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Homemade Panettone in a Can Recipe

For this recipe, we used a good amount of butter, which made the Panettone delicious (of course) and flaky!
Prep Time20 mins
Cook Time45 mins
rest3 hrs
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Italian
Keyword: homemade panettone, panettone in a can, panettone recipe
Servings: 6 servings
Calories: 684kcal
Author: Eden

Ingredients

Panettone

  • 1 tablespoon + 1 1/2 teaspoons active dry yeast two, 1/4-ounce envelopes
  • 1/3 cup whole milk warmed
  • 3 cups unbleached bread flour
  • 1/4 cup granulated sugar
  • 4 large eggs lightly beaten
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter room temperature cut into 1 tablespoon sized chunks
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon pure orange extract
  • 1 1/4 cups golden raisins
  • 1 cup diced glazed orange peel recipe below
  • 6 cleaned out tin cans with labels removed
  • Vegetable oil to grease the bowl and cans

Glazed Orange Peel Recipe

  • 3 oranges
  • 1 cups sugar
  • 1 1/2 cups water

Instructions

Homemade Panettone

  • Warm the milk in a saucepan, but don’t let it come to a boil.
  • In the bowl of a stand mixer, with the dough attachment on, sprinkle the yeast over the warm milk. Let stand until foamy, about 5 minutes.
  • Sprinkle 1/2 cup of flour and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
  • To the bowl, add remaining 2 1/2 cups of flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes.
  • Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.
  • Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
  • Bring the dough to room temperature and split between six, very well greased, tin cans.
  • Cover the cans with plastic wrap and place them on a cookie sheet. Cover with a towel and place them in a warm area of the house or on top of a heated oven (you can set to 350 degrees to create a warm environmenfor the bread to rise.
  • Let it rise for at least 2 hours or longer. The bread should double in size and puff up over the top of the can.
  • 1Re-set the oven to 375 degrees. Carefully move the cookie sheet with the bread into the oven and bake for 20-25 minutes. Let cool and decorate cans as desired.

Glazed orange peel

  • Using a vegetable peeler, peel long strips of orange peel from the 3 oranges.
  • Place the strips in a saucepan and put cold water into the pot until they’re just covered.
  • Bring to a boil over medium heat and then drain. Repeat this step 2 more times, using fresh water.
  • Place the sugar in a separate saucepan with 1 1/2 cups water and stir to combine.
  • Bring this mixture to a boil over medium heat until the sugar has dissolved.
  • Add the orange peels and reduce heat to a simmer. Leave the peels simmering until they are translucent, about 15 minutes.
  • Remove from heat and let cool in the syrup for about an hour. Then, remove from the syrup and dice to use in the Panettone.

Nutrition

Calories: 684kcal | Carbohydrates: 120g | Protein: 14g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 212mg | Sodium: 643mg | Potassium: 482mg | Fiber: 4g | Sugar: 67g | Vitamin A: 1505IU | Vitamin C: 35.8mg | Calcium: 97mg | Iron: 1.7mg