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.
Learn More With the Help of Video
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/
Last Updated : 24 November, 2023
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Chara Yadav holds MBA in Finance. Her goal is to simplify finance-related topics. She has worked in finance for about 25 years. She has held multiple finance and banking classes for business schools and communities. Read more at her bio page.
It seems like a challenging recipe, but I’m excited to give it a try.
It’s worth the effort, I’m sure it will turn out great.
I like a good challenge in the kitchen, looking forward to this.
This recipe is as rich in history as it is in flavor.
The perfect dessert for a festive season.
Very true, it’s a piece of culinary tradition.
The panettone cake sounds like a delicious dessert that I would love to try. The instructions are easy to follow and I appreciate the historical background provided.
I agree, the recipe seems quite straightforward. I am looking forward to trying this out for Christmas.
I’m intrigued by the traditional Milanese recipe for panettone. The combination of candied citrus and aromatic vanilla is very appealing.
It’s good to have this Italian recipe, I appreciate the effort to share it with us.
Yes, this is a great way to introduce international recipes to the readers. Thank you!
I find the history and origins of panettone fascinating. The recipe provided gives a glimpse into the cultural significance of this traditional dessert.
The panettone cake recipe is a testament to the culinary heritage of Milan. I’m looking forward to experiencing this Italian classic.
The step-by-step instructions for making panettone are clear and concise. The end result is sure to be a delightful holiday treat.
I’m enthusiastic about trying out this classic panettone recipe. The combination of sultanas and candied lemon peel sounds delightful.
The panettone cake has such a rich history, and it’s wonderful to learn about its origins in Milan. I can’t wait to bake this and share it with friends and family.
The technique for making panettone seems quite traditional, and the end result sounds absolutely delicious!
I appreciate the attention to detail in the recipe instructions. It provides a complete guide for ensuring a successful panettone cake.
I encountered the panettone cake during my travels in Italy, and it was delightful. Having this recipe allows me to recreate that experience at home.
The aroma of candied citrus and vanilla is truly evocative of Christmas. I’m excited to try making this panettone!
I didn’t know the origin of panettone, very informative article.
Yes, it’s always nice to learn about the history of traditional recipes.
Agreed, interesting read.
I appreciate the detailed instructions for making a classic panettone cake. The addition of sweet Italian wine certainly makes it an authentic experience.
It’s great to see the historical significance of the traditional panettone recipe. I look forward to giving this a try for the holiday season.
The panettone cake recipe showcases the artistry of traditional Italian baking. The instructions are thorough and make it an approachable dessert to prepare.
I appreciate the historical context provided for the panettone cake. It adds a deeper appreciation for the culinary traditions behind this dessert.
The panettone cake recipe is presented in a very organized manner, making it accessible to anyone interested in baking this traditional Italian dessert.
I believe this panettone recipe captures the essence of traditional Italian baking. The use of warm milk and vanilla adds a comforting touch.
The instructions for panettone are well-explained, and the end result promises to be a delightful treat for the holiday season.
The panettone cake recipe serves as a bridge to exploring the rich culinary traditions of Italy. I’m eager to try it for an authentic taste of Milan.
I found it amusing that the post also includes a video tutorial.
It’s definitely helpful for those who prefer a visual guide.
This is the perfect dessert for the holidays, it sounds delicious!
Absolutely, I can’t wait to try making it at home.
The panettone cake recipe is presented with great attention to the details of traditional Italian baking. I’m excited to bake this and share it with loved ones.
The use of candied citrus and sultanas in the panettone recipe lends a delightful sweetness to the dessert. I look forward to trying out this recipe.
This article makes me want to travel to Milan and taste an authentic panettone.
Same here, I’d love to experience it in its place of origin.
I love panettone, can’t wait to bake my own.
The step-by-step instructions are very clear and easy to follow.
I’ll definitely be trying this recipe soon!
Yes, it’s great to have such detailed guidance.
I appreciate the conclusion that encourages sharing the cooking experience with others.
Absolutely, it’s nice to see a call for community engagement.
It’s a good way to spread the joy of homemade food.