Classic Panettone

Classic Panettone by Breramilano – the Milanese pound

Breramilano 1930's classic panettone is the Milanese Christmas cake in its purest form – airy yeast dough with butter, eggs, raisins, and candied citrus peel. Two dough stages, an evening dough and a morning dough, give it its tall, delicately soft crumb.

Panettone classico is a Milanese panettone from Breramilano 1930, baked with lievito madre and weighed in the Libbra Milanese of 1,120 grams, the city's traditional pound. Wrapped by hand in paper, it arrives as a tall, dome-shaped cake ready for the festive table.

Tall dome, silky crumb, a scent of butter

Beneath its dark-baked crown, the classic panettone opens into long, silky fibers that smell of butter and pull apart almost effortlessly. The crumb is yellow from the egg yolks, airy yet moist, with that delicate yeast note that only a slowly developed dough can achieve.

Raisins and candied peel are scattered throughout the crumb in whole pieces, providing bright, bittersweet citrus sparks against the mild sweetness of the dough. Sometimes the fruit leads, sometimes the dough – a gentle interplay until the very last bite. The edges taste slightly toasted, while the center remains soft and buttery.

How to serve this large cake over the holidays

Cut the classic panettone into tall wedges, from top to bottom, so that every serving includes crust, crumb, and a few pieces of candied fruit. It accompanies coffee in the morning, tea in the afternoon, and concludes a festive dinner in the evening. Sliced thinly, this size serves many rounds.

For gifting, it needs nothing more than its wrapped paper – a cake that arrives already dressed. For smaller tables, we offer a panettone in a 500-gram format. And if you have a piece left over after the holidays, simply wrap it back up in its paper.

Lievito madre requires time and a watchful baker

The dough rises using lievito madre, a sourdough starter made from flour and water that is nurtured and regularly fed in-house. The longer this fermentation process takes, the finer the aroma and the more tender the crumb becomes – which is why Breramilano gives the dough the time it needs.

It is baked for 50 to 60 minutes at around 180 degrees, until the dome reaches a deep golden brown and its fragrance fills the bakery. The oven is merely the finale – the real work is done beforehand by the dough and the passage of time.

A Milanese panettone among Piedmontese neighbors

The panettone belongs to Milan just as much as its cathedral, and Breramilano bakes it the way the city has always understood it – as a tall festive cake with fruit in the dough. This simple version is the original.

On the shelves at nur Gutes, this Milanese classic is joined by companions from other regions – a panettone from Piedmont and a panettone with grappa. It is a chance to taste how differently Italy interprets the same cake: light and mild here, robust with grappa there. And for those who set all three on the table, it is a taste of Italy from one end to the other.