Panettone Gold is a luxurious version of the classic Italian Christmas bread, enriched with extra egg yolks, butter, and a golden glow from saffron or turmeric. It’s a tall, dome-shaped sweet bread studded with candied orange peel and raisins, with a soft, feathery crumb and a rich, buttery aroma. This recipe delivers a showstopping loaf that tastes as good as it looks, perfect for holiday gatherings or as a special homemade gift.
Ingredients
- 4 cups (500 g) all-purpose flour, plus extra 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)
- 6 large egg yolks, at room temperature
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 1/2 cup (120 ml) whole milk, warm
- 1 tsp vanilla extract
- 1/2 tsp saffron threads (or 1/4 tsp ground turmeric)
- 1 tsp salt
- 1 cup (150 g) candied orange peel, chopped
- 1/2 cup (75 g) raisins (or golden raisins)
- 1 tbsp honey, for glaze
Instructions
- In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In a large mixing bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the yeast mixture, egg yolks, melted butter, warm milk, vanilla, and saffron (or turmeric). Mix on low speed until a shaggy dough forms.
- Knead the dough on a lightly floured surface (or with a dough hook) for 8–10 minutes, until smooth and elastic. The dough will be soft and slightly sticky; add flour only as needed to prevent sticking.
- Fold in the candied orange peel and raisins until evenly distributed. Shape into a ball.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 2–3 hours, until doubled in size.
- Punch down the dough. Shape it into a smooth ball and place it into a panettone mold (or a tall, round baking pan lined with parchment paper). Cover loosely with a damp cloth and let rise again for 1–2 hours, until it reaches the top of the mold.
- Preheat the oven to 350°F (175°C). Bake the panettone for 40–45 minutes, until deep golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, tent with foil.
- Remove from the oven and brush the top with honey for a glossy finish. Cool completely on a wire rack before slicing.
Tips
- Use bread flour for a taller rise: Substitute bread flour for all-purpose if you prefer a chewier crumb and more structure.
- Soak the raisins: Plump the raisins in warm water or rum for 15 minutes before adding; drain well to avoid excess moisture.
- Don’t skip the second rise: The dough needs time to develop flavor and a light texture. If you’re short on time, refrigerate the dough overnight after the first rise, then proceed.
- Common mistake: Over-kneading can make the bread dense. Stop when the dough is smooth and springs back when poked.
Serving Suggestions
Serve panettone gold sliced thick, toasted lightly, or as is with coffee or tea. It pairs beautifully with sweet wine like Moscato d’Asti, or with a dollop of mascarpone cream. For a festive touch, dust with powdered sugar before serving.
Variations
- Chocolate chip: Replace the raisins with 1/2 cup (90 g) dark chocolate chips.
- Citrus twist: Add 1 tbsp grated lemon or orange zest to the dough for extra brightness.
- Nutty version: Fold in 1/2 cup (60 g) toasted almonds or hazelnuts along with the candied peel.
- Vegan adaptation: Use plant-based butter and milk, and replace egg yolks with 3 tbsp aquafaba (chickpea brine) per yolk. The texture will be slightly denser.
Storage and Reheating
Store panettone gold in an airtight container at room temperature for up to 4 days. To keep it moist, wrap in plastic wrap or store in a cake keeper. For longer storage, freeze the whole loaf or slices for up to 2 months; thaw at room temperature. To reheat, place slices in a toaster or warm in a 300°F (150°C) oven for 5–7 minutes.
Frequently Asked Questions
Can I make this without a panettone mold?
Yes, use a tall, round baking pan (like a coffee can or a 9-inch springform pan) lined with parchment paper. The dough will rise above the rim, creating the classic dome.
Why did my panettone sink in the middle?
This usually happens if the dough was under-baked or cooled too quickly. Ensure it’s fully baked (internal temp around 190°F / 88°C) and cool upright, not on its side.
Can I use instant yeast instead of active dry?
Yes, use the same amount (2 1/4 tsp) and mix it directly into the flour; skip the proofing step. You may need to reduce the rising time slightly.
Is saffron essential?
No, saffron adds a subtle floral note and golden color, but turmeric is a budget-friendly substitute that gives the same hue. The flavor will be slightly different but still delicious.
Can I reduce the sugar?
You can cut it to 1/3 cup (65 g), but the bread will be less sweet and may brown faster. Adjust baking time accordingly.
How do I know when it’s done?
Insert a skewer into the center; it should come out clean, and the internal temperature should read 190°F (88°C) on an instant-read thermometer.
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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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