Master the Art of Homemade Panettone

Panettone’s delightful story!

The tale of Panettone’s origin is wrapped in Italian lore, and it’s a delightful story. Legend has it that in Milan, a young nobleman named Ughetto fell in love with Adalgisa, the daughter of a poor baker named Toni. To impress her father, Ughetto disguised himself as a baker’s apprentice named Toni and invented a sweet bread with candied fruits, butter, and eggs. This bread, known as “Pan de Toni” (Toni’s bread), became a hit, and Ughetto’s secret was revealed. The locals loved it so much that they named it “Panettone” after Ughetto’s pseudonym and the rest is delicious history!

Step-By-Step instructions how to make Panettone

Remember, making Panettone takes a bit of time, but the delicious results are worth it!

You need

1 cup mixed dried fruits (like raisins, candied orange peel)
1/4 cup Marsala wine
2 teaspoons dry yeast
1/4 cup sugar
1/2 cup warm milk
3 1/2 cups all-purpose flour
Pinch of salt
1/3 cup caster sugar (plus extra for topping)
3 eggs
2 egg yolks
Zest of 1 orange
1 teaspoon vanilla extract
1/2 cup melted butter
1/4 cup extra milk

Do like this

Prepare the Fruit: Mix the dried fruits in a bowl with Marsala wine. Let it sit for 30 minutes to soak up the flavors.

Activate the Yeast: In another bowl, combine the yeast, 1/4 cup of sugar, and warm milk. Stir until the yeast dissolves. Cover the bowl and let it sit in a warm spot for about 10 minutes until it gets frothy.

Mix the Dough: Sift the flour, salt, and 1/3 cup caster sugar into a big bowl. Make a hole in the middle and add the eggs, egg yolks, orange zest, vanilla extract, melted butter, extra milk, the prepared yeast mixture, and the soaked fruits. Mix everything together well for about 5 minutes (you can use a mixer if you have one).

Let it Rise: Cover the dough with plastic wrap and put it in a warm place for 30 minutes or until it doubles in size.

Prepare the Pan: Grease a round cake tin (about 20 cm in diameter). Make a collar around the edge of the tin by wrapping foil to stand about 6 cm above the top edge.

Knead and Shape: Put the risen dough onto a floured surface and knead it until it becomes smooth and elastic. Shape it and press it into the prepared pan. Let it rise again for 30 minutes or until it doubles in size.

Preheat and Bake: Preheat the oven to 200 degrees Celsius. Brush the top of the Panettone with some beaten egg and sprinkle some extra caster sugar on top. Bake it in the preheated oven for 15-20 minutes, then reduce the temperature to 180 degrees Celsius and bake for another 25-30 minutes until it’s golden brown and sounds hollow when tapped at the bottom.

Cool and Enjoy: Once baked, let it cool completely before slicing. Enjoy your homemade Panettone!

I hope this guide helps you create a delightful Panettone bursting with fruity flavors and a touch of sweetness. Embrace the warmth of the oven and the aroma of freshly baked bread as you bring this traditional Italian treat to life. Whether shared with loved ones or savored solo, may each slice carry the essence of tradition and the joy of homemade goodness. Happy baking and indulging in this delightful culinary adventure!