Coffee Panettone Recipe
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Coffee Panettone Recipe


As the Christmas season approaches, there is nothing better than enjoying a slice of panettone with a good coffee for breakfast or in the afternoon. But you know what would be even more delightful? A yummy Coffee Panettone! Panettone made with cream of coffee is a little treat, a product that combines sweetness with the aroma of coffee at its finest.

 In short, a true delicacy to try at Christmas time. So, let’s take a look at how to prepare an excellent Panettone with Coffee Cream!


How to make Coffee Panettone

Making Coffee Panettone is not exactly simple. It takes some patience to make a quality dough that will then need to rise for a fair while to obtain that magnificent honeycomb effect that characterises the Lombard sweet. Once ready, the Panettone can then be filled with a delicious Coffee Cream.

You can choose to fill the Panettone by cutting it into slices or even better, insert the cream into the dough with a piping bag before baking or even once the sweet has cooled. But let’s explore together the entire procedure for preparing a nice Panettone with Coffee Cream.

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Ingredients and preparation of the Coffee Cream

There are various ways of making the Coffee Cream. Some might prefer more of a coffee custard, whilst others opt for a filling made with delicious mascarpone. We chose to go for the second option. For a delicious mascarpone Coffee Cream, you will need:

  • 250 g Mascarpone
  • 250 ml Fresh cream
  • 3 tbsp Powdered sugar
  • 1 Espresso coffee from a capsule or 1 shot from a moka

To make the Coffee Cream, all you have to do is whip the mascarpone with the addition of icing sugar.

After adding in the icing sugar, you can slowly pour in the coffee until achieving a very soft and smooth consistency. Once the coffee is in, whip the cream separately then add it to the mixture a bit at a time. Now that the cream has been added, your Coffee Cream is ready!

Further reading: 5 quick and easy coffee-based desserts.


Ingredients and preparation of the first dough

La preparazione del panettone prevede che si eseguano diversi impasti, che devono lievitare per periodi più o meno lunghi, prima di poter realizzare il dolce finito e di cuocerlo nel forno.

Prima di realizzare l’impasto principale, bisogna creare la biga, il principale agente lievitante della preparazione. 

Per la realizzazione della biga devi utilizzare:

  • 10g water
  • 1g fresh brewer´s yeast
  • 10g sugar
  • 20g flour

Mix together until firm, then place the dough in a bowl and cover with cling film. Let it rise until it doubles in volume.
After preparing the biga, you can proceed to make the first dough. Preparation involves:

  • biga
  • 5g egg yolk
  • 14g water
  • 27g flour
  • 2g sugar

Place all the ingredients in the planetary mixer and knead the dough until you obtain a smooth ball. Now let it rise until it triples in volume.

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Ingredients and preparation of the second dough

After making the first dough, you can move on to the second and third. The second mixture requires:

  • the first dough
  • 50g of egg yolks
  • 250g flour
  • 85g sugar
  • 75g butter
  • 6g salt
  • 125g sultanas
  • 100g mixed candied fruit (to taste)

After adding all the ingredients, knead the dough in the food processor with a dough hook for at least six minutes or until the dough completely detaches from the bowl. Once you have a smooth and homogeneous mixture, let it rest in the bowl for 30 minutes.

Further reading: 5 quick and easy coffee biscuit recipes.


Baking and storing Coffee Panettone

After this time has elapsed, transfer the dough inside its mould (a special panettone mould, 22 cm in diameter) and leave it to rise for at least 7-10 hours: the panettone should reach the rim. 
After it has reached the edge, you can go and put the coffee cream in with a piping bag. Once the coffee cream has been added, you can bake the panettone in a preheated oven in static mode at 170°, on the medium-low setting, for at least 45 minutes.

Once cooked, take the panettone out of the oven, pierce it with two long irons (which must be placed so that you can put the cake upside down) and leave it to cool for at least three hours. 
When it has cooled, you can put the previously prepared coffee cream inside the panettone (if not already put in pre-baked), again using the sac-a-poche.

You can store the panettone for a few days, inside its mould and covered with a plastic bag, in order to preserve its softness for longer.


About the coffee ...

For your Coffee Panettone, using quality Corsini Coffee is best for achieving a delicious fragrance. Pick your favourite coffee and buy it online! You can choose from excellent instant coffee for your caffè lungo (long espresso) or aromatic, fragrant ground coffee made in a moka or for espresso. If, on the other hand, you have a home coffee machine, the compatible capsules are your best bet, with a selection of the various popular brands.

Buy Corsini Coffee from the online shop and discover the best qualities!

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