Nothing beats the aroma of homemade panettone filling your kitchen during the holidays. This traditional Italian sweet bread with its fluffy texture, buttery richness, and jewel-like dried fruits creates magic in every slice. Making panettone from scratch might seem intimidating, but I’m breaking it down into simple steps that any home baker can master. You’ll discover that this festive bread is more approachable than you think, and the results will rival anything from an Italian bakery.
SERVES: 4 | PREP: 45 MIN | COOK: 45 MIN | TOTAL: 8 HOURS (including rising time)
Ingredients
Dough Base
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3¼ cups |
| Instant yeast | 2¼ tsp |
| Granulated sugar | ½ cup |
| Warm whole milk | ¾ cup |
| Large eggs | 3 |
| Egg yolks | 2 |
| Unsalted butter, softened | ¾ cup |
| Vanilla extract | 2 tsp |
| Orange zest | 2 tbsp |
| Lemon zest | 1 tbsp |
| Salt | ½ tsp |
Fruit Mix
| Ingredient | Amount |
|---|---|
| Golden raisins | ¾ cup |
| Dried cranberries | ½ cup |
| Candied orange peel | ½ cup |
| Dark rum or orange juice | ¼ cup |
Finishing
| Ingredient | Amount |
|---|---|
| Egg white | 1 |
| Pearl sugar | 2 tbsp |
| Sliced almonds | ¼ cup |
Step-by-Step Instructions
Phase 1: Fruit Preparation (30 minutes ahead)
Step 1: Mix the golden raisins, dried cranberries, and candied orange peel in a small bowl. Pour the rum or orange juice over the fruit mixture and let it soak for 30 minutes. This softens the dried fruits and infuses them with extra flavor while preventing them from drawing moisture out of your dough. Drain the fruit before using and pat dry with paper towels.
Phase 2: Building the Dough (20 minutes)
Step 2: Warm the milk to about 110°F—it should feel like warm bathwater on your wrist. Mix it with 1 tablespoon of the sugar and the yeast in a small bowl. Let it sit for 5-10 minutes until foamy bubbles appear on top. If nothing happens, your yeast might be dead and you’ll need to start over with fresh yeast.
Step 3: Combine the flour and remaining sugar in your stand mixer bowl. Create a well in the center like a volcano crater. This traditional technique helps incorporate the wet ingredients evenly without creating lumps.
Step 4: Pour the yeast mixture, eggs, and egg yolks into the well. Attach the dough hook and mix on low speed for 2 minutes. The mixture will look shaggy and rough—that’s exactly what you want at this stage.
Step 5: Add the softened butter one tablespoon at a time while the mixer runs on medium-low speed. Wait for each addition to incorporate before adding the next piece. This gradual process creates the rich, tender crumb that makes panettone special. The dough will look like it’s breaking apart at first, but keep mixing—it will come together beautifully.
Step 6: Mix in the vanilla extract, orange zest, lemon zest, and salt. Continue kneading with the dough hook for 8-10 minutes on medium speed. The dough is ready when it pulls away from the bowl sides and becomes smooth and elastic. If you stretch a small piece between your fingers, it should form a thin, translucent “windowpane” without tearing.
Phase 3: First Rise (3-4 hours)
Step 7: Fold in the drained, dried fruit mixture using a spatula. Work gently to distribute the fruit evenly without deflating the dough. Some bakers struggle here because they’re too aggressive—think of it as tucking the fruit into a soft blanket.
Step 8: Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover tightly with plastic wrap and a clean kitchen towel. Let it rise in a warm, draft-free spot until tripled in size, about 3-4 hours. I like to put mine in an oven with just the light on—the gentle warmth creates perfect rising conditions. Similar to when you’re making olive bread, proper rising time is crucial for developing flavor and texture.
Phase 4: Shaping (15 minutes)
Step 9: Punch down the dough gently to release the built-up gases. Turn it out onto a lightly floured surface. The dough will feel soft and pillowy but should hold its shape.
Step 10: Shape the dough into a smooth ball by folding the edges toward the center, then flipping it over. This creates surface tension that helps the bread rise upward rather than spreading sideways during baking.
Step 11: Line a panettone mold or a 6-inch round cake pan with parchment paper extending 4 inches above the rim. This extra height supports the dramatic rise. If you don’t have a mold, you can use a deep soufflé dish or even make a collar from aluminum foil around a regular cake pan.
