There’s something truly enchanting about the warm, sweet aroma of freshly baked panettone filling the kitchen—it instantly brings a touch of holiday magic, no matter the season. One weekend, driven by a craving to create something special from scratch, I decided to tackle this classic Italian treat. What surprised me most was how this lofty, buttery bread, studded with candied fruits and raisins, isn’t just a festive indulgence but a delightfully versatile dessert or breakfast centerpiece. Whether you’re a seasoned chef or someone tired of the usual fast food loop, making panettone at home is a rewarding journey that elevates simple ingredients into a crowd-pleasing masterpiece. Join me as we dive into crafting this iconic bread that’s as comforting as it is impressive!
Why choose Panettone for homemade baking?
Irresistible Softness: This panettone recipe yields a tender, airy crumb that melts in your mouth. Festive Nostalgia: Its sweet, fruity bursts of flavor evoke joyful holiday memories. Impress Without Stress: With clear steps, even beginners can savor bakery-quality results. Versatile Delight: Perfect for breakfast, dessert, or a thoughtful gift. Crowd-Pleaser: Loved by all ages, it’s a centerpiece that invites sharing and celebration.
Panettone Ingredients You’ll Love
For the Dough
- Bread Flour – Use high-protein bread flour for the perfect airy, soft texture that defines panettone.
- Active Dry Yeast – This helps the dough rise beautifully; fresh yeast also works well for more authentic flavor.
- Granulated Sugar – Adds just the right touch of sweetness to balance the candied fruits.
- Whole Eggs – Provide richness and help create that tender crumb we all crave in panettone.
- Unsalted Butter – Use softened butter to enrich the dough without overwhelming it.
- Warm Milk – Helps activate the yeast and keep the dough moist and soft.
- Salt – Balances the sweetness and enhances the overall flavor of this holiday bread.
For the Flavor and Fillings
- Candied Orange Peel – Offers a zesty, sweet burst that makes panettone so distinctive.
- Raisins – Plump and juicy, they bring delightful chewiness and natural sweetness.
- Vanilla Extract – Adds warmth and depth to the dough’s aroma.
- Lemon Zest – Brightens flavors with a subtle citrus lift.
For Finishing Touches
- Egg Wash (Egg + Water/Milk) – Brushed on top to create that golden, shiny crust everyone admires.
- Powdered Sugar – A light dusting after baking adds a festive, snowy look to your panettone centerpiece.
These panettone ingredients come together to create that soft, irresistible holiday joy everyone will remember!
How to Make Panettone
For the Sponge Starter:
- Mix the Sponge: Combine warm milk, active dry yeast, and 2 tablespoons of flour in a bowl. Stir until smooth, then let rest in a warm spot for 15 minutes until bubbly.
- Check Foam: The sponge should swell and form frothy bubbles on top, indicating the yeast is active and ready to leaven the dough perfectly.
For the Dough:
- Combine Ingredients: In a large bowl, whisk together remaining flour, sugar, eggs, softened butter, salt, vanilla, and lemon zest. Add the sponge and mix until a smooth dough forms.
- Knead Dough: Turn dough onto a lightly floured surface and knead for about 10 minutes until soft, elastic, and slightly tacky to the touch.
- Fold in Fruits: Gently press candied orange peel and plump raisins into the dough, folding them in evenly without tearing its delicate, airy texture.
For Rising & Baking:
- First Rise: Place dough in a greased bowl, cover with plastic wrap, and let rise at about 75°F for 1–2 hours, until doubled in size.
- Shape and Proof: Transfer dough gently into a tall, lined paper mold. Cover and proof for another hour, until it reaches the top-third of the mold.
- Preheat & Bake: Preheat oven to 350°F. Brush the top with egg wash, then bake for 35–40 minutes until deep golden brown and a skewer comes out clean.
- Cool Completely: Remove bread and invert onto a cooling rack. Let cool for at least 2 hours to set its airy crumb.
Optional: Dust with powdered sugar before serving for a festive finish.
Exact quantities are listed in the recipe card below.
What to Serve with Panettone?
Indulge in the delightful experience of pairing your homemade panettone with complementary sides that elevate festive gatherings or cozy mornings.
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Rich Coffee: A warm, robust brew perfectly balances the sweetness, enhancing every bite of your fluffy bread.
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Whipped Cream: Light and airy, a dollop of freshly whipped cream offers a creamy contrast while inviting everyone to dig right in.
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Fresh Berries: Juicy strawberries or raspberries add a refreshing tartness, brightening up your holiday table with color and flavor.
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Mascarpone Cheese: This luscious Italian cheese spreads beautifully on a slice of panettone, adding richness that transforms each bite into sheer luxury.
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Dark Chocolate: Pairing with shards of dark chocolate introduces rich notes, resulting in an elegant dessert that pleases even the most discerning palate.
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Champagne or Prosecco: These bubbly drinks add a celebratory touch, their lightness perfectly complementing the soft texture and sweet flavors of panettone.
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Vanilla Gelato: A scoop of this creamy delight brings a delightful chill that pairs beautifully with every taste of your warm bread.
Imagine assembling a beautiful spread that not only highlights the charm of your homemade panettone but invites heartfelt conversation and joy.
Make Ahead Options
Making panettone ahead of time is a game-changer for busy bakers! You can prepare the sponge starter and refrigerate it for up to 24 hours before proceeding with the dough. Simply combine the warm milk, yeast, and flour, then let it rest as directed. The dough itself can also be fully mixed and kneaded, then covered and stored in the fridge for up to 3 days—just remember to let it come to room temperature and rise before shaping. For the best results, bake the panettone fresh before serving; it will still taste just as delicious! By prepping in advance, you’ll have more time to enjoy the festivities and savor the holiday magic that this classic Italian bread brings.
