The best panettone recipe: how to make panettone

Large vaulted boxes line the shelves of supermarkets and bakeries during the holiday season. Have you ever wondered what it could be? Inside those boxes is the magic of panettone, which is nostalgic and symbolic of Christmas, and I’ve been liking it more and more. It is a rich, fruity, bread-like cake, sprinkled with citrus essence. For this recipe, I’ve minimized prep time without sacrificing quality. Chocolate chips melt in the mouth and the orange peel brightens up the bite. It’s clear we LOVE the holidays at Delish, so if you’re looking for other great recipes, we’ve got plenty to share. Check out our Christmas Fudge, Christmas Cookie Lollipops, Detachable Stolen Christmas Tree and Cinnamon Roll Apple Pie.

What is panettone?
This Milanese-style bread is an enriched dough, meaning the dough starts with a starter, sponge or biga (see below), then is added to flour, egg yolks, sugar and butter to create a sticky and elastic dough. You can make them minis or a more standard size like the one pictured here. Find the paper molds here.

What are the different panettone mixes?
There’s always that distinctive panettone flavor that you just can’t quite figure out. Is it vanilla, rum, cointreau, or orange zest? Whatever the flavor combination, the toppings add a little pop. Some popular ones include chocolate chips, almonds, currants, dried apricots, and of course, raisins.

What to decorate this with?
Keep it simple… this bread doesn’t need to be garnished to look good. A golden crown is all you need to make this bread stand out. But if you want to get festive, opt for sugar pearls, sliced ​​almonds, halved hazelnuts, or even an amaretto glaze.

sponge vs biga
Both a sponge and a biga include a ratio of liquid, yeast, and flour. Sponge is often made with milk, although this is made with water, and is “fermented” for a shorter amount of time, and is usually a bit loose. Best used for dough “enriched” with eggs and fat.

Biga is made with similar ingredients, but it often takes hours to ferment before turning into dough. This style of “pre-ferment” is thicker and is associated with breads like ciabatta or focaccia.

What could alcohol do to bread?
Too much alcohol will disrupt bubble formation and collapse air pockets. It’s important to limit the amount of alcohol or extracts in this style of enriched bread so that you can keep as many air pockets as possible.

How to store the panettone?
The best way to keep panettone fresh is by wrapping it in plastic wrap and storing it at room temperature for up to 1 week. It will also keep for up to 1 month in the refrigerator.

Did you make this recipe? Let us know how it went in the comments!

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