Panettone bread and butter pudding recipe | Jamie Oliver (2024)

FAQs

Should you butter Panettone? ›

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

Panettone keeps far longer than other breads or cakes. For a classic panettone the shelf life might well be 4-6 months. However, panettone with flavoured creams are usually shorter, perhaps 2-3 months. Just check the best before date on the pack.

Panettone is a versatile treat. It's delicious for breakfast, pairs perfectly with a cup of tea for a snack, and can even make a delightful dessert.

Panettone is a traditional Italian Christmas cake originating from Milan. It's a sweet, fluffy, and dome-shaped bread that's often typically studded with candied fruits and raisins.

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.

By law an authentic panettone must contain 20 percent of its weight in fruit and 16 percent in butter. The origin of panettone is unknown, but many agree that the cake was first made in Milan as early as the 15th century, perhaps in the kitchens of the Milanese duke Ludovico Sforza.

Bread flour, high in gluten, is ideal for panettone. Its high protein content gives the bread its signature fluffy and airy texture.

How do you keep panettone moist? ›

After slicing, store the remaining inside of the cellophane bag that it was originally wrapped in. This bag is specific for keeping the shelf-life of the panettone long, even after it is cut. If left whole and stored properly, the panettone will stay fresh and moist for about 4 weeks.

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.

It's actually a sweet sourdough bread

Traditional Milanese panettone uses only “lievito madre” (sourdough starter), not yeast, which gives it a more complex, slightly tangy flavor, a moist, fluffy crumb, and longer shelf life.