Panettone (Cookomix Recipe)
Panettone is a traditional Italian sweet bread with a soft, airy crumb and rich citrus aroma. This Cookomix panettone recipe is designed for home success: fluffy, well-risen, buttery, and filled with raisins and candied orange peel. While panettone takes time, the Thermomix does most of the hard work, especially kneading.
Perfect for Christmas, holidays, or special occasions.
Ingredients
Dough
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120 g milk
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20 g fresh yeast
(or 7 g dry yeast) -
100 g sugar
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Zest of 1 orange
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Zest of 1 lemon
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2 tsp vanilla sugar or vanilla extract
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4 eggs
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600 g bread flour (T45 or strong flour)
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½ tsp salt
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150 g unsalted butter, very soft
Fruit
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150 g raisins
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100 g candied orange peel
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2 tbsp rum or orange juice (optional)
Preparation (Cookomix Steps)
Step 1 – Soak the Fruit
Place raisins and candied peel in a bowl.
Add rum or orange juice.
Set aside.
Step 2 – Activate the Yeast
Add milk, yeast, and 1 tbsp of the sugar to the Thermomix bowl.
2 min / 37°C / Speed 2
Step 3 – Mix the Dough
Add remaining sugar, orange zest, lemon zest, vanilla, eggs, flour, and salt.
30 sec / Speed 5
Then knead:
5 min / Dough mode
Step 4 – Add the Butter
Restart Dough mode (3 min)
Add the softened butter gradually through the lid while kneading.
The dough should become smooth, elastic, and slightly sticky.
Step 5 – First Rise
Transfer dough to a lightly greased bowl.
Cover and let rise in a warm place for 2 to 3 hours, until tripled in volume.
Step 6 – Add Fruit
Gently deflate the dough.
Add drained fruit and knead briefly by hand until evenly distributed.
Step 7 – Shape and Second Rise
Shape dough into a smooth ball.
Place into a panettone paper mold (18–20 cm).
Cover loosely and let rise for 1½ to 2 hours, until dough reaches the top of the mold.
Step 8 – Bake
Preheat oven to 170°C.
Bake for 40–45 minutes, until well browned.
If the top browns too quickly, cover loosely with foil.
(Optional: internal temperature should be about 92–94°C.)
Step 9 – Cool
Insert two skewers through the base and cool the panettone upside down to prevent collapse.
Allow to cool completely before slicing.
Tips for a Perfect Cookomix Panettone
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Butter must be very soft, not melted
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Long rising times are essential—do not rush
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Use strong flour for structure
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Cooling upside down improves texture
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Flavor improves after resting overnight
Storage
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Room temperature: Wrapped well, up to 4 days
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Freezer: Slice and freeze up to 2 months
Variations
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Chocolate panettone: Replace fruit with chocolate chips
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Orange-only: Use extra candied orange, no raisins
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Mini panettone: Divide into smaller molds, bake 25–30 min
Final Thoughts
This Cookomix panettone delivers a beautifully soft, aromatic, bakery-style result with the help of the Thermomix. While it requires patience, the payoff is a festive bread that’s rich, light, and unforgettable.