Discover the fascinating recipe for panettone with excellent ingredients and procedure

The Secret to Fluffy Panettone

When it comes to Christmas in Italy, one of the first dishes that locals think of is undoubtedly panettone. This tall, fluffy, and slightly sweet bread, reminiscent of a cake, is a symbol of festive comfort, sharing, and tradition. The recipe for panettone carries more than just a cooking procedure—it's a story deeply rooted in Italian culture. Although panettone is now sold in stores worldwide, preparing it at home according to the traditional recipe remains a challenge and a ritual for many.

Origin and Legend of Panettone

Panettone originates from Milan, and its history dates back to the 15th century. There are many versions of its origin, but one of the most widespread legends tells of a young bakery apprentice named Toni, who accidentally burned a dessert while baking for a noble family. In despair, he mixed what he had on hand—flour, eggs, sugar, butter, and dried fruit—and unexpectedly created a delicious cake. The guests were delighted and began to call the dish "Pane di Toni"—Toni's bread, hence panettone.

The Italian cake panettone has evolved since then, but its basic features remain the same: soft dough rich in butter and yolks, scented with citrus and raisins, long fermentation, and a tall dome-like shape.

What Makes Original Panettone So Special?

You may wonder: why would someone spend hours, sometimes days, preparing a dessert that can easily be bought in a store? The answer is simple—taste, texture, and authenticity. The recipe for original panettone relies on natural sourdough, which gives the dough its distinctive fluffiness and tenderness. It's the long fermentation that sets homemade apart from industrial products.

Moreover, making panettone at home is an experience in itself. It's like baking bread, just with more patience and joy. And when the scent of citrus peel, vanilla, and butter wafts from the oven, there's no doubt that the result is worth it.

Step-by-Step Panettone Recipe

It must be said upfront that the recipe for panettone is not a one-afternoon affair. It involves two main rising phases, with the first dough maturing overnight. However, if you're up for the challenge, you'll be rewarded with a dessert that surpasses even the best store-bought ones.

Ingredients (for 1 large panettone weighing about 1 kg)

Starter:

• 100 g active sourdough (ideally wheat or "lievito madre")
• 100 g plain flour
• 50 ml water

First Dough:

• entire starter
• 250 g plain flour (preferably with higher gluten content)
• 100 g sugar
• 100 g softened butter
• 4 yolks
• 120 ml water

Second Dough:

• entire first dough
• 150 g plain flour
• 80 g sugar
• 80 g butter
• 2 yolks
• 1 teaspoon salt
• 1 vanilla pod (scraped seeds)
• zest of 1 organic lemon and 1 organic orange
• 150 g raisins (soaked in rum or water beforehand)
• 100 g candied orange peel

Method

Preparing the Starter: If you don't already have an active starter, start renewing it several days in advance. Ideally, have a starter that you regularly feed and that's accustomed to a higher sugar content.

Day 1 Evening – First Dough: In a bowl, mix the starter with flour, sugar, yolks, and gradually add water. Begin kneading the dough—ideally by hand or using a mixer. Once the dough starts to come together, add the butter in parts. Knead until smooth and elastic. Cover and let rise at room temperature for 12–15 hours, until it doubles in volume.

Day 2 Morning – Second Dough: To the risen dough, add more flour, sugar, yolks, salt, vanilla, citrus zest, and finally butter. Knead until the dough is smooth again. Finally, fold in the drained raisins and candied peel. Place the dough into a panettone mold (or a tall paper mold) and let rise for 4–6 hours until it reaches the edge of the mold.

Baking: Preheat the oven to 170°C. You can cut a cross on top of the panettone and place a piece of butter in the center—this will give it a beautifully crispy crust. Bake for 40–50 minutes, until a skewer inserted in the center comes out clean.

Cooling: Traditionally, panettone is cooled upside down—pierce its base with wooden skewers and hang it between two chairs. This way, it retains its height and doesn't collapse.

And that's all—time-consuming but rewarding. The resulting panettone has a fluffy, tender crumb, smells of butter and citrus fruits, and brightens any Christmas table.

Panettone Today

While the original panettone recipe works with traditional ingredients, today's bakers aren't afraid to experiment. You can find versions with chocolate, pistachios, dried cherries, or even a creamy mascarpone filling. Gluten-free or vegan versions are available for those with dietary restrictions.

There are also simplified versions that use yeast instead of sourdough—though they lack the depth of flavor of the original, they are more accessible for beginners. And here lies a beautiful compromise: use the yeast recipe as "training" and later take on the sourdough challenge.

In many Italian families, baking panettone is an annual tradition. Mothers and grandmothers pass on their recipes, and the younger generation respectfully adapts them. "Baking panettone is not just a culinary task; it's a way to pause, be together, and create something beautiful," says Italian food blogger Benedetta Rossi, whose recipes are followed by millions of fans.

Where to Find Quality Ingredients and Equipment?

When preparing panettone, the quality of the ingredients is crucial. Organic flour with higher gluten content, fresh yolks, real butter, and authentic candied peel—all of these influence the final taste. Specialty stores offer not only organic ingredients but also practical aids like paper molds for panettone or sourdough starters.

And if you don't feel like baking this year but still want to taste the real thing, choose from artisanal panettone from Italian bakers—they often work with organic ingredients and respect the traditional production process.

Panettone is not just a Christmas dessert. It's a symbol of family comfort, patience, and the joy of creation. Whether you decide on the classic recipe for Italian panettone according to old rules, or create your own version, one thing is certain—the aroma of freshly baked panettone can brighten even the coldest winter day.