Step 12: Place the dough ball into your prepared pan. The dough should fill about one-third of the mold at this point.
Phase 5: Second Rise (2-3 hours)
Step 13: Cover the pan loosely with plastic wrap and let the dough rise again until it reaches just below the rim of the mold, about 2-3 hours. The dough is ready when you press it gently with a finger and the indent slowly springs back halfway. If it springs back immediately, it needs more time; if it doesn’t spring back at all, you’ve let it rise too long.
Phase 6: Baking (45 minutes)
Step 14: Preheat your oven to 350°F. Position the rack in the lower third of the oven—this prevents the top from browning too quickly while ensuring the center cooks through.
Step 15: Brush the top of the risen dough gently with beaten egg white. Sprinkle the pearl sugar and sliced almonds on top. These create the signature sparkly, crunchy crown. Just like when finishing pepperoni cheese bread, the right topping adds visual appeal and textural contrast.
Step 16: Cut a deep cross on top of the dough with a sharp knife or razor blade. This allows the bread to expand properly during baking and creates the traditional panettone appearance.
Step 17: Bake for 40-45 minutes until the top is deep golden brown and a thermometer inserted into the center reads 190°F. The bread will rise dramatically in the first 15 minutes—resist opening the oven door during this crucial period, or you’ll deflate your masterpiece.
Phase 7: Cooling (Critical!)
Step 18: Here’s the secret that separates soggy panettone from perfect panettone: immediately after removing from the oven, insert two long skewers through the bottom of the bread. Flip it upside down and suspend it between two tall objects (like stacks of books or the edges of a large pot). Let it hang upside down until completely cool, at least 3 hours. This prevents the delicate crumb from collapsing under its own weight while it cools.
Chef’s Notes
Butter Temperature Matters: Your butter must be truly softened (about 65°F) but not melted. Properly softened butter incorporates smoothly and creates the signature tender texture of authentic panettone.
The Long Rise Is Worth It: Don’t rush the rising times. The slow fermentation develops complex flavors and creates those beautiful irregular air pockets that make each slice look bakery-perfect.
Paper Mold Alternative: Professional bakers use disposable paper molds that you can find at Italian specialty stores or online. These make beautiful gifts and eliminate the need for greasing pans.
Flavor Variations: Traditional panettone uses raisins and candied citrus, but you can customize the fruit mix to your preferences while keeping the total weight the same.
Nutrition Information (Per Serving)
Calories: 680
Protein: 14g
Carbohydrates: 95g
Fat: 27g
Fiber: 3g
Sugar: 42g
Delicious Variations
Chocolate Chip Panettone: Replace the dried fruit with 1 cup of dark chocolate chips. Add them in step 7 just like the fruit mixture. The chocolate melts slightly during baking, creating pockets of rich, melted goodness.
Pistachio Orange: Skip the raisins and cranberries. Use 1 cup of chopped pistachios and increase the candied orange peel to 1 cup. Add ½ teaspoon of almond extract with the vanilla for extra depth.
Tropical Panettone: Replace the traditional fruit with ½ cup each of dried pineapple, mango, and papaya. Use coconut rum for soaking and add ½ cup of toasted coconut flakes. The tropical twist brings summer to your holiday table.
Espresso Chocolate: Add 2 tablespoons of instant espresso powder to the flour in step 3. Replace dried fruit with 1 cup of chocolate chips. This version makes an incredible breakfast bread when toasted and buttered.
Storage & Reheating
Room Temperature: Wrap the cooled panettone tightly in plastic wrap, then again in aluminum foil. It stays fresh at room temperature for 5 days. The high butter and egg content acts as natural preservatives.
Refrigeration: Not recommended. Refrigeration dries out the delicate crumb and robs the bread of its fluffy texture. Always store at room temperature or freeze for longer storage.
Freezing: Wrap the completely cooled bread in plastic wrap, then aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature, still wrapped, so condensation forms on the outside of the wrapping rather than on the bread itself.
Reheating: Warm individual slices in a 300°F oven for 5 minutes or toast them lightly. I love mine toasted with butter and jam for breakfast—the slight crunch contrasts beautifully with the soft interior.
