Marianne Martinez
Panettone is a traditional Italian sweet bread that is popular during the Christmas holidays. The bread is typically baked in a tall, round loaf pan, but some people have found success baking it in a Bundt pan. A Bundt pan is a ring-shaped pan that can give the panettone a unique shape and a dark crust. Using a Bundt pan can also simplify the baking process, as it does not require the use of special moulds or paper pans. However, it is important to note that the baking time may need to be adjusted when using a Bundt pan to avoid over-baking the bread. Overall, baking panettone in a Bundt pan can be a fun and tasty alternative to the traditional method.
| Characteristics | Values |
|---|---|
| Can you make panettone in a bundt pan? | Yes |
| Traditional panettone shape | Tall and round |
| Traditional panettone pan | Oven-safe, tall, straight-sided mold made of metal or paper |
| Bundt pan shape | Ring-shaped |
| Bundt pan material | Metal |
| Bundt pan size | 9” to 10” |
| Oven temperature | 350°F |
| Baking time | 30-40 minutes |
| Internal temperature of the dough | 190°F to 205°F |
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What You'll Learn
Panettone ingredients and preparation
Panettone is a traditional Italian Christmas bread, similar to brioche, that is loaded with candied orange, raisins, currants, and other dried fruits. It is a sweet, soft, and buttery bread with a plush texture. The traditional way of making panettone requires a lot of time (over 40 hours) and patience. However, there are quicker and easier ways to make this delicious bread.
Ingredients:
- Flour
- Sugar
- Active dry yeast
- Salt
- Milk (warm)
- Butter (soft)
- Eggs
- Rum
- Raisins
- Candied orange peel
- Sultanas
- Almonds
- Vanilla extract
- Lemon zest
- Orange zest
- Powdered sugar
Preparation:
First, make the sponge (starter) and let it rise for about 45 minutes. Prepare and soak the fruit in rum. In a large bowl, combine flour, sugar, yeast, and salt. Stir to combine. Add in milk and soft butter and beat the mixture for 2 minutes at medium speed until smooth. Add in eggs, one at a time, waiting until each is fully incorporated. Continue adding the remaining flour and beat for another 2 minutes. Stir in the soaked fruit and cover the bowl, letting it rest for 10 minutes.
Next, grease your Bundt pan or a panettone tin with butter or cooking spray. Spoon the sticky dough into the pan and level it out with a spatula. Cover and let the dough rise in a warm place until doubled in size, which can take about 1 1/2-2 hours. Preheat the oven to 350°F.
Bake the panettone for 30-35 minutes, until an internal read thermometer inserted into the centre of the bread reaches about 200°F. The bread should be golden and spring back when lightly touched. Let it stand for 15 minutes, then remove it from the pan and cool completely on a wire rack. Finally, sift some powdered sugar over the panettone before serving.
You can also get creative with your panettone by adding different ingredients like cranberries, pistachios, cocoa powder, or chocolate chips.
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Panettone rising times
Making panettone involves a lot of rising times, which can vary depending on the recipe and the environment. Here are the typical rising times for a traditional panettone recipe:
First Rise
The first rise typically occurs after the dough has been formed into a ball. The dough is usually left to rise in the refrigerator for 8 hours or up to 2 days. This slow rise gives the dough more flavour and makes it easier to shape. Some recipes suggest letting the dough rise at room temperature for a few hours before placing it in the fridge.
Second Rise
After shaping the dough into a taut ball and placing it in the prepared mould, the second rise begins. This rise typically takes between 1 hour to 1 1/2 hours or until the dough has doubled in size. The dough should be covered and placed in a warm area to rise.
Final Proof
The final proofing time happens after the dough has been scored or just before baking. This rise can take up to 8-10 hours or until the dough has risen over the edge of the mould and tripled in size. This long proofing time is essential to ensure a well-aerated dough.
It's important to note that the rising times can vary depending on the temperature and humidity of the environment. A cooler kitchen may require a longer rising time. Additionally, the dough's stickiness and richness can also affect the rising time, with sticky doughs requiring more time to rise.
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Baking panettone in a bundt pan
A bundt pan can be used to create a less fussy version of this Italian holiday treat, resulting in a ring-shaped panettone that is tender and sweet. The following recipe can be used to make a Bundt Panettone:
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 tsp active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk (low fat is fine), warm (100-110°F)
- 1/4 cup very soft butter
- 3 large eggs, room temperature
- 2/3 cup raisins
- 1/4 cup pearl sugar (optional)
Instructions:
- Grease a 10 or 12-cup bundt pan generously with butter or cooking spray.
