best panettone

This traditional Italian Panettone Recipe was originally a Christmas sweet bread but make it once and you&#x27;ll want it on your table with every holiday!

Classic Easy Panettone Cake Recipe

tbsp milk

yeast

tbsp sugar

butter (room temperature)

eggs (beaten)

tsp vanilla extract

lemon

orange

flour (plus extra for dusting)

salt

tbsp raisins

tbsp rum extract

tbsp lemon

butter

tbsp icing sugar

sugar

Grease a Panettone pan with softened butter

Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.

Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.

Add lemon and orange zest and mix.

Add the eggs a little at a time until all are well incorporated.

If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.

Place the flour in a large bowl and mix with a pinch of salt and make a well.

Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.

Knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.

Put the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking.

Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until it doubled in size.

Place the raisins in a small saucepan with the rum extract and heat on low for about 5 mins or until the fruit has absorbed the liquid; set aside to cool.

When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan. If using an 8&quot; deep cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 2&quot; above the rim, and secure the paper with string. This will help contain the dough as it rises.

Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.

Preheat the oven to 350 F

Mix together the icing sugar and egg white and gently brush over the top of the Panettone.

Place the Panettone in the oven and bake for 40 - 50 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.

Leave to cool in the pan for 10 mins before turning out onto a cooling rack.

Leave to cool completely before dusting with icing sugar.

Cut into wedges to serve.

When pretty panettones stack up at the bakery, you know Santa’s on his way. This recipe for the sweet, fluffy loaf delivers the festive taste of Italy to your holiday table.

Panettone (The Best)

cup ml) water

yolks

orange, the finely grated zest only

1 the finely grated zest only

tsp ml) vanilla extract

(490 g) unbleached all-purpose flour

g) sugar

dry yeast

cup g) unsalted butter,

cups g) mixed dried fruit (raisins, cranberries, cherries)

cup ml) dark rum

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

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In a bowl, whisk together the water, egg yolks, eggs, zests and vanilla.  

In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form. 

Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes. 

In another bowl, soak the dried fruit in the rum, stirring several times, while the dough is rising (at least 1 hour). 

Fold the fruit and rum mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mould. Place on a baking sheet. Let rise, uncovered, in a warm, humid place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mould. 

With the rack in the middle position, preheat the oven to 350°F (180°C). 

Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean.

Remove from the oven. Insert two long skewers through the paper mould and through the base of the panettone, making sure they are parallel (see note).  

Invert and suspend the panettone by the skewers in a large pot. It must not touch the sides or bottom of the pot. Let cool completely. The panettone will keep for 1 week under a cake dome at room temperature.

Génial. Merci.
Ma femme d'origine sicilienne dit : "c'est le goût de mon enfance"
Quelle hauteur pour le moule ?

Bon goût! Saveurs au rendez-vous mais la texture n’est pas celle d’un vrai pannetone. Elle se rapproche plutôt de celle d’un gâteau. Plutôt décevant pour les amateurs de panettone.

Vraiment simple à faire et tout simplement délicieux. Merci à toute l'équipe de Ricardo.

Délicieux au goût! Wow, même saveurs que le vrai panneton. Par contre, je ne sais pas si c'est moi mais en terme de texture nous sommes loin du vrai panneton, ce côté fibreux et elastique de la pâte qui rappelle celle d'une brioche aérienne, je ne l'ai pas retrouvé ce qui est malheureux! 

Ceci dit Un excellent gâteau, plus près d'un gâteau aux fruits que ce délice italien!

J'ai oublié de mettre les étoiles dans mon commentaire précédent 
Vraiment top votre recette

Bonjour et bonne année 
Votre recette est succulente.
Le premier je l'ai fait dans un moule inox sans fond. Très réussi sauf la croûte trop cuite mais dû au fait que j'ai prolongé la cuisson car intérieur n'était pas assez cuit, dû je pense au moule inox. 
J'ai acheté des moules papiers. 
Par contre, ce sont des moules pour 500g,je vais donc en faire deux . 
S'agissant de moules plus petits je pense qu'il faut  réduire un peu la cuisson ;  à votre avis ?
Merci

bonjour, 

je vais le faire bientôt et j'ai hâte!!! j'aurai deux questions svp:

- que peut-on utiliser à la place du rhum? j'ai du porto, whisky...liqueur d'amande....je ne sais pas  ce qui serait le mieux  pour tremper les canneberges? je pense mettre dedans du canneberges, d'autres avec des ecorces d'oranges confites et du chocolat.

-peut on congeler le panettone, si oui combien de temps? 

merci!!!!

la recette est parfaite mais n'ayant pas de moule a panettone papier j'ai réalisé un moule en papier cuisson.
Au moment du retournement le pannetone est sorti du moule et s’ait déchiré, est ce a cause du moule en papier cuisson, le moule type panettone est il indispensable pour retourner le pannetone ?

Bonjour mon panettone avait un goût de levure. Pouvez vous me suggérer ce qu'il faut modifier ? Je me suis trompée et j'ai fait la deuxième pousse dans le bol du robot, ce qui fait que pour le transférer dans le moule la pâte est un peu retombée et je l'ai refait monter 30 minutes. Est ce le raison?

https://cdn.jwplayer.com/v2/media/EQUanvQn

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Classic Easy Panettone Cake Recipe

Panettone (The Best)

Top 2 best panettone recipes from across the web

The most viewed best panettone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Classic Easy Panettone Cake Recipe

Panettone (The Best)

The most viewed best panettone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine