I love this recipe because it captures the heart of Italian Christmas traditions. The slow rising process gives the dough its signature fluffy texture, while the honey and butter add depth and sweetness. I enjoy making it from scratch—it takes patience, but the aroma that fills the house as it bakes makes it all worthwhile. And there’s nothing quite like slicing into a homemade panettone and enjoying it with a cup of coffee.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1.5 kg all-purpose flour, sifted 20 g dry yeast (adjust according to yeast instructions) 250 ml lukewarm water 7 tablespoons melted butter 200 g white sugar 3 tablespoons honey 1 teaspoon salt 4 egg yolks, at room temperature 1 whole egg ½ cup candied citron peel, finely diced ½ cup seedless raisins ½ cup pine nuts
Directions
I start by combining the yeast with 1 cup of water and 1 cup of flour in a mixing bowl, stirring until smooth. I transfer the dough to a floured surface and knead for about 10 minutes. Then I form a ball, place it in a floured bowl, cover it, and let it rise in a warm spot for 1 hour.
Next, I put 1 cup of flour in a new bowl, add about ½ cup of lukewarm water and the dough ball, then mix and knead again until smooth. I place this new dough back into a floured bowl, cover it, and let it rise for another 2 hours.
After that, I repeat the process once more—adding 1½ cups of flour and ½ cup of lukewarm water to the dough, kneading for 10 minutes. I place it in a large bowl, cover it, and let it rise for 2 more hours until it’s light and airy.
When the dough has risen, I combine the melted butter and salt in a large mixing bowl. I add the egg yolks and the dough ball, mixing everything by hand until smooth (or using a food processor if I prefer).
In another bowl, I mix the sugar, honey, and 3 tablespoons of lukewarm water, then add this to the dough. I beat until the dough becomes glossy and elastic. I mix in about half of the remaining flour, knead for 2–3 minutes, then add the rest and continue kneading for 20–25 minutes until smooth and stretchy.
Now it’s time to add the raisins, pine nuts, and candied citron peel. I knead gently for another 5–10 minutes to distribute everything evenly. I divide the dough in half, shaping each half into a round ball.
I prepare two deep, well-greased baking pans lined with three layers of wax paper at the bottom. I place the dough balls inside, cover them with a cloth, and let them rise in a warm place for about 6 hours, or until they’ve doubled in size.
Before baking, I preheat the oven to 180°C (350°F). Using a sharp knife, I make a cross on top of each loaf. I place a small cup of water in the oven to create steam—this helps the crust stay shiny and the bread rise well.
After 10 minutes of baking, I enlarge the cross slightly and drizzle about 2 tablespoons of melted butter into it. I bake for another 20–25 minutes, then reduce the heat to 160°C (320°F) and bake for about 40 more minutes, or until a skewer inserted in the center comes out clean.
When done, I let the panettone cool on a wire rack before serving.
Servings and Timing
This recipe yields two large panettoni and takes about 6 hours and 50 minutes in total—5 hours and 50 minutes for prep (including rising) and 1 hour for baking.
Variations
Sometimes I replace the citron peel with candied orange peel or chocolate chips for a modern twist. For extra flavor, I like to soak the raisins in warm water or orange juice before adding them to the dough. I’ve also brushed the baked loaves with melted butter and sprinkled them with powdered sugar for a festive finish.
Storage/Reheating
I store panettone tightly wrapped in plastic wrap or in an airtight bag at room temperature for up to 5 days. It can also be frozen for up to 2 months—just thaw it completely before serving. To refresh, I warm slices briefly in a low oven before enjoying.
FAQs
What is panettone?
Panettone is a tall, sweet Italian bread filled with candied fruit and raisins, traditionally served at Christmas.
How do I get the dough to rise properly?
I make sure my yeast is active and the dough rests in a warm, draft-free place during each rise.
Can I make panettone without citron?
Yes, I often substitute with candied orange peel, dried cranberries, or chocolate chips.
Why is panettone so fluffy?
The long rising time and multiple kneading stages create the light, airy texture that panettone is famous for.
Can I make mini panettoni?
Absolutely. I divide the dough into smaller portions and bake them in muffin tins or small paper molds.
What’s the best way to serve panettone?
I love serving it sliced with espresso, or even lightly toasted with butter.
Can I make this recipe in one day?
Yes, but it requires patience—the rising stages are crucial to developing its texture.
What can I use instead of pine nuts?
Chopped almonds or hazelnuts make excellent alternatives.
Can I use fresh yeast instead of dry?
Yes, I just adjust the quantity according to the instructions on the yeast package.
How do I store leftover panettone?
I wrap it well and keep it at room temperature for several days or freeze it for longer storage.
Conclusion
Panettone is more than just a dessert—it’s a symbol of celebration, warmth, and Italian tradition. I love the process of making it, from patiently waiting for the dough to rise to the moment I slice into its golden, fragrant crumb. With its delicate sweetness, buttery flavor, and festive aroma, this classic Italian Christmas bread always brings joy to the table and makes the season feel truly special.
Panettone is the traditional Italian Christmas sweet bread from Milan, made with a rich, buttery dough filled with raisins, candied fruits, and nuts. Soft, fragrant, and beautifully golden, this festive bread is a true symbol of the holidays in Italy.
Total Time:6 hrs 50 mins
Yield:2 large loaves
Ingredients
1.5 kg all-purpose flour, sifted
20 g dry yeast
250 ml lukewarm water
7 tbsp melted butter, plus extra for brushing
200 g white sugar
3 tbsp honey
1 tsp salt
4 egg yolks, at room temperature
1 whole egg
½ cup candied citron peel, finely diced
½ cup seedless raisins
½ cup pine nuts
Instructions
Combine yeast with 1 cup of water and 1 cup of flour in a bowl, mixing until smooth. Knead for 10 minutes, form into a ball, and let rise covered for 1 hour.
Add 1 cup flour and ½ cup lukewarm water to the dough. Knead until smooth and let rise again for 2 hours.
Repeat by adding 1½ cups flour and ½ cup water, knead for 10 minutes, then let rise 2 more hours until airy.
Mix melted butter and salt in a large bowl. Add egg yolks and the risen dough, mixing until smooth.
In another bowl, combine sugar, honey, and 3 tbsp lukewarm water. Add this to the dough, then knead with half of the remaining flour for 2–3 minutes. Add the rest and knead 20–25 minutes until elastic.
Incorporate raisins, pine nuts, and candied citron peel. Knead gently to distribute evenly, then divide the dough in half and shape into two balls.
Place dough balls into two buttered, wax-paper-lined tall baking pans. Cover and let rise in a warm place for about 6 hours, until doubled in size.
Preheat oven to 180°C (350°F). Score a cross on each loaf and bake for 10 minutes. Open the cross slightly, drizzle with melted butter, and continue baking 20–25 minutes more. Reduce heat to 160°C (320°F) and bake another 40 minutes, until golden and a skewer inserted in the center comes out clean.
Cool completely on a wire rack before slicing and serving.
Notes
Soak raisins in warm water or orange juice for extra softness.
Replace citron with candied orange peel or chocolate chips for variety.
Use chopped almonds or hazelnuts instead of pine nuts.
Brush baked panettone with butter and dust with powdered sugar for a festive touch.
Store tightly wrapped at room temperature up to 5 days or freeze for up to 2 months.
