EASY PANETTONE RECIPE

Panettone Recipe to help you make flavorful Italian Panettone in a very simple and easy method.

WHAT IS PANETTONE BREAD

Panettone is an Italian Christmas bread made with a dough very similar to a brioche bread, filled with juicy raisins and infused with citrus and vanilla flavors.

A panettone bread is recognizable for its tall, domed shape.It is one of Italy’s most anticipated holiday desserts. But it’s much more than a holiday cake.

WHAT YOU WILL LOVE ABOUT THIS EASY PANETTONE RECIPE

Making traditional panettone is a very time consuming task.

Here in this Easy Panettone Recipe,we are going to make them in a more easy uncomplicated method.

In this method of making panettone, we are not using a stand mixer as well.

Yes ,Panettone bread needs a very good gluten development to achieve its cotton like crumb inside. And it’s so surprising to see how amazing our panettone turns out; even without using a stand mixer or without using a preferment or without using any strong bread flour.

So I consider this panettone recipe as one of the easiest panettone recipe for making homemade panettone.

Panettone recipe

INGREDIENTS USED IN THIS EASY PANETTONE RECIPE

  • Flour :390g or 3 cups(loosely packed)
  • Milk :150 ml or 1/2 cup +2 tbsp (slightly warm around 95 F)
  • Sugar :62.5g or 5 tbsp
  • Salt :3/4 tsp
  • Eggs :2
  • Yeast :2 tsp
  • Softened Unsalted Butter :85g or 6 tbsp
  • Vanilla Extract :1 and 1/2 tsp
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • Raisins :200g or 1 and 1/4 cup
  • Candied orange and lemon peel:60g or 1/3 cup
  • Diced Apricots :50g or 1/4 cup

HOW TO MAKE EASY PANETTONE BREAD

In this easy panettone recipe, we are going to make panettone bread in a very simple five step method.

1.PREPARE THE PANETTONE DOUGH

To prepare the panettone bread dough, into a bowl, add the warm milk/water,eggs,sugar,salt and yeast.

Yeast always love a warm and sweet environment to bloom up. So make sure our milk or water is just warm (ideally 95 F)and not hot.

We can use instant yeast or active dry yeast. Just make sure our yeast got dissolved in the liquid so that it can act fast.

Combine everything together and then add the flour.

Stir everything together to form a homogenous dough.

2.FIRST PROOFING

Now let’s cover the bowl with a damp cloth or using a plastic film and let the dough ferment for one hour.This will give some time for the gluten strands to form and develop.

3.ADD BUTTER AND DRY FRUITS TO THE DOUGH

After one hour of proofing, add the butter, and knead the dough for ten minutes until we get a very soft and elastic dough.

After kneading the dough, we should be able to stretch the dough into a thin membrane without tearing.

Now let’s add in all those special ingredients that makes a panettone a festive bread.

The zest of lemon and orange, the candied orange peels and candied lemon peels.

We can also use some chopped pistachios which is not a traditional ingredient used in making panettone; but it gives a very good flavor that compliment each other.

To make the raisins more plump and juicy ,we can soak them in some hot water just when we start making our panettone dough. And keep it aside.Drain excess liquid before adding it to the panettone dough.

Stretch and fold the dough and incorporate everything into the dough until its homogenous dough.

This citrus flavor is something that gives panettone its unique flavor.

And for the candied peels I always recommend using the homemade ones. It’s taste and flavor is far superior to those that we buy from the store.

Not only the taste and flavor but also when considering the health aspects of store bough ones as they contain preservatives and lot more sugar.

And we can’t find an excuse to not to make candied peels at home…Its so easy to make it.All that we need are only some citrus peels and sugar syrup.

I have shared the way I made them and it is given towards the end of this blog post.

4.FINAL PROOFING

Once we are done preparing the panettone dough, transfer the dough onto a lightly greased work surface.

Then shape it into a tensive dough ball.

Place the dough ball into the panettone mold.

Let the dough proof until the dough gets doubled in size. It should be risen to about 1 inch or so higher than the rim of the mold.

The proofing time may vary according to the temperature of our place.

