Panettone is a classic Italian Christmas cake with deep roots in Milanese tradition, dating back to the Middle Ages. Its origins are surrounded by legend, with one of the most popular stories attributing its creation to a Milanese baker named Toni, whose apprentice supposedly invented the sweet bread by accident—hence the name “pan di Toni,” or “Toni’s bread.” Historically, panettone was a luxurious treat reserved for special occasions, made with enriched dough, dried fruits, and citrus zest, reflecting both northern Italian baking traditions and the influence of trade routes that brought exotic ingredients like candied peel and raisins. Over time, the recipe evolved into the tall, dome-shaped, fluffy cake known today, thanks in part to industrial production in the 20th century that made it widely available. Now a symbol of Christmas throughout Italy and beyond, panettone represents both festive indulgence and centuries of culinary heritage.
Ingredients
Equipment
Method
- Combine warm milk, yeast, flour, and sugar in a glass bowl, stirring to mix them thoroughly. Cover the bowl with plastic wrap and allow it to sit undisturbed until it is forming bubbles, approximately 30 minutes.
- In a compact bowl, immerse the raisins in either rum or warm water, ensuring they are completely covered. Leave them aside for future use.
- Begin by preheating the oven to 350°F (178°C).
- Arrange the nuts on a baking sheet, lightly spritz them with water, and toast for approximately 10 minutes. Afterward, transfer the toasted nuts to a cutting board to cool, and then roughly chop them.
- In a mixing bowl, blend together 1 teaspoon of salt, flour, lemon and orange zest, candied orange peel, dried fruit, nuts, rasins, rum, and vanilla extract.
- Using the bowl of an electric mixer equipped with a paddle attachment, beat the butter and sugar at medium speed for approximately 2 minutes, or until the mixture becomes fluffy. Add the eggs and egg yolks and beat thoroughly.Reduce the mixer's speed to low, and gradually introduce the flour mixture, mixing only until everything is combined. Gradually incorporate the starter into the mixture while continuing to beat on low speed until all the ingredients are fully integrated. The dough should not be overly sticky and should have a buttery appearance.
- Place the dough onto a lightly floured surface and knead it for approximately 2 minutes. The dough will become smooth. Next, transfer the kneaded dough into an oiled bowl, cover it, and allow it to rise in a warm location until it has doubled in size, which should take about 1½ hours.
- After the dough has completed its initial rise, it's time to place it in your greased panettone pan (7 inches tall) or use a paper panettone mold. Allow the dough to undergo a second rising in the pan or mold for an additional hour. Make sure to cover it with both plastic wrap and a towel during this period.In a small bowl, beat an egg. Then, brush the egg wash onto the surface of your panettone dough.
- Preheat your oven to 360°F (182°C).
- Uncover the panettone and bake for approximately 45 minutes. The panettone is ready when a wooden skewer inserted into the center of the loaf comes out clean.
- Allow the panettone to cool in the molds for 15 minutes. Afterward, carefully remove the loaves from the molds or pans and transfer them to wire racks to cool completely. Once cooled, dust the panettone with confectioners' sugar.
