Panettone recipe: homemade and original

The original panettone recipe can seem complicated at first. But with the right steps and times, you can make it at home. Don’t miss out!

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Panettone is synonymous with Christmas. This elongated and narrow sponge, with a characteristic dome shape, originates from Italy. However, it's popularity today means it can be found all over the world. One of its interesting features is the candied fruit and raisins that decorate it (and that it also contains inside). But, have you ever wondered how this fascinating brioche bun came about?

The story goes that in around 1490 a young aristocrat, named Toni, fell in love with the daughter of a baker. He pretended to be an apprentice to get closer to her, and once in her father's bakery, he created a dome-shaped bread that was a huge success, so much so that many Milanese started to buy it from the bakery. “Toni's bread” became panettone, the popular sponge we know today.

Panettone and its original recipe come from this endearing and tender story.  Indeed, it wasn’t until the 1950s that it started to be mass produced and appear on the international market. And, from there, to our homes.

It is the case that, if you are wondering how to make panettone, don’t look any further, because today we are bringing you the recipe so you can make his scrumptious sweet. Although it’s true though that it isn’t particularly quick to make, we guarantee the result will be worth it. And, once made, if you store it in an airtight container, it can last for several days in perfect condition. You will be able to enjoy it for breakfast, a snack or even dessert. Let’s see how to make our homemade panettone.

Ingredients for panettone

The ingredients you will need to make a panettone are as follows:

  • 100 g milk
  • 160 g butter
  • 30 g fresh yeast
  • 80 ml water
  • 3 M size eggs
  • 550 g of strong flour
  • 120 g sugar
  • 100 g of candied fruits
  • 75 g raisins
  • Zest of one lemon and one orange
  • Teaspoon of salt (3 grammes)

How to make homemade panettone

You already know you want to make panettone, but which recipe should you follow? Well, we give it to you below. Beforehand, however, let’s quickly go over a series of useful tips. It is important to know that you have to use a small amount of yeast and leave the dough to proof for many hours; that’s why, thanks to the hard kneading work and dose of patience the proofing times require, we advise you start this recipe with lots of patience. Are you ready? Yes? Let's get to it!

Here are the steps to follow to make your homemade panettone:

  1. To make what we call the “preferment” or starter dough, mix warmed milk with yeast and leave until the yeast has diluted.
  2. Next, add 130 g of flour and 20g of sugar and mix together. The result will be a spongy and homogeneous dough that you will need to leave to proof for one hour. To do so, leave it in a bowl and cover with clingfilm.
  3. Next, in a large bowl, add the preferment together with the rest of the flour, rest of the sugar, the eggs (whole), water, pinch of salt and the lemon and orange zest. Just leave the butter, raisins and candied fruits to the side.
  4. Now it's time for the kneading process: first in a bowl and then on a surface. If the dough sticks to the worktop, don’t worry, there is no need to use flour or grease the area. Knead for 25 minutes until you achieve an elastic dough.
  5. When the dough has these characteristics, add the butter. To do so, cut it into small cubes and add it gradually, kneading in between each time you add more butter.
  6. Continue kneading. The dough, in the end, will look like baby food. You will need another 30 minutes of kneading to reach the ultimate test that the dough is ready; in other words, when you can stretch it without it breaking. Then it will be ready (at last).
  7. At this point, make a ball with the dough and place it in a bowl which has been lightly floured. Cover it with a cloth and leave to proof for 2 and a half hours in a warm environment (preferably at a temperature of around 22 a 25 ºC).
  8. After that time, the dough will have increased in volume. Break the bubbles that have formed and incorporate (at last) the raisins and candied fruits. Knead it again until everything is thoroughly integrated.
  9. Form a ball and place in a paper mould which is especially for panettone. Leave to proof for 2 or 3 hours, until the panettone has increased in size again. This time, you will see that it overflows the mould itself.
  10. Make a cross on the top and place four more chunks of butter on the surface so it acquires that golden colour while being baked, which will be the immediate next step. Pre-heat the oven to 180 ºC. Leave the panettone in the oven at this temperature for a minimum of 30 minutes. Take care here: we recommend covering the panettone with aluminium foil after 10 minutes of cooking to prevent it from becoming too burnt.
  11. Finally, remove it from the oven and leave to cool on a rack for at least 3 hours. It is important to leave it to cool faced down to avoid it losing its volume and to achieve a more spongy centre.

If you want to make panettone in the Thermomix, you will need to adjust the ingredients. Mix 70g of milk, 20g of yeast, a teaspoon of sugar and 130g of strong flour, and programme 15 seconds at speed 4. Next, remove it from the bowl, form a ball and wait for it to proof.

Now add 100g of sugar and the citrus and orange zest into the bowl and crush it to mix it for 30 seconds, at a gradual speed of 5-10. Add the starter dough to the rest of the ingredients, except for the butter, and programme it for 3 minutes, with the lid on the bowl and the knead speed activated.

Next, programme it for 2 minutes, with the lid on the bowl, at knead speed, and add the knobs of butter through the mouth of the bowl. Leave the dough to rest inside the bowl covered with film or a plastic bag until it doubles in volume.

At this point, you can add the candied fruit and raisins (approx. 300g). Programme for 1 minute with the lid on the bowl and at the knead speed. Next, remove the dough and knead until it is thoroughly distributed. Split the dough into two and place in moulds in the shape of a ball or panettone. As before, make a cut in the shape of a cross and cover with a little more butter or, if you prefer, brush with whisked egg. Leave to rest in a warm place until it increases in volume once again and, finally, place it in the oven at 180 ºC for 30 or 40 minutes.

And it will be ready! You can now try your delicious (and Christmassy) panettone.