Traditional Panettone Recipe: A Step-by-Step Guide

How to Make Traditional Panettone: A Step-by-Step Recipe

Panettone, the classic Italian Christmas bread, is a rich, fluffy, and slightly sweet bread loaded with dried fruits and citrus flavors. This festive treat has a light, airy texture that’s perfect for the holiday season. While it may seem intimidating, making panettone at home is completely achievable with a little patience and care. Let’s dive into the steps to bake this delightful holiday bread!

Ingredients You’ll Need

For the Dough:

4 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
3/4 cup warm milk (110°F/45°C)
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Zest of 1 orange
Zest of 1 lemon
1/2 cup unsalted butter, softened

For the Filling:

1/2 cup raisins
1/2 cup candied orange peel (or other candied fruits)
2 tablespoons rum or orange juice (optional, for soaking the raisins)

For the Topping:

1 egg yolk, beaten with 1 tablespoon milk
Powdered sugar (optional, for dusting)

Step-by-Step Instructions

Step 1: Prep the Ingredients

If using raisins, soak them in rum or orange juice for 30 minutes to plump them up. Drain and set aside.
In a small bowl, combine the warm milk with the yeast and a teaspoon of sugar. Let it sit for 5–10 minutes until it’s foamy.

Step 2: Make the Dough

In a large mixing bowl, whisk together the flour, sugar, salt, orange zest, and lemon zest.
In another bowl, beat the eggs and mix in the vanilla and almond extracts.
Add the yeast mixture and egg mixture to the dry ingredients. Mix until a shaggy dough forms.
Gradually add the softened butter, kneading it into the dough until fully incorporated. The dough should be soft and slightly sticky.

Step 3: First Rise

Transfer the dough to a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Let it rise in a warm place for 1 1/2 to 2 hours, or until it doubles in size.

Step 4: Incorporate the Filling

After the first rise, punch down the dough and transfer it to a floured surface.
Gently knead in the soaked raisins and candied orange peel until evenly distributed.

Step 5: Shape and Second Rise

Shape the dough into a round ball and place it in a greased and lined panettone mold or a tall, round cake pan.
Cover loosely with plastic wrap and let it rise again in a warm place for about 1 hour, or until the dough reaches the top of the mold.

Step 6: Bake the Panettone

Preheat your oven to 375°F (190°C).
Brush the top of the dough with the egg yolk and milk mixture for a golden finish.
Bake for 35–40 minutes. If the top starts to brown too quickly, cover it loosely with aluminum foil.
The panettone is done when a skewer inserted into the center comes out clean.

Step 7: Cool and Serve

Let the panettone cool completely on a wire rack before slicing.
Dust with powdered sugar for a festive touch, if desired.

Tips for Perfect Panettone

Be Patient: Panettone requires time for rising to achieve its characteristic airy texture.
Use Quality Ingredients: High-quality dried fruits and real butter make a noticeable difference.
Storage: Wrap the panettone tightly in plastic wrap and store it at room temperature for up to 5 days.

Why You’ll Love This Panettone Recipe

Authentic Taste: The citrus zest and candied fruits give it that traditional holiday flavor.
Perfect for Gifting: Beautifully wrapped, panettone makes a wonderful homemade gift.
Festive and Versatile: Enjoy it toasted with butter, turned into French toast, or simply paired with coffee or tea.

This panettone recipe brings a taste of Italian holiday tradition to your kitchen. With its tender crumb and rich flavor, it’s a must-try for your Christmas celebrations!