You come to Italy thinking it will be a trip. You leave knowing it was a beginning
The perfect Italian recipe for you is____? Our quiz holds the answer.
Italian Panettone is world-famous and no Christmas in Italy (view guide) would be complete without this classic Italian Christmas cake.
You may well be surprised to discover that Panettone is not at all difficult to make and it is always way tastier when homemade.
So why not make this Christmas an Italian Christmas? Start baking your very own homemade Italian panettone.
For the Biga (make ahead):
For the Dough:
For the Fruit:
Step 1: Prepare the Biga (The Night Before Baking)
Step 2: Prepare the Fruit (30+ Minutes Before Making Dough)
Soak 1 cup (150 g) of mixed dried fruit in 1/4 cup of warm brandy, rum, or orange juice. Set aside.
Step 3: Create the Dough Base (Sponge)
Step 4: Develop the Dough Structure.
Step 5: Incorporate the Butter (The Key Step)
With the mixer running on low speed, add the softened butter, one tablespoon at a time. It is crucial to wait for each piece of butter to be fully absorbed into the dough before adding the next. This process will take about 5-10 minutes. Once all the butter is incorporated, continue kneading with the dough hook for another 5-10 minutes until the dough is very smooth, shiny, and pulls away from the sides of the bowl. It will still be soft and tacky, but not overly sticky.
Step 6: First Rise (Bulk Fermentation)
Place the dough in a large, lightly greased bowl. Cover it tightly with plastic wrap. Let it rise in a warm, draft-free place for 2 to 4 hours, or until it has nearly tripled in size. This long, slow rise is essential for flavor development.
Step 7: Add Fruit and Shape
Drain the soaked fruit well. Gently turn the risen dough out onto a lightly floured surface. Flatten the dough into a rectangle and sprinkle the drained fruit over it. Fold the dough over and gently knead just until the fruit is evenly distributed. Be careful not to deflate the dough too much. Shape the dough into a smooth ball.
Step 8: Second Rise (Proofing in the Mold)
Step 9: Bake and Cool
CRITICAL COOLING STEP:
Immediately upon removing it from the oven, take the panettone (in its paper mold) and carefully push two long wooden skewers through the bottom, about halfway up. Hang the panettone upside down by balancing the skewers between the backs of two chairs or tall jars. Let it hang until it is completely cool. This prevents the delicate structure from collapsing under its own weight.
What is Panettone?
Panettone is a traditional Italian sweet bread originating from Milan. It is a festive treat typically enjoyed during the Christmas season. Panettone is characterized by its dome shape, soft and airy texture, and is studded with candied fruits and raisins. It often comes in decorative packaging and is a popular gift during the holidays.
When is panettone typically consumed?
Panettone is a staple during the Christmas season in Italy. It is often enjoyed on Christmas Eve or Christmas Day. Nowadays, panettone is enjoyed throughout the year. In recent years, its popularity has spread globally, and many people around the world now incorporate Panettone into their festive celebrations.
What is the origin of panettone?
The origin of Panettone, the iconic Italian Christmas sweet bread, is steeped in legend and history. The word "Panettone" itself is believed to derive from "panetto," meaning small bread loaf, with the diminutive suffix "-one" added to convey its larger, dome-shaped form.
One popular legend traces the origins of Panettone to the 15th century in Milan, Italy. The story involves a young nobleman named Ughetto degli Atellani, who fell in love with the daughter of a poor baker named Toni. In an attempt to win her heart, Ughetto disguised himself as a baker's apprentice and created a rich, sweet bread using butter, eggs, candied fruits, and raisins. The resulting creation, Panettone, not only won Ughetto the girl's affection but also became a sensation, gaining popularity among the Milanese elite.
Historically, panettone has been linked to Christmas and festive celebrations. It is said that the Christmas Eve feast of the Duke Ludovico il Moro in 1490 featured the grand presence of Panettone, cementing its association with the holiday season. Over the centuries, the bread evolved, with different regions in Italy developing their own variations.
While the legend of Ughetto degli Atellani adds a romantic touch to Panettone's origin, historical records also suggest that sweet, leavened breads have been enjoyed in Italy since Roman times. The use of natural fermentation to create a light and airy texture became a hallmark of Panettone, setting it apart from other bread varieties.
Is panettone only available in traditional flavors?
While the classic Panettone features candied fruits and raisins, there are numerous variations available to suit different tastes. Some modern twists include chocolate chips, various glazes, or fillings such as cream or fruit compote. Additionally, artisanal bakers often experiment with unique flavor combinations to offer a diverse range of panettone options.
How should panettone be served?
Panettone is typically sliced into wedges, like a cake, and served at room temperature. It can be enjoyed on its own or paired with beverages such as coffee, tea, or sweet wines. Some people like to enhance the experience by toasting or grilling slices and serving them with a dollop of mascarpone or a drizzle of chocolate.
If you enjoy my site, I'd love your support.
All you need to do is book your accommodation via this link or any of the other hotel links on the website. Whether it's for travel to Italy... or anywhere else on earth, your support means the world to us.
You'll get the best deal available, and the income helps us stay independent and keep bringing you the best of Italy.
New! Comments
Have your say about what you just read! Leave me a comment in the box below.