Fluffy Homemade Panettone Recipe: A Sweet Holiday Treat

Crafting a delectable homemade panettone challenges even seasoned bakers with its intricate technique and rich Italian heritage.

Soft, candied fruits peek through golden layers of this traditional holiday bread.

Generations in milan have perfected this delicate pastry, passing down secret techniques through whispered kitchen conversations.

Complex yet surprisingly approachable, panettone requires patience and precision to achieve its signature airy texture.

Kneading the dough becomes a meditative process that connects you to centuries of culinary tradition.

Sweet aromas will soon fill your kitchen, promising a taste of authentic italian celebration.

Each slice promises a journey through flavor and cultural memories that warm both heart and palate.

Why Homemade Panettone Is A Showstopper Holiday Treat

• Craft Culinary Magic: Transform basic ingredients into a stunning Italian holiday bread that impresses friends and family with minimal professional baking skills.
• Embrace Tradition with Ease: Create an authentic panettone that connects you to rich Italian cultural heritage, using straightforward steps anyone can master.
• Customize Your Flavor Profile: Personalize the recipe by experimenting with different dried fruits, zests, and spices to make the recipe uniquely yours.
• Sensory Baking Adventure: Enjoy an immersive cooking experience that fills your kitchen with incredible vanilla and citrus aromas while developing advanced baking techniques.

Ingredients You’ll Need For Perfect Homemade Panettone

• Bread Flour: A high-protein flour that provides the strong gluten structure essential for a light and airy panettone.
• Fresh Yeast: A live ingredient that helps the dough rise and develop a complex, rich flavor profile.
• Eggs: Provide richness, structure, and contribute to the golden color of the panettone.
• Sugar: Adds sweetness and helps with the caramelization and browning of the bread.
• Butter: Softens the dough and adds a luxurious, rich flavor to the panettone.

• Vanilla Bean: Infuses the dough with a deep, aromatic complexity and natural sweetness.
• Orange Zest, Lemon Zest: Provide bright, citrusy notes that complement the sweet dough.

• Candied Orange Peel, Raisins: Add texture, sweetness, and traditional panettone character to the bread.

• Powdered Sugar, Pearl Sugar: Provide a sweet, decorative topping that enhances the visual appeal of the panettone.

• Milk: Helps activate the yeast and contributes to the soft, tender texture of the bread.

• Egg Wash: Creates a golden, glossy exterior and helps adhere the sugar topping to the panettone.

How To Make Homemade Panettone With Ease

Step 1: Wake Up the Yeast

Gently stir fresh yeast into warm milk, watching it transform into a bubbly, frothy mixture that will breathe life into your panettone.

Step 2: Create the Flour Landscape

Sift bread flour into a spacious mixing bowl, creating a soft, cloud-like base. Carve out a cozy well in the center of the flour mountain.

Step 3: Build the Dough Foundation

Crack eggs into the flour well. Gradually introduce sugar and softened butter, blending until the mixture becomes a smooth, stretchy dough that feels like silk between your fingers.

Step 4: Infuse with Aromatic Magic

• Vanilla bean

Split the vanilla bean and scrape out its precious seeds, sprinkling them into the dough to create an intoxicating fragrance that will make your kitchen smell like a Milanese bakery.

Step 5: Add Flavor Treasures

• Candied orange peel
• Raisins
• Orange zest
• Lemon zest

Ensure these flavor gems are evenly distributed throughout the dough.

Step 6: Knead with Love

Massage and stretch the dough for 15-20 minutes. Watch it transform into a glossy, elastic masterpiece with a strong gluten structure that promises a perfect texture.

Step 7: First Rise Adventure

Tuck the dough into a warm, cozy spot. Let it rest and grow for 2-3 hours until it doubles in size, like a sleeping giant slowly awakening.

Step 8: Shape the Panettone

Gently deflate the risen dough and carefully transfer it into a tall, cylindrical paper mold, giving it the classic panettone shape.

Step 9: Second Rise Celebration

Allow the dough to rise again for 1-2 hours in a peaceful, draft-free zone. Watch it expand and become beautifully puffy.

Step 10: Prepare for Baking

• Powdered sugar
• Pearl sugar

Step 11: Bake to Golden Perfection

Slide the panettone into the oven. Bake for 45-50 minutes, keeping an eye out and covering with foil if the top browns too quickly.

Step 12: Cool and Showcase

Remove from the oven and let it cool completely. Flip the panettone upside down to maintain its signature tall, airy structure – a true work of culinary art.

Panettone Tips That Guarantee A Light And Fluffy Result

• Select Top-Quality Ingredients: Use fresh, high-grade ingredients like premium bread flour, organic eggs, and pure vanilla bean for a rich, authentic panettone flavor.
• Patience Pays Off: Allow sufficient rising time for the dough, ensuring a light, airy texture and developing complex flavors through slow fermentation.
• Master the Kneading Technique: Knead the dough thoroughly for 15-20 minutes to develop strong gluten structure, creating a silky, elastic consistency that defines a perfect panettone.
• Handle Dried Fruits Carefully: Gently fold candied peels and raisins to prevent breaking the dough's delicate structure, ensuring even distribution of fruity elements.
• Cooling Matters: Immediately invert the freshly baked panettone to preserve its signature tall, fluffy shape and prevent collapsing during the cooling process.

