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Italian Panettone {Easy Yummy Healthy Way}

by Shirley
Published: Last Updated on
Italian Panettone {Easy Yummy Healthy Way}

Italian Panettone made easy at home using organic ingredients. It features golden yellow soft bread cake filled with raisins and dried apricots. The iconic sweet citrus smell and flavor are simply unstoppable.

I am always fond of Panettone, and used to wait for the entire year until Christmas to buy from the stores. Not anymore. With this recipe, I can surely enjoy an authentic, classic and healthy Panettone anytime I want.

Since making Panettone takes a rather long time, I usually triple the recipe and make three at a time. Don’t get me wrong, the active working time is merely about 30 minutes and they are super easy steps too. The rest is just waiting. Quite like real life circumstance, you do the right thing and then you just have to be patient and let everything else pan out beautifully.

Italian Panettone {Easy Yummy Healthy Way}
Italian Panettone {Easy Yummy Healthy Way}

What you need to make Italian Panettone easy and delicious at home?

This recipe starts with an over-night starter using organic all-purpose flour, active dry yeast powder and water.

For the main dough, you will need additional organic all-purpose flour, active dry yeast and water. You will also need egg yolks, sugar, a pinch of salt, and butter. You can thank egg yolks for the golden yellow hue of the Panettone.

Regarding dried fruit, organic raisins and organic dried apricots work great together. For dried apricots, make sure you get the all-natural sun dried unsulfured apricots.

Ingredients to make Italian Panettone easy yummy and healthy at home
Ingredients to make Italian Panettone easy yummy and healthy at home

Citrus blossom super extract is an all natural flavor extract conveying this iconic sweet & pleasant citrus smell and flavor. I also use an additional sweet orange zest to further enhance the orange aroma. Use a citrus zester to help with the process.

How to make Italian Panettone easy, yummy and healthy at home?

First is to make an-overnight starter

Make a starter the night before. Form a small sticky dough using a bit of active dry yeast, cover with a damp kitchen towel and let it rest at room temperature over-night.

over-night starter and other ingredients for making Italian Panettone at home

Essential tip of using active dry yeast:

Dissolve active dry yeast in room temperature water first. Stir and let them fully dissolve so that the mixture turns into a smooth paste. This will ensure yeast will work out to the maximum strength. This is one of the key secrets for fluffy pork buns, red bean buns, and more. Never put the dry yeast powder into the flour directly.

Dry Active Yeast and water smooth paste
Dry Active Yeast and water smooth paste

Second is to make the main dough a stretchy dough first before adding yeast paste or butter

Make a smooth dough using the starter, organic all-purpose flour, water, a tiny pinch of salt and organic unrefined cane sugar. Cover it with the damp kitchen towel and let it rest at room temperature for about 2 hours. If the surrounding environment is super hot, say over 80 degree Fahrenheit, you may only need less than 1 hour to complete the process.

This step helps fully activate protein molecules inside the flour. The dough becomes very stretchy and can wrap around your hands like gloves. This is one of my ultimate tips for soft bread.

Bread Making Tip No.1 - prepare a stretchy dough
Bread Making Tip No.1 – prepare a stretchy dough

Third is to work on the stretchy dough hardcore

Once you have the stretchy dough, spread the dough into a sheet and add the active dry yeast paste and softened butter in the middle. Fold the dough to wrap the yeast paste and butter inside.

You then press and knead the dough for a few minutes. Following that, use a dough cutter to chop down the dough into several small portions and then reinforce them together into one block. Do this a few times.

This step strengthens the bonding of the protein molecules, which ultimately leads to a more fluffy bread.

Bread Making Tip No. 2 - chop down the dough and force together a few times
Bread Making Tip No. 2 – chop down the dough and force together a few times

At this point, you may feel the dough is still very sticky, and may also see some butter is not fully blended yet. Don’t worry. The following step of slapping dough shall take care of both situations.

Hold firmly one end of the dough and slap hard against a hard surface, such as a granite countertop. Knead into a long roll and continue to slap until the dough becomes smooth and has absorbed all active dry yeast paste and butter along the way.

