Ella Walter
Panettone is a sweet, soft, and buttery Italian bread similar to brioche. It is traditionally baked for the holidays and shared with friends and family. The bread is usually loaded with candied orange, raisins, and currants and baked in a paper mold. However, you can bake panettone in a Bundt pan. This method produces a ring-shaped panettone, which is somewhat untraditional but still delicious. The Bundt pan method is also quicker and easier than the traditional method.
| Characteristics | Values |
|---|---|
| Can you bake panettone in a bundt pan? | Yes |
| Traditional shape | Tall and round |
| Oven temperature | 350°F |
| Baking time | 30-35 minutes |
| Internal temperature | 190°F-205°F |
| Resting time | 15 minutes |
| Cooling method | Wire rack |
| Toppings | Powdered sugar |
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What You'll Learn
Panettone recipe ingredients
Panettone is a sweet, soft, and buttery bread similar to brioche, but it is loaded with candied orange, raisins, currants, and zest. It is often soaked in rum and baked in a paper mold.
The ingredients for a traditional panettone include:
- Flour
- Salt
- Softened butter
- Honey
- Eggs
- Vanilla
- Sponge (starter)
- Yeast
- Rum-soaked raisins, dried fruits, and citrus
For a gluten-free version, you can substitute all-purpose flour with a gluten-free alternative such as Bob's Red Mill All-Purpose Baking Flour, xanthan gum, and psyllium fiber powder.
The process of making panettone involves mixing the ingredients, letting the dough rise, shaping it, and then baking it. The dough can be mixed by hand or using a stand mixer with a dough hook attachment. The rise time can be adjusted by changing the temperature of the dough; a slower rise can be achieved by keeping the dough in a cool place or refrigerator, while a faster rise can be achieved by keeping it in a warm place.
Once the dough has risen, it is shaped into a ball and placed in a mold to rise again before baking. The traditional panettone mold is a tall, round, oven-safe paper mold, but alternatives such as Bundt pans, cake pans, or tube pans can also be used.
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How to prepare the panettone dough
Preparing the Panettone dough
Panettone is a sweet, soft, and buttery Italian bread similar to brioche. It is loaded with candied orange, raisins, currants, and sometimes nuts and anise. The dough preparation involves a preliminary rise, mixing the final dough, shaping the bread, and letting it rise again before baking. Here is a detailed guide on how to prepare the Panettone dough:
Day 1:
Start by preparing a sponge, which is a mixture of flour, instant yeast, and water. Combine 1 cup of flour and 1 tablespoon of instant yeast in a bowl, then add water and mix until it forms a thick cake batter consistency. Cover the bowl with plastic wrap and let it rise for about 45 minutes. This step can be replaced with a traditional biga (sourdough starter), but it will take at least a day to develop flavour.
Day 2 Morning:
Make the dough by adding room-temperature water to the sponge and stirring until all the flour is moistened. Place the dough into a bowl, cover it with plastic wrap, and refrigerate for 8 hours or up to 2 days. This step allows the yeast to work and develop flavour.
Day 2 Midday:
Take the dough out of the refrigerator and let it come to room temperature. Turn the dough onto a floured surface and roll it into a flat rectangle. Spread your choice of drained dried fruit (such as raisins, apricots, or candied orange peel) and almonds evenly over the dough. Use a rolling pin to firmly roll over the fruit and nuts to embed them into the dough.
Shaping the Dough:
Now, it's time to shape the dough. Fold the long sides of the fruit-covered dough into thirds, like a letter, forming a rectangle. Then, fold the bottom half of the rectangle up to meet the top, creating a square. Pat the dough into a ball and place it into a panettone mould or a greased Bundt pan.
Second Rise:
Cover the dough and let it rise again. This can be done at room temperature for 12-15 hours or in a cold oven with the light on for 8-10 hours. The dough should almost double in size. If using a Bundt pan, you can let the dough rise in a warm place for about 1 1/2-2 hours, until it doubles in size.
