Panettone is a tall, dome-shaped Italian sweet bread studded with candied orange peel and raisins, traditionally served at Christmas. This English-language recipe walks you through making a genuinely authentic panettone at home, with a rich, buttery crumb and a light, airy texture that comes from a long, slow fermentation. While it takes time and patience, the process is straightforward, and the result is far superior to most store-bought versions.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (120 g) water, lukewarm (about 105°F/40°C)
- 1/4 cup (60 g) milk, lukewarm (about 105°F/40°C)
- 2 1/4 teaspoons (7 g) active dry yeast (1 packet)
- 1/2 cup (115 g) unsalted butter, softened, cut into pieces
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup (150 g) raisins or sultanas
- 1/2 cup (75 g) candied orange peel, chopped
- 1/2 cup (75 g) candied citron or lemon peel, chopped
- Butter and flour for the panettone mold or paper liner
Instructions
- Make the sponge: In a small bowl, dissolve the yeast in the lukewarm water and let stand for 5 minutes until foamy. In a large mixing bowl, combine 1 cup (125 g) of the flour with the yeast mixture and 1/4 cup (60 g) of the milk. Stir until a smooth batter forms. Cover with plastic wrap and let rise in a warm place for 1 hour, until bubbly and doubled.
- Mix the dough: To the sponge, add the remaining 3 cups (375 g) flour, sugar, eggs, egg yolks, vanilla, and salt. Mix on low speed with a stand mixer fitted with the dough hook (or by hand) until a shaggy dough forms. Add the softened butter a few pieces at a time, mixing until each addition is incorporated. Continue kneading for 8–10 minutes (or 12–15 by hand) until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be very soft and sticky.
- Add the fruit: Gently fold in the raisins and candied peels with a spatula or your hands, making sure they are evenly distributed. The dough will be sticky; resist adding too much flour.
- First rise: Place the dough in a lightly oiled large bowl, cover with plastic wrap or a damp cloth, and let rise in a warm (75–80°F / 24–27°C) spot for 4–5 hours, until tripled in volume. This slow rise develops the flavor.
- Shape and second rise: Turn the dough out onto a lightly floured surface. Gently punch it down and shape it into a smooth ball. Place it into a panettone paper mold (or a 7-inch (18 cm) round pan lined with parchment paper) filling it about 2/3 full. Cover loosely with plastic wrap and let rise again for 2–3 hours, until the dough reaches the top of the mold.
- Preheat and bake: Preheat your oven to 350°F (175°C). Place the panettone on the middle rack and bake for 10 minutes. Then reduce the oven temperature to 325°F (165°C) and continue baking for 35–40 minutes more, until the top is deep golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Cool upside down: Remove from the oven and immediately pierce the bottom of the panettone with two long skewers or knitting needles. Suspend it upside down over a large bowl or between two supports (like two tall cans) so it hangs. Cool completely, about 2–3 hours. This prevents the tall loaf from collapsing under its own weight.
Tips
- Use a panettone mold: The tall paper molds are ideal because they support the dough during rising and baking. If using a regular cake pan, line it with parchment paper that extends above the rim by at least 3 inches (8 cm) to give the dough room to rise.
- Don’t rush the rises: The long fermentation is what gives panettone its signature airy texture and complex flavor. If your kitchen is cool, place the dough in an oven with the light on (but off) to maintain a warm environment.
- Substitute the fruit: If you don’t have candied citron, use extra candied orange peel or add dried cranberries or chopped dark chocolate. The texture will be slightly different but still delicious.
- Check doneness: Because panettone is tall, the center may look done while the inside is still doughy. Always insert a skewer into the thickest part—it should come out clean, with no wet batter.
Serving Suggestions
Slice the panettone vertically into wedges, just like a cake. Serve it as is, or toast the slices and spread with butter or mascarpone. It’s also wonderful in French toast or bread pudding. For a classic Italian touch, pair it with a glass of sweet wine like Moscato d’Asti or a cup of espresso.
Variations
- Chocolate Panettone: Replace the candied fruit with 1 cup (170 g) dark chocolate chips or chunks.
- Citrus Glaze: After baking and cooling, drizzle with a simple glaze made from 1 cup (120 g) powdered sugar and 2–3 tablespoons fresh lemon juice.
- Panettone with Nuts: Add 1/2 cup (60 g) toasted almonds or hazelnuts along with the fruit.
Storage and Reheating
Store panettone at room temperature, wrapped tightly in plastic wrap or in a cake carrier, for up to 5 days. To keep it longer, wrap it well and freeze for up to 3 months. To reheat, place slices in a toaster or under a broiler for a minute or two until warm and slightly crisp on the edges. If reheating the whole loaf, wrap in foil and warm in a 300°F (150°C) oven for 10–15 minutes.
Frequently Asked Questions
Why does my panettone collapse? Panettone is delicate and needs to cool upside down to keep its structure. If you cool it right-side up, the weight of the loaf can cause it to sink. Also, make sure you don’t over-proof the dough—if it rises too much, the gluten structure weakens and it will collapse during baking.
Can I make panettone without a stand mixer? Yes, you can knead by hand, but it will take longer (about 15–20 minutes). The dough is very sticky, so use a bench scraper and lightly oiled hands. You may need to add a little extra flour, but keep it minimal to maintain the soft crumb.
What if I don’t have candied orange peel? You can substitute with dried orange zest (soak it in warm water for 10 minutes and drain) or simply use more raisins. The flavor will be less intense, but still pleasant.
Can I use instant yeast instead of active dry? Yes, use the same amount (7 g). You can skip the initial proofing step—just mix the instant yeast directly into the flour. The first rise may be slightly faster.
Why is my panettone dry? Overbaking is the most common cause. Check the temperature with an oven thermometer, and start checking for doneness at the 30-minute mark. Also, be sure to measure your flour correctly—spoon it into the cup and level it off, rather than scooping, which compacts the flour and leads to a drier dough.
Can I make this gluten-free? Panettone is challenging to make gluten-free because it relies on gluten for its airy structure. You could try a gluten-free bread flour blend, but the texture will be denser and less authentic. It’s best to find a dedicated gluten-free panettone recipe.
Related
- Dorayaki Dough: Easy Japanese Pancake Batter
- Dorayaki Icing Recipe: Sweet Glaze for Japanese Pancakes
- Dorayaki Cake Recipe: Fluffy Japanese Pancake Cake
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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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