Panettone
Hand-picked from the finest traditional Italian producers, the Sous Chef panettone range includes some of the best celebration Italian Christmas cake you'll try.
Panettone Tin
Chocolate Panettone
Flamigni
Loison
Muzzi
Fiasconaro
Panettone
The Panettone Cake: A Traditional Italian Delight
Luxury Panettone Cake Delivered to Your Door
Panettone is a classic Christmas Italian treat. Although panettone can be produced all year round, they are usually kept just for Christmas. Year-round you can choose filone, which are baked to the same recipe as a panettone, however, are baked in a long loaf. And colomba - or Colomba di Pasqua - are the panettone-alternative for Easter, baked in the shape of a cross, or dove.
Traditional Italian Panettone
Choose from some Italy's finest luxury panettone and pandoro cakes. They will all keep very well through to February or March each year, so are great to keep in the cupboard as fabulous gifts this holiday season. And you can enjoy the pillowy soft Italian panettone sourdough throughout the chilly months. We have tasted all of these and every single one is delicious!
For extra indulgence – if you want to go a step further than a drizzle of double cream – spread rich Italian creams on your sliced panettone bread. Luxury Fiasconaro hampers include these to make a beautiful gift, or you can buy them individually.
Learn more about how to choose the best panettone in our article "Panettone: A Buyer's Guide".
READ MORE: How to eat panettone
What Makes the Best Panettone Cake? Butter and Vanilla Extract
Traditional panettone is golden, buttery and rich with dried or candied fruits, butter, vanilla, and orange zest. Fruits, including candied orange, and chopped candied peel, are essential for enhancing the flavour and texture of traditional Italian panettone.
The baking method takes time, and is a little like sourdough bread in that it uses a ‘mother’ yeast. Each Italian panettone maker treasures their mother yeast, which creates the distinctive character of each cake. The flour and egg mixture should be carefully incorporated to ensure a smooth and creamy dough.
When buying panettone, there are a couple of things to lookout for:
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Good weight, which shows a good moisture content and softened butter
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When you tear into the bread you should be greeted with the smell of fruit, vanilla and sweet butter dough, lemon zest and orange zest
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The crumb structure should be moist and naturally tear into long strips. Cheaper panettone will look more like sponges inside.
The yeast mixture, made with activated yeast, warm milk, and sugar, is the dry ingredients crucial for the dough preparation.
Chopped candied peel
'Dried fruit peel' can often conjure the image of something small and dry in traditional UK cooking. But the peel and candied fruit in good quality panettone is rich with syrup, soft and decadent. You should expect to find whole pieces of beautifully juicy candied fruit in your panettone.
Our Favourite Panettone Brands
Find many of Italy's finest panettone at Sous Chef, including treats from Loison, Fiasconaro and Muzzi.
Popular Panettone Flavours
Although the traditional panettone is a simple combination of dried fruit and eggs, there are many exciting and delicious flavours to discover:
When preparing panettone, it is important to wrap a layer of baking parchment around the outside of large bowl of the cake tin to contain the dough as it rises.
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Chocolate - either with chocolate chips included in the dough, or dipped in chocolate for a thick coating across the domed top.
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Pistachio cream - pistachio is a favourite Italian choice, either using the nuts or threading the dough with ribbons of pistachio cream and soaked raisins. Pistachio cream and chocolate chips are a common combination.
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Cherry - don's miss the 2024 signature panettone flavour from Sous Chef. Our Amarena Cherry Panettone.
How to eat panettone
Serve your panettone simply with a coffee for one of the best festive breakfasts you can enjoy. If you're looking for a simple enhancement for dessert, you could dust with a little icing sugar. Or serve with a large spoon full of mascarpone sweetened with a pinch of icing sugar.
Key Ingredients in Traditional Panettone
A classic Italian panettone features several key ingredients:
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Candied Orange and Lemon Zest: These add a bright, citrusy note.
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Raisins and Peel: Offer chewy textures and sweet flavors.
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Butter and Vanilla: Provide a rich, aromatic base.
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Egg Mixture and Enriched Dough: Create a soft dough and luxurious texture.
Different Types of Panettone
Traditional Panettone: This dessert recipe follows the classic recipe, including candied fruits like orange peel, lemon zest, and raisins. It's typically served during Christmas and is perfect for those who appreciate authentic Italian flavors.
Chocolate Chip Panettone: For chocolate cake lovers, some panettones substitute dried fruit with generous amounts of chocolate chips, making a rich and decadent treat.
Butter and Vanilla Panettone: Focusing on simplicity, this version highlights the creamy and aromatic flavors of butter and vanilla in panettone, often preferred by those who enjoy subtler sweet bread.
What to Look for When Buying
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Quality of Ingredients: Opt for a panettone with real butter, high-quality flour, and natural flavorings like real vanilla extract and candied orange zest. Avoid those with artificial flavors or excessive preservatives.
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Texture: A good panettone should have a soft, airy crumb that's slightly stretchy, indicative of well-developed gluten and proper fermentation.
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Freshness: Given its seasonal popularity, ensure you're buying a freshly baked panettone. Check the packaging date when possible.
Baking Your Own Panettone
Panettone is such an elaborate recipe that people rarely - if ever - attempt to make it. But if you are planning to take the plunge, read our recipe for the perfect panettone here. Some top tips for success include:
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To include the fruit in your dough, gradually knead the ingredients on a lightly floured surface and continue folding and folding your stretchy dough, until all the loose peel, chocolate chips are incorporated.
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A lightly greased bowl is key for achieving a good rise during the sourdough proving stage. This will better allow your dough to move as it expands - and stop your mixture sticking.
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Your enriched dough will be even more decadent with infused saffron.
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Use any remaining sugar to make a flavoured syrup. You could gently brush the surface to add a little glaze, before a light sprinkling of pistachio nuts. Cover lightly with melted chocolate if you wish. Allow to cool completely, before packaging - perhaps in airtight plastic wrap such as cellophane.
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Wait for your panettone to cool completely, after hanging upside down.
If you're feeling adventurous, baking your own panettone can be a rewarding project. You'll need patience and the following:
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Ingredients: Gather high-quality flour, fresh yeast, eggs, butter, peel, raisins, and any other preferred add-ins.
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Tools: A stand mixer with a dough hook will greatly ease the process of achieving the right dough consistency.
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Technique: Mix the ingredients gradually, allow sufficient rising time, and bake it in a warm oven until golden.
Serving Suggestions
Panettone is delicious on its own, but here are a few ways to enhance it:
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Toast slices and butter them for a warm treat.
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Use leftover panettone to make French toast or a luxurious bread pudding.
If you’re looking for vegan options, check out our guide to best vegan panettone.
Or if you’re thinking about a baking challenge this year, have a go at making small loaf of panettone of your own - with our expert panettone recipe. Or take a look at our ultimate panettone bread and best panettone and butter pudding recipe.
