How to Make Authentic Italian Panettone

How to Make Authentic Italian Panettone

Panettone is a classic Italian Christmas cake, famous for its light and airy texture, rich flavor, and abundance of dried fruits and candied peel. While it may seem like a daunting dessert to prepare, making authentic panettone from scratch is achievable with patience and the right techniques. Here is a step-by-step guide to creating a traditional, mouthwatering panettone at home.

Ingredients for Authentic Italian Panettone

• For the dough starter (biga):
  • 1/4 cup (60 ml) warm water
  • 1/4 teaspoon active dry yeast
  • 1 cup (125 g) all-purpose flour
• For the dough:
  • 1/2 cup (120 ml) warm milk
  • 1 tablespoon active dry yeast
  • 3 1/2 cups (440 g) all-purpose flour
  • 1/2 cup (100 g) sugar
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 cup (150 g) mixed candied fruit (orange peel, lemon peel, and others)
  • 1 cup (150 g) dried currants or raisins
  • 1/2 cup (75 g) chopped almonds (optional)
  • 1/4 cup (50 g) rum or orange liqueur (optional)

Instructions

Step 1: Prepare the Biga (Starter Dough)

To begin making panettone, you need to prepare a biga, which is a type of Italian starter dough. This process helps develop the flavor and gives the panettone its light, airy texture.

1. Activate the yeast: In a small bowl, combine the warm water with the yeast and let it sit for about 5 minutes, or until it becomes frothy.
2. Mix the biga: In a separate bowl, mix the yeast mixture with the flour and stir until it forms a dough. Knead the dough for about 5 minutes until it is smooth.
3. Let the dough rise: Cover the bowl with plastic wrap and let it rise at room temperature for about 2 hours, or until it doubles in size.

Step 2: Prepare the Panettone Dough

Now that the biga has risen, you can proceed with making the main panettone dough.

1. Activate the yeast in milk: In a small bowl, combine the warm milk with the yeast. Let it sit for 5 minutes until frothy.
2. Mix the dry ingredients: In a large bowl, sift together the flour, sugar, and salt.
3. Combine the ingredients: Add the yeast mixture to the dry ingredients along with the eggs, honey, vanilla extract, and citrus zests. Start mixing to form a dough.
4. Incorporate the biga: Tear the risen biga into small pieces and add it to the mixture. Knead the dough for 10 minutes until it becomes smooth and elastic.
5. Add the butter: Gradually add the softened butter in small pieces, kneading continuously. This can take about 5 minutes of kneading to fully incorporate the butter into the dough.
6. Let the dough rise: Once the dough is smooth and elastic, cover it with a damp towel or plastic wrap. Allow it to rise for about 2 hours, or until it doubles in size.

Step 3: Add the Fruits and Shape the Dough

Once the dough has risen, it’s time to add the fruits and shape the panettone.

1. Add the dried fruits and nuts: Gently fold in the candied fruit, dried currants, and almonds (if using). Make sure to distribute the fruits evenly without deflating the dough too much.
2. Shape the dough: Turn the dough out onto a lightly floured surface. Divide it into two equal portions if you are making two smaller panettoni or keep it as one large portion. Shape it into a round or slightly cylindrical shape, depending on your panettone mold.
3. Prepare the panettone mold: If you have a traditional panettone mold, line it with parchment paper. If not, use a tall round cake pan or a coffee can with the top and bottom removed. Ensure the mold is greased and lined with parchment paper.

Step 4: Final Rise

Now that the dough is shaped, it needs a final rise to develop its characteristic airy texture.

1. Let it rise: Place the shaped dough into the prepared mold. Cover the dough with a clean towel and let it rise for 3 to 4 hours, or until it reaches the top of the mold. This may take longer depending on the temperature and humidity of your kitchen.

Step 5: Bake the Panettone

Once the dough has risen, it’s time to bake the panettone.

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Bake: Place the panettone in the center of the oven and bake for 30 to 40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the panettone starts to brown too quickly, cover the top with aluminum foil and continue baking.
3. Check for doneness: The internal temperature of the panettone should reach about 190°F (88°C) when done.

Step 6: Cool and Enjoy

After baking, let the panettone cool in the mold for 10 minutes, then remove it and transfer it to a wire rack to cool completely.

1. Cool: Allow the panettone to cool completely. It is best served the next day once the flavors have fully developed. Store it wrapped in parchment paper or foil to keep it fresh.

Tips for Perfect Panettone

1. Use high-quality ingredients: The flavor of panettone relies on the quality of the butter, flour, and fruits you use. Opt for European-style butter for richness and fresh, high-quality dried fruits.
2. Be patient: Panettone requires a long, slow rise, so don’t rush the process. The extended fermentation helps develop its signature texture.
3. Don’t skip the starter: The biga is an essential part of the dough, contributing to the complex flavors and light texture of panettone.
4. Add extra flavor: For a more traditional flavor, add a splash of rum or orange liqueur to the dough or soak the dried fruits in alcohol for a day before adding them.

Conclusion

Making authentic Italian panettone is an art, requiring patience and attention to detail, but the result is a wonderfully soft, aromatic, and flavorful cake that is perfect for the holidays. The process may take a bit of time, but with this recipe, you can enjoy a homemade panettone that rivals any bakery’s offering. Whether you make it for a special occasion or simply as a treat, it’s sure to impress everyone at your table. Buon appetito!