until it has a golden dome and a skewer inserted in the centre comes out clean.

Serve cut in chunks with Italian coffee.

You might also like...
Share Your Story, Join the Discussion or Seek Advice..
Why not be the first to leave a comment for discussion, ask for advice or share your story...

If you'd like to ask a question one of our experts (workload permitting) or a helpful reader hopfully can help you... We also love comments and interesting stories

Title:
(never shown)
Firstname:
(never shown)
Surname:
(never shown)
Email:
(never shown)
Nickname:
(shown)
Comment:
Validate:
Enter word:
FIND LOCAL CAKE MAKERS AND SUPPLIERS...
IN TOWN / POSTCODE:
Latest Comments
  • CakeBaker
    Re: Making and Decorating Cake Pops for Adults
    jan - Your Question:How long will cake pops lastOur Response:This depends on what you make and d
    9 February 2017
  • jan
    Re: Making and Decorating Cake Pops for Adults
    how long will cake pops last
    7 February 2017
  • CakeBaker
    Re: How To Freeze Cakes
    Non - Your Question:Now being mid Januaary and having made two Christmas cakes, marzipaned and Iced (Ready rolled) I have an entire cake…
    18 January 2017
  • Non
    Re: How To Freeze Cakes
    Now being mid Januaary and having made two Christmas cakes, marzipaned and Iced (Ready rolled) I have an entire cake untouched! How can I…
    17 January 2017
  • CakeBaker
    Re: Creating a Perfect Strawberry Jam
    glyns - Your Question:Good comments ,iam a newby just got my maker bread was good ,jam was good trying a fudge cake now ,it…
    9 January 2017
  • glyns
    Re: Creating a Perfect Strawberry Jam
    good comments ,iam a newby just got my maker bread was good ,jam was good trying a fudge cake now ,it does smell devine hope…
    7 January 2017
  • Petticoats
    Re: The CakeUlator Cake Costing App
    Hi can you tell me how much will this cost me please?
    2 January 2017
  • CakeBaker
    Re: Scottish Dumpling
    Bobby - Your Question:What cloth should I use for my clootie dumpling? I have tried this method but water got inside the mixture. And do you…
    14 December 2016
  • Bobby
    Re: Scottish Dumpling
    What cloth should I use for my clootie dumpling? I have tried this method but water got inside the mixture. And do you cover the whole mixture…
    13 December 2016
  • Yorkie
    Re: CakeOmeter: Convert Baking Tin Sizes
    I want to make a Christmas Cake in a 2lb loaf tin but can only find recipes for round or square cakes. Which size recipe…
    14 November 2016
Further Reading...
Our Most Popular...
Add to my Yahoo!
Add to Google
Stumble this
Add to Twitter
Add To Facebook
RSS feed
You should seek independent professional advice before acting upon any information on the CakeBaker website. Please read our Disclaimer.