Traditionally, Italians eat a slice of panettone at breakfast. Slice yourself a pillowy piece of panettone and enjoy with a strong espresso first thing, for the true Italian experience.

Toast a slice of panettone and serve it with cheese at the end of a meal. The buttery sweetness is fantastic with tangy, crumbly cheese like a premium mature Cheddar. One of the best recipes for panettone that’s past its best is in bread and butter pudding. Layer up big slices of the bread, cover in custard and bake for a fruity, rich gorgeous pud. Here’s our guide to everything you need to know about panettone, including how to eat it, how it’s made and – if you're in a rush – scroll straight down to the bottom for which panettone to buy .

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So, next time you're faced with the vast selection, remember: it's more than just bread; it's a slice of Italian heritage. Choosing the best panettone boils down to a mix of personal preference, brand reputation, and a keen eye for quality. Whether you're enjoying a slice from Italy's finest bakeries or experimenting with supermarket brands, the journey to find your perfect panettone is bound to be delicious.

Add the yeast and milk mixture, along with the whisked egg mixture, and knead for 10 minutes on a very low speed. Aroma: The smell from your panettone should hit you as soon as you cut into it. This will be down to using good quality ingredients like Madagascan vanilla and local citrus fruit. We take panettone very seriously at Sous Chef and we believe we hold the best selection of brands in the UK, and perhaps even in Europe. Panettone croutons add texture and flavour to winter salads – of your bread has gone stale, simply lightly gril and scatter over your salad leaves with fresh figs, blue cheese and a glug of good dressing.Try using your panettone to make breadcrumbs and incorporate into a custard to make a delicious and unexpected ice cream flavour.

However, its versatility has led to various adaptations, including using it as a base for desserts. Its transformation into luxurious bread and butter puddings or serving slices with a scoop of gelato has solidified its place on the dessert table.Cover and leave to rise in a warm, draught-free place until it more than doubles in size, which will take about 2 hours.

Try layering up your panettone in a tiramisu or trifle. The bread is particularly tasty soaked in brandy, masala or other sweet wines. Roll the dough into a ball and place into the prepared tin. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ We’re really proud of our collection of panettone at Sous Chef. We carefully select each product, and are looking for the best quality ingredients and authentic baking methods.