Panettone Christmas

Panettone Christmas by La Perla di Torino, Apple and Cinnamon

Candied apple, sultanas, and a pinch of cinnamon are at the heart of the Panettone Christmas by La Perla di Torino, the Italian Christmas cake for those who prefer milder flavors. A full kilo that swaps the bitterness of citrus peel for the rounded sweetness of apple.

Panettone Christmas is the Christmas cake from La Perla di Torino for anyone who avoids candied orange and lemon peel. In their place, the dough features candied apple, accompanied by sultanas and a hint of cinnamon powder. Weighing one kilogram, it is baked in Turin.

Candied apple, sultanas, and a pinch of cinnamon

When sliced, this panettone smells more like baked apples than citrus fruit.

The candied apple remains soft and provides a rounded, mild sweetness, while the sultanas add a darker note underneath. The cinnamon is measured so sparingly that it warms without pushing the pastry toward gingerbread. Cinnamon and apple are a classic pairing, and in yeast dough, it feels more festive than in a sheet cake.

Those familiar with the classic will recognize the difference immediately: in place of the bright bitterness comes a homey sweetness that is more reminiscent of a covered apple pie than a city-style festive pastry.

Why the apple is candied before going into the dough

Fresh fruit pieces would release water into the dough, which is why the fruit is added in candied form.

During the candying process, sugar syrup slowly permeates the fruit and displaces some of its water, allowing it to remain firm and hold its shape. In the oven, it gradually releases its sweetness instead of making the crumb heavy and moist.

The citric acid in the fruit acts like the squeeze of lemon one adds to sliced fruit at home. This allows La Perla di Torino to achieve a fruit that stays bright and does not brown within the pastry. Treated this way, it also keeps for months, which is what makes a Christmas pastry possible without refrigeration.

A kilo of Christmas cake and its proofing

A dough this large needs more time than a smaller format, as it must support the weight of the fruit.

The natural sourdough starter lifts it slowly, and it is this slowness that gives the crumb the structure needed to hold the fruit. Butter, fresh egg yolk, and pasteurized whole milk make the dough even heavier, which is why it requires a great deal of patience in the oven.

The tall mold gives it the typical dome that rises well above the edge while baking and turns brown. To cool, such a loaf is hung upside down so that the high crumb does not collapse under its own weight, and it may only be stood upright again after several hours.

For the large gathering in the afternoon

Take it out of the cold in good time and cut it into thick slices so the butter in the dough can soften.

It is perfect for afternoon coffee, when dusk falls early outside and the roast still needs hours. A glass of Vin Santo on the side, and the dessert is settled. Leftover slices become a quick dessert the next day with a dollop of vanilla sauce.

The loaf from La Perla di Torino is easily enough for a large group, and what remains stays fresh for days if sliced. The Panettone Tradizionale features the classic taste with citrus peel; more seasonal items can be found in our Christmas selection, and what else La Perla di Torino sends us is shown in the manufacturer's assortment.