Name: Italian Panettone Recipe
Prep time: 30 min
Cook time: 45 min
Total time: PT-491996H26M42S
Cuisine: Italian
Ingredients: 3½ cups all-purpose flour; 2¼ teaspoons active dry yeast; ¾ cup warm milk (about 110°F); ½ cup granulated sugar; 3 large eggs; ½ cup unsalted butter, softened; 1 teaspoon vanilla extract; Zest of 1 orange; ½ teaspoon salt; 1 cup mixed dried fruit or raisins

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If you’ve ever bitten into a slice of that iconic, fluffy holiday bread, you know the magic of an Italian Panettone Recipe. This beloved treat is a light, airy bread brimming with fragrant citrus zest and sweet dried fruit, creating a combination that’s both comforting and celebratory. Whether you’re new to baking or a seasoned enthusiast, making your own Italian Panettone will fill your home with irresistible aromas and offer a festive centerpiece that delights every time.

Ingredients You’ll Need

The image shows a top-down view of several clear glass bowls and measuring cups arranged on a white marbled surface. There are nine containers holding different ingredients: a large bowl filled with white flour at the top right, a measuring cup with cream to its left, a large bowl of dark brown chopped chocolate below the cream, and a small bowl of orange pieces near the bottom center. Near the bowls are small measuring cups with white sugar and yeast, a small cup with yellow liquid, a small cup with a pale yellow liquid, and a clear measuring cup with water. In the middle is a dark bottle labeled vanilla extract, and to the right bottom side lies a white packet labeled Swedish pearl sugar. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity — each ingredient plays a vital role in crafting the perfect texture and flavor. Using quality elements like fresh eggs, fragrant vanilla, and sun-kissed dried fruits ensures your panettone feels truly special and authentic.

3½ cups flour: Provides the structure and classic soft crumb that panettone is known for.
2¼ tsp yeast: Activates to give the bread its signature airy rise and lightness.
¾ cup warm milk: Hydrates the dough and feeds the yeast for optimal fermentation.
½ cup sugar: Adds just the right touch of sweetness without overpowering the natural flavors.
3 eggs: Enrich the dough, contributing to a tender texture and golden color.
½ cup butter, softened: Creates that melt-in-your-mouth softness and buttery richness.
1 tsp vanilla: Enhances the aroma and rounds out the flavor profile beautifully.
Zest of 1 orange: Brings a bright, citrusy pop that makes this bread truly festive.
1 cup mixed dried fruit or raisins: Adds bursts of sweetness and chewiness to every bite.
½ tsp salt: Balances the sweetness and intensifies all the flavors.

How to Make Italian Panettone Recipe

Step 1: Activate the Yeast

Start by stirring the yeast into the warm milk along with a spoonful of sugar. This creates a foamy, bubbly mixture which confirms your yeast is alive and kicking, essential for that dreamy rise.

Step 2: Mix the Wet Ingredients

Whisk together the eggs, softened butter, vanilla, orange zest, and salt until smooth. These flavors come together here, giving your panettone its rich aroma and luscious body.

Step 3: Combine and Knead the Dough

Gradually add the flour to the wet mix, combining into a soft dough. Knead it for about 10 minutes until it’s smooth and elastic – this step develops the gluten, creating the bread’s signature airy texture.

Step 4: Fold in the Dried Fruit

Gently incorporate the mixed dried fruit or raisins so they are evenly distributed without deflating the dough. This brings delightful texture and natural sweetness to every slice.

Step 5: Let the Dough Rise

Cover the dough and let it rest in a warm spot for 1½ to 2 hours until it doubles in size. Watching it puff up is part of the joy, knowing this rise builds that irresistible fluffiness.

Step 6: Shape and Bake in a Mold

Shape the dough into a tall, round loaf and place it in a traditional panettone mold or a deep baking pan. Bake at 350°F for 40 to 45 minutes until golden brown and toothpick-clean, developing the classic dome shape we all love.

Step 7: Cool Upside Down

To get that authentic texture, hang the loaf upside down while cooling. This trick ensures the bread doesn’t collapse and preserves its delicate crumb structure for optimal softness.

How to Serve Italian Panettone Recipe

A tall round bread with a golden brown crust that looks shiny and slightly cracked on top, showing dark dried fruits baked into it. One thick wedge is removed, revealing the inside with a soft, pale yellow texture full of small dark raisins evenly placed throughout. The bread sits on a white plate with thin ridges around the edge, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle powdered sugar over slices for a snowy effect that’s perfect for holiday tables. You can also add edible gold leaf for a luxe presentation that’s sure to impress your guests.

Side Dishes

Serve panettone alongside a rich hot chocolate or a warm cup of coffee. It also pairs wonderfully with mascarpone cheese or a drizzle of honey to elevate the indulgence.

Creative Ways to Present

Use slices of panettone as a base for dessert French toast or layer it with whipped cream and berries for a quick trifle. Its versatility lets you let your creativity shine well beyond traditional serving.

Make Ahead and Storage

Storing Leftovers

Wrap your panettone tightly in plastic wrap or store it in an airtight container to keep it moist. Stored properly, it will stay fresh for several days, allowing you to enjoy it at a leisurely pace.

Freezing

For longer storage, slice the panettone and freeze it in individual portions. This way, you can thaw only what you need, preserving that fresh-baked taste for weeks.

Reheating

Warm slices gently in the oven or toaster to revive the soft crumb and buttery aroma before serving. Slight reheating brings back that just-baked experience everyone craves.

FAQs

What makes an Italian Panettone Recipe different from other breads?

Panettone uses a special yeast fermentation process and enrichment with butter, eggs, and dried fruit, creating a distinctive light, fluffy texture and a sweet, aromatic flavor unique to this Italian delicacy.

Can I use other dried fruits besides raisins?

Absolutely! Chopped candied citrus peel, dried cherries, or chopped apricots work beautifully and add delightful bursts of flavor and color.

Is a panettone mold necessary?

While traditional molds help achieve panettone’s characteristic tall, domed shape, you can bake it in a deep round pan if a mold isn’t available, though the shape may be slightly different.

How do I know when the dough has risen enough?

The dough should double in size and look puffy and airy. You can perform a gentle poke test—the indentation should spring back slowly, indicating perfect readiness.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first knead and let it ferment slowly overnight, which can enhance flavor complexity. Just bring it back to room temperature before folding in fruit and final proofing.

Final Thoughts

Making the Italian Panettone Recipe at home is more than just baking; it’s an experience that fills your kitchen with warmth and tradition. With its tender crumb, festive flavors, and a bit of patience, you’ll create a bread that your family and friends will cherish. So go ahead, grab those simple ingredients, and savor every joyful moment of crafting this timeless Italian favorite.