Homemade Panettone

Bring Italy home with my Panettone recipe! This sweet bread, full of citrus & raisins, is worth the effort. Perfect for Christmas. Get the recipe now!

Right, let's dive into this panettone malarkey, shall we? seriously though, ever wondered what it's like to actually make one of those sky-high italian christmas breads you see in fancy shops? it's a bit of an undertaking, not gonna lie.

But trust me, the look on people's faces when you rock up with a homemade one? priceless.

Homemade Panettone: A Taste of Italian Christmas Glory!

This panettone recipe is all about bringing a little bit of italian christmas magic right into your kitchen. think fragrant, fluffy bread bursting with candied citrus and juicy raisins.

It's originally from milan, italy. making this is not unlike a pilgrimage to culinary delight.

This is not a quickie recipe. we're talking a three-day affair, involving nurturing yeast and several rises. it's a labour of love, for sure, but what's christmas without a bit of effort, eh? this recipe yields about 8-10 servings.

So, plenty to share...or not!

Why Bother with Panettone?

Honestly? because it's ridiculously delicious. the smell alone is worth the effort. but aside from the obvious yum factor, homemade panettone is surprisingly good for you.

All that sourdough action means it's easier to digest than your average loaf, and those candied fruits add a boost of vitamins.

Plus, it's the perfect centrepiece for christmas morning brekkie, or a showstopping dessert to impress the rellies.

Let's Talk Ingredients

Okay, so before you run screaming for the hills, let's break down what you'll need. don't worry, it's not as scary as it looks.

We'll start with the lievito naturale – that's italian for sourdough starter – and then move onto the main dough.

Here's the lowdown:

• 50g active sourdough starter
• 50g strong bread flour
• 25ml lukewarm water

And that's just the first step . See, I told you it was a journey!

Alright, let's dive into the ingredients and equipment you'll need to tackle this epic panettone adventure. honestly, getting these details right makes all the difference between a festive triumph and a, well, slightly less festive flatbread.

Don't panic. we'll get there!

Ingredients & Equipment for Panettone Perfection

Main Ingredients: Your Shopping List Sorted

Alright, check out this list. It's broken down by stage, so you don't go mental. I used to throw everything together and then realise I forgot the blooming zest. Never again!

First Dough (Lievito Naturale Refresh):

• Active sourdough starter: 50g (about 1/4 cup ) - It needs to be proper bubbly and lively. We're talking "ready to party" level. If it's sluggish, feed it a couple of times before you start this.
• Strong bread flour: 50g (about 1/4 cup ), plus extra for dusting. Go for something with a decent protein content. You know, that bread flour thang .
• Lukewarm water: 25ml (about 2 Tbsp ) - Just a little warmer than room temperature, not scolding!

Second Dough (First Dough Refresh):

• That first dough we just made. Don't eat it. I know, tempting.
• Strong bread flour: 50g (about 1/4 cup )
• Lukewarm water: 25ml (about 2 Tbsp )

Third Dough (Final Dough):

• All of the second dough (the previous two combined)
• Strong bread flour: 250g (about 2 cups )
• Granulated sugar: 100g (about 1/2 cup )
• Instant dried yeast: 5g (about 1 tsp ) - Make sure it's in date. Nobody wants a flat panettone!
• Lukewarm whole milk: 100ml (about 1/2 cup )
• Large eggs: 2
• Large egg yolks: 2 - Yes, just the yolks!
• Unsalted butter: 80g (about 6 tbsp ), softened and cubed. Softened, like really soft.
• Salt: 5g (about 1 tsp )
• Orange zest: From 1 orange - Zest it finely, mind your fingers!
• Lemon zest: From 1 lemon - Same again, fine zest is key.
• Vanilla extract: 1 tsp - Quality matters here!
• Candied orange peel: 150g (about 1 cup ), chopped - I've tried making my own, Honestly, buying good quality is easier.
• Raisins: 100g (about 1/2 cup ), soaked in warm water (or rum!) for 30 mins and drained well.
• Candied lemon peel: 50g (about 1/4 cup ), chopped.

For Glaze (Optional):

• Large egg: 1 , beaten
• Pearl sugar: For sprinkling - Makes it all proper fancy.

Seasoning Notes: Aromatic Magic

This ain't no Rasta Pasta Jamaican thing. We're making Panettone. Think Christmas spices and citrus zing, not Jamaican Cuisine .

