How is panettone made? A deep dive into this traditional Italian dessert
Panettone blends rich ingredients with time-honoured techniques. Its origins are steeped in tradition and its preparation requires meticulous care. Learning more about how to make panettone and relevant cultural traditions can help you to enjoy the dessert the Italian way.
Read the process of making panettone and uncover the secrets behind its airy texture, fruity flavours and unique aroma.
Discover the rich history of this Italian Christmas tradition and its cultural significance.
Learn about the unique ingredients and techniques that give panettone its light texture and rich flavour.
Uncover the step-by-step process behind creating this delicately crafted festive treat.
Explore creative twists on the classic recipe, from gourmet flavours to unexpected ingredients.
Get inspired with ideas for serving panettone and pairing it with drinks and accompaniments.
Find answers to common queries about panettone, including storage, shelf life, and purchasing tips.
Exploring the origins of panettone
The story of panettone begins in Milan, where it emerged as a celebratory bread in the 15th century. Legend has it that a young nobleman, in love with a baker’s daughter, disguised himself as an apprentice to create this rich bread as a token of his affection. While romanticised, the tale reflects panettone’s deep ties to Italian culture and tradition.
Today, panettone is a beloved symbol of Christmas, enjoyed not just in Italy but around the world.
What makes panettone special?
Panettone’s uniqueness lies in its texture and flavour:
- Texture: Light, airy, and soft, achieved through a labour-intensive leavening process.
- Flavour: A delicate balance of sweet and tangy, with citrus zest and dried fruits adding complexity.
- Aroma: Warm, buttery, and fragrant, with hints of vanilla and citrus.
The key ingredients
Panettone’s luxurious taste comes from its carefully selected ingredients:
- Flour: High-protein flour is essential for creating the dough’s structure and elasticity.
- Yeast: Natural yeast (lievito madre) gives panettone its signature lightness and subtle tang.
- Eggs: Rich, golden yolks enhance the bread’s flavour and colour.
- Butter: Adds richness and a tender crumb.
- Sugar: Sweetens the dough without overpowering the other flavours.
- Dried Fruits and Candied Peel: Traditionally, raisins and candied orange peel are used, though modern variations may include chocolate or nuts.
- Vanilla and Citrus Zest: Provide aromatic depth.
What is the process for making panettone?
Making panettone is a labour of love, requiring patience, skill, and precision. Here’s a step-by-step overview:
1. Preparing the starter dough (Lievito Madre)
The process begins with creating the natural yeast starter, known as lievito madre. This involves fermenting flour and water over several days, allowing wild yeasts to develop. The starter is fed regularly to maintain its strength and flavour.
Why it’s important: The natural yeast ensures a slow fermentation process, resulting in a tender, airy texture and nuanced flavour.
2. Mixing the dough
Once the starter is ready, the first dough is mixed. This stage combines flour, water, sugar, butter, and eggs with the starter. The dough is kneaded until smooth and elastic.
First proofing: The dough is left to rise for several hours, allowing it to double in size. This slow fermentation is crucial for developing flavour and structure.
3. Adding the flavours
After the first proofing, the second dough is prepared. Additional ingredients—such as sugar, butter, egg yolks, vanilla, and citrus zest—are added, along with dried fruits and candied peel.
Why it’s unique: The careful incorporation of ingredients ensures even distribution, creating a harmonious blend of flavours.
4. Shaping the dough
The enriched dough is divided into portions and shaped into balls. These are placed into tall, cylindrical moulds, which give panettone its iconic shape.
Resting Time: The shaped dough is left to rise again, often overnight, until it reaches the top of the mould.
5. Scoring and baking
Before baking, the top of the dough is scored with a cross and a small knob of butter is added. This step helps the dough expand evenly and adds richness to the crust.
Baking: Panettone is baked at a moderate temperature to ensure even cooking. The result is a golden-brown exterior with a soft, fluffy interior.
6. Cooling upside down
One of the most distinctive steps in making panettone is cooling it upside down. The baked loaves are skewered and suspended upside down to prevent the delicate structure from collapsing.
Why it’s done: This technique preserves the bread’s airy texture and ensures a beautifully domed top.
Modern variations of panettone
While the traditional panettone remains a favourite, modern versions cater to evolving tastes:
- Chocolate panettone: Replaces dried fruits with chunks of chocolate for a richer flavour
- Nutty panettone: Incorporates nuts like hazelnuts or almonds for added crunch.
- Exotic fruits: Variations with tropical fruits like mango or pineapple bring a unique twist.
- Mini panettone: Individual-sized portions perfect for gifting or snacking.
How is panettone served?
Panettone is versatile, making it a perfect addition to festive gatherings. Some popular ways to enjoy panettone are as follows:
- As is: Enjoy a slice with an authentic Italian coffee for a simple treat.
- Toasted: Lightly toasting enhances its buttery richness.
- With spreads: Pair with mascarpone or fruit preserves.
- As dessert: Use it as a base for bread pudding, trifle, or French toast.
At Carluccio’s, we recommend pairing panettone with our signature Italian coffee for a truly indulgent experience. A cappuccino or caffè latte complements its sweet, citrusy flavours beautifully.
Experience the taste of Italy with Carluccio’s panettone
At Carluccio’s, we’re proud to offer panettone crafted with care and authenticity. Our selection includes traditional and modern varieties, each made using high-quality ingredients and time-honoured techniques.
Whether you’re savouring it at home or gifting it to friends, our panettone is a delicious way to celebrate the season.
Shop our authentic Italian panettone here.
Frequently asked questions on panettone
How long does panettone stay fresh?
Properly stored, panettone can stay fresh for up to a month, thanks to its high butter content and careful packaging.
Can you freeze panettone?
To freeze panettone, wrap it tightly in plastic wrap and store in the freezer for up to three months.
What’s the difference between panettone and pandoro?
While both are festive breads, pandoro is lighter and does not contain dried fruits or peel, focusing instead on a buttery, vanilla flavour.