Panettone, the iconic Italian Christmas bread, is a festive masterpiece of soft, airy texture and rich, buttery flavor. With its golden crust and tender crumb studded with plump raisins and citrus zest, it’s a holiday treat that feels both indulgent and comforting.
In just 25 minutes of prep, you can create this showstopper, letting the dough rise for 3.5 hours to develop its signature lightness. The 45-minute bake fills your kitchen with the warm, inviting aroma of vanilla and citrus, promising a slice of holiday magic.
This Panettone recipe delivers a perfect balance of sweetness and tang, with every bite offering a delightful contrast of textures.
Whether enjoyed fresh from the oven or toasted with a dollop of mascarpone, it’s a celebration of tradition and flavor. The 4-hour total time is a small investment for a bread that’s as beautiful as it is delicious, making it the ultimate centerpiece for your holiday table.
Ingredients for Panettone (Italian Christmas Bread)
- Starter:
- ¾ cup (3 ¾ oz/105 g) all-purpose flour
- 1/16 teaspoon instant yeast
- ⅓ cup (2 ½ fl oz/80 ml) lukewarm water
- Dough:
- 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- 1 ¼ teaspoons salt
- 1 tablespoon instant yeast
- 4 tablespoons (2 oz/57 g) butter, softened
- 2 large eggs, at room temperature
- ¼ cup (2 fl oz/60 ml) lukewarm water
- ½ teaspoon Fiori di Sicilia flavoring* (substitute with vanilla extract if unavailable)
- Fruit Mix:
- ½ cup (2 ½ oz/71 g) golden raisins
- ½ cup (2 ½ oz/71 g) dried apricots, chopped
- ½ cup (2 ½ oz/71 g) dried cranberries
- ½ cup (2 ½ oz/71 g) candied peel
- 1 tablespoon grated orange zest
- 1 tablespoon grated lemon zest
Step-by-Step Instructions for Panettone
- Make the Starter (Day Before): Combine the starter ingredients (flour, yeast, and water) in a medium-sized mixing bowl. Cover and let rest overnight (about 12 hours).
- Prepare the Dough: In a stand mixer with a dough hook, mix the flour, sugar, salt, and yeast briefly. Add the softened butter and mix on medium speed until the butter is incorporated into small lumps.
- Combine Wet Ingredients: In a jug, whisk together the eggs, warm water, Fiori di Sicilia, and the prepared starter. Slowly add this mixture to the dry ingredients in the mixer until the dough comes together.
- Knead the Dough: Knead on medium-high speed for 4-5 minutes until the dough is smooth and shiny. It will be soft and sticky. Cover tightly with cling wrap and let rise at room temperature for 1 ½ – 2 hours, or until doubled in size.
- Prepare the Fruit Mix: In a bowl, combine the raisins, apricots, cranberries, candied peel, orange zest, and lemon zest.
- Incorporate the Fruit: Gently deflate the dough. On a floured surface, knead in the fruit mix until evenly distributed throughout the dough.
- Shape and Proof: Shape the dough into a ball and place it in a panettone pan or a tall, straight-sided 1 ½ – 2-quart pan. Cover with cling wrap and let rise again at room temperature until the dough just crests over the rim, about 1 ½ – 2 hours.
- Bake the Panettone: Preheat the oven to 400°F (200℃). Egg wash the top of the panettone. Bake for 10 minutes, then reduce the heat to 375°F and bake for another 10 minutes. Finally, reduce the heat to 350°F and bake for 15-20 minutes, tenting with aluminum foil if the crust browns too quickly. The panettone is done when it sounds hollow when tapped.
- Cool and Serve: Remove from the oven and let cool completely. Dust with powdered sugar before serving. Store at room temperature, well-wrapped, for up to a week, or freeze for up to 4 weeks.
Perfect Pairings: Serving Suggestions for Panettone
Panettone is a versatile treat that shines on its own, but it’s even better with a few accompaniments. Serve slices with a dollop of mascarpone cheese or a drizzle of warm honey for a luxurious touch.
