Nonna’s Festive Panettone
A legendary Italian sweet bread, tall and airy, packed with candied fruits and raisins that melt in your mouth.
105 min
Hard
Italiana
8 servings
The story behind
Every time I smell panettone, I’m transported back to Christmas Eve dinners with my family. My grandmother used to say the secret wasn’t in the ingredients, but in the patience to let the dough rise at its own pace. I love baking this as soon as the air gets chilly; it’s a ritual that connects me to my roots. For me, the magic moment is late afternoon, sitting near the tree with a glass of sparkling wine or a thick hot chocolate. It’s a dessert you don’t just eat, you celebrate, and sharing a slice feels like sharing a piece of home.
Instructions
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1Create a starter with a bit of flour, warm milk, and yeast. Let it bubble for about 20 minutes.
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2In a large bowl, mix the remaining flour with eggs, sugar, and the starter. Knead vigorously until the dough becomes elastic.
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3Incorporate the butter gradually. It will be sticky, but don't add extra flour—patience is your best tool here!
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4Fold in the well-drained fruits and raisins. Mix gently to distribute them evenly throughout the dough.
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5Place the dough in a tall panettone mold and let it rise in a warm spot until it reaches the rim (this can take a few hours).
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6Bake at 170°C (340°F) for about 45 minutes. If the top browns too quickly, cover it with foil.
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7Once out of the oven, pierce the base with skewers and let it cool upside down. This trick is what keeps it so tall and fluffy!
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