Classic Panettone: The Traditional Italian Christmas Cake

What is a Panettone Cake?

Panettone is a classic and traditional Italian Christmas Cake also called Italian Sweet Bread that has become known all around the world. Especially during the holiday season. It's also known as Italian Christmas Bread. In recent years, the panettone has become greatly popular in Croatia where I am located.

Croatia is located on the other side of the Adriatic Sea opposite Italy so that might also be the reason. However, these grocery stores panettone cakes and artisan bakery-made ones have become so expensive that I started to make my own for Christmas a few years ago. 

Another reason for making homemade panettone was also the fact that the classic Italian Christmas Cake contains dried fruit and my kids are not fans. So my homemade panettone is really special and delicious, made with chocolate chips and hazelnuts.

​Panettone Recipe 

My Italian Sweet Bread recipe doesn't contain any dried fruits but rather I like to make my classic panettone with dark chocolate chips and hazelnuts. But the real magic to a delicious panettone lies in the choice of ingredients and its amount. That is why as opposed to my other recipes, this one has the ingredients listed out in grams rather than cups.

You really want to measure the ingredients to the gram to get the best possible taste of the panettone bread and the texture of the dough. So if you're looking for something new this Christmas season, try the Creative Nourish version of the Italian Christmas Cake.

It might not be the healthiest recipe but in the end it is all about balance in nutrition, right? And the holiday season deserves that! 

​Italian Sweet Bread Ingredients 

To make this delicious Italian Panettone, you need to separate the ingredients for first dough and second dough, however these are all the ingredients you will need: 

• white all purpose flour: the classic Italian panettone is made with white flour so don't even try to use another type of flour. It will just not be the same. 
• butter: you'd want to use regular dairy butter for your panettone. Make sure it is unsalted.
• yeast: to make the Italian Christmas cake, you will need active yeast. Don't try and substitute with dry one because it will just not be the same. 
• sugar: regular white sugar is the type I use here. 
• egg yolks: as usual I like to choose organic eggs or free-range eggs.  
• honey: any type of honey will do. 
• dark chocolate chips: dark chocolate chips give a better taste when compared to the hazelnuts and panettone dough, but you can use milk chocolate chips as well. 
• hazelnuts: don't roast the hazelnuts beforehand because the panettone still needs to bake so double baking the hazelnuts might turn them sour.  

How To Make Italian Christmas Cake - Step by Step 

First dough 

1. Put the flour, sugar and water into a bowl of a stand mixer. Water needs to be room temperature. 

2. Mix for about 15 minutes. 

3. After 15 minutes, add the softened butter, yeast and egg yolks and continue mixing. 

4. Mix until the dough is very shiny and smooth (about 10 minutes). Usually the overall mixing of the first dough is not longer than 25 minutes. 

5. Transfer the bowl with the dough into a warm place and let the dough rise for about 10 - 12 hours. 

Second dough 

1. Transfer the risen dough into a large bowl of a stand mixer. 

2. Start mixing and add the sugar and flour with half of the amount of the egg yolks. This takes about 10 minutes. 

3. Once the dough is homologous and smooth, add the honey and some more egg yolks. This takes another 10 minutes. 

4. Once the dough has again smoothened, add the softened butter, rest of the egg yolks and water. Make sure to add water little by little to control the texture of the dough. This takes again about 10 minutes. 

5. Add the chocolate chips and hazelnuts to the dough and mix for a few minutes until fully assembled. 

6. The total mixing time for the second dough is about 30 - 35 minutes. 

Forming the panettone 

1. Transfer the dough to a bowl and cover.  

2. Leave to rise in a warm place for about an hour. 

3. Take out of the bowl, form and place into a panettone mold. 

4. Leave to rise for about 6 hours in a warm place. 

Baking 

1. Heat the oven to 175 degrees Celsius / 340 degrees Fahrenheit. 

2. Bake the panettone for about 50 minutes.

Cooling 

For the best possible taste and fluffy texture the panettone should be left to cool down upside down for 12 - 14 hours.  This is best done by putting metal skewers through the panettone and then leaving it upside down with something to support the end of the skewers. 

Italian Sweet Bread Baking Tips 

• The traditional panettone pan can be a metal mold or it can be a paper mold. You can usually find them in patisserie stores. If you can't find one you can make your own out of hard paper. Make sure it is very tight because if not, the dough will go right through it when it rises. 
• Do not open the oven while baking the Italian Christmas cake. The panettone needs the steam from the oven and you don't want to let it out by opening the oven. 

Panettone Serving Ideas 

Serve your slice of panettone with one of the following: 

• hot chocolate 
• crema di mascarpone 
• heavy cream
• fresh fruit 

Italian Sweet Cake Add-Ins And Variations 

Although you shouldn't change the ingredients to the first and second dough of the panettone, you can play with the add-ins and change the chocolate chips and hazelnuts from this recipe with the following: 

• rum-soaked raisins 
• pomegranate seeds 
• orange zest 
• orange peel 
• lemon zest 

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