Panettone is a Christmas bread that can often be found down the festive aisles of most supermarkets.
The sweet Italian bread (or is it a small cake?) may look like a more lengthy recipe to make, but the results are well worth the effort!
And actually, it’s a really fun recipe to make at this time of the year.
What Is Panettone?
Panettone originated from Milan in Italy and is a sweet bread consisting of mixed dried fruits. It is shaped like a dome and has a light and airy texture.
It’s a pretty versatile bread that tastes great with jam, butter, cream, or dry.
I think it can be eaten at any time of the day, breakfast, brunch or afternoon tea. But then again, at Christmas time, anything goes!
How To Make Panettone
Most of the time required for making panettone from scratch is in the proving. Like many breads, panettone needs time to prove in a warm place until it doubles in size.
What Equipment Do You Need To Make Panettone?
- 15cm (6in) round springform cake tin
If you are going to be making panettone frequently then you can invest in a panettone tin – but, I think at most all you need is the above sized cake tin.
- Baking paper
- Mixing bowl
(For exact steps and measurements please head down to the recipe card at the bottom)
The first step of the process of making panettone at home is to mix the dried yeast in with the milk and leaving it to froth (about 5 minutes). You will then add in the remaining wet ingredients before combining it with the dry ingredients to a form a dough. Then, after rolling it out you add the mixed dried fruit.
A note about the dried fruit: you can use a premixed bag of dried fruit, or make up your own using raisins, currants, dried apricots, cranberries, mixed peel etc.
The next stage includes the first stage of proving. Once it has been rolled up into a ball you will need to leave it for about 2 hours in a warm place. Either leave it under some cling film, or a tea towel, and leave it somewhere warm until it had doubled in size.
Next, you will need to knock the dough out before placing it in the baking tin to prove for a further 2 hours.
You are now ready to cook the panettone! It will take about 40 to 45 minutes to cook. You may need to cover it with some foil to stop it from browning up too much too soon.
What To Serve With Panettone
Panettone tastes great as it is, either sliced, or torn apart with your hands! You can add some butter, cream, jam, or any other toppings you fancy.
If the panettone lasts long enough, you can store it for 2 to 3 days in an airtight container. It can also be frozen for up to 4 weeks.