Panettone Recipe: Soft Homemade Italian Christmas Bread

Panettone is the tall, golden Italian Christmas bread that shows up in colorful boxes every December. Homemade panettone is a whole different experience. The crumb is soft and stringy, the kitchen smells like butter, orange, and vanilla, and every slice is full of plump raisins and candied peel.

Traditional bakeries use a wild yeast starter and a process that takes days. This panettone recipe uses regular instant yeast and an overnight rise in the fridge, so it fits into a normal weekend while still giving you that light, feathery texture. You only need a stand mixer, patience, and a paper panettone mold or a tall pan.

For more holiday breads, try my stollen, this cranberry eggnog bread, and the Christmas sprinkle buttermilk bread. Leftover slices are amazing in pumpkin French toast too.

JUMP TO

• Why You’ll Love This Panettone
• What Is Panettone?
• Ingredients
• Kitchen Equipment
• Ingredient Tips
• How to Make Homemade Panettone
• Expert Tips for Perfect Panettone
• Delicious Variations
• What to Serve with Panettone
• Storage Instructions
• Can You Make It Ahead?
• Common Mistakes to Avoid
• Estimated Nutrition
• Frequently Asked Questions
• Conclusion

Why You’ll Love This Panettone

Making panettone at home is easier than you think and so rewarding.

Ultra Fluffy

A rich, well-kneaded dough bakes into a tall, airy loaf.

No Starter Needed

Instant yeast and a cold rise do the work.

Better Than Store-Bought

Fresh panettone is moist, buttery, and fragrant.

Beautiful Gift

Wrapped in cellophane, it is a stunning homemade present.

Great Leftovers

Stale slices make the best French toast and bread pudding.

What Is Panettone?

Panettone comes from Milan, where it has been baked for Christmas for centuries. It is an enriched yeast bread, similar to brioche, made with lots of eggs, butter, and sugar, and baked in a tall cylinder so it rises high with a domed top.

The classic flavorings are candied orange and citron, raisins, vanilla, and citrus zest. Italians hang the baked loaves upside down while they cool so the delicate crumb does not collapse, and that is a trick we use here too.

In Italy, panettone is served with coffee or sweet wine through the holidays and given as a gift between families and friends.

Ingredients

Dough

Ingredient	Amount	Purpose
Bread flour	3½ cups	Strong structure
Granulated sugar	⅓ cup	Sweetness
Instant yeast	2¼ teaspoons	Rise
Salt	1 teaspoon	Flavor
Whole milk, warm	½ cup	Hydration
Large eggs, room temperature	4	Richness
Egg yolks	2	Golden color
Vanilla extract	2 teaspoons	Aroma
Orange zest	1 tablespoon	Citrus flavor
Lemon zest	1 teaspoon	Brightness
Unsalted butter, softened	½ cup	Tender crumb

Fruit Mix-Ins

Ingredient	Amount	Purpose
Golden raisins	½ cup	Classic fruit
Candied orange peel, diced	½ cup	Signature flavor
Orange juice or rum	2 tablespoons	Plump the fruit

Topping

Ingredient	Amount	Purpose
Egg, beaten	1	Glossy crust
Pearl sugar, optional	1 tablespoon	Crunch

Kitchen Equipment

• Stand mixer with dough hook
• 6-inch paper panettone mold (or a tall 6-inch cake pan lined with parchment)
• Two long wooden skewers
• Large bowl
• Plastic wrap
• Instant-read thermometer

Ingredient Tips

Use Bread Flour

The higher protein builds the gluten needed for a tall, stringy crumb.

Soften the Butter

It should be soft enough to press easily but not melted.

Soak the Fruit

Plump fruit stays juicy and does not steal moisture from the dough.

Good Candied Peel

Look for soft candied orange peel from an Italian deli or make your own.

Fresh Yeast Check

Make sure the instant yeast is not expired so the heavy dough rises.

