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Light Panettone Recipe

Recipe by Pedro M. A. Neves

This lighter version of the classic Italian Christmas panettone maintains the traditional candied fruit and citrus character while reducing richness and baking time. Perfect for those seeking the festive flavors of panettone without the dense, butter-heavy profile of conventional recipes. A delicate, airy bread ideal for holiday breakfasts or gift-giving.

Ingredients

• 300g (2.5 cups) all-purpose flour
• 100g (0.75 cup) whole wheat flour
• 7g (1.5 tsp) instant yeast
• 120ml (0.5 cup) whole milk, warmed
• 60ml (0.25 cup) extra virgin olive oil
• 2 large eggs
• 30g (2 tbsp) honey
• 10g (2 tsp) sea salt
• Zest of 1 organic lemon
• Zest of 1 organic orange
• 100g (0.75 cup) mixed candied citrus peel, finely chopped
• 80g (0.5 cup) golden raisins, soaked in warm water for 10 minutes
• 40g (0.25 cup) dried cranberries
• 5ml (1 tsp) vanilla extract
• 2g (0.5 tsp) ground cardamom
• 1g (0.25 tsp) ground nutmeg

Instructions

1. Warm milk to 37°C (98°F) and combine with instant yeast in a small bowl. Let sit for 2 minutes until foamy.

2. Mix all-purpose flour, whole wheat flour, salt, cardamom, and nutmeg in a large bowl. Create a well in the center.

3. Pour activated yeast mixture into the flour well. Add eggs, honey, olive oil, and vanilla extract. Mix with a wooden spoon until shaggy dough forms, about 2 minutes.

4. Knead dough by hand on a lightly floured surface for 8-10 minutes until smooth and elastic. Gradually incorporate lemon zest and orange zest during kneading.

5. Drain soaked raisins well. Gently fold candied citrus peel, raisins, and cranberries into dough using a bench scraper, working carefully to distribute fruit evenly without deflating.

6. Shape dough into a smooth ball and place in a lightly oiled bowl. Cover with damp cloth and let rise at room temperature for 90 minutes until nearly doubled.

7. Shape risen dough into a round loaf approximately 15cm (6 inches) in diameter. Place on parchment-lined baking sheet. Cover loosely and proof for 60 minutes until light and puffy.

8. Preheat oven to 190°C (375°F) with rack positioned in middle. Score top of panettone with a shallow cross pattern using a sharp knife.

9. Bake for 33-35 minutes until deep golden brown and a skewer inserted in center comes out clean. Internal temperature should reach 92°C (198°F).

10. Cool on wire rack for 20 minutes before turning out of any mold. Slice while slightly warm and serve with coffee, tea, or hot chocolate.

Substitutions

• Replace all-purpose flour with 300g gluten-free all-purpose blend for gluten-free version; reduce whole wheat flour to 50g
• Substitute olive oil with melted butter (60ml) for richer traditional flavor
• Replace whole milk with oat milk or almond milk for dairy-free preparation
• Use dried cranberries only and omit mixed candied peel, replacing with 120g total dried tart cherries for a lighter fruit profile

Tips

• Keep dough temperature consistent at 26-27°C during rising for optimal fermentation; cooler kitchens may require longer rise times
• Soak dried fruits lightly beforehand to plump them without adding excess moisture to the dough
• Do not over-knead after adding fruit, as this can break down the candied peel and create dense pockets
• Store cooled panettone wrapped in foil at room temperature for up to 5 days, or freeze for up to 2 months

Panettone originated in Milan during the Renaissance and traditionally appears on Italian tables throughout the Christmas and New Year season. This lighter interpretation honors the festive tradition while respecting modern preferences for less heavy baked goods, maintaining the iconic dried fruit and citrus notes central to its identity.

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