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Introduction
Discover the joy of baking your own Easy Panettone Recipe (Italian Christmas Bread) this holiday season. This beloved Italian classic features a sweet, buttery, and incredibly soft crumb, studded with candied fruits. Our simplified recipe offers minimal active preparation, making the process enjoyable for any home baker. Share this delightful tradition with loved ones, bringing a taste of Italy right to your table. Get ready to bake a truly special treat!
Why You’ll Love This Easy Panettone Recipe
You’ll adore this Easy Panettone Recipe (Italian Christmas Bread) for its exceptional qualities.
- Authentic Flavor: Experience the rich, traditional taste of Italy in every bite.
- Minimal Active Prep: Our method breaks down the steps, so your hands-on time is surprisingly short.
- Overnight Rise Convenience: The dough rests in the fridge, developing flavor while you sleep.
- Holiday Highlight: It’s the perfect showstopper for your Christmas brunch or dessert spread.
- Versatile Treat: Enjoy it for breakfast, dessert, or a cozy snack with coffee.
Ingredients
For the Sponge
- 8 ounces water (70ºF)
- 15 grams instant yeast
- 10 ounces bread flour
For the Dough
- 8 ounces butter (room temperature, softened)
- 4 ounces honey
- 1 teaspoon salt
- 2 eggs (room temperature)
- 2 egg yolks (room temperature)
- 1 teaspoon vanilla
- 12 ounces bread flour
- 3 ounces raisins
- 2 ounces candied orange peel
- 3 ounces dried cranberries
- 2 ounces dried currants
- 1 tablespoon lemon zest
Notes & Substitutions
Achieve the best results with your Easy Panettone Recipe (Italian Christmas Bread) by using room temperature ingredients. This ensures even mixing and proper gluten development. Instant yeast is convenient; if using active dry, activate it in the warm water first. Feel free to swap dried fruits like apricots, cherries, or other citrus zests to your liking. There’s no need to soak raisins for this recipe. For an advanced twist, you can adapt this recipe to incorporate a sourdough starter for a unique flavor.
Equipment
Gather a few essential tools for baking this delicious sweet Italian bread. A stand mixer with a dough hook is crucial for proper kneading. You’ll need panettone paper molds or standard loaf pans. For accuracy, a kitchen scale is highly recommended. A probe thermometer helps ensure your panettone is perfectly baked.
Instructions
Day 1: Prepare the Sponge
Begin your journey to a homemade Easy Panettone Recipe (Italian Christmas Bread) with the sponge.
- In a medium bowl, combine 8 ounces of 70°F water with 15 grams of instant yeast. Stir gently to dissolve.
- Add 10 ounces of bread flour to the yeast mixture. Mix with a spoon or your hands until a smooth, shaggy dough forms. Do not overmix.
- Cover the bowl tightly with plastic wrap.
- Refrigerate the sponge for 12 to 15 hours. This long, cold ferment develops deep flavor.
Day 2: Make the Dough
Today you will transform your sponge into a fragrant panettone dough.
- Remove the sponge, eggs, and butter from the refrigerator 2 hours before starting, allowing them to come to room temperature.
- In a separate small bowl, combine 12 ounces of bread flour and 1 teaspoon of salt; set aside.
- Attach the paddle attachment to your stand mixer. Cream the 8 ounces of softened butter and 4 ounces of honey on medium speed until light and fluffy.
- Gradually add the 2 eggs, then the 2 egg yolks, one at a time, mixing well after each addition. Scrape down the bowl.
- Mix in 1 teaspoon of vanilla extract until fully incorporated.
- Add the prepared sponge to the mixer bowl. Mix on low speed until it is uniformly combined with the butter mixture.
- With the mixer on low, gradually add the flour and salt mixture. Mix for 3 minutes until just combined.
- Switch from the paddle attachment to the dough hook.
- Knead the dough on medium-low speed for 8 minutes. The dough will be very soft and sticky initially.
- Perform the windowpane test: Stretch a small piece of dough. It should stretch thin enough to see light through it without tearing. If it tears, knead for another 2 minutes and retest.
- Add the 3 ounces of raisins, 2 ounces of candied orange peel, 3 ounces of dried cranberries, 2 ounces of dried currants, and 1 tablespoon of lemon zest. Mix on low speed for only 30-60 seconds, just until the fruits are evenly distributed. Do not overmix.
- Lightly grease a clean bowl. Transfer the dough to the bowl, turning once to coat.
- Cover the bowl with plastic wrap. Let the dough rise at room temperature for 30 minutes.
Day 2: Shape, Proof & Bake
The final steps to baking your delicious panettone are here.
- Lightly flour your work surface. Gently turn out the dough.
- Portion the dough into approximately 3-ounce balls for mini panettone. This recipe yields about 24 mini panettone.
- Work each portion into a tight ball by cupping it with your hand and rolling it on the counter.
- Place each dough ball into individual 2″x2 3/8″ panettone paper molds. Arrange the molds on a baking sheet.
- Loosely cover the panettone with plastic wrap or a clean kitchen towel.
- Proof at room temperature for 30 to 90 minutes. The dough should nearly double in size and look puffy. Proofing time varies with ambient temperature.
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk one egg with a splash of water for an egg wash. Gently brush the tops of the proofed panettone.
- Bake for 25 minutes, or until the tops are golden brown. A probe thermometer inserted into the center should read 200°F (93°C).
- Remove from the oven and let cool slightly on a wire rack before serving. Enjoy your homemade panettone!
