Homemade panettone
Panettone is a traditional Italian Easter bread that enchants with its delicate, airy dough and vibrant citrus aromas. A true feast for the palate, it stays soft and tender for a long time. The panettone recipe is based on a mix of dark and light raisins, dried cranberries, and orange zest, giving the pastry a special refreshing note. Instead of traditional rum, you can add cognac or orange juice, allowing for different variations. Thanks to a properly maintained mixing and proofing technique, the dough becomes extremely elastic, which is the main key to success when preparing this pastry. The unique texture is created by adding butter and thorough kneading. Panettone ideally suits a festive breakfast with a cup of hot coffee and adds an atmosphere of unique Italian charm.
Variations
- Instead of rum, you can use cognac or orange juice.
- Dried cranberries can be replaced with dried strawberries or raspberries.
- Dark and light raisins can be replaced with a single type depending on taste.
Tenderness secrets
- Knead the dough until it becomes elastic and not tearing.
- Add butter gradually in small pieces so the dough does not warm up.
- The dough temperature should not exceed 25-26 degrees during proofing.
Ingredient tips
- Use fresh yeast, they ensure the best rise.
- Eggs should be at room temperature for better mixing.
- Collect the orange zest up to the white part to avoid bitterness.
Cooking details
- An exquisite streusel topping adds crispiness to the bottom of the dish.
- It is important not to press the dough too much when shaping with sugar.
- Molds for panettone should be well greased so the finished product is easier to remove.
Ingredients for the recipe
Ingredients
Yagotynske Pasteurized Milk 2.6% 870g
200 g
Lvivski Drizhdzhi Pressed Baker's Yeast 42g
30 g
Ekorod Organic Top Grade Wheat Flour 800g
for the starter — 100 g; for the dough — 400 g
Kvochka Homemade Chicken Eggs C0 10pcs
2 eggs + 1 egg yolk for glazing
Khutorok White Crystalline Sugar 800g
150 g
Mriya Vanilla Sugar 10g
10 g
Galychyna Extra Sweet Cream Butter 82.5% 180g
100 g
Moryachka Natural Food Sea Salt 500g
to taste
Zdorovya Dark Dried Raisins
50 g
Almond Light Raisins 75g
50 g
Dried Cranberries
50 g
Kotanyi Dessert Orange Peel 20g
1 pc
Captain Morgan Dark Rum 40% 1l
100 g
Yagotynske Pasteurized Milk 2.6% 870g
for brushing — 15 g
Ekorod Organic Top Grade Wheat Flour 800g
for streusel — to taste
Khutorok White Crystalline Sugar 800g
for streusel — to taste
Galychyna Extra Sweet Cream Butter 82.5% 180g
for streusel — to taste
Preparation steps
01
Preparing the starter — Crumble the yeast, add slightly warm milk, and stir. Add 100 g of flour, mix until smooth. Cover with plastic film. Time: 5 min. Guide: Smooth, uniform mixture.
02
Proofing the starter — Place the starter in a warm place for 30-40 minutes until bubbles appear on the surface. Time: 35 min. Guide: Bubbles and foam visible on the surface.
03
Dough kneading — Add the remaining flour, eggs, sugar, and vanilla sugar to the starter. Mix with a spatula, then with hands. Gradually add small pieces of butter, mixing well each time. Time: 20 min. Guide: Dough is smooth, elastic, not tearing, stretches well.
04
First proofing — Cover the dough with plastic film, make several holes with a skewer, and place in a warm place for one hour. Time: 60 min. Guide: Dough has approximately doubled in size.
05
Preparing the filling — Soak the dried fruits and orange zest in rum for one hour until the dough is proofed. Drain excess rum, leave the moist dried fruits. Time: 60 min. Guide: Dried fruits are soft and rehydrated.
06
Adding the filling — Lightly knead the dough. Add soaked dried fruits and zest to the dough, mix well with hands. Time: 5 min. Guide: Dried fruits are evenly distributed in the dough.
07
Shaping and Final Proofing — Divide the dough into molds, filling them about 1/3–1/2 full, cover and leave in a warm place for 1.5–2 hours until the dough rises close to the top. Time: 120 min. Indicator: Dough is puffy, surface smooth, slowly springs back when pressed.
08
Baking and Cooling — Bake in a preheated oven at 170–180°C for 35–45 minutes until golden brown, covering the top with foil if needed. Cool the panettone, preferably upside down. Time: 45 min. Indicator: Golden top, skewer comes out clean, crumb is soft and stringy.
09
Tip: Panettone is best served on the third day after preparation when the flavors have fully developed. You can warm a slice in the microwave before serving with hot coffee. Traditionally, it is served vertically on a special stand for festive breakfasts.
Where to order ingredients
Select the required ingredients in one of the stores
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