Are you looking for everything about panettone and panettone recipe? If yes, then you have come to the right place. Originally from Milan, Panettone is an Italian type of sweet bread usually enjoyed for Christmas and New Year in Southern, Western and South-Eastern Europe. People all over the United States of America love having it, along with Australia and Africa. It is even eaten in the French, Portuguese and Spanish colonies! If you haven’t tried it, what are you doing with your life? Because you for sure are missing out on this exquisite deliciousness! Melting in your mouth right away, you would feel like you’ve tasted heaven!

Italian bakeries and food manufacturers make one hundred and seventeen million panettone cakes every Christmas, collectively worth five hundred and seventy-nine million euros!!!

What Does  Panettone Mean?

The word “panettone” derives from the Italian word “panetto” which means a small loaf cake. Although when added with the Italian suffix “-one”, its meaning changes to “a large cake”.

If you’re still wondering how it’s pronounced, we’ve got you covered! It is marked as [panet’to ne] which is its correct Italian pronunciation!

Panettone Recipe

History of Panettone

Coming with an often varied account in Italy, but one invariably states that its birthplace was Milan. Although the origins seem to be dated way back to the Roman Empire, very ancient, I might add, the Romans used to have a type of panettone where they sweetened the leavened kind of cake with honey.

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Throughout the ages, this deliciousness has even made cameo appearances in arts. It is shown in a painting by Pieter Brueghel, the Elder in a picture dated back to the sixteenth century, how cool is that?

It can also be found in the Italian writings of 18th-century illuminist Pietro Verri. He refers to it calling it ‘luxury bread’ or in his own words “Pan De Ton”.

Cooking the Panettone 

A fluffy, lighter than air classic Italian sweet bread, how could one resist? Let’s have a look at how to make it! It is made usually during a long process of curing the dough, which is more of a similar to sourdough, the proofing process alone takes several days, which gives the cake its distinct light, fluffy characteristics. It contains raisins, added dry along with the lemon zest, citron and candied orange, giving it a richer taste. Many other variations are available, using chocolate, cream, chocolate chips and even cheese served with sweet hot beverages like coffee, tea and even sometimes sweet wine. Yum, my mouth is watering already!

  • It’s preparation in the modern-day usually takes about twenty minutes and cooking it can take up to forty minutes to fifty minutes and sometimes an hour, depending on how you make it and your cooking equipment or tools.
  • The recipe I’ve shared can be made in a relatively less period, while the others just require at least 17 hours for dough fermentation.
  • The following recipe serves about six to eight people, so you can mak4e it for a party or store it for your breakfast for the rest of the week!
  • For our nutrition, health and fitness freaks out there, here’s a short description for you, keeping in mind this would serve eight people.

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Nutrition Facts of Panettone 

  • -Kcal per serving: 713
  • -Fat per serving: 33g
  • -Saturates per serving: 18g
  • -Carbs per serving: 86 g
  • -Sugars per serving: 39 g
  • -Fibre per serving: 2 g
  • -Protein per serving: 14 g
  • -Salt per serving: 0.7 g
  • -Cholesterol per serving: 72 mg
  • -Vitamin A per serving: 425%
  • -Vitamin C per serving: 0.7%
  • -Calcium per serving: 20%
  • -Iron per serving: 2.3%

Ingredients Needed for Panettone 

  • 4 tbsp warm milk
  • 2 x 7 g sachets of fast-action dried yeast
  • 1 tsp sugar
  • 2 tsp vanilla extract
  • 250 g softened butter
  • 100 g caster sugar
  • 5 lightly beaten medium eggs
  • Grated zest of a lemon
  • Grated zest of 1 orange
  • 500 g strong white bread flour, a pinch or more for dusting
  • 3 tbsp dark rum
  • 80 g sultanas
  • 80 g raisins
  • 100 g good quality finely chopped candied lemon and orange peel


 For the Toppings

  • 30 g whole blanched almonds, roughly chopped
  • 1 tbsp icing sugar
  • 1 tbsp egg white
  • 1 tbsp caster sugar

Special Types of Equipment

  • Panettone moulds (6×4½-inch – purchased at King Arthur Flour) /panettone tin
  • 12-inch metal or wooden skewers/ you can also use a knife

Steps to Prepare Panettone 

  1. Take a panettone tin; if you don’t have it, you can use any 20 cm deep cake tin, there are also some panettone tins available in the market which you can get your hands on. Grease the panettone tin evenly.
  2. Take a bowl and add the warmed up milk in it and add the yeast along with a teaspoon of sugar. Leave it for a few minutes.
  3. Put the remaining caster sugar in another large bowl and add the butter along with vanilla extract.
  4. Beat it until really light, creamy and pale in a smooth consistency.
  5. Now, stir in the orange and lemon zest.
  6. Add the eggs, little by little until all are well incorporated and beaten thoroughly.

(Add a tablespoon of flour if the mixture starts to curdle up and beat it in with the eggs.)