Pro Tips & Troubleshooting
For a perfect Easy Panettone Recipe (Italian Christmas Bread), precision matters. Always ensure your ingredients are at the specified temperatures for consistent results. Mastering the windowpane test guarantees optimal gluten development, leading to that signature fluffy texture. Learn more about the windowpane test for optimal dough elasticity to achieve the best results in your baking. Adjust proofing times based on your kitchen’s warmth; warmer rooms mean faster rises. A good egg wash will give your panettone a beautiful, shiny, golden crust. For larger panettone, insert skewers through the base immediately after baking and hang upside down to prevent collapse during cooling. Remember to gently fold in fruits to avoid tearing the gluten structure.
Serving, Storage & Variations
Serve your freshly baked panettone warm for the best experience. It’s delightful on its own, or you can enhance it with a smear of butter, your favorite jam, or a dollop of creamy mascarpone. Store leftover panettone tightly wrapped in plastic wrap at room temperature for up to 7 days, or in an airtight container. For longer storage, freeze individual slices or whole panettone for up to 3 months. Thaw frozen panettone in the refrigerator overnight, then bring to room temperature before serving. Get creative with variations like pistachio cranberry, chocolate orange, or even a Black Forest-inspired panettone with chocolate chunks and dried cherries.
Nutrition
This homemade panettone is a delightful holiday treat. Below are approximate nutritional values per serving, based on 24 mini panettone.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 210 kcal |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 40mg |
| Sodium | 100mg |
| Total Carbs | 29g |
| Dietary Fiber | 1g |
| Total Sugars | 15g |
| Protein | 4g |
FAQ
- Is panettone a bread or a cake? Panettone is a sweet, enriched bread. Its lengthy fermentation and specific ingredients give it a cake-like texture, making it uniquely delicious.
- How is panettone traditionally eaten? Italians traditionally enjoy panettone for breakfast or as a dessert during Christmas and New Year. It’s often served with coffee, hot chocolate, or a sweet wine.
- Why is panettone enjoyed around Christmas? Panettone originated in Milan and became a Christmas staple due to its rich ingredients and long preparation time, making it a special treat for the holiday season. The history of this traditional Italian sweet is deeply rooted in Milanese culture, as detailed by culinary historians. Discover more about the fascinating origins of Panettone.
- How do I store leftover panettone? Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to a week. For longer storage, freeze it.
- What does panettone taste like? It has a sweet, buttery, and eggy flavor with hints of vanilla and citrus, balanced by the sweet, chewy dried fruits.
- How do you pronounce panettone? It’s pronounced “pah-neh-TOH-neh.”
- Can I use sourdough starter instead of yeast for this Easy Panettone Recipe (Italian Christmas Bread)? Yes, you can adapt this recipe for a sourdough starter. You would typically use a fed sourdough starter in place of the sponge, adjusting hydration and proofing times.
Conclusion
Baking your own Easy Panettone Recipe (Italian Christmas Bread) is a rewarding experience that brings incredible flavors and aromas to your home. This recipe simplifies the traditional process, allowing you to create a beautiful, fluffy, and fruit-filled bread with ease. Embrace the joy of homemade holiday baking and share this delightful Italian treat with everyone you love. Give this simple panettone recipe a try and start a delicious new tradition!
Equipment
- stand mixer with paddle and dough hook
- Mixing bowls
- plastic wrap
- kitchen scale
- probe thermometer
- panettone paper molds or loaf pans
- Baking sheet
- Wire rack
Ingredients
- 8 oz water (70ºF)
- 15 g instant yeast
- 10 oz bread flour (for sponge)
- 8 oz butter (softened)
- 4 oz honey
- 1 tsp salt
- 2 eggs (room temperature)
- 2 egg yolks (room temperature)
- 1 tsp vanilla extract
- 12 oz bread flour (for dough)
- 3 oz raisins
- 2 oz candied orange peel
- 3 oz dried cranberries
- 2 oz dried currants
- 1 tbsp lemon zest
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- In a medium bowl, combine 8 ounces of 70°F water with 15 grams of instant yeast. Stir gently to dissolve.
- Add 10 ounces of bread flour to the yeast mixture. Mix until a shaggy dough forms. Do not overmix.
- Cover the bowl tightly with plastic wrap and refrigerate the sponge for 12 to 15 hours.
- Remove sponge, butter, and eggs from the fridge 2 hours before baking to reach room temperature.
- Mix 12 oz of bread flour with 1 tsp salt in a bowl; set aside.
- Cream butter and honey with paddle attachment on medium speed until fluffy.
- Add eggs and yolks one at a time, then add vanilla extract. Mix well.
- Add sponge to butter mixture and mix on low speed until combined.
- Gradually add flour/salt mix on low speed. Mix for 3 minutes.
- Switch to dough hook and knead for 8 minutes until soft and stretchy.
- Test dough with windowpane test; knead 2 more minutes if needed.
- Add raisins, orange peel, cranberries, currants, and lemon zest. Mix briefly to combine.
- Place dough in greased bowl, turn to coat, and cover with plastic wrap.
- Let dough rise at room temp for 30 minutes.
- Flour work surface and divide dough into 3-ounce portions.
- Form each piece into a tight ball and place into paper molds.
- Loosely cover and proof for 30 to 90 minutes until doubled in size.
- Preheat oven to 375°F (190°C).
- Brush tops with egg wash (1 egg + 1 tbsp water).
- Bake for 25 minutes or until golden and internal temp is 200°F (93°C).
- Cool on wire rack before serving.
