Panettone New York is a luxurious fusion dessert that takes the classic Italian Christmas bread—studded with candied fruit and raisins—and gives it a distinctly American makeover. This version swaps the traditional candied citron for a rich blend of dark chocolate chunks, dried cherries, and toasted pecans, all enveloped in a buttery, saffron-scented dough. The result is a tender, brioche-like loaf that’s less sweet than the original, with a satisfying crunch and a deep, complex flavor that feels both familiar and excitingly new.
Ingredients
- 1 cup (240 ml) whole milk, lukewarm
- 2 ¼ teaspoons (7 g) active dry yeast (1 packet)
- ½ cup (100 g) granulated sugar, divided
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) fine sea salt
- 1 teaspoon (2 g) saffron threads, crushed (optional, but traditional)
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ½ cup (113 g) unsalted butter, softened, cut into cubes
- 1 cup (170 g) dark chocolate chunks (60-70% cacao)
- ¾ cup (110 g) dried cherries, roughly chopped
- ¾ cup (85 g) toasted pecans, roughly chopped
- 1 teaspoon (5 ml) vanilla extract
- Zest of 1 orange (about 1 tablespoon)
- 1 tablespoon (15 ml) honey, for glaze
- 1 tablespoon (15 ml) water, for glaze
Instructions
- Bloom the yeast: In a small bowl, combine the lukewarm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast is dead; start over.
- Mix the dough: In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, remaining sugar, salt, and saffron (if using). Add the yeast mixture, eggs, egg yolks, vanilla, and orange zest. Mix on low speed until a shaggy dough forms, about 2 minutes.
- Knead in the butter: Increase speed to medium and add the softened butter, a few cubes at a time, waiting until each addition is incorporated before adding more. Continue kneading for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be very soft and slightly sticky.
- First rise: Fold in the chocolate, cherries, and pecans with a spatula until evenly distributed. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free place for 2 hours, or until doubled in size.
- Shape and second rise: Gently punch down the dough. Turn it out onto a lightly floured surface and shape into a smooth ball. Place it into a 9-inch (23 cm) round paper panettone mold or a well-buttered 9-inch round cake pan. Cover loosely with plastic wrap and let rise again for 1 ½ hours, until puffed and nearly doubled.
- Preheat and prepare glaze: About 30 minutes before baking, preheat your oven to 350°F (175°C). In a small bowl, stir together the honey and water to make a glaze.
- Bake: Brush the top of the risen dough with the honey glaze. Bake for 40–50 minutes, until deep golden brown and a skewer inserted into the center comes out clean (an instant-read thermometer should read at least 200°F / 93°C inside the bread). If the top browns too quickly, tent loosely with foil after 25 minutes.
- Cool properly: Remove from the oven and let cool in the pan for 10 minutes. Then carefully transfer to a wire rack. For the classic domed top, cool upside down: insert two long skewers horizontally through the sides of the pan (if using a paper mold) and suspend it over a tall bowl or between two cans, so the panettone hangs upside down. Cool completely before slicing, at least 2 hours.
Tips
- Use bread flour for more structure: All-purpose works, but bread flour (same 500 g) gives a chewier, more stable crumb that holds the heavy add-ins better.
- Don’t skip the upside-down cooling: Panettone is too soft to support its own weight while hot; cooling it upright will make it collapse and become dense. Hanging it upside down preserves the airy texture.
- Soak the dried cherries: If your cherries are very dry, soak them in warm water or rum for 15 minutes, then drain and pat dry before adding. This keeps them moist and prevents them from drawing moisture out of the dough.
- Check yeast freshness: Always proof the yeast first. If it doesn’t foam, your dough won’t rise, and you’ll waste 5 hours. Use fresh yeast or check the expiration date.
Serving Suggestions
Serve panettone New York as a show-stopping breakfast or brunch centerpiece, sliced thickly and toasted until the chocolate melts. It’s also wonderful alongside a cup of strong coffee or espresso, or as a dessert with a scoop of vanilla gelato or a drizzle of warm chocolate sauce. For a festive touch, dust with powdered sugar just before serving.
Variations
- Classic Italian: Replace the chocolate, cherries, and pecans with 1 ½ cups (250 g) of mixed candied citron and orange peel, and ½ cup (80 g) of golden raisins. Omit the saffron for a more traditional flavor.
- Nut-Free: Omit the pecans and increase the chocolate chunks to 1 ½ cups (255 g).
- Citrus Burst: Add the zest of 1 lemon along with the orange, and swap the dried cherries for dried cranberries.
- Chocolate Lover’s: Replace ¼ cup (30 g) of the all-purpose flour with unsweetened cocoa powder, and add ½ cup (85 g) of chocolate chips to the dough along with the chunks.
Storage and Reheating
Store the panettone tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. For longer storage, wrap it well and freeze for up to 2 months; thaw at room temperature for several hours before serving. To reheat, slice and toast in a toaster or under a broiler for 1–2 minutes per side, until warm and fragrant. Avoid microwaving whole slices, as they become rubbery.
Frequently Asked Questions
Why is my panettone dense and heavy?
This usually means the dough wasn’t kneaded enough to develop gluten, or it was under-proofed. Make sure you knead for the full 8–10 minutes until the dough passes the windowpane test (stretch a small piece thin enough to see light through without tearing). Also, ensure both rises are complete—the dough should be airy and puffy.
Can I make this without a stand mixer?
Yes, but it’s a workout. Knead by hand on a lightly floured surface for 15–20 minutes, adding the butter gradually as you knead. The dough will be sticky, but resist adding too much flour—it will come together as you work. Use a bench scraper to help manage it.
Do I really need saffron?
No, it’s optional. Saffron adds a subtle floral note and a golden hue, but the panettone will still be delicious without it. If you skip it, add an extra teaspoon of vanilla or a pinch of nutmeg for depth.
Can I use a regular cake pan instead of a panettone mold?
Absolutely. A 9-inch (23 cm) round cake pan works perfectly. Just be sure to butter it generously and line the bottom with parchment paper. The baking time may be slightly shorter—start checking at 35 minutes.
Why does my panettone have a huge hole in the middle?
This is a common issue caused by under-baking or cooling upright. The center collapses as it cools. Always bake until an internal thermometer reads at least 200°F (93°C), and cool upside down as described.
Can I add alcohol to this recipe?
Yes, you can replace 2 tablespoons (30 ml) of the milk with rum, brandy, or bourbon. Add it to the yeast mixture along with the milk. The alcohol will bake off, leaving just the flavor.
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