• Essential spice combinations: Orange and lemon zest are key. They're like the backbone of that classic Panettone flavour. A touch of vanilla rounds things off.
• Flavor enhancers and aromatics: Don't skimp on the vanilla. It adds warmth. A splash of rum (if you're soaking your raisins) is a nice touch.
• Quick substitution options: If you hate candied peel (some people do!), you could use dried cranberries or chopped apricots. It will change the flavor slightly, but hey, it's your Panettone!

Equipment Needed: Essential Tools Only

We don't need every gadget under the sun. Just the basics, plus a couple of Panettone-specific bits.

• Stand mixer with dough hook: Absolutely essential unless you're a superhero with arms of steel.
• Large mixing bowls: For proving and general mixing.
• Plastic wrap: To stop things drying out.
• Kitchen scale: This is a baking recipe, accuracy is important!
• Thermometer: Checking dough and internal temperature is important, use it right!
• Panettone paper mold: About 6-7 inches diameter. You can get these online. I use a proper one, I don't want it collapsing!
• Two long, thin metal skewers: For hanging it upside down! Don't skip this.
• Oven: Obviously!
• Wire rack: For cooling.

Household alternatives: if you don't have a stand mixer, you can knead by hand. but be warned, it's a workout! use a sturdy bowl and be prepared to knead for a good 15- 20 minutes .

You can also hang the panettone between two tall, sturdy containers if you don't have skewers.

Alright, let's get this panettone adventure started! honestly, making a panettone from scratch is like summiting everest in your kitchen.

It’s challenging, but the view (and taste!) from the top? totally worth it. forget those sad, mass-produced loaves you see in supermarkets.

We're aiming for proper italian christmas magic here.

Homemade Panettone: A Taste of Italian Christmas

Bring the taste of Italy home. This Panettone is a festive showstopper! It's fluffy and flavorful. The perfect centerpiece for Christmas.

Prep Steps: Your Mise en Place Mission

Essential prep is key! for the first dough, get that sourdough starter ready. mix 50g starter, 50g flour, and 25ml water.

Make sure your sourdough starter is active. for the fruit, soak 100g raisins. chop 150g candied orange peel and 50g lemon peel.

It's a must!

Time-Saving Tips: Weigh out all your ingredients ahead of time. Trust me, it'll save your sanity. Soften that 80g butter now!

Step-by-Step to Panettone Perfection

1. Day 1: Lievito Naturale : Mix sourdough, flour, and water. Let it rise in a warm spot until doubled.
2. Day 2: First Dough Refresh: Mix first dough with more flour and water. Rise again!
3. Day 3: The Final Dough: Combine risen dough with 250g flour, yeast, sugar, and milk.
4. Egg-cellent Addition: Slowly add 2 eggs and 2 yolks. This needs slow and careful.
5. Butter Up: Gradually add softened butter. One cube at a time.
6. Flavor Burst: Mix in zest, vanilla, and salt. Don't skip this bit.
7. Fruity Finale: Gently fold in candied peels and raisins.
8. First Rise: Let the dough triple in size! This can take hours.

Pro Tips for Panettone Glory

My grandma used to say, “Patience is the secret.” Honestly, she's right. Don’t rush the rise!

Common Mistake: Over-mixing. Be gentle! Avoid a tough loaf.

Here's a fun fact: the traditional way to cool a panettone is upside down. this prevents it from collapsing! use skewers.

And speaking of flavour, while this isn't strictly jamaican cuisine , i bet you could add a jerk shrimp twist to a savoury version – now that's thinking outside the box! you know, kind of like how rasta pasta takes classic italian and gives it a jamaican spin.

Speaking of which, i wonder what a rasta pasta recipe using some jamaican food ingredients would taste like alongside panettone? a total fusion feast! this also reminds me of jamaican dishes which are also bold and flavorful.

I bet, this also can be an easy pasta dinner idea.

Honestly, making this panettone is an experience. it is not like making rasta pasta jamaican style or any typical jamaican recipe which is way easier.

But if you love to have fun and enjoy cooking this recipe is perfect!

So, there you have it. My completely unexpert, but hopefully helpful, guide to making panettone. Happy baking!

Right, so you wanna talk panettone ? crikey, this is a labour of love, not gonna lie. it's a proper baking adventure.

But honestly? worth. every. single. minute. before diving into it i had a total fail. i just couldn't get the dough to rise properly, you know? it was such a frustrating experience.

Eventually, i was told to have patience.

Recipe Notes for Your Homemade Panettone

Alright, let's dive into some essential bits to make your Panettone sing! These are the bits and bobs that'll take it from 'meh' to 'OMG, this is amazing!'.

