Susana Cisneros’ Panettone Recipe
Panettone is a traditionally Italian sweet bread and fruitcake, usually prepared and enjoyed for Christmas and New Year.
Behind every recipe lies the soul of its maker, their culture, and a piece of their personal history.
Meet Susana Cisneros, who is originally from Peru but calls Uruguay her home. In this interview, Vero dives into what makes this panettone recipe so special to Susana. Scroll to the bottom for the full recipe.
What is the history of the recipe?
I had an Italian friend in Montevideo, Ely Baldinelli when I first got married. Years later, we met again in Brussels in the mid to late seventies when her husband was an ambassador of Argentina, and mine was a diplomat for Uruguay. She cooked very well, and one day, she made me try her panettone. It was so good I asked her for the recipe to make it for Christmas.
Since what year have you been making this recipe and for what time of year?
Since the year 78, it became a ritual to make panettone every year for Christmas Eve.
Any anecdote or memory that comes to mind when you think about this recipe?
Since I started making it, the sweet bread was the star of Christmas Eve. I made one or more because my children ate them very quickly. One year, I also made mini panettones to give to my friends.
My oldest son, Luis treasured it like nothing else and asked me to bake one just for him. That was his favorite Christmas gift.
Why do you think it is the best panettone recipe?
For me, it is the best recipe because the dough is delicious, it has many dried fruits and walnuts. At one time I even put pine nuts. It also has a measure of whiskey and a measure of cognac, and that gives it a very rich flavor.
I remember that when I started using Cognac in Brussels, I had a bottle of very fine French Napoleon Cognac, and every time I took a shot I felt bad, but it was fantastic with the sweet bread. Eventually, I finished the bottle. Then in Uruguay, I started using a national cognac, which was just as good.
I don’t have a very sweet tooth so I almost did not eat it, but my children devoured it, and that was all that mattered
Susana Cisneros’ Panettone
Ingredients
200 grams (7.1 ounces) butter
1 cup sugar (100 grams)
4 egg yolks and 2 whole eggs
6 cups all-purpose flour (375 grams)
6 teaspoons baking powder
2 tablespoons milk
Nuts, raisins, candied fruit, orange peel
½ cup whiskey
½ cup cognac
Instructions
Cream the butter with the sugar until light and fluffy. Gradually beat in the egg yolks and whole eggs, one at a time.
Whisk the flour and baking powder in a separate bowl. Gradually add to the wet ingredients, alternating with the milk, whiskey, and cognac. Stir in the nuts, raisins, candied fruit, and orange peel.
Pour batter into a greased and floured 9x13-inch baking pan. Cut a deep cross in the top of the batter.
Bake in a preheated 350-degree F (175 degrees C) oven for about 1 hour or until a toothpick inserted into the center comes out clean.
Tips
For a richer flavor, use brown sugar instead of white sugar.
Add 1 teaspoon of vanilla extract to the batter for additional flavor.
For a festive touch, sprinkle the top of the cake with powdered sugar before serving.
