Panettone I Recipe
Panettone is a traditional Italian sweet bread enriched with butter, candied fruits, and raisins, baked into a tall, dome-shaped loaf. This showstopping festive bread features a tender, feathery crumb studded with golden dried fruit and requires patience for its three-rise fermentation process. Perfect for special occasions and holiday celebrations, homemade panettone delivers unmatched flavor and authenticity compared to store-bought versions.
Ingredients
- 500g (3¾ cups) bread flour
- 100g (¾ cup) granulated sugar
- 10g (2 teaspoons) salt
- 7g (2¼ teaspoons) instant yeast
- 120ml (½ cup) whole milk, warmed
- 4 large eggs, room temperature
- 120g (8.5 tablespoons) unsalted butter, softened
- 2 teaspoons vanilla extract
- Zest of 1 large lemon
- Zest of ½ orange
- 100g (¾ cup) raisins, soaked in warm water for 30 minutes
- 80g (½ cup) candied orange peel, diced
- 50g (⅓ cup) candied citron or lemon peel, diced
- 30g (3 tablespoons) unsalted butter, melted (for brushing)
- 15g (1 tablespoon) granulated sugar (for topping)
Instructions
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Mix flour, sugar, salt, and instant yeast in a large bowl. Create a well in the center and add warm milk, eggs, and vanilla extract. Mix with a wooden spoon until a shaggy dough forms.
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Knead the dough on a lightly floured surface for 8 minutes until it becomes smoother and slightly elastic. The dough will still be quite sticky at this stage.
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Gradually incorporate the softened butter into the dough by pinching and folding small pieces into the dough, working for 5-7 minutes until butter is fully incorporated. Add lemon and orange zests during this process.
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Drain the soaked raisins and pat dry. Fold the raisins, candied orange peel, and candied citron into the dough until evenly distributed. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 6-8 hours until doubled.
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Gently deflate the dough and shape it into a round ball. Place it in a tall, cylindrical panettone mold (or improvise with a high-sided round cake pan lined with parchment). Cover and let rise for 4-5 hours at room temperature until the dough reaches the top of the mold.
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Preheat oven to 190°C (375°F). Brush the top of the dough with melted butter and sprinkle with granulated sugar. Using a sharp knife, make a shallow cross on top.
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Bake for 50-55 minutes until the top is deep golden brown and a skewer inserted in the center comes out clean or with just a few moist crumbs. If browning too quickly, loosely tent with aluminum foil after 30 minutes.
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Remove from oven and allow to cool in the mold for 10 minutes. Turn the panettone upside down and let it cool completely on a wire rack for at least 4 hours or overnight, supported by the mold if needed.
Substitutions
- Replace raisins with dried cranberries or dried blueberries for a tartness variation
- Substitute candied citron with candied ginger for a spiced flavor profile
- Use 2-3 tablespoons of rum or brandy-soaked raisins instead of plain soaked raisins for depth
- Replace all-purpose bread flour with tipo 00 flour combined with 10% vital wheat gluten for traditional Italian texture
Tips
- Panettone requires patience with its three-rise process; do not rush fermentation as it develops the signature light, airy crumb structure
- Use a panettone mold or tall cylindrical container with parchment to achieve the traditional shape; if unavailable, a 1-liter tall baking vessel works adequately
- Keep the dough at a warm, draft-free temperature during rises; 24-26°C (75-79°F) is ideal; cooler conditions will extend fermentation time
- Store finished panettone wrapped in plastic at room temperature for up to 5 days, or freeze for up to 2 months for extended enjoyment
Panettone originates from Milan and represents the crowning glory of Italian Christmas traditions since the 15th century. Its name derives from "panetone" (large panetto, or enriched bread), and its distinctive shape and golden dome symbolize the domes of Italian cathedrals, making it a cherished holiday icon throughout Italy and Italian diaspora communities worldwide.
Frequently Asked Questions
How long does Panettone I Recipe take to make?
Panettone I Recipe takes about 100 minutes total — 45 minutes of prep and 55 minutes of cooking — and makes 10 servings.
What can I substitute in Panettone I Recipe?
You can adapt it easily: Replace raisins with dried cranberries or dried blueberries for a tartness variation; Substitute candied citron with candied ginger for a spiced flavor profile; Use 2-3 tablespoons of rum or brandy-soaked raisins instead of plain soaked raisins for depth.
How should I store leftover Panettone I Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Panettone I Recipe?
Each serving of Panettone I Recipe has about 11g of protein and 485 calories.
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