As Christmas approaches, one of Italy’s most beloved holiday traditions comes to life: the Panettone. Originating from Milan, this soft, sweet bread is a staple on Italian tables during the festive season. With its airy texture, citrusy notes, and candied fruits, Panettone has become a symbol of Italian Christmas cheer, now enjoyed worldwide. Whether you prefer the traditional version or need alternatives for dietary preferences, there’s a Panettone for everyone. Let’s dive into the recipe for this classic treat and explore variations for vegans, those with gluten intolerances, and even a lighter version for the health-conscious.
Traditional Panettone Recipe
Ingredients:
- 500g all-purpose flour
- 100g sugar
- 150g unsalted butter (softened)
- 200ml milk (warm)
- 4 large eggs
- 25g fresh yeast or 7g dry yeast
- 1 tsp vanilla extract
- Zest of 1 lemon and 1 orange
- 200g candied fruits (orange peel and lemon zest)
- 100g raisins (soaked in warm water or rum)
- Pinch of salt
Instructions:
- Prepare the yeast: In a small bowl, dissolve the yeast in warm milk and let it sit for 10 minutes until frothy.
- Mix the dough: In a large bowl, combine the flour, sugar, and a pinch of salt. Slowly add the yeast mixture, eggs, and vanilla extract. Mix until well combined.
- Knead the dough: Gradually add the softened butter and knead for about 10 minutes until the dough becomes soft and elastic.
- First rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 2-3 hours, or until it has doubled in size.
- Add fruits: Once risen, gently fold in the soaked raisins, candied fruits, and citrus zest. Knead the dough briefly to evenly distribute the ingredients.
- Second rise: Place the dough in a tall, greased panettone mold, cover, and let it rise again for about 1 hour.
- Bake: Preheat the oven to 180°C (350°F). Bake the Panettone for 45-50 minutes, or until golden brown on top and a skewer inserted into the center comes out clean. Let it cool completely before serving.
Vegan Panettone Recipe
For those who follow a plant-based diet, it’s easy to enjoy a delicious vegan Panettone with a few ingredient swaps.
Vegan Ingredients:
- 500g all-purpose flour
- 100g coconut sugar (or cane sugar)
- 150g coconut oil or vegan butter (softened)
- 200ml almond or oat milk (warm)
- 2 tbsp flaxseed meal mixed with 6 tbsp water (acts as a replacement for eggs)
- 7g dry yeast
- 1 tsp vanilla extract
- Zest of 1 lemon and 1 orange
- 200g candied fruits
- 100g raisins
- Pinch of salt
Instructions: Follow the same steps as the traditional recipe, substituting the milk, butter, and eggs with plant-based alternatives.
Gluten-Free Panettone Recipe
For those with gluten intolerance or celiac disease, gluten-free Panettone can still capture the traditional flavors and texture with the right mix of ingredients.
Gluten-Free Ingredients:
- 500g gluten-free all-purpose flour blend (with xanthan gum)
- 100g sugar
- 150g unsalted butter (or vegan butter for dairy-free)
- 200ml almond milk or lactose-free milk (warm)
- 4 large eggs
- 7g dry yeast (make sure it’s gluten-free)
- 1 tsp vanilla extract
- Zest of 1 lemon and 1 orange
- 200g candied fruits
- 100g raisins
- Pinch of salt
Instructions: Follow the traditional recipe, ensuring that all ingredients are certified gluten-free.
Light Panettone Recipe
For those wanting to indulge in Panettone without the guilt, this lighter version reduces sugar, butter, and uses whole-grain flour for a more health-conscious option. It’s lower in calories and fat but still retains the festive flavors.
Light Ingredients:
- 300g whole wheat flour
- 100g almond flour
- 50g coconut sugar (or Stevia for a sugar-free option)
- 75g light olive oil (instead of butter)
- 200ml almond milk (unsweetened)
- 3 egg whites
- 7g dry yeast
- 1 tsp vanilla extract
- Zest of 1 lemon
- 50g dried cranberries or currants (lower in sugar than candied fruits)
- Pinch of salt
Instructions:
- Prepare the yeast as in the traditional recipe, dissolving it in warm almond milk.
- Mix the flours, sugar (or Stevia), and salt in a large bowl. Slowly add the yeast mixture, egg whites, and olive oil.
- Knead the dough for a few minutes until it’s well combined. Let it rise for 2 hours in a warm place.
- Once risen, fold in the dried cranberries or currants and lemon zest.
- Let it rise again in a Panettone mold for about 1 hour, then bake at 180°C (350°F) for 40-45 minutes.
