Panettone Recipe (Italian Christmas Bread)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Panettone Recipe transforms the traditional labor of love into an approachable baking adventure. With my step-by-step guidance and pro-chef tips to simplify the process, you’ll enjoy making this iconic Italian Christmas bread just as much as you’ll love sharing it. 

• Easier Than It Looks: The recipe breaks down the steps, making this intricate bread feel achievable even for first-time bakers.
• Authentic Flavor, Homemade Charm: A beautifully fluffy texture, a touch of sweetness, and a blend of dried fruits and citrus zest create the perfect festive loaf.
• Impressive Yet Adaptable: Create a show-stopping centerpiece for your holiday table or customize the mix-ins to suit your taste.
• Great for Gifting: This bakery-worthy bread makes a thoughtful, homemade gift that’s sure to impress.

If you’re craving more Italian holiday treats, you’ll love my Pignoli Cookies, made with almond paste and pine nuts for a chewy, nutty delight. Don’t miss my Classic Tiramisu Recipe, a no-bake favorite perfect for any holiday feast, or my Homemade Focaccia Bread, ideal for pairing with festive meals. For something versatile, try my Marzipan Recipe, perfect for shaping into festive decorations or adding to desserts. These recipes bring the warmth and flavor of Italian holidays right to your home!

Bold Bakers Loved This!

“Made it for the first time, great success! This recipe is great, tastes exactly like Italian Panettone.” –Nadine

“Thank You So much for this recipe!! This year I couldn’t find Panettones anywhere so I tried your recipe. It’s now a new Xmas tradition to make it. Loved it. I soaked the raisins and sultanas in brandy two days ahead of time. It turned out really good. ” — Nad

“Tried it out with my girls and we love it! This recipe is going into our guarded family recipe file.” — Cclairt

IMPORTANT NOTE: This recipe was improved and updated on 11/19/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, how to serve Panettone, and Pro Chef Tips. 

Table of Contents

• What is Panettone?
• Tools You Need for Panettone Bread
• Key Ingredients and Substitutes
• How to Make Italian Christmas Panettone
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• How to Serve Panettone Bread
• FAQs
• More Holiday Bread Recipes

What is Panettone?

Panettone is a traditional Italian Christmas bread known for its tall, domed shape and soft, airy texture. Originating in Milan, this holiday sweet bread is as iconic for its flavor as it is for its festive presentation.

• Richly Flavored: Lightly sweetened and studded with dried fruits like raisins, candied orange peels, and sometimes nuts or chocolate.
• Yeast-Leavened: Made with a starter (biga) to achieve its signature fluffy and tender crumb.
• Tall & Elegant: Baked in a tall, cylindrical mold that gives it its unmistakable shape.
• Labor of Love: Requires multiple rises and careful attention, making it a rewarding baking project.

Tools You Need for Panettone Bread

• Panettone Paper Molds
  
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Mixing bowl
• Stand mixer with paddle attachment (optional)
• Cling wrap
• Cooling rack

Key Ingredients and Substitutes

Starter Ingredients

• All-Purpose Flour

  • Provides structure and stability to the starter, forming the base of the dough.
  • Substitute: Bread flour for a slightly chewier texture.

• Instant Yeast

  • Leavens the bread, creating a light and airy texture.
  • Substitute: If you use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in this recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5-10 minutes until foam forms on top.

• Lukewarm Water

  • Activates the yeast and hydrates the flour.
  • Substitute: Milk or plant-based milk such as coconut milk, almond milk, oat milk, or cashew milk.

Dough Ingredients

• All-Purpose Flour

  • Forms the dough’s structure, balancing softness and strength.
  • Substitute: Bread flour for a firmer crumb or gluten-free flour blend for dietary needs.

• Granulated Sugar

  • Adds sweetness and feeds the yeast.
  • Substitute: Brown sugar for a hint of molasses or coconut sugar for a refined-sugar-free option.

• Salt

  • Balances sweetness and strengthens gluten development.

• Instant Yeast

  • Rises the dough for a soft, airy bread.
  • Substitute: Active dry yeast with the same adjustment as above.

• Butter

  • Adds richness and tenderness to the dough.
  • Substitute: Margarine, coconut oil, or vegan butter for dairy-free options.

• Eggs

  • Enrich the dough and add moisture and elasticity.
  • Substitute: Flax eggs (1 tablespoon flaxseed meal + 2 ½ tablespoons water per egg) or aquafaba for a vegan option.

• Lukewarm Water

  • Hydrates the dough and activates the yeast.
  • Substitute: Milk or plant-based milk including coconut milk, almond milk, oat milk, or cashew milk for additional richness.

• Rodelle Pure Fiori di Sicilia Citrus Flavor

  • Adds a unique citrus-vanilla aroma.
  • Substitute: 1 teaspoon vanilla extract + ⅕ teaspoon orange oil.

• Golden Raisins, Dried Apricots, Dried Cranberries, Candied Peel

  • Add bursts of sweetness and festive flavor.
  • Substitute: Any dried fruits, such as cherries, figs, or currants.

• Grated Orange Zest & Lemon Zest

  • Enhance the dough with fresh, citrusy brightness.
  • Substitute: Citrus extracts or additional candied peels.

