Thermomix Panettone Recipe

No Panettone, No Christmas! Yes, we are Italians and if there isn't a panettone at home, it isn't totally Christmas.

Some people do not like candied fruits or sultanas and remove them, but panettone must be there.

Thermomix helps us preparing a very good panettone so that we avoid buying the industrial ones and we delight ourselves with our home-made panettone, made according to our personal tastes.

Here you are three very good recipes to prepare a Panettone with Thermomix.

Recipe 1
This is Marinella Lesquier's from Saluggia (VC) recipe who wrote: "I've copied the recipe of the Christmas book (Italian one). Honestly I've never tried it but I'm sure some of you will bravely do ;-)"!

However, this recipe has been realised by Maria Luisa Garau who told me: "I've been brave and I made three superb panettoni. I and my husband with our children ate one of them immediately. I gave the other two ones as gifts to my mother and my aunt. This morning my mother told me her friends also stated it was delicious!!!!"


(1.8 Kg of panettone bread)

List of ingredients (all)
- 680 g Manitoba Flour (Plain flour can replace it)
- 12 g Brewer's Yeast
- 185 g Sugar
- 270 g Eggs
- 70 g Egg-yolks
- 150 g Butter
- 95 g Water
- 7 g Salt
- 150 g Sultanas
- 100 g Candied Oranges, cut into cubes
- 50 g Citron, cut into cubes
- 0.5 g Vanillin (or 1 tbsp of Vanilla Sugar)
- 1 orange peel, grated

List of ingredients for each step:

For the first dough
- 100 g Flour
- 20 g Egg-yolks
- 5 g Sugar
- 50 g Water
- 6 g Brewer's Yeast

For the second dough
- 500 g Plain Flour
- 170 g Sugar
- 40 g Egg-yolks
- 270 g Eggs
- Vanillin and grated orange peel
- 7 g Salt
- 150 g Butter (very soft)
- 250 g Sultanas
- 100 g Candied Oranges, cut into cubes

For the lievitino (something like a sourdough)
- 80 g Plain Flour
- 6 g Brewer's Yeast
- 45 g Water
- 5 g Sugar
- 10 g Egg-yolks

For the frosting
- 100 g Almonds
- 40 g Sugar
- 20 g Corn Meal
- 50 g Egg-whites

How to prepare Panettone with Thermomix

Sift flour and weigh all the ingredients for all the steps.

All the ingredients must be at room temperature. Butter must be very soft.

Prepare the "lievitino"
Put water in the bowl and add the yeast. 15 Sec. Speed 2.

Add flour, the egg-yolk, sugar and mix. 20 Sec. Speed 3, then 3 Min. Speed Dough Mode.

Let leaven until it has tripled in size.

Prepare the first dough
Put water and yeast in the bowl and let it melt. 15 Sec. Speed 2.

Add the lievitino and the other ingredients. Knead. 30 Sec. Speed 3-4 then 2 Min. Speed Dough Mode.

Let it rise at a temperature of 26°C/78.8°F until it has tripled in size.

Prepare the second dough.
Put the first dough inside the bowl and add flour, sugar, egg-yolks, eggs, vanillin (or Vanilla Sugar), grated orange peel, salt and butter. Mix it all. 40 Sec. Speed 3-4 then 5 Min. Speed Dough Mode.

Put this final dough in a large bowl and knead adding candied fruits and sultanas.

Let it rise for 60 Min. at a temperature of 28°C/82.4°F, covered with cling-film. If you are using paper mould, divide dough into two parts. If you want to make only one panettone then use a 17 cm /6.69" height and 20 cm/7.87" diameter mould (In Italy it’s baked in a special tubular mould to give it height. Like a brioche bread mould).

Butter and sprinkle with sugar the mould, put the dough inside it and let it rise at a temperature between 28°C-30°C (82.4°F - 86.0°F) until it reaches the rim of the mould.

Prepare the frosting
Grind almonds and sugar. 6 Sec. Speed 7.

Add flour and egg-whites. 15 Sec. Speed 4.

Slightly spread this frosting on panettone and decorate with whole almonds.

Bake into pre-heated oven for 35 Min. 175°C/347°F if there are two smaller panettone. While if you are cooking one panettone only, then bake for 50 Min. at 175°C/347°F.

To keep it fragrant and in good shape panettone must rest for at least 3 hours and then placed inside a plastic bag.

This panettone can be preserved for one month and a half.

Marinella's suggestions

Instead of using this frosting you can spread the surface of panettone bread with honey diluted with a hint of water, just after removing panettone from the mould. To have an excellent result you must follow some rules:
- temperature indicated for the leavening must be respected;

- you need time to make a panettone: prepare it on a quiet day as leavening times might change;

- it is very important you weigh very carefully and more than once your ingredients. Divide them immediately for each step.


Recipe 2 and 3 will be published soon ;-)

Translated from the Italian recipe
Ricetta Panettone Bimby

Photocredit: skrb