Pair it with a cup of espresso or a glass of sweet dessert wine like Moscato for a classic Italian experience. For a festive twist, toast slices and top with a scoop of vanilla ice cream or a sprinkle of cinnamon sugar.
Storing and Freezing: Keep Your Panettone Fresh
To maintain its freshness, store your panettone at room temperature in an airtight container or wrapped tightly in plastic wrap for up to a week.
For longer storage, slice it and freeze in a resealable freezer bag for up to 4 weeks. When ready to enjoy, thaw at room temperature or lightly toast slices for a warm, just-baked feel.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the starter and fruit mix the night before to streamline the process. Use a stand mixer with a dough hook to save effort during kneading.
For quicker proofing, place the dough in a slightly warmed oven (turned off) to speed up the rising process. These small adjustments can help you enjoy homemade panettone without spending all day in the kitchen.
Recipe Variations: Customize Your Panettone
Feel free to get creative with the mix-ins! Swap the dried fruits for chopped nuts, chocolate chips, or even dried figs.
If you’re not a fan of candied peel, try using orange or lemon extract for a citrusy flavor. For a boozy twist, soak the raisins and apricots in rum or brandy overnight before adding them to the dough.
Essential Equipment for Panettone Success
To make this recipe easier, ensure you have the right tools. A stand mixer with a dough hook is ideal for kneading the sticky dough. Use a panettone pan or a tall, straight-sided cake pan to achieve the classic shape.
A kitchen scale can help with precise measurements, especially for the starter. Finally, keep aluminum foil handy to tent the bread if it browns too quickly during baking.
Panettone Recipe (Italian Christmas Bread)
Ingredients
Starter
- 3/4 cup all-purpose flour 3 3/4 oz/105 g
- 1/16 teaspoon instant yeast
- 1/3 cup lukewarm water 2 1/2 fl oz/80 ml
Dough
- 2 1/4 cups all-purpose flour 11 1/4 oz/319 g
- 1/3 cup granulated sugar 2 1/2 oz/71 g
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- 4 tablespoons butter 2 oz/57 g, softened
- 2 large eggs at room temperature
- 1/4 cup lukewarm water 2 fl oz/60 ml
- 1/2 teaspoon Fiori di Sicilia flavoring
- 1/2 cup golden raisins 2 1/2 oz/71 g
- 1/2 cup dried apricots 2 1/2 oz/71 g, chopped
- 1/2 cup dried cranberries 2 1/2 oz/71 g
- 1/2 cup candied peel 2 1/2 oz/71 g
- 1 tablespoon grated orange zest
- 1 tablespoon grated lemon zest
Instructions
- Make the Starter the Day Before Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (roughly 12 hours).
- The Next Day Make the Dough In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, salt and yeast and mix briefly. On Medium speed at the softened butter and mix until the butter is rubbed in lumps.
- In a jug, whisk together the eggs, warm water, Fiori di Sicilia and the starter. Slowly add the wet into the dry until your dough comes together.
- Knead on Medium High speed for about 4-5 minutes until the dough is smooth and shiny. This is a soft, sticky dough.
- Cover the dough tightly with cling wrap and allow it to rise at room temperature for 1 1/2 – 2 hours, or until doubled in size.
- Mix the raisins apricots, cranberries, candied peel, lemon and orange zest together in a bowl.
- Gently deflate the dough, and on a floured surface knead in the fruit mix until well combined throughout.
- Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2 – 2-quart pan.
- Cover the pan with cling wrap and let the dough rise again at room temperature until it’s just crested over the rim of the pan, about 1 1/2 – 2 hours.
- Once proofed egg wash the top of the panettone and bake the bread in a preheated oven at 400°F (200℃) for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 15 to 20 minutes, tenting with aluminum foil if the crust appears to be browning too quickly.
- Panettone should sound hollow when tapped, Remove the panettone from the oven and cool completely.
- Dust with powdered sugar to serve. Store at room temperature, well-wrapped, for up to a week or freeze for up to 4 weeks for longer storage.
