Panettone is a tall, dome-shaped Italian sweet bread studded with candied fruit and raisins, traditionally served at Christmas. Its airy, feather-light crumb comes from a long, slow fermentation and a high-hydration dough enriched with butter and eggs. This recipe breaks the process into manageable steps, using a preferment to build flavor and a gentle folding method to develop gluten without heavy kneading. The result is a tender, fragrant loaf that rivals bakery versions, perfect for holiday breakfasts or gifts.
Ingredients
- For the preferment (biga):
- 1 cup (125 g) bread flour
- 1/2 cup (120 ml) water, lukewarm
- 1/8 tsp active dry yeast
- For the dough:
- 2 1/2 cups (315 g) bread flour
- 1/2 cup (100 g) granulated sugar
- 1 tsp salt
- 2 1/4 tsp (7 g) active dry yeast (one envelope)
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/2 cup (120 ml) lukewarm milk
- 1 tsp vanilla extract
- 1/2 cup (113 g) unsalted butter, softened, cut into cubes
- 1/2 cup (85 g) candied orange peel, chopped
- 1/2 cup (85 g) raisins, soaked in warm water for 15 minutes and drained
- 1/2 cup (60 g) slivered almonds (optional)
- Vegetable oil or butter for greasing
Instructions
- Make the preferment: In a small bowl, combine the flour, water, and 1/8 tsp yeast. Stir until a shaggy dough forms. Cover with plastic wrap and let stand at room temperature for 12–16 hours until bubbly and doubled.
- Mix the dough: In a large bowl or stand mixer with a dough hook, combine the preferment, bread flour, sugar, salt, and yeast. Add the eggs, egg yolks, milk, and vanilla. Mix on low speed until a rough dough forms, about 3 minutes. Scrape down the sides.
- Add butter: With mixer on medium-low, add the softened butter a few cubes at a time, waiting until each addition is incorporated before adding more. Mix for 5–7 minutes until the dough is smooth, elastic, and pulls away from the sides. It will be very soft and sticky.
- Incorporate fruit: Fold in the candied orange peel, drained raisins, and almonds (if using) with a spatula or your hands. The dough will be loose.
- First rise: Cover the bowl with plastic wrap or a damp towel. Let rise in a warm place (about 75°F/24°C) for 3–4 hours, until tripled in volume. Punch down gently.
- Shape: Turn the dough onto a lightly floured surface. Gently shape it into a smooth ball by folding the edges toward the center. Place it seam-side down into a buttered 7-inch (18 cm) panettone paper mold or a tall, straight-sided baking pan lined with parchment paper.
- Second rise: Cover loosely with plastic wrap. Let rise again in a warm spot for 2–3 hours, until the dough reaches the top of the mold. It should be very puffy.
- Bake: Preheat the oven to 350°F (175°C). Place the panettone on the middle rack. Bake for 40–50 minutes, until deep golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, tent with foil after 20 minutes.
- Cool: Remove from oven and cool in the pan for 10 minutes. Then transfer to a wire rack. For best texture, cool completely before slicing—at least 4 hours. Store in an airtight container.
Tips
- Use bread flour: Bread flour has more protein, which helps develop the strong gluten network needed for panettone’s tall rise. All-purpose flour will work but yields a slightly denser crumb.
- Keep the dough warm: Panettone dough is sticky and benefits from a warm, draft-free rising spot. If your kitchen is cool, place the bowl in a turned-off oven with a pan of hot water on the lower rack.
- Don’t skip the long first rise: The slow fermentation develops flavor and structure. If you’re short on time, you can refrigerate the dough during the first rise for up to 24 hours, then let it come to room temperature before shaping.
- Soak the raisins: Plump raisins in warm water or rum (for adults) for 15 minutes before adding. This prevents them from drawing moisture out of the dough and keeps the crumb tender.
Serving Suggestions
Slice panettone horizontally and serve with espresso or cappuccino for breakfast. It also makes a delightful dessert paired with sweet wine like Moscato d’Asti. For a decadent treat, toast slices and spread with butter or mascarpone. Panettone is also wonderful in French toast or bread pudding.
Variations
- Chocolate chip: Replace the candied fruit with 1 cup (175 g) dark chocolate chips.
- Citrus twist: Add the zest of 1 orange and 1 lemon to the dough along with the fruit.
- Almond glaze: After baking, brush the top with a simple syrup (1/4 cup sugar dissolved in 1/4 cup water) and sprinkle with sliced almonds.
- Savory version: Omit the sugar and fruit, and add 1 cup (150 g) grated Parmesan and 1 tsp black pepper for a savory panettone to serve with soups.
Storage and Reheating
Panettone stays fresh at room temperature for up to 5 days when wrapped tightly in plastic wrap or kept in an airtight container. For longer storage, wrap well and freeze for up to 3 months. Thaw overnight at room temperature. To refresh, wrap slices in foil and warm in a 300°F (150°C) oven for 5–7 minutes. Do not microwave, as it will become tough.
Frequently Asked Questions
Why is my panettone dough so sticky? Panettone dough is naturally very soft and sticky due to the high butter and egg content. Avoid adding too much flour; instead, use a bench scraper and lightly oiled hands to handle it. The dough will become more manageable after the first rise.
Can I make this without a stand mixer? Yes, you can mix by hand, but it will take more effort. Use a wooden spoon to combine ingredients, then knead on a lightly floured surface for 10–15 minutes, adding flour sparingly. The dough will be sticky, but that’s expected.
Why didn’t my panettone rise tall? Several factors: your yeast might be old, the dough was too cold, or the second rise was too short. Ensure your yeast is fresh, keep the dough warm (75–80°F/24–27°C), and let it rise until it reaches the top of the mold.
Can I use all-purpose flour instead of bread flour? Yes, but the texture will be less airy. If using all-purpose, consider adding 1 tablespoon of vital wheat gluten to mimic bread flour’s protein content.
How do I know when it’s baked through? Insert a skewer into the center; it should come out clean. The internal temperature should read about 190°F (88°C) on an instant-read thermometer. If the top browns too fast, cover with foil.
Can I make the dough ahead and bake later? Yes, after shaping, you can refrigerate the dough for up to 12 hours before the final rise. Let it come to room temperature and rise fully before baking. This also develops more flavor.
Related
- Dorayaki Fillings: 10 Sweet & Savory Ideas
- Dorayaki Recipe: Sweet Red Bean Pancakes
- Dorayaki Varieties: 5 Sweet & Savory Fillings
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).