Panettone is a tall, dome-shaped sweet bread from Milan, Italy, studded with candied orange peel, raisins, and sometimes citrus zest. Its airy, feather-light crumb comes from a long, slow fermentation that builds complex flavor and structure. This recipe walks you through the traditional method in a home kitchen, using a two-stage dough and a paper mold to achieve that signature height and tender texture.
Ingredients
- For the first dough (biga):
- 1 cup (125 g) bread flour
- 1/2 cup (120 ml) warm water (about 105°F / 40°C)
- 1 tsp (3 g) active dry yeast
- For the second dough:
- 3 cups (375 g) bread flour
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) warm milk (about 105°F / 40°C)
- 3 large egg yolks (about 55 g)
- 1 large egg (about 50 g)
- 1/2 cup (115 g) unsalted butter, softened
- 1 tsp (5 ml) vanilla extract
- 1 tsp (3 g) fine sea salt
- 1 cup (150 g) candied orange peel, chopped
- 1/2 cup (75 g) raisins (or currants)
- 1 tbsp (15 ml) orange zest (from 1 large orange)
- For the glaze:
- 1 egg white
- 1 tbsp (15 ml) water
- Pearl sugar (optional, for topping)
Instructions
- Day 1 – Make the biga: In a medium bowl, dissolve the yeast in warm water and let stand for 5 minutes until foamy. Stir in the flour to form a stiff dough. Cover with plastic wrap and let rise at room temperature (about 70°F / 21°C) for 12–14 hours, until doubled and spongy.
- Day 2 – Mix the second dough: In a large bowl or stand mixer with the dough hook, combine the biga, bread flour, sugar, warm milk, egg yolks, whole egg, vanilla, and salt. Mix on low speed until a shaggy dough forms, about 2 minutes.
- Add butter: With the mixer on medium-low, add the softened butter in three additions, waiting until each is absorbed before adding the next. Continue kneading for 8–10 minutes until the dough is smooth, elastic, and pulls away from the bowl.
- Add fruit: Fold in the candied orange peel, raisins, and orange zest by hand or on low speed until evenly distributed.
- First rise: Cover the bowl with plastic wrap and let rise in a warm spot (about 80°F / 27°C) for 2–3 hours, until doubled in volume.
- Shape: Gently deflate the dough and shape it into a smooth ball. Place it seam-side down into a 7-inch (18 cm) paper panettone mold (or a tall, greased cylindrical pan lined with parchment).
- Second rise: Cover loosely with plastic wrap and let rise again for 2–3 hours, until the dough reaches the top of the mold.
- Preheat and glaze: Preheat the oven to 375°F (190°C). Whisk the egg white with water and brush gently over the top. Sprinkle with pearl sugar if using.
- Bake: Place the mold on a baking sheet and bake for 10 minutes at 375°F (190°C). Then reduce the oven temperature to 350°F (175°C) and bake for another 40–45 minutes, until a skewer inserted into the center comes out clean and the internal temperature reaches at least 190°F (88°C). If the top browns too quickly, tent loosely with foil.
- Cool upside down: Remove from the oven and immediately pierce the bottom with two long skewers (crosswise) and suspend the panettone upside down over a tall bowl or between two cans. This prevents the dome from collapsing. Cool completely, about 2 hours, before removing from the mold.
Tips
- Use bread flour: The high protein content gives panettone its chewy, airy structure. All-purpose flour will produce a denser loaf.
- Be patient with rises: The long fermentation is essential for flavor and texture. If your kitchen is cool, the rise may take longer; wait until the dough is truly doubled.
- Substitute candied fruit: If you don’t have candied orange peel, use a mix of dried apricots and dates, or simply increase the raisins. The flavor will be less citrusy but still delicious.
- Don’t skip the upside-down cooling: This is the secret to a tall, even dome. If you cool it right side up, it will sink in the middle.
Serving Suggestions
Slice the panettone horizontally and serve with espresso or a glass of sweet wine like Moscato d’Asti. It’s also wonderful toasted and spread with butter or mascarpone. For a festive dessert, use it in bread pudding or French toast.
Variations
- Chocolate Panettone: Fold in 1/2 cup (90 g) dark chocolate chips along with the fruit.
- Citrus-forward: Use only candied orange and lemon peel, and add 1 teaspoon of lemon zest.
- Vanilla bean: Scrape the seeds from 1 vanilla bean into the milk for a more pronounced vanilla flavor.
Storage and Reheating
Store panettone wrapped tightly in plastic wrap at room temperature for up to 4 days. For longer storage, wrap in plastic and foil and freeze for up to 3 months. To refresh, slice and toast, or wrap in foil and warm in a 300°F (150°C) oven for 5–10 minutes.
Frequently Asked Questions
Why did my panettone collapse? The most common cause is under-baking or cooling right side up. Always pierce the bottom and cool upside down. Also, ensure the dough is fully baked—internal temperature should be at least 190°F (88°C).
Can I make this without a stand mixer? Yes, but you’ll need to knead by hand for 15–20 minutes. The dough is sticky, so keep your hands floured and use a bench scraper.
Can I use instant yeast instead of active dry? Yes, use the same amount (1 tsp) and mix it directly into the flour for the biga; skip the dissolving step.
Do I need a special panettone mold? Not necessarily. You can use a tall, round cake pan lined with parchment paper, but the paper molds are inexpensive and help maintain the shape.
Is panettone supposed to be dry? No, a good panettone is moist and tender. If yours is dry, you may have over-baked it or used too much flour. Check your oven temperature with an oven thermometer.
Can I reduce the rising time? The long rises are what create the characteristic airy texture. Shortening them will result in a denser, less flavorful bread. If you’re short on time, use a bread machine for the first rise, but the flavor will be less complex.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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