Delicious Twists On The Traditional Panettone Recipe

• Chocolate Chip Decadence: Replace candied fruits with dark chocolate chips, creating a rich, indulgent version of the classic panettone with deep cocoa notes and smooth chocolate pockets.
• Nutty Mediterranean Blend: Incorporate chopped pistachios, almonds, and a hint of orange blossom water, transforming the bread into a Mediterranean-inspired treat with crunchy texture and fragrant undertones.
• Tropical Fusion Fusion: Swap traditional dried fruits with dried mango, coconut flakes, and a splash of rum, delivering a vibrant panettone with sunny, exotic flavor profiles that transport taste buds to tropical landscapes.

What To Pair With Homemade Panettone For Ultimate Joy

• Pair Sparkling Sweet Dessert Wine: Indulge in a glass of moscato d'Asti or a sweet prosecco that mirrors the panettone's delicate sweetness and complements its fruity undertones, creating a harmonious flavor dance.
• Elevate with Mascarpone Cream: Serve a dollop of rich, creamy mascarpone alongside the panettone, enhancing its soft texture and providing a luxurious, velvety contrast to the bread's light, airy crumb.
• Match with Citrus Liqueur: Sip on a chilled limoncello or orange-infused liqueur that echoes the panettone's citrus zest notes, cutting through its richness and refreshing the palate with bright, zesty flavors.

Smart Ways To Store Homemade Panettone And Keep It Soft

• Wrap cooled panettone tightly in plastic wrap or aluminum foil, storing it in the refrigerator for up to 5-7 days to maintain freshness and prevent moisture loss.
• Slice panettone into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe container or ziplock bag for long-term storage up to 2-3 months.
• Keep whole or partially eaten panettone in an airtight container at room temperature, away from direct sunlight and heat sources, consuming within 3-4 days for optimal taste and texture.
• Place a piece of bread or apple slice in the storage container to help maintain moisture and prevent the panettone from drying out during storage.

Panettone FAQs You’ll Want To Bookmark

• Why is kneading so important for panettone dough?

Proper kneading develops gluten, creating the signature light, airy texture that makes panettone soft and fluffy. The 15-20 minute kneading process ensures the dough becomes silky and elastic, which is crucial for the bread’s delicate structure.

• Can I use dry yeast instead of fresh yeast?

Yes, you can substitute fresh yeast with active dry yeast. Use about 1/3 the amount of fresh yeast, and activate it in lukewarm milk just like fresh yeast. Make sure to proof the dry yeast to ensure it’s active before adding to the dough.

• How do I know if my dough has risen properly?

The dough should double in volume and look puffy and soft. When you gently press the dough with a finger, it should slowly spring back.

Homemade Panettone Recipe

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4.9 from 24 reviews

• Total Time: 3-5 hours
• Yield: 10 1x

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Description

Italian Christmas magic sparkles in this homemade panettone, a golden bread that weaves rich traditions with delicate sweetness. Candied fruits and tender crumb invite holiday cheer, promising delightful moments you’ll savor with each luxurious slice.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 500 g (4 cups) bread flour
• 150 g (3/4 cup) sugar
• 150 ml (2/3 cup) whole milk
• 100 g (7 tbsp) butter
• 4 large eggs
• 25 g (2 tbsp) fresh yeast

Dried Fruits and Flavoring:

• 150 g (1 cup) candied orange peel
• 100 g (2/3 cup) raisins
• 1 vanilla bean
• 1 orange zest
• 1 lemon zest

Finishing Ingredients:

• 50 g (1/4 cup) powdered sugar
• 2 tbsp pearl sugar
• 1 egg for egg wash

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Instructions

1. Activate the fresh yeast in lukewarm milk, allowing it to dissolve and become frothy, creating a robust starter for the panettone.
2. Sift bread flour into a large mixing bowl, creating a soft mountain-like base for the dough, and create a central well in the flour.
3. Crack eggs into the flour well, then gradually incorporate sugar and softened butter, mixing until a smooth, elastic dough develops.
4. Split and scrape vanilla bean seeds directly into the dough, adding rich aromatic complexity to the mixture.
5. Fold in candied orange peel, raisins, orange zest, and lemon zest, ensuring even distribution throughout the dough.
6. Knead the enriched dough for 15-20 minutes until it becomes silky, glossy, and develops strong gluten structure.
7. Cover the dough and let it rise in a warm environment for approximately 2-3 hours, or until it doubles in volume.
8. Punch down the risen dough and shape it into a traditional panettone form, placing it in a tall, cylindrical paper mold.
9. Allow a second rise for 1-2 hours in a draft-free area until the dough significantly expands.
10. Preheat the oven to 180°C (350°F). Brush the top with egg wash and dust with powdered and pearl sugar.
11. Bake for 45-50 minutes, covering with aluminum foil if the top browns too quickly.
12. Remove from oven and cool completely, inverting the panettone to maintain its classic tall, airy structure.

Notes

• Yeast Mastery: Ensure lukewarm milk sits around 37°C to activate yeast perfectly without killing its delicate microorganisms.
• Flour Power: Use high-protein bread flour for stronger gluten development, creating that signature panettone light and airy texture.
• Hydration Hack: Add extra moisture through milk or water if dough feels too dry during kneading, maintaining soft, elastic consistency.
• Temperature Trick: Keep dough rising in warm spot around 26-28°C, like near a preheated oven or wrapped in warm towel, for optimal fermentation.
• Fruit Distribution: Gently fold dried fruits after initial kneading to prevent tearing delicate gluten network and ensure even spread.
• Rising Ritual: Allow sufficient proofing time, checking dough’s readiness by gentle indentation that slowly springs back when pressed.

• Prep Time: 30 minutes
• Cook Time: 45-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 10
• Calories: 322
• Sugar: 22 g
• Sodium: 100 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 75 mg