  1. Place the flour in another large bowl and mix it with a pinch of salt, leaving some space in the centre (like a well). Add the yeast mixture in it first proceeding with the butter and egg mixture, folding in with a large spoon to make a soft dough.
  2. Knead this for at least five minutes in the bowl until it starts to come together as a dough. It would be pretty sticky at this stage.
  3. Take the dough out of the bowl and put it onto a floured surface and knead for ten minutes more, until you can see it become a very stretch and soft dough.
  4. Sprinkle a little flour to the surface and to your hands to stop it from sticking but don’t add too much.
  5. Next, place it in a lightly greased bowl and cover the bowl with cling wrap/film. Leave in a warm place for two hours until doubled in size.
  6. Place the sultanas and raisins in a small saucepan with the rum and heat it gently until the fruit is plump and juicy from absorbing all the liquid. And set aside to cool.
  7. When the dough is raised, take it out and knead for five minutes more and gradually knead in the sultanas, soaked raisins and the chopped candied peel.
  8. Shape the dough into a ball. Put it in the greased panettone tin. ( If you are using the 20 cm cake tin as recommended earlier, wrap a layer of baking parchment paper, outside of the tin’s rim to come up around 5 cm, secure paper with a string.)
  9. Cover it lightly with cling film and leave it to rise until it has been increased to the top of the tin or the paper. This would take about an hour.
  10. Preheat the oven to 180 C/fan 160C/gas 4. Adjust the oven shelf to the right height.
  11. Mix together caster sugar, almonds, and egg white for only the topping and brush it on the top of the panettone gently.
  12. Now, place it in the one, let it bake for about 40 to 50 minutes until it is a beautiful golden color and risen and the skewer comes out clean and when it is inserted into the middle of the cake to check if it’s properly baked.
  13. Leave to cool in the same tin for at least 8 to 10 minutes before turning out onto a wire rack.
  14. Leave to cool completely and when cool enough, dust it lightly with icing sugar, cut it to wedges and serve with any warm sweet beverage of your choice and enjoy this appetizing, exquisite rich and flavorful dessert!
  15. Feeling fancy? Tie a bow around them, slip into plastic, and hand out to your panettone-loving friends.

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Tips And Tricks For Making An Enticing Panettone

  • For a slow-rise panettone, and the mentioned amount of active dry yeast is enough for the dough, which takes about 17 hours to rise. Make sure to proof the dough in an insulated environment, like an oven (as directed). This will keep the dough away from cold and draft, which may stall the yeast from working its magic.
  • The yeast is only stirred into the flour; it doesn’t need to be activated in warm water first. While most bread recipes require proofing the yeast in warm water before incorporating the other ingredients, this recipe calls for combining all the dry ingredients (including the yeast) first, then adding the liquid ingredients.
  • The key to success for this recipe is a stand mixer. You cannot use an electric beater or a whisk. The paddle has enough power to beat the dough, which activates the yeast and makes the dough smooth and elastic (make sure you beat it for the 10 minutes as directed — you’ll notice the dough changing texture). You’ll know the yeast has activated because the dough will slowly rise and double in size during the first rise, then double in size again during the second rise. Borrow a stand mixer if you need to because you cannot make the panettone without it.
  • If you don’t like raisins, you can substitute it with something else, like dried cranberries, chocolate chips etc. Traditionally, panettone is citrus-tinged sweet bread sprinkled with candied orange, citron peel and raisins throughout. However, you can always experiment by substituting nuts, chocolate and other dried fruit after chopping it into tiny pieces. Just make sure to follow the directions as per the recipe I have mentioned!
  • You can also make the dough ahead of time and keep it in a sealed container at room temperature for up to 3 days, or freeze them in an airtight container for up to a month.

Where to Buy Panettone Liners?

You can order panettone liners online through Canadian distributor, Golda’s Kitchen. In a pinch, you can also use muffin liners, or simply use an ungreased 12-cup muffin tin.

Buy VS. Bake

Here’s a little price comparison for both store-bought and homemade panettone. If you want to save some bucks and still eat a panettone, now you know how to make it and even save up for your goals!

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And see for yourself, the huge difference in both, if you don’t believe me!


  • Imported Bauli panettone (via Amazon), 16-ounce loaf, $12.99; 81¢/ounce
  • Panera Cranberry-Walnut Panettone, 21-oz. loaf, $7.99; 38¢/ounce

Homemade/ Baked at Home

  • American-Style panettone, 43-ounce loaf, $7.44; 17¢/ounce
  • Usually, during Christmas time in Milan, the window displays that catch your eye aren’t in department stores or boutiques, but in bakeries like this one.
  • In most of these displays, the pièce de résistance, and the reason most of the people will enter, is a beautifully wrapped or decorated panettone – a tall, leavened bread of sweet, rich dough typically eaten at Christmas along with family, friends, loved ones and even a nice present!
  • Instantly recognizable for its tall, domed shape, panettone is a lot more like bread than a cake, its sweet dough studded with candied fruits and raisins. Famous worldwide, it’s usually pinpointed for its two main associations: with Christmas festivities and with Italy.

 Legend/ Tradition

The panettone is much more than an Italian Christmas cake. It’s also in Milan that many locals still participate in one of panettone’s most important traditions – which aren’t at Christmas at all. Nearly everyone you ask in Milan knows that you’re supposed to save a slice of panettone at Christmas to eat on February the 3rd. And even if they don’t do it themselves, like the younger generation, kids etc. they can all tell you the story why, quite clearly.

According to legend, San Biagio (St Blaise) saved a child who was choking on a fishbone by giving him a piece of bread. And so, along with his list of other talents of his which are said to include protecting farmers, mattress makers and forests, he also is said to protect throats. Some people still pray to him for help, for recovery or healing when they feel a sore throat coming on.


On the feast day which is held on February the 3rd in his honour, many people eat a slice of panettone that they saved from Christmas to eat now. The bread, long dried out is often is toasted and eaten with butter.

At its best, done this way, panettone combines the moistness of a cake with the texture of, particularly delicate bread. The outside has a slight crust; the interior is melt-in-your-mouth soft. Pull a piece apart, and the strands come apart like candy floss. Candied fruits give each bite an extra pop. To butter a piece seems not only like sacrilege; it would be gilding the lily. After all this information, I am pretty sure you’re tempted to make it, so in that case, happy baking!




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