Panettone – An Italian Tradition At Christmas

I was like a child, the day before Christmas, checking the blog very half an hour on the first of the month,  to see if this month’s Fresh from the Oven challenge had been posted. Eventually I had to leave work and on the 2nd the first thing I did was check in. I was super excited to see it was a recipe for something I have never made, and something I have wanted to try making for quite some time. Thank you Sarah from Maison Cupcake for this great challenge for panettone.

I turned to my Larousse Gastronomique for the recipe for panettone and just love the story behind the bread (pane): According to one legend, it is a contraction of pane de Tonio. Tonio, a poor baker from Milan, had a pretty daughter with whom a young nobleman was in love. As she could not be married without a dowry, Tonio provided all the ingredients to make an excellent cake. Tonio made a fortune with his pane and his daughter made a good match. Sadly, it was a cold and wet day when I made the panettone and it did not rise much as our house was not warm enough. I will make this again in December when hopefully the weather will be better.

Panettone
Panettone
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Panettone

All Rights Reserved: From Larousse Gastronomique page 742

Ingredients

  • 3 tablespoons water
  • 50 g butter
  • 75 g soft brown sugar
  • 300 g flour
  • 20 g yeast
  • 2 tablespoons raisins - I used dried cherries
  • 50 g diced candied citron peel
  • 2 egg yolks

Instructions

  • preheat the oven to 180° Celsius
  • place the water, butter and sugar into a saucepan and leave to melt over a low heat on the stove
  • sift together the flour and the yeast at least 4 times
  • add the raisins and the citron peel
  • mix well and then add the egg yolks slowly
  • pour in the butter mix and mix together with a wooden spoon
  • when the dough pulls away from the bowl turn out and knead for 2 minutes
  • place the dough into your mould - I used a coffee tin as I could not find a panetonne mould
  • using a sharp knife make an incision in the top of a square, with a cross inside it
  • leave to rise for 30 minutes
  • bake for 45 minutes
  • just before the end of the baking time spray some water over the incision to give it a glossy finish
  • allow to cool in the tin before turning out

Click on the links for conversions and notes.

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41 thoughts on “Panettone – An Italian Tradition At Christmas

  1. I have good memories of Panettone from when we lived in London and seemed to be surrounded by Italian delis and restaurants. Haven’t seen one for a long time now. It’s worth remembering that they make a wonderful base to a good bread and butter pudding.

    1. When we were in Rome for our honeymoon the Italians were complaining as to how expensive the panetonne had got since the introduction of the Euro 🙂

  2. This makes me think of Christmas! My mom always makes Stollen, which I think is pretty similar, in terms of candied fruit in bread. And deliciousness.Definitely excited for Stollen season to get here…

  3. I am bowled over by this and am determined to make one for Christmas. We always have panettone for Christmas morning breakfast with caffelatte and my parents are coming to spend their first Christmas with us in Spain. We´re planning a mixture of all our traditions – English, Spanish and Italian and I know they would be amazed if I presented them with home made panettone. Ooh…I´m excited now!

    1. wow, how amazing – we usually have an Italian influenced Christmas! I am looking forward to ‘sharing’ yours with you 🙂

  4. wow…I’m so impressed! And you used a coffee can?!! I BUY these all thru the holidays using for desserts, breakfasts and snacks! I always thought I would need those special papers and special baking tins, but look at you! Very creative and very lovely bread. I really must try to make this on my own!! Thanks so much for sharing this!!

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  6. Your panettone looks gorgeous, even if you say it didn’t rise as much as you’d have liked, I’d happily polish it off! Really sorry I didn’t manage to make mine in time for the round up, but looking forward to the December challenge.

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