Panettone Bread Recipe (2024)

FAQs

What is the secret to good panettone? ›

Essential to a good panettone is mature sourdough starter, which gives bread its unique character, and distinguishes one baker from another. “If you want something special, you will cultivate your own yeast,” says Li, who has been nurturing his starter for 15 years. “It's like cheese or winemaking.”

It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.

It seems that your Italian 00 or Canadian flour suits this best. For Panettone, it will undergo a lengthy, 2 day fermentation process with a sourdough starter. 1st fermentation will take around 13 to 14 hours, whereby more flour and eggs, etc..... will be added and it will undergo a further 10 hour fermentation.

This Italian bread is costlier than other kinds of similar bread for several reasons and one of them is the preparation and baking process. Panettone which is baked traditionally following the age-old process consumes a lot of time.

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 ...

The dimensions should be around 13,5 cm / 5.3 inch diameter and a height of 9.5 cm / 3.7 inch. Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up after baking.

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.

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.

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.

What's the difference between brioche and panettone? ›

The difference between the two is in the cooking time and also in the yeast. Sweet brioche breads need only a few astronomical hours to rise, while panettone takes more than 50 hours. Also, panettone is mixed with natural yeast, while bread is used for brioche.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

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.

Traditionally, the dough for Panettone is cured for a couple of days, which results in the fermentation leaving that alcohol taste you're familiar with.

Toasted with butter: Some like to take those slices of panettone and toast them lightly, then spread a bit of butter on top. The heat from the toasting process warms the fruits inside, releasing their aromas, and makes the crust a little crispier.

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.

The bread is incredibly soft and sweet, and just loaded with flavor thanks to the vanilla bean, lemon zest, raisins and candied orange peel.

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.