Panettone Bread Recipe (2024)

FAQs

What is the secret of panettone? ›

Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. But it's not an easy yeast to work with: you need time and patience to master it.

Bread flour, high in gluten, is ideal for panettone. Its high protein content gives the bread its signature fluffy and airy texture.

The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate.

Pronounced "pah-net-taw-nee," Panettone is an Italian yeast-leavened bread, usually made with raisins, candied fruit peels, almonds, and brandy.

It's porous and slightly sour, a flavor it derives from the intense fermenting process it undergoes before it hits the oven. It is labor-intensive and prohibitively difficult to bake. And an overwhelming majority of my American friends hate it.

Panettone tends to be a little more expensive than most other baked goods, mainly due to the amount of time that goes into making each one. A traditional panettone is usually a lengthy procedure, however, a cheap mass-produced alternative will take shortcuts in the baking process which will be reflected in its taste.

The active, “lively” yeast that is captured during the natural fermentation process also helps give the panettone its satisfyingly fluffy texture.

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

To store leftover panettone, wrap it tightly using plastic wrap and then place it in a resealable bag or wrap it in foil. Homemade panettone will stay fresh at room temperature if stored correctly for up to 7 days. If you wish to freeze your homemade panettone, you can either freeze it in slices or as a loaf.

The chemistry of yeast fermentation emerged as a critical factor in determining the final flavor and texture of the panettone. The controlled fermentation process not only leavens the dough but also imparts the distinct aroma and taste that define an exceptional panettone.

What makes panettone last so long? ›

High sugar content: Panettone bread contains a high amount of sugar, which acts as a natural preservative. Sugar helps to inhibit the growth of bacteria and mold, extending the shelf life of the bread [1].

Fat also keeps bread from staling too quickly—the fattier the bread, the slower its decay. Breads like focaccia, brioche, or panettone, made with large amounts of oil and butter, tend to have a longer shelf life.

1 – Scent: an intense and harmonious scent tells a lot about the choice of ingredients. In detail, the elements that participate in giving more than others a beautiful fragrance to the panettone are butter, vanilla beans and candied orange.