- In a large bowl or stand mixer, combine 3/4 cup flour, sugar, yeast, and salt. Stir to combine.
- Add milk and soft butter to the mixture and beat for 2 minutes at medium speed until smooth.
- Add the eggs one at a time, waiting until each is incorporated before adding the next.
- Add 1/2 cup of flour and beat for another 2 minutes at medium-high speed.
- Stir in the remaining flour to create a thick batter, then cover and let rest for 10 minutes.
- Stir in raisins and pearl sugar (if using).
- Spoon the sticky dough into the prepared bundt pan and level it out with a spatula.
- Cover and let the dough rise in a warm place until doubled in size, about 1 1/2-2 hours.
- Preheat the oven to 350°F.
- Bake the panettone for 30-35 minutes, or until an internal thermometer inserted into the center reads about 200°F. The bread should be golden and spring back when lightly touched.
- Let the panettone stand for 15 minutes, then remove it from the pan and cool completely on a wire rack.
- Sift powdered sugar over the panettone before serving, if desired.
By using a bundt pan, you can create a delicious and unique version of the traditional Italian panettone, perfect for the holidays or any time of the year!
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Panettone presentation and serving
Panettone is a versatile treat that can be served in many ways. It is a sweet loaf that combines bread, brioche, and cake. It is commonly served for breakfast with coffee, but it can also be enjoyed as a snack with tea or as a dessert.
When serving panettone, it is recommended to slice it into small triangles, similar to how you would cut a cake. You can then transfer the slices onto a plate and add toppings or serve them with a sweet wine, such as marsala wine, or a cup of hot chocolate. If you are serving it for dessert, you can pour a good amount of double cream on top and pair it with the wine. For children, a fun way to serve panettone is to tear long strips of the loaf and dip them into a cup of Italian hot chocolate or milk.
Panettone can also be warmed in the oven and served with a scoop of vanilla ice cream. For a more indulgent treat, you can create a panettone cherry ice cream bombe with chocolate sauce. Another option is to cut the panettone into cubes and soak them in liqueur or cognac, which can be used as a layer in trifle-style puddings.
If you want to serve panettone in a more traditional way, it is recommended to slice it and serve it with a sweet wine and an accompaniment of something rich and creamy, such as mascarpone with egg yolks or whipped cream. Dried or candied fruits can also be added as a side.
When it comes to presentation, panettone can be baked in a Bundt pan, creating a ring shape. This is a less traditional but still delicious option. The panettone can then be removed from the pan and served on its own or with toppings. It is also common to sift a bit of powdered sugar over the panettone before serving.
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Panettone's history and origins
Panettone is an Italian sweet bread and fruitcake, originally from Milan, Italy. It is usually prepared and enjoyed during Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, the United States, Canada, and the UK. It is made through a long process that involves curing the dough, which is similar to sourdough. The proofing process alone takes several days, resulting in the cake's distinctive fluffy characteristics.
The oldest and most certain attestation of panettone is found in a register of expenses of the Borromeo college of Pavia in 1599. On 23 December of that year, the list of courses provided for Christmas lunch included costs for butter, raisins, and spices given to the baker to make 13 "loaves" for the college students.
According to one legend, the origin of panettone dates back to 1495, when a young cook named Toni saved the day by presenting a rich brioche bread filled with raisins and candied fruit after the dessert at a luxurious Christmas banquet hosted by the Duke of Milan got burnt. The Duke loved it, and thus the tradition of 'Pane di Toni' was born. In 1821, panettone became a symbol of liberty in Italy when red candied cherries and green-coloured citrus replaced the raisins and fruit, representing the colours of the Italian flag.
In the early 20th century, two Milanese bakers, Angelo Motta and Gioacchino Alemagna, began to produce panettone in large quantities, with the former giving the cake its now-familiar tall domed shape. Their stiff competition led to the industrial production of the cake, and by the end of World War II, it became affordable and widely popular in Italy.
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Frequently asked questions
Yes, you can make panettone in a bundt pan. A bundt pan is a quicker and easier alternative to the traditional panettone pan.
A 9” to 10” bundt pan should be large enough to bake panettone.
Preheat your oven to 350°F. Bake the panettone for 30-35 minutes, until an internal read thermometer inserted into the centre of the bread reads about 200°F.
Oil or flour typically work best to combat sticky dough. It is a matter of personal preference.
