Traditional Italian Sweet Bread | Panettone Ricetta | Taste Assured

Traditional Italian Sweet Bread | Panettone Ricetta | Taste Assured
#italiansweetbread #pannettonericetta #tasteassured
Panettone is a traditional Italian sweet bread, celebrated as a staple of Italian holiday traditions and loved worldwide for its soft, fluffy texture and rich flavor. Whether you're seeking a classic panettone with candied fruit and raisins, a vanilla panettone for a creamy twist, or a refreshing lemon zest panettone, there’s a variety for every taste. Known for its artisanal quality, authentic Italian panettone combines centuries-old traditional Italian baking techniques with gourmet flair, making it a standout treat for festive celebrations.

From homemade delights inspired by a panettone recipe or panettone ricetta to convenient options to buy panettone online, finding the perfect loaf is easier than ever. Wondering what panettone to buy or what panettone is best? Look no further than artisan panettone, crafted with care to ensure unparalleled taste and texture. Indulge in a slice on its own, pair it with a creamy vanilla parfait, or share it as a thoughtful gift.

Whether you're exploring Italian holiday traditions, searching for a luxurious gourmet panettone, or simply savoring a dessert with taste assured, panettone is a timeless choice that brings the warmth of Italy to every table.
For almost 1+1/2 kg panettone
1 cup (250;g) mixed raisins, and cranberries
1/2 cup mixed candied peels
165 ml whole milk
165 water
2 tsp (7g) active dry yeast
500 g while wheat bread flour
¾ cup (150g) granulated white sugar
Zest of 1 large orange Zest of 1 large lemon
1½ tsp salt
3 large egg yolks
1 tsp vanilla extract
115g unsalted butter, at room temperature
FOR THE EGG WASH
1 egg + 1 tbs whole milk
Panettone mould 8" in diameter and 6" high
You can also make panettone bread with white flour. All ingredients will be the same except flour and liquids will be changed.
For white flour:
Flour. 600 g
Milk. 130 ml
Water. 130 ml
All the other ingredients and procedure is the same.
Bake the panettone on the lower rack.