How to Make a Classic Italian Panettone from Scratch

How to Make a Classic Italian Panettone from Scratch

Panettone is a beloved Italian Christmas bread known for its light, airy texture and rich flavor filled with candied fruits and raisins. This traditional sweet bread requires time, patience, and careful preparation, but the results are incredibly rewarding. Here’s a step-by-step guide to making a classic Italian panettone from scratch.

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Ingredients

For the Starter (Biga)

• 1/2 cup (120ml) warm water
• 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon active dry yeast

For the Dough

• 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 cup (120ml) warm milk
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 1/2 cup (115g) unsalted butter, softened

For the Filling

• 1/2 cup (75g) raisins
• 1/2 cup (75g) candied orange peel
• 1/2 cup (75g) candied lemon peel
• 2 tablespoons rum or warm water (for soaking)

For the Topping

• 1 egg yolk (for egg wash)
• 1 tablespoon milk
• Pearl sugar or sliced almonds (optional)

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Step-by-Step Instructions

Step 1: Prepare the Starter (Biga)

1. In a small bowl, mix the warm water, yeast, and flour until a sticky dough forms.
2. Cover with plastic wrap and let it sit at room temperature for 12–16 hours. The mixture should become bubbly and aromatic.

Step 2: Soak the Dried Fruit

1. Place the raisins and candied peels in a bowl.
2. Add rum or warm water and let them soak for at least an hour.
3. Drain any excess liquid and set aside.

Step 3: Make the Dough

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. In another bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
3. Add the eggs, vanilla extract, orange zest, and lemon zest to the yeast mixture.
4. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.
5. Add the biga (starter) and knead for about 10 minutes until the dough is smooth and elastic.

Step 4: Incorporate the Butter

1. Gradually add the softened butter, one tablespoon at a time, kneading well after each addition.
2. Knead for another 10–15 minutes until the dough becomes shiny and elastic.

Step 5: First Rise

1. Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for 2–3 hours or until doubled in size.

Step 6: Add the Fruit

1. Gently deflate the dough and knead in the soaked fruit until evenly distributed.

Step 7: Shape and Second Rise

1. Shape the dough into a round ball and place it into a panettone mold or a tall, round baking pan.
2. Cover loosely and let it rise for another 3–4 hours, or until it reaches just below the top of the mold.

Step 8: Bake the Panettone

1. Preheat the oven to 350°F (175°C).
2. Mix the egg yolk with milk and brush it over the top of the dough.
3. Sprinkle with pearl sugar or almonds if desired.
4. Bake for 35–45 minutes, covering loosely with foil if it browns too quickly.
5. Test for doneness by inserting a skewer; it should come out clean.

Step 9: Cool Upside Down

1. Insert two skewers through the base of the panettone and hang it upside down between two tall objects to prevent collapsing.
2. Let it cool completely for at least 6 hours.

Step 10: Serve and Enjoy!

Slice and serve your homemade panettone with coffee or a glass of sweet wine. Store in an airtight container for up to a week.

Now you can enjoy this authentic Italian holiday treat made entirely from scratch!