Panettone is a classic Italian sweet bread that originated in Milan and is traditionally enjoyed during Christmas and other festive celebrations. It features a tall, dome-shaped appearance, a soft and airy texture, and a rich buttery flavor. Usually filled with raisins and candied orange peel, this delicious bread combines gentle sweetness with refreshing citrus notes. Panettone is perfect for breakfast, afternoon tea, or dessert and can be served plain, toasted with butter, or alongside coffee and hot chocolate.
Activate the Yeast: Mix warm milk, yeast, and a teaspoon of sugar in a bowl. Let it stand for 5–10 minutes until foamy.
Prepare the Dough: Add flour, sugar, eggs, and softened butter. Mix thoroughly to form a soft dough.
Knead: Knead the dough for 10–15 minutes until smooth and elastic.
Add Fruits: Fold in raisins and candied orange peel until evenly distributed.
First Rise: Cover the dough and leave it in a warm place for 2–3 hours, or until doubled in size.
Shape: Form the dough into a ball and place it in a Panettone mold or a deep, round baking tin.
Second Rise: Allow the dough to rise for 1–2 hours, until it approaches the top of the mold.
Bake: Preheat the oven to 180°C (350°F). Bake for 35–45 minutes until golden brown and cooked through.
Cool and Serve: Cool completely before slicing. Enjoy with coffee, tea, or hot chocolate.
All-purpose flour – 500 g
Eggs – 3 large
Unsalted butter – 150 g
Mixed dried fruits and candied orange peel – 200 g
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