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Not a traditional recipe. Italians, please take it easy!
Panettone Cake Recipe -quick, easy to make and foolproof recipe for Italian Christmas Bread. Fluffy, flavorful, loaded with candied citrus, raisins and chocolate. Milk free recipe, made in a blender. You have the option to make 2 small (500 grams) or 1 large (1000 grams) cakes. Looking for more holiday recipes? This more traditional Italian Christmas Bread Panettone, these Gingerbread Spritz Cookies or my Keto Gingerbread Cookies could be a great addition to your holiday table.
Panettone is a beloved Italian holiday treat, but the traditional method can be intimidating for the home baker.
This quick and easy recipe simplifies the process, while keeping the essence of this festive holiday bread.
Perfect for gifting or sharing at holiday gatherings, this version is soft, fluffy, and packed with flavorful mix-ins.
How to make Easy Panettone Cake:
Choosing the Right Flour:
- All-Purpose Flour: This recipe is made with all-purpose flour to make it easy. It provides a soft texture without requiring specialty flours.
- Alternative Flours: Bread flour can be used for a slightly chewier texture, but you may need to adjust the water slightly.
- “Panettone Flour Mix” – rarely you can find mixes designed for Panettone baking. You can definitely give these a try.
Tips for Rising the Dough:
- Using Dry Yeast: Ensure your yeast is fresh and active. If in doubt, dissolve the yeast in warm water (110°F) with a pinch of sugar to help it activate before mixing it with other ingredients. Otherwise follow the recipe instructions.
- Water Temperature: The water should be warm but not hot. Use a thermometer if needed, as water hotter than 115°F can kill the yeast.
- Ideal Temperature: Keep the dough in a warm place. A slightly warm oven (turned off) can be a great spot. If you own a steam oven, which has option like “dough proofing”, you can definitely use this to speed up the process and make sure the dough rises properly.
- Consistency: The dough should be sticky and soft but not runny. If it’s too dry, it might not rise properly. After the rise, the dough should have a soft, stringy texture when pulled gently, indicating proper gluten development
- Patience is Key: If the dough hasn’t doubled in size after the suggested time, give it more time to rise. Cooler environments may slow the process. Sometimes the type (brand) of dry yeast could cause trouble rising. In some cases it is best to start the process over again.
Baking Tips:
- Monitor Baking Time: Every oven varies. This is just an approximate baking time. Check the Panettone 5 minutes before the suggested time to ensure it doesn’t overbake. Keep a close eye on it.
- Test for Doneness: Insert a skewer into the center. If it comes out clean, the Panettone is ready.
- Avoid Deflating: Be gentle when handling the dough after the second rise to avoid deflating it before baking. (This has happened to me).
Storage Tips:
- Room Temperature: Wrap the cooled Panettone tightly in plastic wrap or store in an airtight container to keep it fresh for up to one week. This is a home baked Panettone, so it is not going to last as long as store bought.
- Freezing: For longer storage, wrap the Panettone in plastic wrap and aluminum foil before freezing. Freeze for up to 2 months. Thaw at room temperature before serving.
Serving Suggestions:
Use leftover Panettone to make a luxurious bread pudding.
Serve slices toasted with butter or nut butter.
Serve along a cup of coffee, tea, or a dessert wine for a cozy holiday snack.
Panettone Cake
Video
Ingredients
- 3 large eggs, at room temperature
- 1/2 cup 4.5 oz granulated sugar
- 4 oz 120 grams butter, softened
- 250 grams warm water, 110°F
- 1 tsp vanilla extract
- 2 drops yellow food coloring, optional
- 7 grams active dry yeast
- 550 grams all-purpose flour
- 1/4 tsp salt
- 50 grams raisins
- 50 grams candied fruit, citrus
- 100-150 grams milk or semi-sweet chocolate chips
Instructions
- Prepare the Wet Ingredients:
- In a blender, combine the eggs, sugar, butter, vanilla, food coloring (if using), warm water, and yeast. Blend until smooth.
- Mix the Dough:
- Sift the flour and salt into a large bowl. Add the wet mixture to the bowl and stir until just combined. The dough should be sticky and soft—do not overmix.
- First Rise:
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 45 minutes, or until it has doubled in size.
- Add the Mix-Ins:
- Stir in the raisins, candied fruit, and chocolate chips until evenly distributed.
- Shape and Second Rise:
- Divide the dough into two Panettone molds (500 grams each). Cover and let the dough rise for another 60 minutes. Once risen, make two cuts with a knife on top of each Panettone.
- Bake:
- Preheat your oven to 350°F (180°C). Bake the Panettone for 30-35 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Cool and Store:
- Let the Panettone cool on a wire rack before wrapping tightly in plastic wrap. Store at room temperature for up to one week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
