The classic panettone delivers a heady mixture of candied citrus, rich butter, and aromatic vanilla.
It’s considered a Christmas staple in native households, particularly across Milan where the sweet treat originates.
This traditional Milanese recipe produces a panettone that’s soft, moist and bursting with flavor. (We promise you’ll go back for seconds).
Ingredients
- 350g (12oz.) of plain flour
- ¼ teaspoon of salt
- 15g (1/2oz.) of fresh yeast
- 50g (2oz.) of caster sugar
- 4 tablespoons (2½ oz.) warm milk
- 3 eggs
- ¼ teaspoon of vanilla essence
- 2 teaspoons of grated lemon rind
- 100g (4oz.) butter
- 75g (3oz.) sultanas
- 40g (1½ oz.) candied lemon peel (chopped)
- 25g (1oz.) melted butter (for glazing)
Instructions
- Add the fresh yeast and 1 teaspoon of caster sugar to the warm milk. Stir until fully dissolved. Set aside in a warm area.
- In a separate bowl, beat the eggs. Add the vanilla essence and lemon rind. Set aside.
- Using a third bowl, combine the soft butter and sugar. Use a wooden spoon to blend together until fluffy. Then, slowly introduce the vanilla-egg mixture a little at a time. Keep stirring as you do this.
- In a fourth clean bowl, combine the flour and salt. Gradually introduce the frothy milk-yeast mixture to this bowl, stirring as you go.
- Stir in the remaining caster sugar.
- Add the vanilla-egg-butter mixture to this bowl. Combine until a soft dough forms.
- Place the dough on a floured surface. Knead for 10 mins or until smooth.
- Put the dough in a clean bowl. Set aside in a warm area for 45-60 mins. The dough should double in size.
- Press your fist through the middle of the dough to release the trapped air. Add the sultanas and lemon peel. Knead until combined.
- Shape the dough into a ball. Place in a well-greased (7 inches) cake tin. Use a butter knife to score a cross on the top. Set aside in a warm area for 15-20 mins or until doubled in size (again).
- Brush the top of the panettone with melted butter.
- Place in a preheated oven at 200° (gas mark 6) for 10 mins. Remove. Brush again with remaining butter.
- Reduce the heat of the oven to 180° (gas mark 4) and cook for an additional 40 mins or until the top of the cake is golden and crisp. If you’re unsure, insert a clean knife. If it comes out clean, the panettone is ready.
- Set aside to cool. Serve in chunky pieces with a sweet Italian wine for a truly authentic desert experience.
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Conclusion
The panettone cake recipe comes from Italy. It’s a good option for you to consider as a cake recipe. Around my neighborhood, the British cake is the most popular and I have been sharing this with them.
So today I have shared this recipe with everyone on the internet and I expect a lot of readers of my website to bake it and share their experiences.
Word Cloud for Panettone Cake Dessert
The following is a collection of the most used terms in this article on Panettone Cake Dessert. This should help in recalling related terms as used in this article at a later stage for you.
- https://www.thespruceeats.com/panettone-italian-christmas-cake-from-milan-4052603
- https://www.bbcgoodfood.com/recipes/panettone
- https://www.browneyedbaker.com/panettone-recipe/
I’ve put so much effort writing this blog post to provide value to you. It’ll be very helpful for me, if you consider sharing it on social media or with your friends/family. SHARING IS ♥️
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The perfect dessert for a festive season.
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This article makes me want to travel to Milan and taste an authentic panettone.
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It’s a good way to spread the joy of homemade food.