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Fluffy panettone: let it cool upside down after baking so it won't collapse
Panettone made with buttery yeast dough, raisins, candied citrus peel, and orange zest, baked in a paper mold and cooled upside down.
Save on PinterestRecipe at a glance
- Prep time
- 1 hr
- Cook time
- 45 min
- Total time
- 7 hr 45 min
- Temperature
- 175 °C (350 °F)
- Servings
- 12 servings
- Difficulty
- Challenging
Panettone is a tall Italian Christmas bread made with buttery yeast dough, egg yolks, raisins, and candied citrus peel. It is baked in a paper mold, then pierced with skewers immediately after baking and hung upside down to cool so its delicate crumb doesn't collapse. This homemade version uses yeast, and the dough rises twice. It differs from Italian yeast Bundt cake with apricots and cardamom in its shape, higher proportion of butter, and citrus aroma.
Ingredients
Sponge
Dough
Filling
Topping
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Instructions
Tip: tap a step to mark it as done.
Prepare the sponge and raisins
30 minCrumble the yeast into the lukewarm milk, add the sugar and 100 g flour, and stir to combine. Cover and leave in a warm place for 30 minutes. Meanwhile, pour the rum over the raisins.
Make the dough
15 minAdd the sponge, sugar, egg yolks, egg, vanilla sugar, orange and lemon zest, and salt to the remaining flour. Knead for 5 minutes. Then add the softened butter a little at a time and knead for another 10 minutes, until the dough is smooth and elastic and pulls away from the bowl.
Let the dough rise
2 hrCover the dough and let rise in a warm place for 2 hours, until doubled in size.
Work in the filling
5 minDrain the raisins and gently work them into the dough along with the candied citrus peel until evenly distributed.
Place in the mold
5 minShape the dough into a ball and place it in a paper panettone mold about 16 cm in diameter. Set the mold on a baking sheet.
Let rise a second time
2 hrCover and let rise for about 2 hours, until the dough reaches almost to the top of the mold.
Score the top
5 minPreheat the oven to 175 °C (350 °F). Use a sharp knife to cut a cross in the top and place the butter in the center.
Bake
45 minBake at 175 °C (350 °F) for 40–45 minutes. If the top browns too quickly, cover it with aluminum foil. The panettone is done when the center reaches about 90 °C (194 °F) and a skewer comes out clean.
Let cool upside down
2 hrImmediately pierce the hot panettone with two long skewers about 2 cm above the bottom and suspend it upside down between two tall pots. Leave it to cool this way for at least 2 hours.
Tip: Add the butter only after kneading for 5 minutes, or the dough won't come together properly. If you don't have a paper mold, use a tall pot lined with parchment paper. Read more: Frozen lemons: why to freeze them and use the peel
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 316 kcal
- Protein
- 5.5 g
- Carbohydrates
- 47 g
- of which sugars
- 20 g
- Fat
- 12 g
- of which saturates
- 6.6 g
- Fiber
- 1.6 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Nadýchaný panettone: po upečení ho necháte vychladnúť hore nohami, aby nespadol
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