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Italian Panettone Recipe

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3.9 from 27 reviews

  • Author: Sara
  • Total Time: Approximately 3 hours including rise and cooling time
  • Yield: 1 large loaf (approximately 12 servings)
  • Diet: Vegetarian

Description

Italian Panettone is a traditional Italian holiday bread known for its light, airy texture and subtly sweet flavor. Filled with dried fruit and citrus zest, this festive loaf is perfect for celebrations and enjoyed best after a day of resting to enhance its flavors and texture.

Ingredients

Dough 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

Filling

  • 1 cup mixed dried fruit or raisins

Instructions

  1. Activate the Yeast: In a small bowl, combine warm milk and sugar, stirring until sugar dissolves. Sprinkle yeast over the milk and let it sit for 5-10 minutes until frothy to confirm activation.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, softened butter, vanilla extract, orange zest, and salt until combined and smooth.
  3. Add Flour and Knead: Gradually add the flour to the wet mixture, stirring to incorporate. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
  4. Fold in Dried Fruit: Gently fold in the mixed dried fruit or raisins evenly throughout the dough without crushing.
  5. First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm area for 1½ to 2 hours, or until doubled in size.
  6. Shape the Loaf: Deflate the dough gently, then shape it into a tall, round loaf to fit a panettone mold or a deep, round loaf pan.
  7. Bake: Preheat the oven to 350°F (175°C). Place the shaped dough in the mold and bake for 40-45 minutes, until the top is golden brown and a skewer inserted comes out clean.
  8. Cool Upside Down: Remove the bread from the oven and cool it hanging upside down (using skewers piercing the bottom and suspending it) to preserve its airy structure and avoid collapsing.
  9. Rest Before Serving: Let the panettone rest for at least 24 hours to allow flavors and texture to fully develop before slicing and serving.

Notes

  • Hanging the loaf upside down while it cools is essential to maintain the characteristic light, airy texture of panettone.
  • Flavor and texture improve significantly after resting for one full day.
  • If a panettone mold is unavailable, a tall, deep round baking pan can be used as a substitute.
  • Use room temperature ingredients to help yeast activate properly and dough to rise evenly.
  • Ensure dried fruit is evenly distributed to prevent clumping in one section of the loaf.
  • Prep Time: 30 minutes (+1.5-2 hours rise)
  • Cook Time: 45 minutes
  • Category: Bread / Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarasplate.com/italian-panettone-recipe/