Panettone is a traditional Italian sweet bread that is most often enjoyed during the Christmas and New Year holidays. It is characterized by its tall, dome-shaped form and light, airy texture. The bread is enriched with butter, eggs, and sugar, and is typically filled with candied citrus peels, raisins, or other dried fruits. The long proofing and baking process gives panettone its delicate, sponge-like structure and distinctive flavor, which is both rich and subtly sweet.
The origins of panettone can be traced to Milan, Italy, where it was first created during the Renaissance period. Historical accounts suggest that it began as a luxurious bread prepared for festive occasions, symbolizing abundance and celebration. Over time, it evolved from a local specialty into a holiday staple across Italy and, eventually, around the world. The intricate process of making panettone, which requires multiple rounds of fermentation, reflects the artistry and patience inherent in Italian baking traditions.
Panettone holds deep cultural significance in Italy and among Italian communities worldwide. It represents unity, family, and celebration, as sharing this bread is a cherished custom during the holiday season. The act of slicing and distributing panettone at the table embodies generosity and togetherness, reinforcing its role as a symbol of joy and gratitude. Today, panettone remains more than just a dessert; it is a reminder of heritage, craftsmanship, and the spirit of festivity that brings people together during the most meaningful time of year.
Interested in trying a twist on this classic holiday cake?
The Guisti Modena Panettone Cake is a refined expression of Italian craftsmanship that blends traditional baking with the rich heritage of Modena’s balsamic artistry. Created in collaboration with the historic Acetaia Giusti, one of Italy’s oldest balsamic vinegar producers, this panettone stands out for its distinctive flavor profile and careful balance of sweetness and depth. The cake is prepared using a natural sourdough starter that undergoes a slow, multi-stage fermentation process, resulting in a light, fragrant crumb. Each loaf is enriched with butter, eggs, and candied fruit, then delicately infused with a ribbon of Giusti’s aged balsamic vinegar, which adds a complex, aromatic note that enhances the natural sweetness of the bread. The result is a luxurious holiday cake that reflects centuries of Italian tradition, where the art of baking meets the legacy of Modena’s culinary excellence. The Guisti Modena Panettone is not only a festive dessert but also a celebration of heritage, patience, and the timeless union of two masterful Italian crafts.
Would you like to try making your own?
Here is a Traditional Panettone Recipe:
Yield: 1 large loaf
Preparation Time: About 24 hours (including proofing and rising)
Baking Time: 45–55 minutes
Ingredients
For the starter (if not using a sourdough starter):
- 1/2 cup warm water (110°F)
- 1 teaspoon sugar
- 2-1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup all-purpose flour
For the dough:
- 3-1/2 cups all-purpose flour (plus extra for kneading)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 4 large egg yolks
- 2 whole eggs
- 1 teaspoon pure vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- 1/2 cup warm milk
- 10 tablespoons unsalted butter, softened and cubed
For the fruit mixture:
- 1 cup raisins
- 1/2 cup chopped candied orange peel
- 1/4 cup chopped candied lemon peel
- 3 tablespoons rum or warm water for soaking
Instructions
- Prepare the starter: In a small bowl, combine the warm water, sugar, and yeast. Let sit until foamy, about 10 minutes. Stir in the flour to form a soft dough. Cover and let rise for 30–45 minutes, or until doubled in size.
- Prepare the fruit: Soak the raisins and candied peels in rum or warm water for at least 30 minutes. Drain well and pat dry with paper towels.
- Make the dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the eggs, egg yolks, vanilla, zests, milk, and the risen starter. Mix until a soft dough begins to form. Gradually add the softened butter, a few cubes at a time, kneading continuously (by hand or mixer with a dough hook) until smooth and elastic—about 10–15 minutes. The dough should be slightly sticky but stretchy.
- First rise: Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 3–4 hours.
- Add the fruit: Gently knead the soaked fruit into the risen dough until evenly distributed. Shape into a smooth ball.
- Second rise: Place the dough into a panettone mold or a tall round baking pan lined with parchment paper (6-inch wide, 5-inch high). Cover lightly and let rise again until the dough reaches just below the rim of the mold, about 4–6 hours.
- Bake: Preheat the oven to 375°F (190°C). Score a shallow “X” on top of the dough and place a small cube of butter in the center. Bake for 45–55 minutes, or until golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil.
- Cool: To preserve its tall structure, hang the panettone upside down using skewers through the base and suspend it between two supports until completely cool (about 6 hours). This step prevents collapse and keeps the crumb airy.
- Serving and Storage: Once cooled, wrap the panettone tightly in plastic wrap and store it in an airtight container. It stays fresh for up to a week. Serve sliced, plain, or toasted with butter or mascarpone cream.
Happy holidays!
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