When making Milk Bread or Milk Bread Rolls, this step may only take about 5 minutes. For Panettone, since we use much more butter, it will take much longer, about 15-20 minutes.

The purpose of this is to further force the protein molecules to stretch out and smooth out, giving the bread that extra fluffy yumminess.

Bread Making Tip No.3 - Slap the dough hard against a hard surface
Bread Making Tip No.3 – Slap the dough hard against a hard surface

Fourth is to mix the dough with dried fruit and orange zest and let it rise

Once you have a super a smooth, soft and stretchy dough, fold in the dried fruits, orange zest and a tiny pinch of citrus blossom super extract. Knead to blend everything evenly.

soft stretchy dough and dried fruits for making Italian Panettone

Organize the dough into a ball shape and place into a round glass baking dish that was previously greased generously with coconut oil.

Let the glass dish stay within an enclosed area, either within microwave or oven, for up to 4 hours, or till it doubles its size.

Last but not least is to bake the Italian Panettone properly

Panettone is taller than most bread, which makes them more challenging to bake. Follow the below guidance and you shall bake a perfect Panettone with ease:

  • Preheat the oven to 400 F degree and bake for 10 minutes.
  • Reduce the temperature to 375 F degree and bake for another 10 minutes.
  • Reduce the temperature to 350 F degree and bake for 35 minutes.

Immediately remove the Panettone from the oven once the baking is done and let it cool on a wire rack.

freshly baked Italian Panettone on the wire rack

Let the Panettone cool down, and then use a knife slice along the edge of the glass dish to separate the Panettone. You can then release the Panettone fairly easily.

Enjoy a super yummy and healthy classic Italian Panettone.

Homemade Italian Panettone {Easy Yummy Healthy}
Italian Panettone {Easy Yummy Healthy Way}

Italian Panettone {Easy Yummy Healthy Way}

Yield: 1 Panettone
Prep Time: 40 minutes
Cook Time: 55 minutes
Additional Time: 16 hours
Total Time: 17 hours 35 minutes

Italian Panettone made easy at home using organic ingredients. It features golden yellow soft bread cake filled with raisins and dried apricots. The iconic sweet citrus smell and flavor are simply unstoppable.

Ingredients

For Starter:

  • 90 g all-purpos flour, organic preferred
  • 80 g water
  • 1/4 tsp active dry yeast

For Main Dough:

  • 300 g all-purpose flour, organic preferred
  • 1 bar unsalted butter, softened, organic preferred
  • 4 egg yolks
  • 100 g water, see notes
  • 6 g active dry yeast, about 2 tsp
  • 75 g cane sugar, organic unrefined preferred
  • 1/4 tsp salt, sea salt or Himalayan pink salt
  • 1/2 tsp citrus blossom super extract

For Adding to the Main Dough Later:

  • 1 cup raisins
  • 1 cup dried apricots, chop into small pieces, organic unsulfured preferred
  • 1 orange zest

Instructions

Make an Over-Night Starter:

    Over-night starter for bread

  • Use a 2-cup glass measuring cup and measure out 80 g water.
  • Add 1/4 tsp active dry yeast into a small bowl, and then add about 1/4 cups of water from the measuring cup. Stir and mix until the mixture turns into a smooth paste. Set aside.
  • Add 90 g organic all-purpose flour into a mixing bowl, pour in the yeast paste you just madem. Use the flour to scrape the bowl. Make a well in the middle, gradually add the remaining water from the measuring cup while kneading, until you form a sticky dough.
  • Cover the mixing bowl with a damp kitchen towel and let it rest over-night at room temperature.

