Panettone Bread Recipe (2024)

FAQs

What is the secret to good panettone? ›

Ingredients: Quality ingredients are crucial for a good panettone. Look for versions made with real butter, fresh eggs, and natural flavorings. Avoid those with artificial additives or preservatives, as they can affect the taste and texture.

The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate.

Answer. The Ciabatta flour is the best for the Panettone. I have used it for this process and found it to be satisfactory for the long fermentation needed, although it must be said I have never achieved the taste and texture that still lingers in my mouth of the Loison product I have tried to emulate.

Panettone is made using high-quality ingredients, including butter, eggs, candied fruits, and sometimes premium ingredients like chocolate or dried fruits which can be costly.

While no sourdough baking processes can be considered “simple”, panettone is definitely takes complications to the extreme, with an unusual levain maintenance method (“pasta madre”, or mother dough), two dough builds (the “primo” and “secondo impastos”), and the necessity for exacting temperature and pH control ...

Due to the delicate structure of the dough, which consists mainly of eggs, butter, and sugar, we hang them upside down immediately after baking so the starches can set as they cool. This prevents them from collapsing, which is also why the are so soft and fluffy!

With a drink: In Italy, it's not uncommon to enjoy a slice of panettone alongside a cup of coffee or tea, or a sweet wine like Vin Santo. The idea is to tear a piece of the panettone and dip it into the drink, allowing the bread to soak up some of the liquid.

It's common to serve it with a sweet wine and an accompaniment of something rich and creamy, perhaps based on mascarpone (with egg yolks, as used in tiramisu), plus dried or candied fruits. Ice cream, jelly, custard, hot or cold sauces and some fruits make panettone a delicious pudding.

Artisanal panettone will have higher amounts of yolks and butter without emulsifiers or preservatives. They will contain real vanilla beans and not the cheaper vanillin. The fruit will be high quality candied citrus (not only orange, but often also pricier citron) and not industrial candied citrus with sulfur dioxide.

Do you put butter on panettone? ›

Toasted with sweet topping

Perhaps our favourite combination must be freshly toasted panettone topped with a decadent, sweet topping. For example, thickly spread with rich Piemontese chocolate & hazelnut spread or simply buttered and sprinkled with cinnamon sugar for a festive twist.

yeast-based Italian brioche is the base for panettone, which differs from it in two main aspects: panettone is based on natural leaven and use a much longer rising time (brioche is made in a few hours, panettone in a few days).

Fat also keeps bread from staling too quickly—the fattier the bread, the slower its decay. Breads like focaccia, brioche, or panettone, made with large amounts of oil and butter, tend to have a longer shelf life.

The Aldi panettone is made by its in-house brand Winternacht (meaning winter night in German) and comes in two flavors: traditional or chocolate chip. The traditional is made with dried fruit—raisins and candied orange peel, in Aldi's case. And the Winternacht Panettone is made in Italy, so you know it's the real deal.

To preserve its quality for a longer duration, consider placing the panettone in an airtight container or wrapping it tightly in plastic wrap. This helps to prevent exposure to air and maintain its moisture. If you intend to keep your homemade panettone beyond the initial 3-4 days, refrigeration is a practical option.

Unwrap packaging but keep the Panettone in its paper mold. Heat in oven (not microwave) for 5-10 minutes. Toast it and butter it. Great if you want a little at a time.

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

You're likely to find chocolate pieces, nuts like pistachio or almond, candied fruit like citron or lemon rind, and maybe even darker fruit like raisins, figs, or cherries. Panettone makers tend to focus on just a few fillings, keeping flavors on the simple side.

Panettone can be served just as it is, but many people find it a bit dry. It's common to serve it with a sweet wine and an accompaniment of something rich and creamy, perhaps based on mascarpone (with egg yolks, as used in tiramisu), plus dried or candied fruits.