Recipes › Main Course › Panettone Loaves Recipe

Panettone Loaves Recipe

Recipe by Pedro M. A. Neves

Panettone loaves are Italy's iconic Christmas bread, studded with candied fruits and dried raisins, enriched with butter and eggs, and finished with a delicate honey glaze. This traditional holiday bread features a tall, domed shape and tender, feathery crumb that makes it perfect for festive celebrations or as an elegant gift. Baking panettone at home yields a bakery-quality result with warm spice notes and aromatic vanilla.

Ingredients

• 500g (3¾ cups) bread flour
• 7g (1½ teaspoons) instant yeast
• 100g (½ cup) granulated sugar
• 10g (2 teaspoons) fine sea salt
• 4 large eggs
• 120ml (½ cup) whole milk, warmed
• 100g (7 tablespoons) unsalted butter, softened
• 2g (½ teaspoon) vanilla extract
• 1g (¼ teaspoon) ground anise seed
• 0.5g (pinch) saffron threads
• 150g (1 cup) golden raisins
• 100g (⅔ cup) candied orange peel, diced
• 50g (⅓ cup) candied citron, diced
• 25g (2 tablespoons) honey, for glazing
• 15g (1 tablespoon) whole milk, for egg wash

Instructions

1. In a large bowl, whisk together flour, yeast, sugar, and salt. Create a well in the center and add eggs and warm milk. Mix with a wooden spoon until a shaggy dough forms, about 3 minutes.

2. Add softened butter, vanilla extract, anise seed, and saffron threads to the dough. Knead on a lightly floured surface for 12-15 minutes until smooth, elastic, and butter is fully incorporated.

3. Fold in the raisins, candied orange peel, and candied citron, distributing fruits evenly throughout the dough. Knead for 2 more minutes until fruits are well incorporated.

4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature (20-22°C / 68-72°F) for 4-6 hours until doubled in volume. The slow fermentation develops flavor and proper texture.

5. Divide dough in half and shape each portion into a smooth, tight ball. Place each ball into a panettone mold (or tall paper wrapper) and cover loosely with plastic wrap. Let proof at room temperature for 3-4 hours until dough reaches the rim of the mold.

6. Preheat oven to 200°C (390°F). Brush the top of each panettone with egg wash made from 15g milk beaten with a small amount of water. Score the top with a shallow cross pattern using a sharp knife.

7. Bake for 45-60 minutes until the internal temperature reaches 92-96°C (198-205°F) and the top is deep golden brown. If browning too quickly, tent with aluminum foil after 30 minutes.

8. Remove from oven and immediately brush the warm panettone with honey glaze. This gives the crust a slight sheen and adds subtle sweetness.

9. Cool panettone in the molds for 15 minutes, then turn upside down onto a wire rack to cool completely, about 4 hours. This prevents the crumb from compacting and maintains the characteristic tall shape.

10. Once completely cooled, wrap each loaf in food-safe paper or cellophane. Panettone improves after 2-3 days as flavors meld and the crumb becomes more tender. Store at room temperature for up to 10 days or refrigerate for up to 3 weeks.

Substitutions

• Replace candied citron with additional candied orange peel or candied lemon peel for a brighter citrus note.
• Substitute golden raisins with a mix of regular raisins and dried cranberries for tartness and visual contrast.
• Use unsalted margarine instead of butter for a dairy-free version, maintaining the same weight.
• Replace saffron with 2g vanilla extract and 1g turmeric for color, adjusting spice balance accordingly.

Tips

• Keep all ingredients at room temperature before mixing; cold ingredients slow hydration and fermentation. Room temperature butter especially ensures even incorporation.
• Use panettone molds or tall paper wrappers; the height allows proper rise and creates the signature dome. If unavailable, use a tall cylindrical container (at least 12cm / 5 inches).
• Slow fermentation at cool room temperature (18-22°C / 64-72°F) for 8-10 hours total develops superior flavor and complex aroma compared to fast proofing.
• Insert a toothpick into the thickest part; it should come out clean. Underbaked panettone is dense; overbaked panettone dries out quickly.

Panettone originated in Milan in the 15th century and has become synonymous with Italian Christmas celebrations. The bread's name derives from the Milanese dialect word 'pan de ton' (bread with additions), and it traditionally represents generosity and abundance during the holiday season.

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