Panettone is the tall, dome-shaped sweet bread from Milan, Italy, studded with candied citrus and raisins, traditionally served at Christmas. This authentic method uses a two-stage natural yeast starter and a long, slow fermentation to develop its signature airy crumb and buttery, vanilla-scented flavor. While it takes several days, the process is broken into manageable steps that reward you with a bakery-quality loaf that stays moist for weeks.
Ingredients
- For the first starter (lievito madre):
- 1 cup (125 g) bread flour
- 1/2 cup (120 ml) water, lukewarm (about 80°F / 27°C)
- 1 tablespoon (15 g) active dry yeast (or 20 g fresh yeast)
- For the second starter:
- 1 cup (125 g) bread flour
- 1/4 cup (60 ml) water, lukewarm
- 1/2 cup (100 g) sugar
- 2 large egg yolks
- For the final dough:
- 3 cups (375 g) bread flour
- 3/4 cup (150 g) sugar
- 1/2 cup (120 ml) water, lukewarm
- 3 large egg yolks
- 1/2 cup (115 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup (150 g) raisins
- 1 cup (150 g) candied orange peel, chopped
- 1/2 cup (75 g) candied citron, chopped (optional)
- Butter and flour for the pan
Instructions
- Day 1 – Make the first starter: In a medium bowl, dissolve the yeast in the lukewarm water. Stir in the flour until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature (about 70°F / 21°C) for 12 hours or until doubled and bubbly.
- Day 2 – Build the second starter: In a large bowl, combine the first starter with the second starter ingredients (flour, water, sugar, egg yolks). Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Return to the bowl, cover, and let rise for 6–8 hours at room temperature until tripled in volume.
- Day 3 – Make the final dough: In a stand mixer with the dough hook, combine the second starter, 1 cup (125 g) of the flour, and the water. Mix on low for 2 minutes. Add the remaining flour, sugar, egg yolks, vanilla, and salt. Knead on medium-low for 10 minutes until the dough is smooth and pulls away from the sides.
- Add the softened butter in three additions, kneading well after each until fully incorporated. The dough will be very soft and sticky – that’s normal. Continue kneading for another 10 minutes until the dough is silky and elastic.
- Gently fold in the raisins and candied peels with a spatula or your hands, being careful not to deflate the dough.
- First rise: Transfer the dough to a lightly oiled large bowl, cover, and let rise at room temperature for 4–6 hours, or until doubled. It should be very airy and fragrant.
- Shape and second rise: Turn the dough out onto a lightly floured surface. Shape it into a tight ball by pulling the edges to the center. Place it seam-side down in a buttered and floured 8-inch (20 cm) panettone mold or a tall round cake pan lined with parchment paper. Cover loosely with plastic wrap and let rise for 6–8 hours, or until the dough reaches the top of the pan. It should be very puffy.
- Bake: Preheat the oven to 350°F (175°C). Place the panettone on the middle rack. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean and the internal temperature reads at least 200°F (93°C) – this ensures the crumb is set. If the top browns too quickly, tent loosely with foil after 20 minutes.
- Cool upside down: Remove from the oven and immediately pierce the bottom with two long skewers or knitting needles, crossing them so the panettone hangs upside down over a large bowl or between two supports. Cool completely in this position, about 3 hours. This prevents the tall loaf from collapsing.
Tips
- Use a proper panettone mold: The tall paper molds (about 6–7 inches / 15–18 cm high) give the best shape. If using a regular cake pan, line it with parchment that extends above the rim to support the rise.
- Keep the dough warm: Panettone dough loves warmth. If your kitchen is cool, place the dough in an oven with the light on (about 80°F / 27°C) for rising. Avoid drafts.
- Don’t rush the fermentation: The long rises develop the complex flavor and airy texture. If you’re short on time, you can do the final rise in the refrigerator overnight (up to 12 hours), then bring to room temperature and bake.
- Substitutions: If you can’t find candied citron, use extra candied orange peel or dried apricots. For a non-alcoholic version, soak the raisins in warm water or orange juice for 30 minutes and drain before adding.
Serving Suggestions
Serve panettone in thick slices, at room temperature, with a cup of espresso or a glass of sweet wine like Moscato d’Asti. It’s also delicious toasted and spread with butter or mascarpone. For a festive dessert, layer slices with custard or use them in a bread pudding.
Variations
- Chocolate panettone: Replace the candied fruit with 1 cup (170 g) dark chocolate chips or chunks.
- Citrus-free: Omit the candied peel and add 1 tablespoon grated lemon and orange zest to the dough.
- Whole wheat: Substitute half of the bread flour with whole wheat flour for a nuttier flavor – the texture will be slightly denser.
- Mini panettone: Divide the dough into 4–6 small molds and bake for 25–30 minutes, checking for doneness earlier.
Storage and Reheating
Panettone keeps well at room temperature in its original wrapping or an airtight container for up to 2 weeks. To store longer, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 4–6 hours before serving. To refresh a day-old panettone, slice and toast lightly in a toaster or under a broiler for 1–2 minutes until fragrant.
Frequently Asked Questions
Why does my panettone collapse? This usually happens if the dough is over-proofed or under-baked. Make sure the dough doesn’t rise more than double in the final rise, and bake until the internal temperature reaches 200°F (93°C). Cooling upside down is also crucial – it helps the structure set without sinking.
Can I use instant yeast instead of active dry? Yes. Substitute instant yeast 1:1 for active dry, but skip the initial dissolving step – mix it directly into the flour. The rising times may be slightly shorter.
Do I need a stand mixer? It’s highly recommended because the dough is very sticky and requires long kneading. If mixing by hand, use a dough scraper and be prepared for a 20-minute knead. The result will be just as good, but it’s more work.
Can I make panettone without the two-stage starter? Yes, you can make a simplified version using a single dough with more yeast, but the texture will be less airy and the flavor less complex. The authentic method is worth the extra day if you have time.
How do I know when it’s done? A skewer inserted into the center should come out clean, and the internal temperature should be at least 200°F (93°C). The top should be deep golden brown and the loaf should sound hollow when tapped.
Can I use dried cranberries instead of raisins? Absolutely. Dried cranberries work well, but they are less sweet, so you might want to add an extra tablespoon of sugar to the dough. Soak them in warm water or orange juice for 15 minutes before using to keep them moist.
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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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