How to Store and Freeze Panettone
Room Temperature: Keep your freshly baked panettone in a cool, dry place, wrapped in plastic wrap or an airtight container for up to 3 days.
Fridge: If you live in a warmer climate, store panettone in the fridge for up to 1 week to prevent spoilage; just make sure to seal it tightly to avoid drying out.
Freezer: For longer storage, freeze panettone wrapped tightly in plastic and aluminum foil for up to 3 months. Defrost overnight in the fridge or at room temperature.
Reheating: To enjoy your panettone again, lightly toast or warm it in the oven at 300°F for about 10 minutes for that fresh-baked taste.
Expert Tips for Perfect Panettone
- Use Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for better dough consistency and improved yeast activation.
- Don’t Skip the Sponge Starter: This crucial step guarantees a light, airy texture—skip it, and your panettone may be dense and heavy.
- Gentle Fruit Folding: Fold in candied fruits and raisins carefully to avoid deflating the dough’s delicate structure.
- Watch the Rising Time: Dough doubling in size is key; rushing this step can lead to underdeveloped flavor and texture in your panettone.
- Proper Baking Temperature: Bake at a consistent 350°F to develop the iconic golden crust without drying out the soft crumb inside.
- Cool Inverted: Letting panettone cool upside down prevents collapse and keeps its signature lofty shape intact.
Panettone Variations & Substitutions
Feel free to add your personal touch to this lovely panettone recipe, creating a unique flavor experience that delights the senses!
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Gluten-Free: Substitute with a gluten-free all-purpose flour blend, and add a bit of xanthan gum to help mimic the structure.
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Dairy-Free: Replace butter with coconut oil or a dairy-free margarine, and use almond or soy milk to keep it moist and rich.
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Fruity Twist: Swap out candied orange peel for chopped dried apricots or figs for a delightful taste adventure that complements the sweetness.
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Nutty Addition: Fold in some toasted almonds or walnuts for extra crunch, enhancing the texture while providing delightful nutty flavor contrasts.
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Chocolate Lover’s: Incorporate dark chocolate chunks or chocolate chips for a touch of decadence that elevates this already luscious bread.
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Zesty Variation: Bring an even brighter flavor by adding grated lime zest along with the lemon zest to give your panettone a citrusy punch.
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Spiced Up: Infuse the dough with a pinch of cinnamon or nutmeg; the warmth of the spices adds a comforting aroma that’s hard to resist.
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Lower Sugar: Reduce the granulated sugar by half and substitute with a natural sweetener, like honey or maple syrup, for a healthier option without sacrificing flavor.
Best Homemade Panettone Recipe for Soft, Irresistible Holiday Joy Recipe FAQs
How do I know if my candied orange peel and raisins are fresh enough for panettone?
Look for candied orange peel that is moist and brightly colored, without any dry or dark spots. Raisins should be plump and not hard or shriveled. Freshness here ensures that your panettone bursts with natural sweetness and chewy texture.
What’s the best way to store homemade panettone to keep it soft?
Absolutely! Wrap your panettone tightly in plastic wrap or place it in an airtight container. Store it at room temperature in a cool, dry spot for up to 3 days. If you’re in a warm environment, refrigerate it for up to 1 week, just be sure to prevent it from drying out by sealing well.
Can I freeze panettone, and how should I do it to maintain quality?
Very much so! Freeze your panettone by wrapping it first in plastic wrap, then in aluminum foil to avoid freezer burn. Store it in the freezer for up to 3 months. To thaw, place it overnight in the fridge or leave it at room temperature for a few hours, then warm gently in an oven preheated to 300°F for about 10 minutes for that fresh-baked softness.
What should I do if my dough doesn’t rise well during the first proof?
If your dough is sluggish to rise, check that your yeast is fresh and the liquid temperature was lukewarm—not too hot or cold. Place the dough somewhere warm, around 75°F, and be patient; sometimes, it just needs a little more time. If problems persist, mix a fresh batch of sponge starter to ensure better yeast activation next time.
Is panettone safe for pets or people with specific allergies?
Panettone contains eggs, dairy (butter and milk), gluten (bread flour), and dried fruits, which can trigger allergies and may not be suitable for pets. Never feed panettone to dogs or cats due to its rich ingredients and candied fruits. For allergy-friendly versions, you can experiment with gluten-free flours or dairy substitutes, but note the texture and flavor will change significantly.
Best Homemade Panettone Recipe for Soft, Irresistible Holiday Joy
Ingredients
Equipment
Method
- Combine warm milk, active dry yeast, and 2 tablespoons of flour in a bowl. Stir until smooth, then let rest in a warm spot for 15 minutes until bubbly.
- The sponge should swell and form frothy bubbles on top, indicating the yeast is active and ready.
- In a large bowl, whisk together remaining flour, sugar, eggs, softened butter, salt, vanilla, and lemon zest. Add the sponge and mix until a smooth dough forms.
- Turn dough onto a lightly floured surface and knead for about 10 minutes until soft, elastic, and slightly tacky.
- Gently press candied orange peel and plump raisins into the dough, folding them in evenly.
- Place dough in a greased bowl, cover with plastic wrap, and let rise at about 75°F for 1–2 hours, until doubled in size.
- Transfer dough gently into a tall, lined paper mold. Cover and proof for another hour, until it reaches the top-third of the mold.
- Preheat oven to 350°F. Brush the top with egg wash, then bake for 35–40 minutes until deep golden brown.
- Remove bread and invert onto a cooling rack. Let cool for at least 2 hours to set its airy crumb.
- Optional: Dust with powdered sugar before serving for a festive finish.