Make a Stretchy Dough:

  • Gather ingredients. Take out a bar of organic butter from the refrigerator and let it get softened at room temperature.
    Add 100 g water into the 2-cup glass measuring cup. Add 1.5 tsp active dry yeast into a small bowl and then add about 1/4 cup of water into the small bowl. Stir and mix until the whole thing turn into a smooth paste. Set aside.
    Panettone Ingredients
  • Add 300 g organic all-purpose flour and 4 egg yolks into the bowl with the over-night starter. Also add 75 g organic cane sugar and 1/4 tsp Himalayan pink salt.
  • Make a well in the middle, gradually add the remaining water from the measuring cup while kneading until you form a smooth dough. Add water slowly toward the end, it takes time for the flour to absorb the water.
    dough for Panettone
  • Cover the mixing bowl with a damp kitchen towel and let it rest at room temperature for 2 hours. If the surrounding environment is super hot, then it will require less than 2 hours.
    dough after 2 hours resting
  • The dough becomes super stretchy after the 2 hour resting.
    Stretchy dough for making bread

Work the Dough for Panettone:

  • Spread out the stretchy dough on a clean surface, and add the yeast paste and the softened butter.
    spread out the stretchy dough and add active yeast paste and softened butter
  • Fold and wrap the dough around and then gently knead into a block.
    work on the dough on Panettone - wrap the dough with yeast paste and butter
  • Chop the dough down into several portions using a dough cutter and then press to force them together. Do this a few times.
    work on the dough on Panettone - chop the dough and then force together
  • Grab one end of the sticky dough and slap hard against the hard surface, such as the granite countertop.
    work on the dough on Panettone - slap the dough against a hard surface
  • Continue this for about 15 to 20 minutes till the dough becomes smooth. Use the dough cutter to gather everything together along the process.
    work on the dough on Panettone - slap the dough against a hard surface until form a smooth dough

Proof Panettone Dough:

Prepare dried fruit and orange zest. Cut the dried apricots into small pieces. Use a citrus zester to zest one orange.
soft stretchy dough and dried fruits for making Italian Panettone
Use a citrus zester to zest an entire orange

Add the dried fruit, orange zest and 1/2 tsp citrus blossom super extract to the mixing bowl, blend and knead until they are evenly distributed. Mix and knead the dough until everything is blended.
Add dried fruits and citrus blossom super extract to the smooth dough for making Panettone

Grease a round glassware, coat the bottom and sides generously with coconut oil using a silicone kitchen brush.
Coat the glassware with coconut oil

Organize the dough into a ball and place it in the greased glassware.
Soft dough with dried fruits for making Italian Panettone, before rise

Place it in an enclosed area, such as microwave or oven to proof for about 4 hours, or till it doubles its size.
Soft dough with dried fruits for making Italian Panettone, after rise to double the size

Bake Panettone:

Preheat the oven to 400 F. If you are using oven to proof the dough, remember to take it out before preheat the oven.

Place the round glassware on the middle rack and bake for 10 minutes.

Reduce the temperature to 375 F and bake for another 10 minutes.

Reduce the temperature to 350 F and bake for 35 minutes.

All done. Remove the Panettone from the oven and let it cool on the wire rack.
Freshly baked Panettone

Wait unti it cools down to room temperature. Use a knife to slice around the edge of the glassware to help separate the bread from the baking ware. Gently grab and pull to release the Panettone from the glass baking ware.

Enjoy a slice of super yummy and healthy Italian Panettone! Perfect for breakfast, snack or dessert.
Homemade Italitan Panettone {Easy Yummy and Healthy}

Notes

Depending on where you live and the humidity level, you may not need the entirety of the water to make the dough. Add water slowly to alllow the floru to absorb the water.

Use a kitchen scale "TARE" function to measure incremental weight.

Recommended Ingredients:

Organic all-purpose flour, Active dry yeast, Organic butter unsalted, Organic cane sugar unrefined, Himalayan pink salt, Citrus blossom super extract, Organic raisins, Organic dried apricots

Recommended Kitchen Tools & Gadgets:

Mixing blowl, Kitchen towel, citrus zester, Kitchen Scale, 2-cup glass measuring cup, measuring spoon set, Chef's Knife, Round baking dish.

Recommended Products

As an Amazon Associate, I earn a small amount of commission from the qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 96mgSodium: 59mgCarbohydrates: 73gFiber: 3gSugar: 30gProtein: 8g

Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.

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