Panettone is a tall, dome-shaped Italian sweet bread studded with candied citrus and raisins, traditionally served at Christmas in Milan. This version simplifies the classic into a home-baker-friendly cake that still delivers the characteristic buttery, vanilla-scented crumb and a light, airy texture. It works because it uses a sponge starter for flavor and a stand mixer to develop the dough, giving you a beautiful, bakery-style panettone without the multi-day process.
Ingredients
- For the sponge: 1 cup (120 g) bread flour, 1/2 cup (120 ml) warm water (110°F/43°C), 1 tbsp (9 g) active dry yeast, 1 tsp (4 g) sugar
- For the dough: 2 1/2 cups (300 g) bread flour, 1/2 cup (100 g) sugar, 1/2 cup (115 g) unsalted butter, softened, 3 large egg yolks, 1 large egg, 1 tsp (5 ml) vanilla extract, 1 tsp (5 g) salt, 1/2 cup (60 g) candied orange peel, chopped, 1/2 cup (60 g) raisins, 1/2 cup (60 g) candied citron or mixed peel (optional), 1 tbsp (15 g) butter, melted, for brushing
Instructions
- Make the sponge: In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes until foamy. Stir in the bread flour to form a thick paste. Cover and let rise in a warm place for 30 minutes, until bubbly.
- In a stand mixer with the dough hook, combine the sponge, 2 1/2 cups (300 g) bread flour, sugar, softened butter, egg yolks, whole egg, vanilla, and salt. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 8–10 minutes, until the dough is smooth and elastic and pulls away from the sides.
- Add the candied orange peel, raisins, and citron (if using) and knead on low for 1–2 minutes until evenly distributed. The dough will be soft and slightly sticky.
- Transfer the dough to a lightly floured surface, shape into a ball, and place in a greased bowl. Cover with plastic wrap and let rise in a warm place for 2 hours, until doubled in size.
- Punch down the dough. Shape into a smooth ball and place in a 7-inch (18-cm) round panettone paper mold or a tall, greased 6-inch (15-cm) round cake pan lined with parchment. Cover loosely and let rise for 1 hour, until puffy and nearly doubled.
- Preheat the oven to 350°F (175°C). Brush the top of the dough with melted butter.
- Bake for 45–50 minutes, until deep golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 30 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Tips
- Use bread flour for the proper chewy, airy crumb; all-purpose will make a denser, more cake-like texture.
- Soak the raisins in warm water or rum for 15 minutes, then drain before adding, to keep them plump and prevent them from drying out the dough.
- If you don’t have candied citron, substitute extra candied orange peel or dried apricots, chopped. The flavor will be slightly different but still delicious.
- Be patient with rising times—a warm, draft-free spot (like an oven with the light on) speeds things up, but don’t rush it; proper proofing is key to the airy texture.
Serving Suggestions
Serve panettone in thick slices with espresso or a glass of sweet wine like Moscato d’Asti. It’s also wonderful toasted and spread with butter or mascarpone, or used as the base for Italian-style French toast. For a festive dessert, layer slices with whipped cream and berries.
Variations
- Chocolate Panettone: Replace the candied fruit with 3/4 cup (135 g) dark chocolate chips or chunks.
- Almond Panettone: Add 1/2 teaspoon almond extract and top with sliced almonds before baking.
- Savory Panettone: Omit the sugar (reduce to 2 tbsp) and add 1 cup (150 g) diced salami, 1/2 cup (75 g) grated Parmesan, and 1 tsp black pepper. Serve as an appetizer.
Storage and Reheating
Store panettone wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. To keep it moist, add a slice of apple to the container (change daily). For longer storage, wrap tightly and freeze for up to 3 months. To reheat, slice and toast in a toaster or under a broiler for 1–2 minutes, or warm whole slices in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Why is my panettone dense and heavy? This usually happens if the dough wasn’t kneaded enough to develop gluten, or if it was under-proofed. Make sure you knead for the full 8–10 minutes and let it rise until truly doubled in volume.
Can I make this without a stand mixer? Yes, but it will require more effort. Mix the dough with a wooden spoon, then turn it out onto a floured surface and knead by hand for 15–20 minutes until smooth. The texture may be slightly less airy.
Do I have to use bread flour? Bread flour has more protein, which gives panettone its characteristic chewy, airy crumb. All-purpose flour will work, but the result will be softer and more cake-like. If using all-purpose, reduce the liquid by 2 tablespoons.
Can I use a regular cake pan instead of a panettone mold? Yes, use a 6-inch (15-cm) round cake pan at least 3 inches (8 cm) tall. Line the sides with parchment paper that extends a few inches above the rim to support the dough as it rises.
Why did my panettone collapse after baking? This can happen if the dough was over-proofed, or if it wasn’t baked long enough. Make sure the internal temperature reaches 190°F (88°C) and cool it upside down if using a mold, to prevent sinking.
Can I add more fruit or nuts? Yes, but keep the total add-ins to about 1 1/2 cups (180 g). Too much fruit can weigh down the dough and prevent it from rising properly.
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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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