Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Panettone Recipe

Homemade Panettone Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews

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

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.


Ingredients

Scale

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

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