Panettone is a tall, dome-shaped Italian sweet bread enriched with butter, eggs, and candied fruit, traditionally served at Christmas. The classic version uses candied orange and lemon peel, but many regional and modern varieties include raisins, dried figs, or even chocolate. This guide covers the most common fruit combinations, how to choose one, and how to make your own with the right mix of dried and candied fruits.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) warm water (110°F / 43°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 3 large eggs, at room temperature
- 3 large egg yolks, at room temperature
- 1/2 cup (115 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp salt
- 1 cup (150 g) candied orange peel, chopped
- 1/2 cup (75 g) candied lemon peel, chopped
- 1/2 cup (80 g) raisins (golden or dark)
- 1/4 cup (40 g) dried cranberries (optional)
- 1 tbsp honey, for glaze
Instructions
- In a small bowl, dissolve the yeast in warm water with 1 teaspoon of the sugar. Let stand for 5–10 minutes until frothy.
- In a stand mixer with the dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, egg yolks, vanilla, and butter. Mix on low speed for 2 minutes, then increase to medium and knead for 8–10 minutes until the dough is smooth and elastic. It will be very soft and slightly sticky.
- Cover the bowl with plastic wrap and let rise in a warm place (about 75°F / 24°C) for 2 hours, or until doubled in size.
- While the dough rises, mix the candied peels, raisins, and cranberries (if using) in a small bowl. Toss with 1 tablespoon of flour to coat; this helps them distribute evenly.
- After the first rise, turn the dough onto a lightly floured surface. Gently flatten it into a rectangle. Scatter the fruit mixture over the top and knead it in by folding the dough over several times until the fruit is evenly distributed.
- Shape the dough into a ball and place it in a panettone mold (or a 6-inch (15 cm) round cake pan lined with parchment paper). Cover loosely with plastic wrap and let rise again for 3–4 hours, until the dough has risen to the top of the pan.
- Preheat the oven to 350°F (175°C).
- Brush the top of the dough with honey mixed with 1 tablespoon of water. Using a sharp knife, cut a cross on the top (this is traditional and helps the dome form).
- 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, cover loosely with foil after 25 minutes.
- Cool the panettone in the pan for 10 minutes, then transfer to a wire rack to cool completely (at least 2 hours) before slicing.
Tips
- Fruit substitution: If you don’t have candied lemon peel, use extra orange peel or add chopped dried apricots. Dried cherries or blueberries work well in place of cranberries.
- Dough consistency: Panettone dough is wetter than regular bread dough. If it feels too sticky to handle, resist adding too much flour—just oil your hands slightly.
- Rising time: The second rise is crucial for the airy texture. If your kitchen is cool, place the dough in an oven with the light on (but off) to maintain a warm environment.
- Common mistake: Adding fruit before the first rise can weigh down the dough and make it dense. Always add fruit after the first rise, as instructed.
Serving Suggestions
Slice panettone vertically into wedges, not horizontally. Serve it plain with coffee or tea for breakfast, or toast lightly and spread with butter or mascarpone. For dessert, pair with a sweet wine like Moscato d’Asti or a cup of hot chocolate. Panettone also makes excellent French toast or bread pudding.
Variations
- Chocolate Panettone: Replace the candied fruit with 1 cup (170 g) dark chocolate chips and add 2 tablespoons of cocoa powder to the flour.
- Fig and Walnut: Use 1 cup (150 g) chopped dried figs and 1/2 cup (60 g) toasted walnuts instead of the citrus and raisins.
- Almond Panettone: Add 1/2 cup (60 g) sliced almonds to the fruit mixture and top the baked loaf with a simple powdered sugar glaze and more almonds.
- Savory Panettone: Omit the sugar and fruit; add 1/2 cup (50 g) grated Parmesan and 1 tablespoon of chopped rosemary to the dough for a bread that pairs with cheese boards.
Storage and Reheating
Store panettone in its original paper wrapper or tightly wrapped in plastic wrap at room temperature for up to 4 days. For longer storage, wrap it well and freeze for up to 3 months. To reheat, place slices in a 300°F (150°C) oven for 5–8 minutes, or toast lightly. Do not microwave, as it will become rubbery.
Frequently Asked Questions
What is the difference between candied and dried fruit in panettone? Candied fruit (like orange and lemon peel) is cooked in sugar syrup, so it’s moist and intensely sweet. Dried fruit (like raisins) has had most moisture removed and adds chewiness. Traditional panettone uses candied citrus, but many modern versions include both.
Can I use only dried fruit instead of candied? Yes, but the texture will be less moist and the flavor less bright. If using only dried fruit, consider soaking it in warm orange juice or rum for 30 minutes before adding to the dough, then pat it dry.
Why is my panettone dense and heavy? This usually happens if the dough wasn’t kneaded enough to develop gluten, or if the second rise was too short. Make sure the dough is very elastic after kneading and that it doubles in size during the second rise.
Can I make panettone without a stand mixer? Yes, but it requires more elbow grease. Knead by hand on a lightly floured surface for 15–20 minutes, using a bench scraper to help handle the sticky dough.
Is panettone the same as pandoro? No. Panettone contains candied fruit and raisins, while pandoro is a plain, golden bread with no fruit, usually dusted with powdered sugar. Both are Italian Christmas cakes, but they have different shapes and flavors.
Can I use fresh fruit instead of dried/candied? Fresh fruit has too much moisture and will make the dough soggy and cause it to spoil quickly. Stick to dried or candied fruit for best results.
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