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it's xmas - it's panettone time!
Prep Time30 minutes
Cook Time50 minutes
Servings: 16 slices
ingredients:
  • 500 g all-purpose flour
  • 14 g dry yeast (2 packets)
  • 100 g sugar
  • ½ tsp salt
  • a pinch of freshly grated nutmeg
  • 1 tsp vanilla extract
  • 225 ml milk (lukewarm)
  • 170 g butter (molten - cooled down to room temperature)
  • 5 egg yolks
  • 40 g raisins
  • 40 g candied orange peel
  • 40 g candied lemon peel
  • some butter (for the spring form)
equipment:
  • springform (18 cm)
  • handheld electric mixer
  • baking parchment (! for the height of the panettone !)
how to:
  • Mix flour, dry yeast, sugar, salt & freshly grated nutmeg in a bowl. Use a bowl large enough (bacause of the rise of teh dough later)!
  • Whip lukewarm milk, molten butter, egg yolks & vanilla extract w/ your handheld electric mixer (beater) until fluffy.
  • Combine flour mix w/ the fluffy mess & mix w/ your handheld electric mixer (dough hooks) until well incorporated & smooth.
  • Cover the bowl w/ a tea towel & put it in the oven. Start the oven for about 2 min at 50 °C - then stop the heating & let the dough rest for 90 min. Don't open the door! Afterwards the dough has doubled in volume (approximately).
  • Butter the spring form & line w/ baking parchment. At the egde the baking parchment has to be about 5-10 cm higher than the spring form. Butter the baking parchment, too.
  • Add the raisins & the candied orange & lemon peel & mix & knead w/ your hands. It's sticky. Some air will escape & reduce the volume.
  • Fill the dough in the prepared spring form, cover it w/ a tea towel & put it back in the oven. Start the oven for about 2 min at 50 °C - then stop the heating & let the dough rest for another 60 min. Once again. Don't open the door! Afterwards the dough has again doubled in volume (approximately).
  • Take the spring form out of the oven, remove the tea towel & cut a cross in the surface.
  • Preheat the oven to 180-200 °C w/ fan.
  • Let the panettone bake for 10 min at 180-200 °C; then reduce to 160-180 °C & let it bake for 30 min. Finally reduce to 150-160 °C & let it bake for another 10 min.
  • Make the famous test w/ the wooden pin ... It should come out clean!
  • Watch the panettone while in the oven: if it gets to dark cover the panettone w/ some aluminium foil. (I did!)
  • Let the panettone cool down for at least 30 min on a cooling rack w/o removing the spring form nor the baking parchment. Then remove everything & let the panettone cool down to room temperature.
Notes
Prep Time: Rising time for the dough not included! It's 90 min (1st rise) & 60 min (2nd rise). So before the oven session starts it's about 3 h of preparation overall.
Oven temperature: The original recipe recommends 200 °C, 180 °C and 160 °C - always w/ fan. When baking the panettone in my oven I really quickly realized that my oven is obviously more powerful. My panettone got a little too brown ... So I'll use for my next panettone only 180 °C, 160 °C and 150 °C. I recommend that you think about the power of your oven & decide ... with which temperature to start.
You may store your panettone on you kitchen counter - covered - or in an appropriate storage box.
Sorry: no experience w/ freezing!