Homemade Panettone

Panettone is a sweet, fluffy bread that comes from Italy—specifically Milan—and is traditionally enjoyed around Christmas and New Year’s. It has a distinctive tall, dome-like shape and a soft, airy texture that’s almost cake-like.

The classic version is studded with candied orange peel, citron, and raisins, giving it a rich, gently fruity flavor. But there are now countless variations: chocolate chip, chestnut cream, pistachio, even savory ones!

It’s usually served in slices, sometimes toasted and spread with butter, mascarpone, or a bit of sweet cream. Paired with coffee, wine, or hot chocolate, it’s a holiday treat full of nostalgia and warmth.

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Prep Time 40

Cook Time 40

Rising Time 3

Total Time 4 20

Course Breakfast, Dessert, Snack

Cuisine Italian

Servings servings

Calories 513 kcal

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Ingredients

For the dough:

2 cups all-purpose flour 250 g
¼ cup sugar 50 g
⅓ cup warm milk 80 ml (about 110°F / 43°C)
1½ teaspoon active dry yeast
2 large eggs room temperature
¼ cup unsalted butter 60 g, softened
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon grated orange zest optional but lovely

Add-ins:

⅓ cup raisins or chopped dried fruit, 50 g
⅓ cup candied orange peel 50 g (or any candied fruit mix you like)
1 tablespoon rum or orange juice, (for soaking the fruit)

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Instructions

Soak the raisins and candied fruit in the rum or orange juice for at least 30 minutes. This plumps them up and adds flavor. Drain before adding to dough.
In a small bowl, combine warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for about 10 minutes until foamy.
In a large bowl, mix together flour, the rest of the sugar, salt, and orange zest.
Add the yeast mixture, eggs, and vanilla. Stir or knead for 5–7 minutes until it comes together.
Gradually knead in the softened butter a bit at a time until the dough is smooth and slightly sticky (about 10–12 minutes total kneading).
Place the dough in a lightly oiled bowl, cover with a cloth, and let rise in a warm spot until doubled—about 1½ to 2 hours.
Gently knead drained fruit into the risen dough until evenly distributed.
Form the dough into a ball and place it in a small panettone mold, a tall 6-inch cake pan, or even a parchment-lined tall tin can.
Cover loosely and let rise again until doubled (about 1 more hour).
Preheat oven to 350°F (175°C).
Bake for 30–40 minutes, or until deep golden brown and a skewer inserted in the center comes out clean. (If the top browns too quickly, tent with foil.)
Let it cool completely before slicing. Traditional panettone is sometimes cooled upside down (suspended), but for a small loaf this isn’t necessary.
Slice into wedges and serve plain, toasted with butter, or drizzled with honey. A little whipped mascarpone on the side makes it heavenly!

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Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 513kcal (26%)Carbohydrates: 82g (27%)Protein: 12g (24%)Fat: 16g (25%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 128mg (43%)Sodium: 355mg (15%)Potassium: 268mg (8%)Fiber: 3g (13%)Sugar: 24g (27%)Vitamin A: 526IU (11%)Vitamin C: 1mg (1%)Calcium: 59mg (6%)Iron: 4mg (22%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword cake, comfort food, holiday treat, homemade

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