How to Make Panettone Bread Recipe

The Next Day

Make the Dough

2. Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, salt and yeast and mix briefly.
3. Add butter: On Medium speed at the softened butter and mix until the butter is rubbed in lumps.
4. Mix wet ingredients: In a jug, whisk together the eggs, warm water, Fiori di Sicilia and the starter. Slowly add the wet into the dry until your dough comes together.
5. Knead the dough: Knead on Medium High speed for about 4-5 minutes until the dough is smooth and shiny. This is a soft, sticky dough.
6. Bulk fermentation (first rise): Cover the dough tightly with cling wrap and allow it to rise at room temperature for 1 ½ – 2 hours, or until doubled in size.

7. Add mix-ins: Mix the raisins apricots, cranberries, candied peel, lemon and orange zest together in a bowl. Gently deflate the dough, and on a floured surface knead in the fruit mix until well combined throughout.

8. Shape & final proof (second rise): Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 ½ – 2-quart pan. Cover the pan with cling wrap and let the dough rise again at room temperature until it’s just crested over the rim of the pan, about 1 ½ – 2 hours. In the last half an hour, preheat the oven the oven to 400°F (200℃).

Bake the Panettone

9. Once proofed egg wash the top of the panettone and bake the bread in a preheated oven at 400°F (200℃) for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 15 to 20 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. The panettone should sound hollow when tapped.

Cool & serve the Panettone

10. Remove the panettone from the oven and cool completely. Dust with powdered sugar to serve.

Gemma’s Pro Chef Tips For Making Italian Christmas Bread

• Read through the recipe fully before you start. This recipe has to be started the day before to make the starter!
• I like to use whiskey or rum-soaked raisins, apricots, candied peel, and cranberries, but feel free to mix it up and add what you have.
• Make sure your butter and eggs are at room temperature, so they easily blend into the other ingredients.
• Add in some chopped, bittersweet chocolate for the chocolate lovers out there!

Make Ahead and Storage Instructions

Make-Ahead:

• You can prepare the starter the night before and let it rest for 8-12 hours, making it easy to continue with the dough the following day.
• If you’d like to spread out the process even more, you can prepare the dough up to the second rise. After shaping the dough, cover it tightly and refrigerate it overnight. Let it come to room temperature for about an hour before baking.

Storing Panettone:

• Once baked and cooled, store your Panettone at room temperature in an airtight container or wrapped tightly in plastic wrap to keep it fresh for up to a week.
• For longer storage, freeze the panettone by wrapping it well in plastic wrap and then foil. It can be frozen for up to 4 weeks. Simply let it thaw at room temperature before serving.

How to Serve Panettone Bread

Panettone is a versatile holiday bread that can be served in various ways and is sure to be a showstopper at any holiday gathering!

• Traditional: Slice it and serve as is with a hot beverage like coffee, tea, or hot chocolate for a cozy treat.
• With Butter: For a richer experience, spread a little butter on a slice and enjoy the added creaminess alongside the fluffy texture.
• With Fruit and Jam: Pair slices with fresh fruit like berries or a dollop of fruit preserves such as strawberry or apricot jam for a festive touch.
• For Dessert: You can toast slices lightly and top them with a scoop of vanilla ice cream, caramel sauce, or  chocolate sauce for a sweet treat.
• Brunch Option: Serve alongside cheese or charcuterie for an elegant brunch spread, adding variety to your table. Or try my latest Panettone Bread Pudding this holiday!

FAQs

What is a panettone mold?

• A panettone mold is a tall, straight-sided, paper or metal pan used to bake the traditional Italian bread, panettone. It helps the dough rise evenly and maintain its signature height.

Can I use any mold to bake panettone?

• While you can use alternatives like a tall, straight-sided cake pan, using a proper panettone mold ensures the bread rises correctly and achieves its classic shape.

What size panettone mold do I need?

• Panettone molds typically range from 6 to 10 inches in diameter, with a height of 6 to 8 inches. The most common size is a 7- or 8-inch mold, which is perfect for a standard panettone recipe.

Can I make panettone without a panettone mold?

• If you don’t have a specific panettone mold, you can use a tall, straight-sided pan or even an empty coffee can, but the texture and rise may vary.

Can I use a regular cake pan for panettone?

• While you can use a cake pan, the results may not be the same. Panettone molds have taller, straight sides that help maintain the bread’s rise and structure.

Do I need to grease a panettone mold?

• Typically, you don’t need to grease a paper panettone mold, as they are non-stick. However, if you’re using a metal pan, lightly greasing it can help prevent sticking.

What’s the best way to cool panettone?

• Insert two skewers into the bottom of your loaf and flip the panettone upside down, resting it inside a large pot or balancing it between two containers, until the loaf feels only slightly warm to the touch.

Make More Holiday Bread Recipes!

• Croatian Bishop’s Bread
• Classic Snowball Cookies
• Aunty Rosaleen’s Irish Christmas Cake

Full (and printable) recipe below!

IMPORTANT NOTE: This recipe was improved and updated on 11/19/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, how to serve Panettone, and Pro Chef Tips. 

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