Emilie Meyer
Panettone is a sweet bread filled with fruit and sometimes nuts that is popular in Italy and elsewhere during the winter holidays. It is light and puffy, with a high dome, crispy top, and fluffy interior. While boxed panettone is a common gift, homemade panettone is even better. The bread starts with a soft, brioche-like dough that needs to proof overnight. It can be baked in a paper liner or mold, but some recipes suggest using a tube pan to prevent the outside from drying out and becoming overly browned before the inside is fully baked.
| Characteristics | Values |
|---|---|
| Panettone mold alternatives | Oven-safe, straight-sided pot, 10-inch cake pan with 2-inch sides, or a greased 9-inch tube pan |
| Paper mold size | 7-inch wide by 4-inches high |
| Tube pan size | 9-inch |
| Baking temperature | 350°F |
| Baking time | 25 to 40 minutes |
| Internal temperature | 190°F to 205°F |
| Other pan alternatives | Bundt pan, free-form wreath shape, traditional tall, round pan |
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What You'll Learn
Tube pans are good for even baking
Tube pans are excellent for achieving even baking. The ring shape of a tube pan ensures that the heat is evenly distributed throughout the panettone as it bakes. This is especially important for panettone, which is known for its tall, round shape. Traditional panettone pans can often result in a raw centre and burned crust. The tube pan's shape prevents this issue by allowing the heat to reach the centre of the bread more easily, ensuring that the panettone cooks evenly throughout.
Additionally, tube pans can help create a desirable presentation. The ring shape of the panettone baked in a tube pan can make for an attractive centrepiece, especially if decorated with powdered sugar or served in slices. Tube pans also come in various sizes, allowing for the creation of small, gift-sized panettone.
The use of a tube pan can also help with the common issue of the outside of the panettone drying out and becoming overly browned before the inside is fully baked. The tube pan's shape helps to mitigate this issue, resulting in a more evenly baked product.
Furthermore, tube pans are a versatile option for baking panettone. They can be used in place of traditional paper moulds or other types of pans, such as Bundt or cake pans. This versatility means that you can choose the type of pan that best suits your needs and preferences.
Overall, tube pans are an excellent choice for achieving even baking and a desirable presentation when making panettone. The ring shape of the pan ensures that the heat is distributed evenly, resulting in a uniformly baked product. The use of a tube pan can also help to create a beautiful and tasty panettone that can be enjoyed by all.
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You can use a 9-inch tube pan
To prepare the pan, grease it lightly and place a parchment round in the bottom. You can also flour the pan if you prefer.
When baking the panettone in a 9-inch tube pan, the baking time may vary depending on the diameter of the pan. The smaller the diameter, the longer the bread will bake. As a general guideline, bake the panettone at 350°F for 25 to 40 minutes. Check the panettone after 30 minutes to see how it is doing. The internal temperature of the dough should be about 200°F when it is done.
After removing the panettone from the oven, let it cool for about 15 minutes in the pan before transferring it to a cooling rack. It is important to let the panettone cool completely before slicing into it.
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Tube pans can be substituted for traditional tall, round pans
A 9-inch tube pan can be used as a substitute for a 7-inch wide by 4-inch high panettone mold. If using a metal pan, it is important to butter and flour the pan and line it with parchment. If using a bundt-style pan, it should be large enough, with a 9-inch to 10-inch pan being suitable.
The baking time for panettone in a tube pan is typically between 25 and 40 minutes, with the internal temperature of the dough registering 190°F to 205°F when done. It is important to tent the panettone with foil after 15 minutes to prevent overbrowning.
Tube pans are a practical and attractive alternative to traditional tall, round pans for baking panettone. They ensure even baking and can enhance the presentation of the final product.
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A tube pan can be used for small, gift-sized panettone
A tube pan can be used to make small, gift-sized panettone. The ring shape of the tube pan allows for even baking and attractive presentation. The panettone can be baked in a preheated oven at 350°F for 20 to 40 minutes, depending on the size of the pan. The smaller the diameter, the longer the bread will bake. It is recommended to use an instant-read thermometer to check if the panettone is done. The internal temperature of the dough should be 190°F to 205°F. Alternatively, a cake tester can be used to check if the panettone is done. Insert a cake tester into the centre of the panettone; if it comes out dry without any crumbs or wet dough, it is ready.
To make small, gift-sized panettone, divide the dough into 4-ounce pieces and roll them into balls. Place each ball into a lightly greased mini panettone paper pan. Allow the dough to rise as directed and bake for about 20 minutes, tenting with foil after 15 minutes.
The use of a tube pan is a good alternative to the traditional tall, round loaf pan, which can result in a raw centre and burned crust. The tube pan helps to ensure even baking and a more desirable outcome.
It is important to note that the baking time may vary depending on the size and type of tube pan used. It is always a good idea to keep an eye on the panettone while it is baking and adjust the timing as needed. Checking the panettone with an instant-read thermometer or a cake tester is a reliable way to ensure it is baked thoroughly.
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Bake for 30-40 minutes in a tube pan
When baking panettone in a tube pan, preheat your oven to 350°F. Tent the panettone with aluminium foil for the final 15 minutes of baking if it appears to be browning too quickly. The baking time depends on the size of your pan and the diameter of the centre of your tube pan. The smaller the diameter, the longer the bread will bake. For a 9-inch tube pan, bake for about 30 to 40 minutes. For a 10-inch tube pan, bake for about 20 minutes, tenting with foil after 15 minutes.
The internal temperature of the dough should register 190°F to 205°F when it's done. If you don't have a thermometer, poke a cake tester into the centre; it should come out dry, without any crumbs or wet dough sticking to it.
After removing the panettone from the oven, let it cool for about five minutes, then turn it out of the pan. Brush with melted butter, if desired, for a soft, buttery crust. Cool the panettone on a rack.
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Frequently asked questions
Yes, you can make panettone in a tube pan. The ring shape of the pan enhances even baking and makes for an attractive presentation.
A 9-inch tube pan is recommended for making panettone.
The baking time for panettone in a tube pan is around 25 to 40 minutes. It is recommended to preheat the oven to 350°F.
The panettone is done baking when an instant-read thermometer inserted into the center of the bread reads about 200°F. The bread will be golden and should spring back when lightly touched.
Yes, there are several alternatives to using a tube pan for making panettone. You can use a Bundt pan, a traditional tall, round pan, a paper mold, or an oven-safe pot or cake pan with similar dimensions.
