Marianne Martinez
Panettone is a sweet, soft, and buttery bread similar to brioche, but it is loaded with candied orange, raisins, and currants. It is typically baked in a tall, round loaf pan, resulting in a raw center and burned crust. However, you can also bake it in a loaf pan lined with parchment paper, a bundt pan, or a tube pan for more even baking and an attractive presentation. If you're looking to make mini panettone, you can use mini paper pans or a muffin pan.
| Characteristics | Values |
|---|---|
| Possibility of making panettone in a loaf pan | Yes |
| Panettone characteristics | Sweet, soft, buttery bread, similar to brioche, loaded with candied orange, raisins, currants, zest, and baked in a paper mold |
| Loaf pan characteristics | Buttered and floured, with straight sides, and a rim made from parchment paper |
| Panettone preparation | Mix yeast, water, and sugar, add eggs, yogurt, vanilla, lemon zest, and salt, stir in flour, knead, let rise, bake |
| Baking temperature | 350°F |
| Baking time | 50-60 minutes |
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What You'll Learn
Panettone recipe ingredients
Panettone is a traditional Italian Christmas bread, popular during the winter holidays. It is a sweet, soft, and buttery bread, similar to brioche, but packed with candied orange, raisins, currants, and other dried fruits, chocolate chips, and baked in a paper mold. The raisins are traditionally soaked in rum for at least 8 hours to make them plump and juicy.
The first step in making panettone is to make the sponge (starter) and let it rise for 45 minutes. Prepare and soak the fruit. Then, prepare the ingredients for mixing the dough. Form the dough into a ball and let it rise in the refrigerator for 8 hours or up to 2 days. On the second day, shape the dough, place it in the mold, and let it rise again before baking.
- Flour
- Yeast
- Sugar
- Milk
- Butter
- Eggs
- Honey
- Orange juice and zest
- Raisins
- Candied orange
- Currants
- Other dried fruits or chocolate chips (optional)
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Preparing the dough
To prepare the dough, you will need to combine flour, water, and yeast, kneading briefly to make a stiff dough. If you're using a bread machine, allow the dough to knead for 5 minutes, then cancel the machine. Place the dough in a lightly greased bowl and let it rise overnight (about 12 hours). It will become bubbly.
You can also make the dough by hand. Mix the yeast, water, and sugar in a medium bowl. Cover and let stand for 10 minutes or until foamy. Then, add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Next, stir in flour, half a cup at a time, until the dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until the dough is soft and pliable but not sticky.
Once the dough is prepared, you can let it rise in a warm place until it has doubled in size, which should take about an hour. You can also place it in the fridge until it has doubled in size or leave it overnight. If your kitchen is cool, the dough may take longer to rise. You can try rigging up a DIY proofing box in your oven (a moderate heat, high humidity atmosphere) to help give sluggish dough a jump-start.
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Proofing and fermentation
First Proofing:
After mixing and kneading the dough, cover the bowl and let it rest at room temperature for about 30 minutes. This initial proofing kickstarts the rising process. If you need more time, you can place the dough in the fridge to slow down the fermentation, as a cooler temperature will cause the dough to rise more slowly. This first proofing step is crucial for developing the dough's structure and flavour.
Second Proofing:
Once the dough has risen slightly during the first proofing, it's time to shape it into a boule (a round shape). Place the dough into the panettone papers or loaf pans lined with parchment paper. Cover the pans lightly with plastic wrap and let the dough undergo its second proofing. This step will take about 30 minutes or until the dough doubles in size. The duration depends on the temperature of your dough and the environment; colder dough, such as dough that has been fermenting in the fridge, may take longer to rise.
Final Proofing:
The final proofing occurs once the dough has been shaped and filled into the panettone moulds or loaf pans. Cover the moulds with floured cling film and let the dough rise for the final time. This stage can take between 4 and 6 hours, depending on the temperature. When the top of the dough reaches the rim of the mould or pan, it's ready for baking. Preheat your oven to the appropriate temperature, usually around 350°F (180°C).