Ace Serving Ideas for Your Panettone

So, you've made your masterpiece. Now what? Plating can really elevate it, you know?

• Plating & Presentation: Think rustic! A simple wooden board with a doily. Dust a wee bit of icing sugar over it for that snowy Christmas feel.
• Sidekicks: Honestly, panettone is great on its own. But a dollop of mascarpone? Game changer. A glass of Vin Santo is also a winner, winner, chicken dinner.

Storing Your Christmas Wonder

Leftovers? Blimey, if you have any! Here's how to keep it fresh:

• Fridge Fun: Wrap it tightly in cling film or foil. It'll keep in the fridge for about 3-4 days.
• Freezer Fiesta (if applicable): Slice it up, wrap each slice individually, and freeze. It lasts for up to a month. Great for spontaneous Panettone cravings!
• Reheating Rave: A quick toast or a gentle warm-up in the oven brings it back to life.

Panettone Remixes & Variations

Fancy a tweak? Easy peasy!

• Dietary Dance: For a less sweet version, reduce the sugar slightly.
• Seasonal Swaps: Swap candied orange with mixed berries in the summer. I saw a friend using it to create a Rasta Pasta Recipe . If you're thinking something more along the lines of Jamaican Cuisine , there's always Jamaican Food recipes to try. Though probably not with panettone... or maybe? Honestly? The Jamaican Dishes I have had are not similar to what Easy Pasta Dinner would consist of. My aunty once showed me a very simple and effective Rasta Pasta Jamaican that you might wanna try if you like that kind of flavour. I was even thinking about getting Jerk Shrimp and put them inside.
• Candied Fruit Substitution: If you dislike candied orange or lemon peel, substitute with other candied fruits like citron or cherries.
• Raisin Substitution: If you don't like raisins, substitute with dried cranberries or chopped dried apricots.
• Milk Substitution: You can substitute whole milk with almond milk or soy milk.

Panettone Nutrition Nitty-Gritty

Let's keep it real, Panettone is a treat. It is not exactly health food!

• Nutrition Simplified: Expect a decent hit of calories, carbs, and sugar. But hey, it's Christmas.
• Key Perks: It does offer some fiber from the fruit and a bit of protein from the eggs. But mainly, it brings joy.

Right then, that's the lowdown. Don't be scared to give it a go. Panettone looks intimidating, but it's all about patience and having a bit of fun.

Frequently Asked Questions

Why is making panettone at home so difficult? What am I getting myself into?

Making panettone is a labour of love, a bit like attempting a souffle on Bake-Off! It's tricky because it requires multiple rises, careful temperature control, and a high-hydration dough. The slow fermentation process, crucial for that signature flavour and airy texture, also demands patience and attention to detail.

Can I skip the sourdough starter and use just regular yeast for my panettone?

While technically possible, skipping the sourdough starter (lievito naturale) will significantly impact the flavour and texture of your panettone. The sourdough contributes to the complex, slightly tangy flavour and helps create a more open crumb structure. You might get away with it, but it won't be quite the same as the "real deal."

Why do I need to hang the panettone upside down after baking, and is it really necessary?

Hanging your panettone upside down while it cools is absolutely essential! As it cools, the weight of the enriched dough can cause it to collapse and become dense. Hanging it prevents this, allowing the air pockets to set and maintain its signature light and fluffy texture, a bit like a Victorian lady needing her corset!

How can I store my homemade panettone to keep it fresh?

To keep your panettone fresh, store it in an airtight bag or container at room temperature. It's best enjoyed within 3-4 days. You can also freeze slices or the entire loaf for longer storage (up to 2 months); just be sure to wrap it well to prevent freezer burn. When ready to enjoy, thaw completely at room temperature.

What are some good variations on this panettone recipe? Can I add chocolate?

Absolutely! Feel free to get creative with your panettone. Substituting some of the candied fruit with chocolate chips creates a delicious chocolate chip panettone. You could also add nuts like almonds or hazelnuts, or try different candied fruits like cherries or citron. Think of it as your blank canvas to create a masterpiece, just like a contestant on MasterChef.

What is the nutritional information for panettone, and is it a healthy treat?

Panettone is a rich, sweet bread, so it's definitely a treat rather than a health food! A serving contains a significant amount of calories, fat, sugar, and carbohydrates. Think of it like a Christmas pudding - best enjoyed in moderation as part of a balanced diet. Check the recipe for a more detailed nutritional breakdown.

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