Panettone is a classic Italian Christmas bread that’s light, fluffy, and beautifully studded with sweet dried fruit and citrus zest. This festive holiday bread is known for its tall, domed shape and soft, airy crumb, making it a centerpiece-worthy bake for Christmas celebrations. Traditionally enjoyed with coffee, tea, or a glass of sweet wine, homemade panettone fills your kitchen with warm, bakery-style aromas and old-world holiday charm. Perfect for gifting, brunch tables, and cozy winter mornings, this authentic Italian panettone recipe brings timeless Christmas tradition straight to your oven.
Equipment List
- Stand mixer with dough hook
- Measuring cups
- Measuring spoons
- Rubber spatula
- Microplane or zester
- Panettone paper mold (or tall round baking pan)
- Parchment paper
- Clean kitchen towel
- Cooling rack
- Skewer or long wooden sticks (for hanging, optional)
Shopping List
- Granulated sugar
- Active dry yeast
- Whole milk
- Unsalted butter
- Eggs
- Egg yolks
- Salt
- Vanilla extract
- Orange zest
- Lemon zest
- Candied orange peel
- Candied citron
- Raisins
- Powdered sugar (optional, for dusting)
Panettone
Description
Indulge in the rich flavors of Italy with this sweet, aromatic bread perfect for festive gatherings.
Ingredients
Panettone Ingredients
Instructions
Dough Preparation
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Mixing the Dough
In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 10 minutes until frothy. Add in flour, eggs, salt, and vanilla extract. Mix until a sticky dough forms. -
Incorporating Butter
Gradually add softened butter to the dough, kneading until smooth and elastic. Cover the bowl with a damp towel and let it rise in a warm place for 1-2 hours until doubled in size.
Fruit and Nut Addition
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Adding Fruits and Nuts
Punch down the dough and fold in candied fruits, raisins, and almonds. Shape the dough into a ball and place it in a panettone mold. Let it rise for another 1-2 hours until puffy.
Baking the Panettone
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Prepping for Baking
Preheat the oven to 350°F (180°C). Brush the top of the panettone with egg wash and make a cross-shaped cut on top. -
Baking Process
Bake the panettone for 45-55 minutes until golden brown. If the top darkens too quickly, cover it with foil. Let it cool before slicing and serving.
Note
- Panettone is best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week.
- For a twist, add dried fruits, nuts, or chocolate chips to the dough before baking.
- Serve slices of Panettone with a dollop of mascarpone cheese or a drizzle of warm chocolate sauce for a decadent treat.
- To make a Panettone French toast, use slices of day-old Panettone dipped in a mixture of eggs, milk, and cinnamon, then pan-fry until golden brown.
- For a festive touch, sprinkle the top of the Panettone with powdered sugar before serving.
- Panettone can be frozen for up to 3 months; thaw at room temperature before enjoying.
Panettone, Italian, Christmas, Bread, Citrus, Festive