Panettone
Learn how to make classic Italian panettone at home—soft, fluffy, rich with butter, citrus zest, raisins, and festive flavor.
Ingredients
Dough
- 4 cups (500 g) all-purpose or bread flour
- ⅔ cup (135 g) sugar
- 2¼ tsp (7 g) instant dry yeast
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- ¾ cup (170 g) unsalted butter, very soft
- 1 tsp salt
Add-ins
- ¾ cup (120 g) raisins
- ½ cup (80 g) candied orange peel or mixed candied fruit
Finishing (optional)
- 1 egg (for egg wash)
- Pearl sugar or sliced almonds
Instructions
1. Prepare The Fruit
- Soak raisins in warm water (or rum) for 15 minutes.
- Drain well and pat dry.
2. Make The Dough
- In a large bowl, mix flour, sugar, and yeast.
- Add warm milk, eggs, vanilla, citrus zest, and salt.
- Mix until a rough dough forms.
3. Knead And Add Butter
- Knead by hand or mixer (dough hook) for 5–7 minutes.
- Add butter a little at a time, kneading well after each addition.
- Continue kneading until dough is smooth, elastic, and slightly sticky (about 10–15 minutes total).
4. First Rise
- Shape dough into a ball and place in a greased bowl.
- Cover and let rise in a warm place for 2–3 hours, until doubled.
5. Add Fruit
- Gently deflate dough.
- Knead in raisins and candied fruit until evenly distributed.
6. Shape
- Shape dough into a tight ball.
- Place into a panettone paper mold or a tall, parchment-lined round pan (6–7 inches wide).
7. Second Rise
- Cover lightly and let rise 1½–2 hours, until the dough reaches near the top of the mold.
8. Bake
- Preheat oven to 350°F (175°C).
- Brush top with egg wash and add pearl sugar or almonds if using.
- Bake for 40–45 minutes, tenting with foil if browning too fast.
- Internal temperature should be about 190°F / 88°C.
9. Cool
- Cool completely before slicing (important for texture).
- Traditionally, panettone is cooled upside down, but resting upright is fine for home baking.