Homemade panettone is a soft and delicious panettone, customizable according to your tastes.
It is a large leavened cake that requires three phases of preparation and long rising times, but the satisfaction of tasting a soft homemade panettone is unparalleled. In the following recipe, the raisins are not included for personal taste, but it is indicated when to add them.
Read on to learn how to make homemade panettone with the simple recipe below, as usual, right after the photo 😉
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- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients for homemade panettone
- 3 1/2 cups all-purpose flour
- 2/3 cups sugar
- 2/3 cup lukewarm water
- 3 egg yolks
- 1/2 cup butter
- 2 tsp fresh yeast (or 1 tsp of dry yeast)
- 2 tsp panettone aroma
- 1 tbsp honey
- 3/4 cup candied orange cubes
- 1/3 cup candied citron cubes
- 3/4 cup raisins (if desired)
Preparation of homemade panettone
Prepare the starter dough.
Crumble the fresh yeast into a small bowl.
Add the honey and 2 tablespoons of lukewarm water and mix thoroughly to dissolve the yeast.
Add 1/3 cup of flour and mix until you have a smooth, lump-free mixture.
Seal the bowl with plastic wrap and let it rise until doubled in volume (about half an hour).After the rising time, in a large bowl pour the remaining water and 1/2 cup of sugar and stir with a spoon to dissolve the sugar.
Add the starter dough, two egg yolks, and 1/4 cup of melted butter.
Mix thoroughly, still with the spoon, and gradually add 3 cups of flour.
When the liquids are absorbed, transfer the mixture to a work surface and knead by hand, until all the flour is incorporated.
Continue kneading vigorously until the dough is smooth and elastic (it will take at least ten minutes).
Form a ball and place it in a bowl.
Seal the bowl with plastic wrap and let it rise for two hours, until doubled in volume.When the dough has doubled in volume, if using raisins, soak them in a little hot water.
Remove the plastic wrap, open the dough and add one egg yolk, the panettone aroma, and the remaining sugar.
Knead to incorporate them, and add 1/4 cup of softened butter in small pieces gradually.
Add the remaining flour and finally the well-drained raisins and candied fruit.
When you have a homogeneous dough, form a ball and place it in a panettone mold and let it rise in the turned-off oven for another 4 hours (it should double in volume again).At the end of this last rising phase, take the panettone and score the surface with a cross cut.
Place some pats of butter in the cuts while preheating the oven to 375°F static.
Cook on the lowest rack of the oven for ten minutes, then lower the temperature to 340°F and cook for another thirty-five to forty minutes.
Remove from the oven and skewer the base with wooden skewers (or knitting needles) and let the homemade panettone cool upside down (this way the dome will not collapse).
When it is cold you can remove the skewers (or knitting needles) and seal it inside a food bag.
Notes
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Questions and Answers
How long does it last?
The homemade panettone keeps well sealed in a food bag for five days, but once cut it should be consumed within two or three days and it dries out a bit.
Can I substitute the candied fruit with chocolate chips?
Yes, you can replace raisins and candied fruit with chocolate chips.
