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Panettone Bread

Posted By: Pooja Gupta

This recipe is a traditional Italian Christmas bread. Panettone is a sweet bread loaded with candied citron, lemon zest and raisins, and baked in a cylindrical mould, which gives it a distinctive look. This is a recipe by Chef Santhanam Subramanian, Pastry Chef, Radisson Blu Atria Bangalore.

Panettone Bread Recipe | How To Prepare Panettone Bread | Panettone Bread At Home
Prep Time
1 Hours0 Mins
Cook Time
Total Time
2 Hours0 Mins

Recipe By: Chef Santhanam Subramanian, PastryChef, Radisson Blu Atria Bengaluru

Recipe Type: Dessert

Serves: 1 Pie

  • Warm milk - 1 ¼ cups

    Castor sugar - 1/4 tsp

    Soft butter - 2 ½ cups

    Eggs - 5 Nos

    Vanilla essence - ¼ tbsp

    Lemon zest - 1 No

    Orange zest - 1 No

    Bread flour - 4 cups

    Raisins - 80 gm

    Sultanas - 80 gm

    Dark rum - 1/8 cup

    Lemon and orange peel chopped - 100 gm

Red Rice Kanda Poha
How to Prepare
    1. Grease a deep cake tin container with butter.
    2. You can use a panettone case.
    3. Take a bowl and pour the warm milk into it.
    4. Add the yeast and sugar in the warm milk.
    5. Leave for a few minutes.
    6. In a large bowl, put the remaining sugar into it.
    7. Put butter and vanilla extract in the bowl.
    8. Beat them together until it becomes really light, creamy and pale.
    9. Stir in the lemon and orange zest.
    10. Add the eggs a little at a time until all are well incorporated.
    11. When the mixture starts to curdle, put the flour into it.
    12. Beat altogether with eggs.
    13. Place the flour in a large bowl.
    14. Put a pinch of salt into it.
    15. Mix it well.
    16. Make a well in the centre when flour and salt is mixed together in the bowl.
    17. Add the yeast mixture, then the butter and egg mixture into it.
    18. Now, fold it with a large spoon to make a soft dough.
    19. Knead for 5 mins in the bowl until it all starts to come together.
    20. It will be a pretty sticky dough at this stage.
    21. Now, put some flour on a surface of the kitchen top.
    22. Place the dough onto it.
    23. Knead for a further 10 minutes until everything has come together.
    24. Knead the dough until it becomes soft and stretchy.
    25. Place the dough in a lightly greased bowl.
    26. Cover it with a cling film.
    27. Leave it aside in a warm place for 2 hrs until it gets doubled in size.
    28. Take a small saucepan and place the raisins and sultanas into it.
    29. Add rum into it.
    30. Heat gently for 5 to 7 minutes.
    31. When the dough has risen, tip it out onto a lightly floured surface.
    32. Knead for another 5 minutes.
    33. Gradually knead in the soaked raisins, sultanas and chopped candied peel.
    34. Shape the dough into the shape of a ball and pop it into the prepared tin.
    35. If using a 20-cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5 cm above the rim.
    36. Secure the paper with a string.
    37. Note that this will help contain the dough as it rises.
    38. Cover lightly with a cling film.
    39. Leave it aside to rise for another 1 hour until it has risen to the top of the tin or paper.
    40. Preheat the oven to 180°C and fan 160°C gas.
    41. Adjust the oven shelf to the right height.
    42. Mix together the almonds, caster sugar and egg white for the topping.
    43. Gently brush over the top of the prepared panettone.
    44. Place in the oven and bake for 40 to 50 minutes until golden and risen.
    45. If the skewer comes out clean when inserted into the middle of the bread then it is ready, else it has to be cooked more.
    46. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.
    47. Leave it aside to cool completely.
    48. Dust it lightly with icing sugar.
    49. Cut it into wedges to serve.

  • 1. While adding butter make sure to add unsalted butter.
Nutritional Information
  • Serving size - 150 g
  • Calories - 304
  • Fat - 14 g
  • Protein - 5 g
  • Carbohydrates - 40 g
  • Sugar - 17 g
  • Fibre - 2 g
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