Reviving Day-Old Bread: If your panettone seems a bit dry, wrap it in a damp (not wet) kitchen towel and warm in a 300°F oven for 10 minutes. The steam refreshes the crumb without making it soggy.
Troubleshooting Guide
Problem: Dense, Heavy Texture
Your dough didn’t rise enough or you used old yeast. Make sure your yeast foams vigorously in step 2 before proceeding. Also, give the dough the full rising time—rushing this process is the #1 cause of dense panettone. The dough should truly triple in size during the first rise.
Problem: Bread Collapsed After Baking
You didn’t cool it upside down or removed it from the oven too early. The internal structure needs to set while suspended upside down. If you skip this step, gravity pulls the delicate crumb down while it’s still too soft to support its own weight. Use an instant-read thermometer to ensure it reaches 190°F internally.
Problem: Dry Crumb
You over-baked it or measured flour incorrectly. Spoon flour into measuring cups and level off rather than scooping directly from the bag, which compacts the flour and gives you too much. Check for doneness at 40 minutes—ovens vary, and yours might run hot.
Problem: Fruit Sank to the Bottom
The fruit wasn’t dried well enough after soaking or your dough was too wet. Pat the soaked fruit completely dry with paper towels before adding. Wet fruit is heavier and sinks through the dough as it bakes.
Problem: Uneven Rise/Lopsided Bread
Your oven has hot spots or you opened the door during the critical first 15 minutes of baking. Rotate the pan 180 degrees halfway through baking, but only after the initial rise is set. Consider getting an oven thermometer if this happens repeatedly—most home ovens run 25°F hotter or cooler than the dial indicates.
Equipment Essentials
Stand Mixer with Dough Hook: This dough is too soft and sticky to knead by hand effectively. The stand mixer develops the gluten structure while incorporating air, creating the light texture.
Panettone Mold or Deep Cake Pan: A 6-inch round pan that’s at least 5 inches deep works perfectly. The tall, narrow shape encourages upward rise rather than sideways spread.
Instant-Read Thermometer: Takes the guesswork out of doneness. Insert it into the center of the bread—when it reads 190°F, your panettone is perfectly baked.
Long Skewers: You need skewers at least 12 inches long to support the bread while it cools upside down. Bamboo or metal both work fine.
Kitchen Scale (Optional but Helpful): Professional bakers measure by weight for consistent results. If you make panettone regularly, weighing ingredients eliminates variables.
Shopping List by Store Section
Baking Aisle
- All-purpose flour (3¼ cups)
- Granulated sugar (½ cup)
- Instant yeast (one packet)
- Vanilla extract (2 tsp)
- Pearl sugar (2 tbsp)
Dairy Section
- Whole milk (¾ cup)
- Unsalted butter (¾ cup/1½ sticks)
- Large eggs (4 total: 3 whole, 1 separated for white)
Dried Fruit Section
- Golden raisins (¾ cup)
- Dried cranberries (½ cup)
- Candied orange peel (½ cup)
Liquor or Juice Aisle
- Dark rum or orange juice (¼ cup)
Produce Section
- 2 oranges (for zesting)
- 1 lemon (for zesting)
Nuts Section
- Sliced almonds (¼ cup)
Success Secrets
1. Temperature Control Is Everything
Every ingredient should be at room temperature except the milk (which should be warm). Cold eggs and butter won’t incorporate properly and create a lumpy dough. Set your eggs and butter out 2 hours before you start baking.
2. The Windowpane Test Never Lies
After kneading, tear off a small piece of dough and stretch it gently between your fingers. If you can stretch it thin enough to see light through it without it tearing, your gluten development is perfect. If it tears immediately, keep kneading for 2-3 more minutes.
3. Create Your Own Proofing Box
Professional bakers use proofing boxes to control temperature and humidity. You can make one at home: place your covered bowl in your oven (turned OFF) with a pan of hot water on the rack below. This creates warm, humid conditions that speed up rising and improve texture.
4. Invest in Quality Candied Fruit
The difference between supermarket candied fruit and the good stuff from Italian markets is night and day. Quality candied peel is tender and aromatic, not tough and overly sweet. It’s worth ordering online if you can’t find it locally.
5. Slice with a Serrated Knife
The fluffy, delicate crumb tears easily with a regular knife. Use a long serrated bread knife with a gentle sawing motion. Let the knife do the work—pressing down compresses the beautiful texture you worked so hard to create.
