Cyril Lignac's Panettone Recipe: Light, Fragrant Italian Brioche with Raisins and Candied Fruits

Panettone is the iconic Italian brioche brimming with raisins, candied fruits, and citrus zest, evoking the flavors of Italy in every bite. Originating from Lombardy and Piedmont, this traditional treat started as a Christmas delight but has earned year-round status for breakfasts and desserts alike. Though akin to French brioche, its vibrant candied fruits and zests create an unforgettable taste that awakens the senses.

Cyril Lignac's Expert Tips for Perfect Panettone

As a renowned French chef, Cyril Lignac shares invaluable guidance for home cooks. From his Caesar salad to this fragrant panettone with its light crumb, he simplifies exquisite dishes. On RTL, he revealed his authentic Italian panettone recipe, complete with pro tips: "Use a high-quality, very light flour, large candied fruits, and give the dough plenty of rest." Ready to bake?

Cyril Lignac's Panettone Recipe: Step-by-Step Guide

Ingredients:

• 250g flour
• A packet of baker's yeast
• 80g sugar
• 120g butter
• 4 eggs
• A pinch of salt
• Candied fruit, raisins, or chocolate chips
• Crystal sugar

Steps:

1. In a food processor, combine 250g flour, a sachet of baker's yeast, 80g sugar, 120g butter, 4 eggs, and a pinch of salt.
2. Knead for 10 minutes.
3. Form a ball and let it rest.
4. Knead again, incorporating candied fruit, raisins, or chocolate chips.
5. Shape into a ball and place in the panettone mold.
6. Let rise for 1 hour.
7. Top with butter and bake at 180°C for 10 minutes, then 150°C for 40 minutes.
8. Spread with butter.
9. Cool and top with large crystal sugar chunks.

Also read:

Beef bourguignon by Cyril Lignac: his melting, tasty, and super easy recipe!

Bolognese pizza by Cyril Lignac: his original, melting, and absolutely delicious recipe ("It is unanimous!")

Cannelés by Cyril Lignac: his essential recipe for soft, caramelized cannelés ("They are so tasty, a delight!")