The Panettone recipe is a beloved Italian Christmas tradition, known for its light, fluffy texture and rich, indulgent flavor. This sweet bread, filled with dried fruits, citrus zest, and sometimes chocolate, has become a festive favorite around the world. Whether you’re baking it for a holiday gathering or simply satisfying your sweet cravings, this recipe will walk you through every step. Follow along to create a beautifully risen, golden-brown Panettone that’s packed with flavor and perfect for any special occasion.

Why Is It Called Panettone?
Panettone derives its name from the Italian word “panetto,” meaning small loaf, and the suffix “-one,” which translates to large. This delightful Christmas bread has a rich history dating back to 15th-century Milan, where legend has it that a baker named Toni accidentally invented this sweet loaf. His creation became so popular that it was known as “Pan di Toni,” which eventually evolved into Panettone. Over time, it became a symbol of Italian Christmas celebrations, enjoyed by families across the world.

How Should Panettone Taste?
Panettone is known for its delicate balance of flavors and textures. The bread is light and airy, with a rich buttery taste that perfectly complements the sweetness of the dried fruits and citrus zest. Each bite delivers a burst of sweetness from the raisins and candied orange peel, followed by a slightly tangy aftertaste from the citrus. The texture should be soft and spongy, with a light chew from the fruits, and a subtle vanilla aroma that fills your kitchen.

How to Make It Super Yummy or Perfect?
Achieving the perfect Panettone requires a few key tricks. First, using the right flour is crucial — a high-protein bread flour ensures that your dough has the strength to rise properly. Secondly, giving the dough ample time to rise (up to three times) is essential for that light and airy texture. Another tip is to soak the dried fruits in rum or orange juice overnight to make them plump and juicy. Finally, baking the Panettone at a lower temperature ensures it bakes evenly without burning on the outside.

Panettone Recipe
Equipment
- Large mixing bowl
- Stand mixer
- Panettone mold or deep baking pan
- Dough scraper
- Kitchen scale
Ingredients
- 500g bread flour
- 150g sugar
- 10g salt
- 10g instant yeast
- 4 large eggs
- 100g unsalted butter, softened
- 200ml warm milk
- 1 tsp vanilla extract
- 150g raisins
- 100g candied orange peel
- 50g candied lemon peel
- 2 tbsp rum (optional)
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- In a large bowl, mix the flour, sugar, salt, and yeast.
- In another bowl, whisk together the eggs, warm milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix with a stand mixer until a soft dough forms.
- Add the softened butter and knead the dough for 10 minutes until it’s smooth and elastic.
- Cover the dough and let it rise for 2 hours or until it has doubled in size.
- Drain the raisins if soaked and mix them with the candied fruits and citrus zests.
- Punch down the dough and knead in the fruits.
- Shape the dough into a ball and place it in a Panettone mold. Let it rise again for 2 hours.
- Preheat the oven to 180°C (350°F). Bake the Panettone for 1 hour, or until a skewer inserted into the center comes out clean.
- Let it cool completely before slicing.
Notes
- For a more indulgent version, add chocolate chips instead of candied fruits.
- Ensure the dough is fully kneaded and risen for the best texture.
- Panettone can be stored for up to a week in an airtight container.
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Conclusion
Panettone is a holiday tradition that’s not only delicious but also a joy to make. Its rich history and delicate balance of flavors make it a must-try for home bakers. Whether you’re making it for Christmas or just to treat yourself, this recipe is easy to follow and results in a stunning loaf that’s sure to impress. With its fluffy texture and vibrant flavors, Panettone is a festive delight that’s well worth the effort. Try this recipe, and bring a touch of Italian tradition into your home!