If the place is warmer the yeast will work fast and will proof in almost two hours.If your place is cold it will take longer around 4 hours.

I usually keep my dough inside the oven with oven lights on.

This will help to create a cozy warm environment inside the oven very suitable for the yeast to act.

5.BAKE THE PANETTONE BREAD

When the panettone bread has almost risen well, take it out of the oven.

Then start preheating the oven to 350 F and place the rack in the lower third of the oven.

Just before taking the panettone dough into the oven, if you’d like a glossy finish on your panettone, lightly beat an egg in small bowl and brush the top of the panettone with this egg wash.

Use a very sharp knife (I use a razor blade) and score a cross mark across the entire top of the panettone. Place about a tablespoon of butter in the center.

Bake at 350 F for 30 minutes and then reduce the temperature to 325 F.

Bake for another 25-30 minutes or until a skewer inserted into the center of the panettone cake comes out clean.

If you find the top getting browned too fast, tent the top with some aluminum foil to prevent any over browning.

Panettone recipe

WHY DO WE NEED TO HANG PANETTONE CAKE

When the panettone comes out of the oven ,due to its long cylindrical shape there are more chances that it will collapse on itself unless we prevent it from happening.

So it is very important to immediately hang it upside-down. 

To do this, stick two wooden skewers through the bottom of the panettone and hang it upside down.

Place it somewhere where it is able to remain hanging upside down until it is cooled.

I hanged in between two flour containers …we can use a large pot or similar things.

HOW LONG WILL PANETTONE STAY FRESH AT ROOM TEMPERATURE

Wrap the panettone with a plastic film and it will stay fresh at room temperature for up to 5 days.

HOW TO REHEAT PANETTONE BREAD

 Panettone bread can be reheated for a few seconds in the microwave or for 7-10 minutes in a 350 F preheated oven (just before serving) to bring out the zesty flavor and softness to panettone.

HOW TO TOAST PANETTONE BREAD

Panettone are best to toast and to have for breakfast.The amazing fruity flavor and raisin studded brioche bread taste absolutely divine when toasted.

In a wide, shallow bowl, beat 2 eggs,6 tbsp milk, a pinch of cinnamon powder, and salt together with a fork until well-combined. Place the slices of bread in the custard and gently press them down to help the panettone bread absorb the custard, then turn them over the do the same to the other side of the bread.

In a large skillet heat some butter over medium heat. Add the custard-soaked slices of bread to the pan and cook until they’re browned on the bottom, about a minute. Turn the slices of panettone bread over and fry on the other side until browned on the bottom.

Enjoy!

If you want to know more about how to eat panettone, you can go through this article.

Panettone recipe

HOW TO MAKE CANDIED ORANGE PEEL AND CANDIED LEMON PEELS

Making your own candied orange peel and candied lemon peel is super easy and homemade candied citrus peels are absolutely stunning and we cannot compare that with any store bought candied orange peels.

For making panettone bread or for making moist fruit cake for Christmas,I highly recommend using homemade candied peels.

Why homemade candied peels are the best

Usually the store bought ones have chemicals in them ,they are not fresh made and they taste very different from homemade candied peels.

While making homemade candied orange peels, we can use organic oranges and lemons as well and adjust the amount of sugar according to our preference.

Method:

For making this candied orange peels and candied lemon peels ,I have used peels of 3 oranges and 2 lemons.

Using a small sharp knife or vegetable peeler,(I found using a peeler makes it much easier to make thin slices with very less pith in them) cut the peel off the oranges in long strips. Cut off any white pith on the peel then cut the peel into thin strips.

Boil 1 cup of water and then add the orange peels into it and boil for 5 minutes.

Drain the water and then again boil the peels in another 1 cup of water for 5 more minutes.

Now bite a small orange peel and if there is any bitterness , continue the same for one more time.

I boiled the citrus peels three times and there was no bitterness.

Then combine 1 cup of the sugar and 1 cup of water in a medium heavy saucepan over medium heat and stir until the sugar dissolves.

Add the orange peel and cook until the peel is tender and the syrup thickens, it may take about 15 minutes.

