Bundt Panettone

by cakeduchess on December 19, 2012 · 32 comments


Eating panettone is something I remember since I was a little girl celebrating Christmas in Sicily and here in Florida. Christmas just wouldn’t seem the same without a slice of fluffy panettone. I know not every child loves the candied fruits in it. I was one that did and looked for slices with extra pieces of the citrus bites.

I love baking Christmas breads and especially breads from different countries. I have been trying some new recipes these weeks and will share some in the next couple weeks. The traditional way to make panettone requires lots of time (over 40 hours) and oodles of patience, with great rewards. I thought it would be fun to try a quicker version and see how it came out. I’m thrilled to be featured today in the Palm Beach Post for A Cozy Christmas Breakfast., in their food and dining section. Along with this panettone, there is the lovely Christmas stollen I shared here a couple weeks ago and this torta salata that I can’t get enough of. What are your Christmas breakfast traditions? (I wasn’t going to take a photo of the paper. My mom is here and told me she’s proud of me and that I need to do include. Thanks, mom)
A little history of panettone I found on Gourmet Traveller:
There are almost as many legends attached to the history of panettone as there are versions of the bread. But a common thread is its place and time of origin – Milan, dating back, in one form or another, to the Roman Empire, when ancient Romans sweetened leavened bread with honey. Even the origins of panettone’s name are somewhat mysterious. Some historians claim it derives from the Italian “panetto”, meaning small bread loaf. Conversely, panettone literally means large bread. Or it may have come about at the time of its first recorded association with Christmas, which occurred in the writings of an 18th-century illuminist who referred to it as pane di tono, meaning luxury bread. But it wasn’t until the early 20th century that panettone became widely adopted by Italians as their Christmas bread. This was due to large-scale production by two rival bakers, Angelo Motta and Gioacchino Alemagna. The two family companies were bought out by Nestlé in the late 1990s, and they have since been taken over by the Italian bakery company Bauli.
Bauli makes more than one thousand products, and is Italy’s leading maker of holiday cakes-panettone, pandoro, and colomba. Ah, colomba! My mother-in-law saves us colomba from Bauli that she buys during Easter time for us to have in June when we visit her. The Bauli factory uses its own lievito madre-fermented dough, in all of its breads. They attribute this mother dough to the secret to Bauli panettone’s long shelf-life and smooth texture.




I had my doubts that it could be as wonderful as the recipe that takes over a day to make. This panettone was delicious with a perfect crumb. I asked my husband what did it seem like to him. He said, “A panettone.” Coming from a chef that is from Italy, I was satisfied that it was a great recipe to share with all of you. I know I’m always encouraging you to bake your own bread and I understand that the time is sometimes difficult to find. But if you find a day with your little ones or grandkids and you want to try making your own bread, give this recipe a try. Take out your bundt pan and get it ready to bake a delightful bread for Christmas morning or any morning.

Bundt Panettone
Slightly adapted from: Baking Bites
2 1/4 cups all purpose flour
1/3 cup sugar
2 1/2 tsp active dry yeast
1/2 teaspoon salt
1/2 cup milk (low fat is fine), warm (110F)
1/4 cup butter, very soft
3 large eggs, room temperature
2/3 cup raisins
1/3 cup diced dried apricots
1/3 cup candied orange peel

Grease a 10 or 12-cup bundt pan well with butter or cooking spray.
In the bowl of an electric stand mixer, combine 3/4 cup flour, sugar, yeast and salt. Whisk together to combine.

Add in the milk and very soft butter; beat mixture for two minutes at medium speed. Mixture should be smooth. Add in eggs, one at a time, waiting until each has been fully incorporated to add the next. Add in an additional 1/2 cup of flour and beat for three more minutes at medium-high speed. Beat in the remaining flour creating a thick batter. Cover the bowl and let rest for 10 minutes.

Stir in raisins, apricots and candied orange peel. Spoon in evenly around prepared bundt pan and level it out with a spatula. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.

Meanwhile, preheat the oven to 350F.

Bake panettone for 30-35 minutes, until an internal read thermometer inserted into the center of the bread reads about 200F. Bread will be golden and should spring back when lightly touched.

Let stand for 15 minutes, then remove bread from pan and cool completely on a wire rack. Sift a bit of powdered sugar over the panettone before serving, if desired.

buon appetito and happy baking!
xo Lora

{ 30 comments… read them below or add one }

Munatycooking December 19, 2012 at 4:52 pm

I have a long love story with bundt cakes, as a kid I was fascinated by the way it looked, and believed that real cakes are bundt cakes. I guess it gave the cake a different shape than the old round shape. I’ve bookmarked your bundt cakes’ recipes and I look forward to try them all!


Jamie December 19, 2012 at 4:52 pm

Wow, Lora! Congrats and isn’t that feature fabulous! How exciting! And so deserved; your baked goods are marvelous! As is this bundt version of a panettone. I will make this…. the boys yearn for panettone every year since we left Italy. We miss it! I haven’t made it yet but now I will. Just in time for Christmas!


Laura (Tutti Dolci) December 19, 2012 at 5:42 pm

Congratulations on the feature, Lora! Most deserved :). I love your bundt panettone, simply beautiful! xo


Holly @ abakershouse.com December 19, 2012 at 6:00 pm

Congratulations on the feature in the paper– fabulous! I was just looking at a recipe for panettone yesterday and was intimidated by the labor-intensive process. Your magical Bundt pan has saved the day and this looks wonderful! Better yet, it is something I can bake at home, thanks!


