Classic Homemade Panettone
Traditional Italian Christmas bread—light, airy, and beautifully fragrant
Introduction
Panettone is a beloved Italian sweet bread, traditionally enjoyed during Christmas and New Year. Famous for its tall domed shape, feather-light crumb, and aroma of citrus and vanilla, classic panettone is enriched with butter, eggs, and studded with raisins and candied orange peel. While it takes time and patience, the result is truly bakery-quality and worth every step.
Preparation Time
Active prep: 40 minutes
Rising time: 3–4 hours
Baking: 40–45 minutes
Total: ~5 hours
Ingredients (Makes 1 large panettone or 2 small)
First Dough (Starter)
¾ cup (180 ml) warm milk
2¼ tsp (7 g) instant yeast
¼ cup (50 g) sugar
2 cups (250 g) all-purpose flour
1 large egg
Second Dough
½ cup (115 g) unsalted butter, softened
3 large eggs, room temperature
½ cup (100 g) sugar
Zest of 1 orange
Zest of 1 lemon
1 tsp vanilla extract
2½ cups (315 g) all-purpose flour
¾ tsp salt
Fruit Add-Ins
¾ cup raisins
½ cup candied orange peel or mixed candied fruit
For Finishing (Optional)
1 egg yolk + 1 tbsp milk (egg wash)
Powdered sugar for dusting
Step-by-Step Instructions
Step 1: Prepare the Fruit
Soak raisins in warm water (or orange juice) for 20 minutes. Drain well and pat dry. Toss with a little flour and set aside.
Step 2: Make the First Dough
In a large bowl, mix warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
Add egg and flour; mix to form a soft dough.
Cover and let rise in a warm place for 1 hour, until doubled.
Step 3: Prepare the Second Dough
To the risen dough, add butter, eggs, sugar, citrus zest, vanilla, flour, and salt.
Knead until smooth, elastic, and slightly sticky (10–12 minutes by hand or 6–8 minutes with mixer).
Step 4: Add Fruit
Gently knead in raisins and candied peel until evenly distributed.
Step 5: First Proof
Place dough in a greased bowl, cover, and let rise 1½–2 hours, until doubled.
Step 6: Shape & Final Rise
Punch down dough gently and shape into a smooth ball.
Place into a panettone mold or tall parchment-lined tin.
Cover loosely and let rise 45–60 minutes, until dough reaches near the top.
Step 7: Bake
Preheat oven to 170°C (340°F).
Brush top gently with egg wash.
Bake for 40–45 minutes, until deep golden and a skewer comes out clean.
(If browning too fast, tent loosely with foil.)
Step 8: Cool
Let panettone cool completely on a wire rack.
Traditional method: insert skewers at the base and cool upside down to prevent collapse.
How It Works
Long fermentation creates airy texture
Butter & eggs give richness without heaviness
Citrus zest provides signature aroma
Serving Suggestions
Slice and serve with coffee or hot chocolate
Toast lightly and spread with butter or mascarpone
Use leftovers for panettone French toast
Storage
Wrap tightly and store at room temperature for 3–4 days
Freeze slices for up to 2 months
Final Thoughts
Making Classic Homemade Panettone is a labor of love, but the reward is a stunning, fragrant bread that tastes far better than store-bought. Once you master it, it becomes a treasured holiday tradition