Panettone, an Italian Easter cake recipe with step-by-step photos

Nutritional value per serving

203 kcal

Proteins: 9 g
Fats: 7 g
Carbohydrates: 26 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 20 minutes
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 3

Making authentic Italian panettone requires a great deal of patience. The process is labor-intensive and time-consuming, primarily due to the need for the brighi and dough to rest before rising. But only under these conditions will the panettone dough turn out airy and fibrous.

Recipe with step-by-step photos

Ingredients

Servings

For dough (biga)

Flour

100 G
Water

75 G
Yeast

10 G
Salt

1 pinch

For the test

Biga

G
Egg C1

6 pcs
Milk

110 G
Flour (12% protein)

350 G
Sugar

100 G
Butter

135 G
Vanillin

0.5 tsp
Yeast

30 G
Salt

1 pinch

For the filling

Raisin

40 G
Candied fruit

60 G
Cranberry

60 G

For the glaze

Egg whites

55 G
Sugar

80 G
Almond flour

35 G

Preparation

Step 1

Soak the fresh yeast in room temperature water. Add salt to the flour. Pour in the yeast. Knead.

Step 2

Transfer the biga to a container with a lid and let it sit for 3 hours.

Step 3

Knead the dough, moistening the surface with vegetable oil. Return it to the container. Refrigerate for 10-12 hours.

Step 4

Mix room-temperature milk with fresh yeast. Let sit for half an hour.

Step 5

Pour flour, salt, sugar and vanilla into a container. Mix.

Step 6

Pour in the milk with yeast and cooled yolks. Knead the dough.

Step 7

Add the biga while mixing. Add the chilled butter. Knead until the dough is thick, elastic, and smooth. If necessary, chill the dough in the refrigerator, keeping it below 24 degrees Celsius.

Step 8

Add dried fruits and candied fruits.

Step 9

Form the dough into a ball. Place it in a deep bowl. Cover with cling film, a towel, or parchment paper. Let it rest for 3 hours until the dough doubles in size.

Step 10

Divide the dough into 3 portions. Transfer to kulich molds. Cover with plastic wrap and let sit at room temperature.

Step 11

Mix the egg whites, sugar and almond flour in a separate bowl.

Step 12

Glaze the panettone and bake in a preheated oven at 180 degrees Celsius for 30–35 minutes.

Step 13

Pierce the finished kulichi with a skewer and hang them to cool. This will prevent the dough from shrinking, but rather infuse it with air and make it fluffier.

Step 14