How to Make Homemade Panettone

Step 1: Soak the Fruit

Mix the raisins and candied peel with orange juice or rum. Set aside while you make the dough.

Step 2: Mix the Dough

In the mixer bowl, combine the flour, sugar, yeast, and salt. Add the warm milk, eggs, yolks, vanilla, and zests. Knead on low for 5 minutes until a sticky dough forms.

Step 3: Add the Butter

With the mixer on medium-low, add the butter one tablespoon at a time, waiting until each piece disappears. Knead 10 to 12 minutes more until the dough is smooth, shiny, and pulls away from the bowl.

Step 4: Add the Fruit

Drain the fruit and pat it dry. Knead it in on low just until evenly distributed.

Step 5: Cold Rise

Place the dough in a greased bowl, cover, and refrigerate 12 to 16 hours. This builds flavor and makes the dough easier to shape.

Step 6: Shape and Proof

Shape the cold dough into a tight ball and place it in the paper mold. Cover and let rise in a warm spot for 3 to 4 hours, until the dough domes about 1 inch above the rim.

Step 7: Bake

Heat the oven to 350°F. Brush the top with beaten egg and sprinkle with pearl sugar. Bake 45 to 55 minutes, tenting with foil after 20 minutes, until the center reaches 190°F.

Step 8: Cool Upside Down

Immediately push two skewers through the base of the mold, then hang the panettone upside down between two tall objects. Cool completely, about 4 hours.

Expert Tips for Perfect Panettone

Windowpane Test

Stretch a piece of dough. If it turns thin and see-through without tearing, the gluten is ready.

Be Patient with Butter

Adding it slowly keeps the dough strong and silky.

Warm Proofing Spot

An oven with only the light on is perfect for the final rise.

Tent Early

The rich top browns fast, so cover it loosely with foil.

Never Skip Hanging

Cooling upside down keeps the tall shape from sinking.

Delicious Variations

Chocolate Panettone

Replace the fruit with 1 cup dark chocolate chunks.

Cranberry Orange

Use dried cranberries in place of raisins.

Pandoro Style

Skip the fruit and dust the loaf with powdered sugar.

Almond Glaze

Top with an almond and egg white glaze before baking.

Mini Panettone

Bake in large muffin papers for 20 to 25 minutes.

What to Serve with Panettone

Slice panettone into tall wedges and serve with espresso, hot chocolate, or a glass of sweet wine.

Toast slices and spread with butter or mascarpone for Christmas morning, or use it for French toast and bread pudding.

It also makes a beautiful centerpiece on a holiday brunch table.

Storage Instructions

Storage Method	How Long	Best Practice
Room Temperature	5 days	Sealed tightly in a plastic bag
Freezer	2 months	Wrapped in plastic and foil
Refrigerator	Not recommended	Dries the bread out

Keep panettone in the paper mold and wrap it well to stop the crumb from drying.

Thaw frozen panettone at room temperature, then warm slices briefly in the oven.

Can You Make It Ahead?

The dough rests overnight in the fridge, so start it the day before baking.

Baked panettone stays fresh for several days, so you can make it 2 to 3 days before Christmas or giving it as a gift.

Common Mistakes to Avoid

Adding Butter Too Fast

The dough turns greasy and loses strength.

Under-Kneading

The bread will be dense instead of airy.

Rushing the Proof

Panettone needs time to rise fully in the mold.

Wet Fruit

Excess liquid makes gummy streaks in the crumb.

Cooling Upright

The soft loaf can sink and collapse.

Estimated Nutrition

Nutrient	Amount Per Serving
Calories	290
Carbohydrates	43g
Protein	7g
Fat	10g
Saturated Fat	5g
Fiber	1g
Sugar	16g
Sodium	190mg
Cholesterol	105mg

Estimate per slice, based on 12 slices.

Frequently Asked Questions

Conclusion

Homemade panettone is a true holiday project that pays off with the softest, most fragrant Christmas bread you have ever tasted.

Bake one for your family or wrap it as a gift, and it may become your new December tradition.

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