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Magnum Panettone Bonifanti

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Magnum Panettone Bonifanti

Panettone is an Italian type of sweet bread originally from Milan. It is a special pastry that is usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in Latin America. Other locations like the Horn of Africa, Australia, and to a lesser extent in former French, Spanish, and Portuguese colonies, have their version of Panettone.


In Italy, panettone comes with an often varied history, but one that invariably states that its birthplace was Milan. The word "panettone" derives from the Italian word "panetto", a small loaf cake. The augmentative Italian suffix "-one" changes the meaning to "large cake".


The origins of this cake appear to be ancient, dating back to the Roman Empire, when ancient Romans sweetened a type of leavened cake with honey.



Throughout the ages, this "tall, leavened fruitcake" makes cameo appearances in the arts. It is shown in a sixteenth-century painting by Pieter Brueghel the Elde. It is also possibly mentioned in a contemporary recipe book written by Italian Bartolomeo Scappi, personal chef to popes and emperors during the time of Charles V. The first known recorded association of panettone with Christmas can be found in the Italian writings of 18th-century illuminist Pietro Verri. He refers to it as "Pan de Ton" (literally translated as "luxury bread.")


Chrismas Association

There is no more Italian way to wish a happy holiday season than with a slice of panettone and a flute of champagne or prosecco. It’s a ritual in many homes where panettone is a welcomed guest after every meal. Giving panettone is not a simple act of kindness but a gesture rich in history and tradition. Raisins are used for good wishes, as they are indeed known to bring fortune and wealth because their shape is reminiscent of golden coins.


Legends Behind Panettone (pan del Ton & “il pan de Toni”) 


One of the legends of Panettone’s conception says that the person who invented panettone was the Milanese nobleman Ughetto degli Atellani who lived in the 1400s. He fell in love with Adalgisa, the daughter of a poor baker named Toni. To win her over, the nobleman disguised himself as a baker and invented a rich bread in which he added to the flour and yeast, butter, eggs, dried raisins, and candied peel. The duke of Milan, Ludovico il Moro Sforza, encouraged the launch of the new cake-like bread: pan del Ton (or Toni's bread).


Another story says that Toni, the young helper of a cook, was the real inventor. It was Christmas and the court chef had no dessert to offer. What he had prepared wasn’t good enough to be served. So Toni prepared something using everything he had available. Hence the name panettone, “il pan de Toni” (Toni’s bread). 


History of Panettone's Popularity

In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities for the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionized the traditional panettone by giving it its tall domed shape by making the dough rise three times, for almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who also gave his name to a popular brand that still exists today. The stiff competition between the two that then ensued led to the industrial production of the cake. Nestlé took over the brands together in the late 1990s, but Bauli,[10] an Italian bakery company based in Verona, has acquired Motta and Alemagna from Nestlé.


By the end of World War II, panettone was cheap enough for anyone and soon became the country's leading Christmas sweet. Lombard immigrants to Argentina, Uruguay, Paraguay, Venezuela, and Brazil also brought their love of panettone, and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season, which became a mainstream tradition in those countries. In some places, it replaces the king cake.


How to Make Homemade Panettone

Total Time Needed:          4 hrs 45 mins

Prep:                                  4 hrs

Cook:                                 0 hrs 45 mins

Yield:                                 1 large panettone (32 servings)


Nutritional Information

Calories                           133 kcal

Fat                                       7 g

Carbs                                 16 g

Protein                                 3 g


Ingredients Needed

  • 3/4 cup whole milk

  • 1 1/2 tablespoons dry yeast

  • 4 1/2 to 5 cups all-purpose flour

  • 12 tablespoons butter

  • 1 1/8 cups sugar

  • 1 1/2 teaspoons salt

  • 3 eggs

  • 4 egg yolks

  • 1 tablespoon vanilla

  • 1 tablespoon orange juice

  • 1 tablespoon orange zest

  • 1 tablespoon lemon zest

  • 1 1/2 cup raisins

  • 2 tablespoons butter (melted)

  • 1 egg (for egg wash)

  • Optional: 1/2 cup chopped nuts


Steps to Make It


  • Gather the ingredients.

  • Sift all the flour and set aside. This process will get rid of small particles and will air the flour for a nicer rise.

  • In a small-sized pot, heat the milk on low heat until it's warm to the touch, about 100 F. Remove from heat.

  • Stir the yeast into the milk and add 1 cup flour. Mix well and set aside, covered, for 15 to 20 minutes.

  • In the bowl of a large food processor, place the butter, sugar, salt, eggs, yolks, vanilla, orange juice, and orange and lemon zest. Pulse until the butter is mixed in and broken up and the mixture looks curdled.

  • After 20 minutes, add the yeast mixture to the food processor and pulse briefly.

  • Add the remaining flour, one cup at a time, and pulse until the dough starts to come together.

  • Pour the dough (it will be sticky and wet) onto a lightly floured counter and sprinkle nuts, if using, and raisins on top. Use a dough scraper or a large spatula to fold and knead the dough, adding a little extra flour if necessary, until dough is well mixed and smooth, but still sticky.

  • Shape the dough into a ball using floured hands, and place it inside a 6- to 7-inch diameter panettone mold, bread pan, or coffee can.

  • Brush the top of the dough with melted butter and then place it in a warm place to rise for 3 to 4 hours until it is almost doubled in size.

  • Preheat the oven to 350 F. With a very sharp knife, make a cross-shaped cut on top of your dough, and then brush it with a beaten egg.

  • Bake the panettone until it has risen, is golden brown, and sounds slightly hollow when you tap on it gently, approximately 40 minutes.

  • Remove from the oven and let cool off a little on a cooling rack without unmolding it.

  • Unmold and drizzle with glaze if desired.

  • Cut in slices and serve warm with softened unsalted butter on the side.


How to Consume Panettone

To eat panettone, cut it into narrow triangular slices like you would cut a cake. Once you've sliced your panettone, heat it in the oven for 5-10 minutes, then serve it on a small plate and eat it with a fork and knife.


"Il Signor Panettone" Magnum Milan Panettone (tall version). Price per 4 kg. Unusual and imposing, the Panettone par excellence promises abundance and pleases everybody. Nobody is left without a slice on the Holidays when this amazing package is brought to the table!

8.8 pound (4 kilograms)


Wheat flour

raisins (15.2%)



fresh egg yolk from barn hens

natural yeast sourdough: (wheat flour, water) 

candied orange peels (6.7%): (orange peels, glucose-fructose syrup, sugar, lemon juice concentrate),


candied citron (2.4%): (citron, glucose-fructose syrup, sugar, lemon juice concentrate)

emulsifier: mono- and diglycerides of fatty acids

invert sugar syrup

fresh egg white from barn hens

milk powder


cacao butter

natural citrus fruits flavor

vanilla beans from Madagascar. - May contain traces of tree nuts, soy

Product of Italy


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Magnum Panettone Bonifanti