Classic Italian Panettone Recipe: Homemade Christmas Delight

Ingredients

  • 1 cup warm water
  • 2 packages dry yeast (about 4 1/2 teaspoons)
  • 1/2 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/4 cup honey
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon salt
  • 5 cups all-purpose flour, plus extra for dusting
  • 1 cup golden raisins
  • 1/2 cup chopped candied orange peel
  • 1/2 cup chopped candied citron
  • 1 egg yolk beaten with 1 tablespoon milk, for egg wash

Steps and instructions

  1. In a large bowl, combine the warm water and yeast. Stir until the yeast is dissolved and let it stand for 5 minutes.
  2. Add the sugar, eggs, vanilla extract, lemon zest, orange zest, honey, melted butter, and salt to the yeast mixture. Stir until smooth.
  3. Add the flour gradually, stirring until the dough comes together.
  4. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 10 minutes. You may need to add additional flour to prevent sticking.
  5. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until it has doubled in size, about 2 hours.
  6. Punch down the dough, then turn it out onto a lightly floured surface. Knead in the raisins, candied orange peel, and candied citron until they are evenly distributed throughout the dough.
  7. Form the dough into a ball and place it in a greased panettone mold or a clean coffee can. Cover and let it rise until it has doubled in size, about 2 hours.
  8. Preheat the oven to 375°F (190°C).
  9. Brush the top of the risen dough with the egg wash.
  10. Bake the panettone in the preheated oven for about 45 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
  11. Let the panettone cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Tools for making

Recipe variations

  • Replace golden raisins with dried cranberries or chopped dried apricots for a different fruity flavor.
  • Add a handful of chopped nuts, such as almonds or walnuts, to the dough for added texture.
  • Instead of using all-purpose flour, try using bread flour for a slightly denser and chewier texture.
  • For a citrus twist, substitute the lemon and orange zest with grapefruit or lime zest.
  • Make a chocolate panettone by incorporating chocolate chips or chunks into the dough.
  • Add a teaspoon of ground cinnamon or a pinch of nutmeg to the dough for a warm and spicy flavor.
  • Create a savory version by omitting the sugar, raisins, and candied fruit. Instead, add herbs, cheese, or cooked meat to the dough.
  • Experiment with different glazes or toppings, such as a lemon or orange icing, powdered sugar, or a drizzle of chocolate ganache.
  • For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
  • Try making mini panettone by dividing the dough into smaller molds or muffin tins for individual servings.

Recipe overview

Panettone is a traditional Italian holiday bread that's enjoyed by many around the world during the festive period. Known for its tall, dome shape, this sweet bread is loaded with candied citrus peels and raisins, giving it a unique and delightful flavor. The process of making Panettone is a labor of love as it requires time for proofing, kneading, and baking. However, the end result is well worth the effort. This recipe will guide you through the steps of making your own Panettone at home, filling your kitchen with its irresistible aroma. It's perfect for holiday gifting or enjoying a slice with a cup of coffee or hot chocolate. Expect a fluffy, light texture on the inside with a glossy, golden-brown crust on the outside.

Common questions

  1. Can I use active dry yeast instead of instant yeast? Yes, you can use active dry yeast instead of instant yeast. However, you will need to activate the yeast by dissolving it in warm water and letting it stand for about 5 minutes before proceeding with the recipe.
  2. Can I use bread flour instead of all-purpose flour? Yes, you can use bread flour instead of all-purpose flour. Bread flour will give the panettone a slightly chewier texture.
  3. Can I substitute the golden raisins with regular raisins? Yes, you can substitute regular raisins for golden raisins if you prefer.
  4. Can I omit the candied orange peel and candied citron? Yes, you can omit the candied orange peel and candied citron if you don't have them or if you prefer not to use them. The panettone will still be delicious without them.
  5. Can I make the dough ahead of time? Yes, you can make the dough ahead of time. After the first rise, punch down the dough, cover it tightly, and refrigerate overnight. The next day, let the dough come to room temperature before proceeding with the recipe.
  6. How should I store the panettone? Once cooled, store the panettone in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

Serving dishes and utensils

  • Mixing bowl - A large bowl to mix and combine the ingredients for the dough.
  • Measuring cups and spoons - Necessary for accurately measuring the ingredients.
  • Whisk - Used to dissolve the yeast in the warm water.
  • Spatula - Helpful for scraping the sides of the bowl and folding in the ingredients.
  • Bench scraper - Useful for kneading and shaping the dough.
  • Panettone mold or clean coffee can - A special mold traditionally used for baking panettone, or a clean coffee can can be used as an alternative.
  • Pastry brush - Used to apply the egg wash on top of the risen dough before baking.
  • Wire rack - Ideal for cooling the panettone after it is baked.
  • Toothpick - Used to test the doneness of the panettone by inserting it into the center.

Origin stories

Panettone, with its lofty dome shape, is an Italian Christmas bread hailing from the city of Milan. It's a rich bread with a nearly cake-like texture, generously studded with candied fruits and raisins. The lore of Panettone is steeped in charming folklore. One such story traces its origins back to a nobleman, falconer Ughetto Atellani, who fell in love with Adalgisa, the daughter of a poor baker named Toni. To win her over, Ughetto disguised himself as a baker and invented a rich sweet bread filled with candied peel and raisins. The bread was so popular it was named "Pan de Toni", which translates to Toni's bread, after its supposed creator. Over the years, "Pan de Toni" evolved into "Panettone", and the bread became a cherished tradition during Christmas not only in Milan, but all over Italy and beyond.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.