Mini Panettone Recipe (2024)

FAQs

What makes panettone so expensive? ›

The cost of Panettone is a reflection of the quality of the ingredients, the labour-intensive process and the craftmanship that goes into creating this most loved treat.

Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. But it's not an easy yeast to work with: you need time and patience to master it.

Panettone molds can be found in specialty cooking equipment stores, or can be ordered online. If you cannot find them you can use a regular 8 inch cake pan, and a sheet of parchment paper. Simply create a tube with the parchment paper to increase the height of the cake pan.

With a drink: In Italy, it's not uncommon to enjoy a slice of panettone alongside a cup of coffee or tea, or a sweet wine like Vin Santo. The idea is to tear a piece of the panettone and dip it into the drink, allowing the bread to soak up some of the liquid.

Warmed & served with stewed fruit.

A great option for an Italian-inspired dinner party is to serve your warm panettone with stewed fruit such as poached pears in saffron or red wine. Alternatively, spiced stewed apples with cloves and cinnamon certainly ticks all the festive boxes.

Due to the delicate structure of the dough, which consists mainly of eggs, butter, and sugar, we hang them upside down immediately after baking so the starches can set as they cool. This prevents them from collapsing, which is also why the are so soft and fluffy!

Fat also keeps bread from staling too quickly—the fattier the bread, the slower its decay. Breads like focaccia, brioche, or panettone, made with large amounts of oil and butter, tend to have a longer shelf life.

It's porous and slightly sour, a flavor it derives from the intense fermenting process it undergoes before it hits the oven. It is labor-intensive and prohibitively difficult to bake.

It seems that your Italian 00 or Canadian flour suits this best. For Panettone, it will undergo a lengthy, 2 day fermentation process with a sourdough starter.

Luxury Panettone without Candied Fruit (Pandoro)

Can you use parchment paper for panettone? ›

A: I used the papers as the pan itself. No problem, plus you do not have to grease them at all. I just made a pannetone on sunday with one of the forms. Yes, I set mine on a cookie sheet.

Nowadays, panettone is sold in many varieties, with chocolate, apricot, candied lemon, citron or pistachios substituting for the raisins and candied orange peel. There are varieties of panettone that are sold covered with chocolate, marzipan and more.

Panettone can be served just as it is, but many people find it a bit dry. It's common to serve it with a sweet wine and an accompaniment of something rich and creamy, perhaps based on mascarpone (with egg yolks, as used in tiramisu), plus dried or candied fruits.

You SHOULD NOT serve Panettone hot, just slightly warm it up to activate its orangy flavor. The right temperature to serve it is about 25°C-77°F. Slice Panettone using a serrated knife for bread. Serve it with my Panettone Frosting and Italian Prosecco wine in a flute glass!

Storing: Keep your panettone in a dry and cool place (54-65°F), away from direct sunlight. This is especially important if you have purchased a panettone with a glaze; they will be extremely sensitive to heat and light. After slicing, store the remaining inside of the cellophane bag that it was originally wrapped in.