Panettone (Thermomix Recipe)
Panettone is a traditional Italian sweet bread known for its tall shape, airy crumb, and fragrant citrus aroma. Made with enriched dough, eggs, butter, and dried fruit, this festive bread is most popular during Christmas but delicious year-round. Using the Thermomix simplifies the process by ensuring proper kneading and consistent results, even for home bakers.
This version produces a soft, light, and buttery panettone with a tender crumb and classic flavor.
Why You’ll Love This Panettone
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Light, fluffy, and aromatic
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Perfect for holidays and special occasions
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Thermomix handles the kneading effortlessly
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Classic texture with a rich buttery taste
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Impressive yet achievable at home
Ingredients
Makes 1 large panettone (or 2 small).
Dough
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120 ml milk
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20 g fresh yeast (or 7 g instant dry yeast)
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100 g sugar
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Zest of 1 orange
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Zest of 1 lemon
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2 teaspoons vanilla extract
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4 large eggs
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600 g bread flour
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½ teaspoon 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 tablespoons rum or orange juice (optional)
Equipment Needed
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Thermomix
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Panettone paper mold (18–20 cm)
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Clean kitchen towel
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Skewers (optional, for cooling upside down)
Thermomix Instructions
1. Soak the Fruit
Place raisins and candied peel in a bowl. Add rum or orange juice and set aside.
2. Activate the Yeast
Add milk, yeast, and 1 tablespoon of the sugar to the Thermomix bowl.
2 min / 37°C / Speed 2
3. Mix the Dough
Add remaining sugar, citrus zests, vanilla, eggs, flour, and salt.
30 sec / Speed 5
Knead:
5 min / Dough mode
4. Add Butter
With the Thermomix running on Dough mode, gradually add the softened butter through the lid over 2–3 minutes. Continue kneading until fully incorporated and the dough is smooth and elastic.
5. First Rise
Transfer dough to a lightly greased bowl. Cover and let rise in a warm place for 2–3 hours, or until tripled in size.
6. Add Fruit
Gently deflate the dough. Add the soaked fruit and knead briefly by hand until evenly distributed.
7. Shape and Second Rise
Shape the dough into a smooth ball and place it into the panettone mold. Cover loosely and let rise again for 1½–2 hours, until the dough reaches the top of the mold.
8. Bake
Preheat oven to 170°C (340°F).
Bake for 40–45 minutes, until deep golden brown.
If browning too quickly, loosely cover with foil.
Internal temperature should reach about 92–94°C (197–201°F) if using a thermometer.
9. Cool
For best texture, cool panettone upside down by inserting skewers through the base and suspending it. This prevents collapse.
Allow to cool completely before slicing.
Serving Suggestions
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Slice and serve plain
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Toast lightly and spread with butter
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Serve with mascarpone or whipped cream
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Enjoy with coffee, tea, or hot chocolate
Tips for Success
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Use bread flour for structure
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Butter must be very soft, not melted
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Allow full rising time—this is key for fluffiness
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Cooling upside down improves crumb structure
Storage
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Room temperature: Wrap well, up to 4 days
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Freezer: Slice and freeze up to 2 months
Final Thoughts
Making panettone at home may take time, but with the Thermomix, the process becomes approachable and rewarding. The result is a beautifully soft, fragrant bread that rivals bakery-quality panettone and fills your kitchen with the aroma of citrus and butter.