Your Panettone dough is now ready for baking! Follow the baking instructions specific to the type of pan you are using, and enjoy the delicious aroma of freshly baked Panettone!
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Baking time and temperature
The baking time and temperature for panettone depend on the size of the bread you are baking and the type of pan you are using. If you are using a traditional tall, round pan, you will need to bake the panettone for longer and tent it with foil if it starts to brown too quickly.
For a 4-ounce gift-sized panettone, bake for about 20 minutes, tenting with foil after 15 minutes. For a standard-sized panettone, baking times range from 25 to 45 minutes, depending on the source and method. Some recipes suggest baking at 350°F for 30 to 35 minutes, while others recommend baking at 375°F for 25 to 40 minutes. If you are using a Bundt pan, preheat the oven to 350°F and bake for 30 to 35 minutes.
It is important to note that the internal temperature of the panettone is a more accurate indicator of doneness than baking time. The internal temperature should reach about 190°F to 200°F, depending on the source. To check, insert an instant-read thermometer into the center of the bread. If you do not have a thermometer, poke a cake tester into the center; it should come out dry without any crumbs or wet dough.
Additionally, the baking time may vary depending on the type of pan you use. If you are using a tube pan or a Bundt pan, the pan's ring shape enhances even baking and helps prevent the crust from burning. However, if you are using a traditional tall, round pan, you may need to adjust the baking time and temperature to ensure the center is cooked through without burning the crust.
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Glazing the panettone
Classic Sugar Glaze:
Mix 1/8 cup of egg whites with 2 ounces of brown sugar. This classic glaze is commonly used on a variety of traditional desserts. For the best results, pour the glaze onto the panettone while it is still baking. This will create a thin, sweet covering that maximizes the flavor of your panettone.
Dark Chocolate Glaze:
Chop 11 ounces of dark chocolate into smaller pieces. Place two-thirds of the chocolate in a saucepan and melt it using a bain-marie. Once melted, spread the chocolate onto a marble surface with a spatula and let it cool. Return the chocolate to the pan, add the remaining one-third of chocolate, and melt again in the bain-marie. Repeat the spreading process until the chocolate is cold, then melt it for the final time. This technique of tempering the chocolate is the secret to achieving a smooth and glossy dark chocolate glaze for your panettone.
Powdered Sugar Dusting:
If you prefer a simpler approach, you can sift powdered sugar over your panettone before serving. This method adds a touch of sweetness without creating a thick glaze.
Remember, glazing is a creative process, and you can adjust the ingredients and techniques to suit your taste preferences and presentation goals. Enjoy the process of glazing your panettone, and feel free to experiment with different flavors and decorative techniques!
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Storing and serving the panettone
Storing and serving panettone is a crucial part of the baking process. Once your panettone is baked, let it stand for 15 minutes, then remove the bread from the pan and let it cool completely. You can let it cool on a wire rack or in the paper mould. If you wish to serve it warm, you can warm it in the oven and serve it with a scoop of ice cream.
For optimal texture, cut your panettone in half vertically with a serrated knife, creating two large pieces. Cutting it this way will keep the structure of the whole panettone strong. From there, you can cut slices to your desired thickness. You can also cut small triangle slices, as you would with a cake, from the centre to the bottom.
If you have any leftovers, wrap the bread well in foil. The panettone should last up to five days, though it tends to become drier after a day or two. You can also wrap it in plastic and then foil and freeze it for up to two months. If you have a single leftover slice, toast it, butter it, and enjoy it with coffee in the morning. You can also use the leftover slices to make French toast or bread pudding.
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Frequently asked questions
Yes, you can bake panettone in a bundt pan. Grease a 10 or 12-cup bundt pan with butter or cooking spray.
Bake the panettone at 350°F for 30-35 minutes, or until an internal thermometer inserted into the centre of the bread reads 200°F.
The dough should be left to rise in a warm place for around 1.5-2 hours, or until it has doubled in size.
The panettone is done baking when it is golden and springs back when lightly touched.
