Panettone Bread Recipe Betty Crocker

Panettone is a sweet, soft, and buttery bread similar to brioche but it is loaded with candied orange, raisins, currents, and baked in a paper mold. It's also referred to as Italian Christmas bread because it is traditionally baked for the Holidays and shared with friends and family. You only need 20 minutes of active work time to make this bread! The rest is letting the dough rise and bake! Super easy!

This recipe is inspired by the original creator of the slow-rise Pannetone (Jim Lahey from Sullivan Street Bakery's) recipe from Gourmet magazine that uses a cold rise method. This is the PERFECT way to make Panettone in my opinion because it's so easy to make the day before and bake it up fresh when you're ready to eat it. Plus the longer rise time adds a wonderful depth of flavor to the Panettone.

Panettone

Dividing the dough into individual Panettone wrappers is fantastic for Holiday parties or events and makes serving super easy. If you'd rather bake a loaf you can use this recipe for that too!

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Classic Panettone usually calls for the raisins to be soaked in rum for at least 8 hours to make them plump but for this recipe, we are skipping that step because modern-day raisins are already pretty soft and plump. I did do one test where I used soaked raisins and they kind of shredded apart during the mixing process.

Panettone is usually made with sourdough starter but modern recipes use instant yeast to make a sponge which speeds along the process without sacrificing flavor. If you don't have instant yeast you can use dry active yeast but keep in mind you may have to let your dough rise for longer to double in size.

You will also need some Panettone wrappers. I'm using these smaller ones but they come in literally dozens and dozens of sizes. I didn't have much luck finding them in stores locally so be prepared to buy some online. You could use cupcake wrappers if you can't find Panettone wrappers.

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Making this slow-rise Panettone only requires 20 minutes of actual work time. The rest of the time is giving your dough time to develop flavor and for yeast to do its thing. This is what your schedule should look like.

Day 2 Midday - Dived dough into panettone wrappers and let them rise for 30 minutes or place into the fridge overnight to bake the next morning.

Make sure your eggs and butter are at room temperature. Room temperature ingredients are important for creating a proper emulsion (ingredients that are mixed together cohesively). Keep in mind room temperature is typically about 72ºF and may take several hours to come to room temperature naturally. This is why I usually warm my eggs in a bowl of warm water and microwave my butter carefully to soften it. I rarely remember to take my ingredients out soon enough to naturally come to room temperature.

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Note: Panettone baked in larger wrappers should be cooled upside down to prevent collapse. Place two skewers into the base of your loaf and flip it upside down inside a large pot or supported by two containers until the loaf is barely warm to the touch.

An added bonus of making your panettone in mini papers is that you don't have to take that extra step of letting your panettone cool upside down to prevent collapse.

Technically I will call this a bread based on its leavening with yeast and use of bread flour. It is a sweet bread enriched with butter, honey, and fruit, intended to be eaten as a treat as cake would, so that may be where it gets its ambiguous category.

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Traditionally in Italy it is eaten with mascarpone cheese and a sweet liqueur, I like to eat it warm or toasted with butter and a cup of hot coffee!

This is an enriched bread with butter and sugar and fruits, and higher quality flours which were traditionally more expensive, making it more of a treat that you wouldn't splurge on the rest of the year.

Wrap it in plastic wrap and either freeze for later enjoyment or wrap it and leave it at room temp if you intend to finish the bread within a week. Refresh bread by lightly toasting it or warming it in the oven before eating.

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Yes! There are many variations of this traditional bread, probably as many as there are families in Italy. Before store-bought yeast was available sourdough was a common leavening agent for bread. You can swap the pre-ferment with your sourdough starter in equal parts. Make sure your starter is well fed and active, not too sour, and not too loose, a bit stiffer starter will perform better in this dough. Sourdough will move slower, so if you choose to try it with a starter it will double all of your proofing time, so be patient!

Panettone is a sweet bread baked with fruits and raisins that is traditionally enjoyed during the holiday season. This bread is often confused with a cake because of its tender, buttery cake-like texture.

The basics of making a yeast-risen dough are all the same but different recipes may have slightly varied steps.This guide can help you understand how yeast-risen doughs work if you're not familiar.

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Here you'll see an infographic showing you the steps of baking bread using yeast. While this graphic is not specific to this panettone recipe, it gives you a general idea of the steps needed to use yeast leading up to when it's time to bake your bread.

When you add yeast to the flour and add in warmth and a little bit of moisture, the yeast begins to eat the starch in the flour. As it eats the sugar, it produces CO2 (yes, bread is made of tiny yeast farts). Then that CO2 gets trapped in the gluten we developed during the mixing stage and expands, giving rise to your bread. If you’re missing one of these steps, your panettone won’t turn out.

To store leftover panettone, wrap it tightly using plastic wrap and then place it in a resealable bag or wrap it in foil. Homemade panettone will stay fresh at room temperature if stored correctly for up to 7 days.

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If you wish to freeze your homemade panettone, you can either freeze it in slices or as a loaf. You will need to wrap the leftovers with plastic wrap, and then store it in a sealed, freezer-safe bag. The panettone can be frozen for up to 3 months. Then when it’s time to defrost your panettone, take it out of the freezer and pop it in the refrigerator to begin to thaw (then move it to the kitchen counter to bring it to room temperature which will take several hours).

Day 1 - Make the sponge. Cover it with plastic wrap and place it into the fridge to rise overnight (12-15 hours).

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Day 2 - Let the dough rise until double before baking (about 60-90 minutes) or cover with plastic wrap and place into the fridge overnight to bake the next morning.

Panettone

This sweet bread is originally from Italy and is usually made for Christmas or New Year in countries like the USA, Australia, and Canada. It's also widely common throughout Europe.

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Panettone bread is known for its tall-domed shape and its light, buttery, and fluffy texture. The process involves proofing the dough 3 times to achieve its signature characteristics. Over the years there've been varieties of shapes and flavors of panettone but the classic one like what I'm showing you today remains the favorite.

I've been making this homemade panettone recipe for more than 10 years. I make it every year for Christmas and everybody loves it. Here's why this is the best panettone recipe ever (heavily biased, I know)!

Easier than it looks - Don't be intimidated to make panettone bread at home. It's not as difficult as you think. I've put together all the tips and tricks that I've gathered all these years so that you don't get overwhelmed. Enjoy the process, it's so satisfying, fun, and rewarding at the end!

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Panettone Bread Recipe Betty Crocker