The path to the perfect panettone is hard. But the result is something to behold and to enjoy. Making a panettone is one of the supreme disciplines of traditional Italian baking. It is a cake speciality whose origins lie in Milan. Various legends try to explain the exact origin. To this day, however, it is not completely clear when and where this speciality was first created.
It takes a lot of time and patience to make the classic panettone. The result is a delicate and fluffy cake, suitable for any special occasion. The homemade panettone is the perfect gift for a Christmas dinner or a souvenir when visiting friends.
The recipe goes through several phases, which is why I call it the Panettone Project. The following ingredients are prepared in the course of the project and will lead to the perfect panettone:
- Aroma mix
- Pre-dough (Biga)
- 1st Dough
- 2nd Dough
- 3rd Dough
The flour plays a crucial role in the production process. I recommend a white flour with a high protein content. For my panettone, I used a white flour with 13.5% protein content.
If you follow the recipe below exactly, I guarantee success. I recommend using a food processor with a dough hook and flat beaterto make the dough. I made my first panettone by hand and the result was excellent. But then you need all the more patience and nerves 😉
Get the following additional tools:
- Panettone baking tin
I used the following baking tin from Decora It is available in many online shops and comes in several sizes.
- Pins for Panettone
To allow the panettone to cool upside down, I recommend using the panettone pins or alternatively knitting needles.
- Storage bag
The panettone will stay fresh for 15 days if it is well packed. For this I recommend a transparent plastic bag, which is closed with a string. Alternatively, use cling film.