Jan December 19, 2012 at 7:46 pm

Congrats to your feature in the newspaper! Remember Mom’s always know best! Lol.
Have a Happy Holiday with your family and your parents!


The Mom Chef December 19, 2012 at 8:27 pm

Yes, definitely congrats on being in the paper. That’s fantastic.

The only panettone I’ve ever had was store bought and was dry and tasteless. This looks nothing like that!


Jennifurla December 19, 2012 at 10:37 pm

We love biscuits and gravy for Xmas morning! YUMMY


Swathi Iyer December 19, 2012 at 11:10 pm

Congrats on feature. I love this bundt panettone. Not yet tried Panettone myself


The KitchenMaid December 20, 2012 at 1:11 am

Lora, you must have read my mind! I was planning to make a panettone this year for our Christmas breakfast and was wondering if I could make it in a bundt tin. Fabulous. I’ll make it the night before, I think, since we are likely to be woken EARLY on the day itself. Thanks for the recipe and continued inspiration x


Jean December 20, 2012 at 3:41 am

I with your mom–glad you posted the pic of the paper! Congrats on the feature, Lora! I like Christmas breads and this one you created looks like a winner!

Merry Christmas to you!!!


Lisa December 20, 2012 at 4:07 am

Congratulations on being featured in the Palm Beach Post! You’re famous now! :) This Panettone Bundt is just beautiful. I’m thinking it would make an amazing gift! xo


Laura December 20, 2012 at 6:22 am

I found these wonderful… not mini but not standard sized paper bundt pans for the holidays. Maybe 6 cups? Anyway, if I baked a few of these for my mom and dad for xmas, do you think they could freeze some of them?


Kate | Food Babbles December 20, 2012 at 2:09 pm

This sounds wonderful Lora! I only recently tried panettone for the very first time and fell in love. In fact, I’m going to try making my own and I cannot wait! This bundt is lovely and I love your creation.


Red Star Yeast December 20, 2012 at 4:24 pm

Congratulations on the newspaper article, Lora! What a lovely idea to make panettone in a bundt pan. LOVE!! ~Linda@RSY


Kristina @ spabettie December 20, 2012 at 5:58 pm

congratulations on the paper, Lora – that is exciting and fun!

we had panettone around when I was growing up, but I never tried it (I know, what??). it wasn’t until just a few years ago when I was working at the bakery / deli that I finally tried one – and kicked myself for all those years of missing out ;)

I love this in bundt form!


Rebecca Subbiah December 20, 2012 at 9:24 pm

this looks amazing and congrats on the newspaper feature how cool hugs and merry christmas


Addie K Martin December 20, 2012 at 9:40 pm

Congrats on your feature!! :) And this recipe looks yummm. Great take on a classic!


Patty December 21, 2012 at 1:32 am

Congratulations on the newspaper story-very well done!
Your Bundt Panettone says Christmas to me and it looks just beautiful;-)


Laura Dembowski December 21, 2012 at 2:14 am

Though I just discovered panettone a few years ago, it has quickly become one of my favorite treats. I love that you reinvented it as a cake and made it easier to make. So creative!


Jen Laceda | Tartine and Apron Strings December 21, 2012 at 5:45 am

Scrumptious bundt cake! You make the most delicious-looking desserts! I am not surprised that you were featured in the newspaper! Well-deserved!


Una Semplice Passione December 21, 2012 at 8:15 am

How fascinating a bundt cake that tastes like panettone. I have to try that! :-)


JulieD December 21, 2012 at 2:11 pm

Your Panettone is so beautiful–looks so much better than an store bought Panettone! Congrats on the feature too!!!


Kate@Diethood December 21, 2012 at 3:48 pm

Congrats Lora!!! So happy for you!! You deserve it! There’s a reason why you are the Cake Duchess! :)


Lisa {Authentic Suburban Gourmet } December 21, 2012 at 7:12 pm

Congrats on the feature – well deserved! My mouth is watering with this bundt cake you made!! :-)


Valerie December 22, 2012 at 6:53 pm

Congratulations on the newspaper feature!!
This cake deserves to be on the cover of something too…it’s just perfect!


Shulie Foodwanderings December 22, 2012 at 7:16 pm

Believe it or not I never baked panettone before but maybe next year?! I don’t blame your mom, she must be so proud of you and your accomplishment and many congratulations on the fine spread in the paper, Lora. So well deserved. I also love the theme of Christmas breakfast! :)


Magic of Spice December 23, 2012 at 9:38 pm

I adore panettone and yours is just gorgeous Lora!


The Café Sucré Farine December 24, 2012 at 1:40 pm

Very cool! I’ve steered away from Panettone just because of the involvement of the recipe but this sounds wonderful, I will be trying it for sure! Especially with your chef-husband’s approval, it sounds like a winner!


www.you-made-that.com December 27, 2012 at 6:56 pm

How awesome Lora and you should be proud to be in the paper too! My mom would have said the same thing too! You are such a great baker I wish I knew where you put all these lovely things you bake.


My Italian Smorgasbord January 1, 2013 at 7:08 pm

thank you so much for stopping by and happy to discover your blog. congrats for the success and I really find this “quick” panettone interesting, especially for the shape. at first glance it looks to me like a ciambellone, a simple baking powder based sponge cake. and instead, wow, it is made out of yeast!!! I believe you that it must have tasted close to panettone with all the filling. truly something to try. happy new year!


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