Now we can drain the sugar syrup and let the orange peels dry out on a cooling rack.

Can I use the sugar syrup

We can use the orange and lemon flavored sugar syrup (which turned to sugar crystals when cooled) while making tea.

The sugar syrup has amazing citrus flavor to it.Adding juice of half of a lemon to the tea will make the best lemon tea.

EASY PANETTONE RECIPE VIDEO

Easy Panettone Printable Recipe

Panettone recipe

Easy Panettone Recipe

Easy Panettone recipe for making flavorful Italian Panettone Bread in a very simple and easy method.The Panettone bread is filled with juicy raisins and infused with lots of citrus and vanilla flavor.
Prep Time 30 mins
Cook Time 1 hr
Proofing Time 3 hrs
Total Time 4 hrs 30 mins
Course Breakfast, Dessert
Cuisine Italian
Servings 1 Medium size Panettone

Ingredients
  

  • 390 g Flour 3 cups(loosely packed)
  • 150 ml Milk 1/2 cup +2 tbsp (slightly warm around 95 F)
  • 62.5 g Sugar 5 tbsp
  • 3/4 tsp Salt
  • 2 Eggs
  • 2 tsp Yeast
  • 85 g Softened Unsalted Butter 6 tbsp
  • 1 and 1/2 tsp Vanilla Extract or 1 pod
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 200 g Raisins 1 and 1/4 cup
  • 60 g Candied orange and lemon peel 1/3 cup
  • 50 g Diced Apricots 1/4 cup

Instructions
 

1.PREPARE THE DOUGH

  • To prepare the panettone bread dough, into a bowl, add the warm milk/water,eggs,sugar,salt and yeast.
    Yeast always love a warm and sweet environment to bloom up. So make sure our milk or water is just warm (ideally 95 F)and not hot.
    We can use instant yeast or active dry yeast. Just make sure our yeast got dissolved in the liquid so that it can act fast.
    Combine everything together and then add the flour.
    Stir everything together to form a homogenous dough.

2.FIRST PROOFING

  • Now let’s cover the bowl with a damp cloth or using a plastic film and let the dough ferment for one hour.This will give some time for the gluten strands to form and develop.

3.ADD BUTTER AND DRY FRUITS TO THE DOUGH

  • After one hour of proofing, add the butter, and knead the dough for ten minutes until we get a very soft and elastic dough.
    After kneading the dough, we should be able to stretch the dough into a thin membrane without tearing.
    Now let’s add in all those special ingredients that makes a panettone a festive bread.
    The zest of lemon and orange, the candied orange peels and candied lemon peels.
    Stretch and fold the dough and incorporate everything into the dough until its homogenous dough.

4.FINAL PROOFING

  • Once we are done preparing the panettone dough, transfer the dough onto a lightly greased work surface. 
    Then shape it into a tensive dough ball.
    Place the dough ball into the panettone mold.
    Let the dough proof until the dough gets doubled in size. It should be risen to about 1 inch or so higher than the rim of the mold.
    The proofing time may vary according to the temperature of our place.
    If the place is warmer the yeast will work fast and will proof in almost two hours.If your place is cold it will take longer around 4 hours.
    I usually keep my dough inside the oven with oven lights on.
    This will help to create a cozy warm environment inside the oven very suitable for the yeast to act.
    When the panettone bread has almost risen well, take it out of the oven.
    Then start preheating the oven to 350 F and place the rack in the lower third of the oven.
    Just before taking the panettone dough into the oven, if you’d like a glossy finish on your panettone, lightly beat an egg in small bowl and brush the top of the panettone with this egg wash.
    Use a very sharp knife (I use a razor blade) and score a cross mark across the entire top of the panettone. Place about a tablespoon of butter in the center.

5.BAKE THE PANETTONE BREAD

  • Bake at 350 F for 30 minutes and then reduce the temperature to 325 F.
    Bake for another 25-30 minutes or until a skewer inserted into the center of the panettone cake comes out clean.
    If you find the top getting browned too fast, tent the top with some aluminum foil to prevent any over browning.

Video

Keyword Panettone Recipe

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