Fermentation:
Fermentation is a crucial aspect of panettone-making, and it occurs simultaneously with proofing. The yeast in the dough ferments the sugars and creates carbon dioxide gas, which causes the dough to rise. This process gives the panettone its airy and fluffy texture. Fermentation also contributes to the development of flavour compounds, resulting in the bread's distinctive taste.
To accelerate proofing and fermentation, you can place the dough in a cold oven with the door slightly cracked and the oven light turned on. This technique reduces the proofing and fermentation time by about 20%. However, it is important to monitor the panettone during baking, as it may brown too quickly. In that case, cover the panettone with foil and reduce the oven temperature.
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Baking the loaf
Once you've prepared your dough, it's time to bake!
First, butter and flour a loaf pan. You can use a 10x5-inch (25x12cm) pan, or a 5x10-inch pan if you want to make a loaf cake. Line the bottom of the pan with parchment paper. Transfer your cake mixture to the prepared loaf pan. Cover the pan with plastic wrap and let the dough proof for about 30 minutes or until it has doubled in size. If your dough has been in the fridge, this may take longer.
Brush the top of the dough with an egg wash (a mixture of egg/yolk and a pinch of salt) or melted butter. Then, bake your panettone for approximately 25 minutes at 350°F (175°C). The time will vary depending on the size of the bread you are baking. A smaller loaf will take around 20 minutes, while a larger loaf will take 50-60 minutes. If your panettone is browning too quickly, cover it with foil and turn the heat down to 325°F for the remaining time. The bread is done when it is nicely browned on top and has an internal temperature of about 200°F (95°C).
Remove the panettone from the oven and let it cool for about 5 minutes, then turn it out of the pan. Brush with more melted butter, if desired, for a soft, buttery crust. Cool the panettone on a rack. You can also hang the bread upside down to cool, as it is delicate and may fall if cooled right-side up. Sprinkle with confectioners' sugar just before serving, if desired.
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Storing and serving
You can also freeze your leftover panettone for up to three months. To do this, wrap the leftovers with plastic wrap and store them in a sealed, freezer-safe bag. When you're ready to enjoy your frozen panettone, take it out of the freezer and place it in the refrigerator to thaw. Then, move it to the kitchen counter to bring it to room temperature, which will take several hours.
When serving panettone, you can enjoy it in a variety of ways. It is traditionally served as a Christmas breakfast, paired with coffee, tea, or hot chocolate. You can also serve it as a dessert, either on its own or with sweet wine and a rich, creamy accompaniment like mascarpone or custard. Toasting your panettone under a grill can enhance its flavour, and it can also be served with ice cream, jelly, hot or cold sauces, or fresh fruit.
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Frequently asked questions
Yes, you can make panettone in a loaf pan. You can either use a paper panettone mold or a greased metal pan.
The ideal size for a loaf pan depends on the amount of dough you have. For a standard-sized panettone, a 10-inch cake pan with 2-inch sides or a 9-inch tube pan is recommended. Smaller or larger pans can be used for mini or gift-sized panettone.
Preheat your oven to 350°F (175°C for fan-assisted ovens) and bake for 50-60 minutes. The panettone is done when it is nicely browned on top and has an internal temperature of about 200°F (95°C).
The total time to make panettone in a loaf pan depends on the recipe and the proofing/fermentation times. The baking time is typically around 50-60 minutes, but the entire process, including preparation and proofing, can take several hours or even overnight.
Here are some tips for making panettone in a loaf pan:
- Line the pan with parchment paper to prevent sticking.
- Let the dough rise properly before baking. This can take several hours or even overnight in the fridge.
- If the panettone is browning too quickly, cover it with foil and reduce the oven temperature.
- Brush the top of the panettone with melted butter for a softer crust.
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