Panettone is a tall, dome-shaped Italian sweet bread studded with candied orange peel and raisins, traditionally served at Christmas but beloved enough to earn its own national day. This version uses a straightforward two-rise method that produces the signature airy, featherlight crumb without a multi-day sourdough starter, making it genuinely achievable for a home baker. The butter-rich dough is flavored with vanilla and citrus zest, then baked in a paper mold so it rises high and stays moist for days.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1/2 cup (120 ml) warm water (110°F / 43°C)
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/2 cup (115 g) unsalted butter, softened, cut into pieces
- 1 tsp vanilla extract
- 1 tsp salt
- Zest of 1 orange (about 1 tbsp)
- Zest of 1 lemon (about 1 tsp)
- 1/2 cup (85 g) candied orange peel, chopped
- 1/2 cup (75 g) raisins (or golden raisins)
- 1 paper panettone mold (7 inches / 18 cm diameter, 4-5 inches tall)
Instructions
- In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let sit for 5-10 minutes until frothy.
- In a large bowl or the bowl of a stand mixer, combine flour, sugar, salt, and citrus zests. Add the yeast mixture, eggs, egg yolks, and vanilla. Mix on low speed until a shaggy dough forms.
- Add the softened butter a few pieces at a time, mixing on medium-low until each addition is incorporated. Knead on medium speed for 8-10 minutes, or by hand on a lightly floured surface for 12-15 minutes, until the dough is smooth, elastic, and pulls away from the bowl.
- Add the candied orange peel and raisins, and knead for 1-2 minutes until evenly distributed. The dough will be soft and slightly sticky.
- Cover the bowl with plastic wrap or a damp towel and let rise in a warm place (75-80°F / 24-27°C) until doubled in size, about 2 hours.
- Punch down the dough. On a lightly floured surface, shape it into a smooth ball. Place the dough ball into the paper panettone mold, seam side down. The mold should be about half full.
- Cover loosely with plastic wrap and let rise again until the dough reaches the top of the mold, about 1 1/2 to 2 hours.
- Preheat the oven to 350°F (175°C). Place the mold on a baking sheet. Cut an X into the top of the dough with a sharp knife or scissors.
- Bake for 40-45 minutes, until the top is deep golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 20 minutes.
- Remove from the oven and let cool in the mold for 10 minutes. Then carefully remove the paper and cool completely on a wire rack. To keep the tall shape, you can hang the panettone upside down by skewers through the base for 1 hour, but this is optional.
Tips
- Use a paper panettone mold for the best shape and to prevent the sides from browning too much. If you don’t have one, use a tall 8-inch cake pan lined with parchment paper that extends above the rim.
- Make sure the butter is very soft but not melted, and add it gradually. This ensures a smooth, silky dough.
- If the dough is too sticky to handle, dust with a little flour, but avoid adding too much—a soft, slightly sticky dough yields a lighter crumb.
- For an extra glossy top, brush the risen dough with an egg wash (1 egg beaten with 1 tbsp water) just before baking.
Serving Suggestions
Serve panettone sliced thickly, at room temperature, with coffee or tea. It’s also wonderful toasted and spread with butter or mascarpone, or used as the base for French toast. For dessert, pair with a glass of sweet wine like Moscato d’Asti or a sparkling Prosecco.
Variations
- Chocolate Panettone: Replace the candied orange peel with 1/2 cup (85 g) dark chocolate chips or chunks, and add 2 tbsp cocoa powder with the flour.
- Citrus-Free: Swap the orange and lemon zest for 1 tsp ground cardamom or 1 tsp anise seeds.
- Nutty Panettone: Add 1/2 cup (60 g) toasted almonds or hazelnuts, chopped, along with the dried fruit.
- Gluten-Free: Use a 1:1 gluten-free flour blend, but note that the texture will be denser and may not rise as high.
Storage and Reheating
Store panettone wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 5 days. For longer storage, wrap in plastic and then foil, and freeze for up to 3 months. Thaw at room temperature for 2-3 hours. To refresh, slice and toast in a toaster or under a broiler for 1-2 minutes until warm and lightly crisp.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 tsp). Mix it directly into the flour and skip the proofing step. You may need to add a little extra liquid if the dough seems dry.
Why did my panettone not rise high? This is usually due to a cool environment or under-proofing. Make sure your rising area is warm (75-80°F / 24-27°C) and give the dough enough time to double in size. Also, ensure your yeast is fresh and the water is not too hot (above 120°F / 49°C kills yeast).
Can I make this without a stand mixer? Absolutely. Knead by hand on a lightly floured surface for 12-15 minutes until smooth and elastic. It will be a bit of a workout, but the result is the same.
Do I have to hang the panettone upside down? No, it’s optional. Hanging helps the crumb set and prevents the dome from collapsing as it cools, but if you don’t have skewers, you can just cool it upright on a rack—it may sink slightly in the middle, which is fine.
Can I use dried cranberries instead of raisins? Yes, dried cranberries work well. If they are very dry, soak them in warm water or orange juice for 10 minutes, then drain before adding.
Is panettone supposed to be served warm? Traditionally it is served at room temperature. Toasting slices is also common, especially for breakfast. Avoid reheating the whole loaf, as it can dry out.
Related
- Dorayaki Recipe with Custard Filling
- Dorayaki Recipe Without Eggs (Easy Vegan)
- Dorayaki Without Red Bean: Easy Custard Filling
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).