How to serve panettone (2024)

FAQs

How should you serve panettone? ›

Panettone can be served just as it is, but many people find it a bit dry. It's common to serve it with a sweet wine and an accompaniment of something rich and creamy, perhaps based on mascarpone (with egg yolks, as used in tiramisu), plus dried or candied fruits.

Slice panettone into thick or thin wedges; it's entirely up to you. If you baked it in a paper mold, just slice right through it. Panettone is more bread than cake—it's only slightly sweet. Feel free to eat it plain, or slather with butter.

The dimensions should be around 13,5 cm / 5.3 inch diameter and a height of 9.5 cm / 3.7 inch. Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up after baking.

Aroma: The smell from your panettone should hit you as soon as you cut into it. This will be down to using good quality ingredients like Madagascan vanilla and local citrus fruit. Taste: Good panettone will be rich and buttery, with a great golden colour to match.

Tall, golden, enriched brioche-like bread that can be plain or with dried fruits and candied citrus peel, panettone has become a Christmas staple throughout much of the world. Panettone and variations are also traditionally enjoyed at New Year and on Twelfth Night.

Pastry chefs view panettone as the Everest of confections. Making it happen is terribly hard. It requires a lot of time, skill, and ingredients. Panettone tends to be a little more expensive than most other baked goods.

While no sourdough baking processes can be considered “simple”, panettone is definitely takes complications to the extreme, with an unusual levain maintenance method (“pasta madre”, or mother dough), two dough builds (the “primo” and “secondo impastos”), and the necessity for exacting temperature and pH control ...

You SHOULD NOT serve Panettone hot, just slightly warm it up to activate its orangy flavor. The right temperature to serve it is about 25°C-77°F. Slice Panettone using a serrated knife for bread. Serve it with my Panettone Frosting and Italian Prosecco wine in a flute glass!

It has a texture akin to sandwich bread, in that when you compress it between your fingers it can be molded into Play-Doh-esque forms. It's porous and slightly sour, a flavor it derives from the intense fermenting process it undergoes before it hits the oven. It is labor-intensive and prohibitively difficult to bake.

Should panettone be refrigerated after opening? ›

Storing: Keep your panettone in a dry and cool place (54-65°F), away from direct sunlight. This is especially important if you have purchased a panettone with a glaze; they will be extremely sensitive to heat and light. After slicing, store the remaining inside of the cellophane bag that it was originally wrapped in.

Made in Italy: entry-level vs.

Artisanal panettone will have higher amounts of yolks and butter without emulsifiers or preservatives. They will contain real vanilla beans and not the cheaper vanillin.

Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. But it's not an easy yeast to work with: you need time and patience to master it.

To preserve its freshness, keep it tightly sealed in the bag that it comes in and store it at room temperature away from direct heat or sunlight. Enjoy panettone at room temperature or lightly toasted for 2-3 minutes at 375 degrees Fahrenheit and pair it with a coffee, tea, or dessert wine.

The sugar, butter, buttermilk, and alcohol in this recipe are natural preservatives, keeping your panettone moist for days.