Panettone Classico Milanese

Born in Milan, panettone is the towering sweet bread that marks Italian Christmas tables. A long, slow ferment and a lavish fold of candied citrus and raisins give this classic its airy crumb and festive perfume.

Serves 12 · 240 min prep · 50 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 4 cups strong bread flourPantry
• 1/2 cup sugarPantry
• 3 eggsDairy
• 1 egg yolkDairy
• 10 tbsp butter, softDairy
• 1/2 cup whole milk, warmDairy
• 2 1/4 tsp active dry yeastPantry
• 1 cup candied orange and citronPantry
• 3/4 cup raisins, soaked and driedPantry
• to taste vanilla and saltSpices

Instructions

1. 1Make a rich yeast dough; ferment until doubled (long cool ferment improves flavor).
2. 2Knead in candied fruit and raisins gently.
3. 3Proof in a panettone mold until domed.
4. 4Bake until deep golden and cooked through; cool upside down if using traditional hooks.
5. 5Slice the next day—flavor improves.