Genovese Panettone

Panettone is a traditional Italian sweet bread that originates from Milan. It’s trendy during Christmas and New Year’s Eve. The Genovese version doesn’t differ significantly from the classic panettone.

Genovese Panettone Recipe


  1. 500g strong bread flour
  2. 7g active dry yeast (or 20g fresh yeast)
  3. 100g granulated sugar
  4. 250ml lukewarm milk
  5. 100g unsalted butter, softened
  6. 2 large eggs
  7. 1 tsp salt
  8. Zest of 1 orange and 1 lemon
  9. 150g raisins or sultanas
  10. 100g candied orange or citron peel, chopped
  11. 1 tsp vanilla extract


  • For a glossy finish: 1 beaten egg for egg wash
  • Powdered sugar for dusting


  1. Dissolve the Yeast: In a small bowl, dissolve the active dry yeast (or fresh yeast) in a bit of lukewarm milk with a pinch of sugar. Let it sit for about 10 minutes or until it’s frothy.
  2. Mix the Dough: In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, the rest of the milk, vanilla extract, and the eggs. Mix until you form a sticky dough.
  3. Add Butter: Gradually add in the softened butter, a bit at a time, kneading the dough until it’s smooth and elastic. This can take about 10-15 minutes.
  4. Add Fruit: Once the dough is smooth, fold in the raisins, candied peel, and zests of orange and lemon.
  5. First Rise: Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 2 hours or until it’s doubled in size.
  6. Shape the Dough: Punch down the dough to release any air bubbles. Transfer it to a floured surface and form it into a ball. Place the dough into a round, tall, and greased panettone mold or a similarly shaped mold.
  7. Second Rise: Let the dough rise again for about 1-2 hours or until it has risen above the top of the mold.
  8. Preheat Oven: During the end of the second rise, preheat your oven to 375°F (190°C).
  9. Bake: If desired, brush the top of the panettone with the beaten egg to give it a glossy finish. Bake in the preheated oven for about 30-40 minutes, or until the panettone is golden brown and sounds hollow when tapped on the bottom.
  10. Cool: Remove the panettone from the oven and let it cool in the mold for about 10 minutes. Then transfer it to a wire rack to cool completely.
  11. Serve: Once cooled, you can dust the panettone with powdered sugar if desired. Slice and enjoy!

Storing Panettone: Keep it wrapped in plastic or foil to retain its freshness. It can last several days at room temperature. Panettone can also be toasted and served with butter or mascarpone cheese for a delightful treat.

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