Christmas panettone is one of the most beloved holiday treats, known for its tall, domed shape and soft, airy crumb. Originating from Italy, this festive bread has become a Christmas staple around the world, enjoyed as both a dessert and a sweet breakfast during the holiday season. Its light texture and delicate sweetness make it perfect for sharing, which is exactly what Christmas baking is all about.
At the heart of a great panettone is patience and craftsmanship. Traditional panettone is made with a slow fermented dough, often using natural yeast, which gives it its signature lightness and subtle complexity. Flour, eggs, butter, and sugar come together to create a rich base, while long rising times allow the dough to develop flavor and structure. This careful process is what transforms simple ingredients into something truly special.
What makes Christmas panettone instantly recognizable is its filling. Studded with candied orange peel, lemon zest, and plump raisins, every slice offers a balance of sweetness and citrus freshness. Some modern versions include chocolate chips, pistachios, or dried cherries, but the classic combination remains a favorite for its timeless appeal. The aroma alone, slightly sweet and buttery with hints of citrus, feels like Christmas in the kitchen.
Baking panettone requires attention and care. The dough is delicate and must be handled gently to preserve its airy texture. Once baked, the panettone is often cooled upside down to prevent it from collapsing, a small but crucial step that keeps its tall, fluffy shape intact. The result is a beautifully golden loaf with a tender crumb that pulls apart effortlessly.
Panettone is traditionally served in generous slices, sometimes lightly toasted and paired with butter, mascarpone, or a drizzle of honey. It also pairs wonderfully with coffee, hot chocolate, or a glass of sweet dessert wine. Leftovers can be transformed into French toast, bread pudding, or festive trifles.
More than just a cake or bread, Christmas panettone represents celebration, generosity, and time spent together. Whether homemade or carefully chosen from a bakery, it brings a touch of Italian tradition and a lot of holiday warmth to the Christmas table.
Ingredients
- 500 grams all-purpose flour
- 100 grams sugar
- 200 grams unsalted butter softened
- 4 eggs room temperature
- 1 tablespoon vanilla extract
- 200 grams mixed dried fruits raisins, currants, and candied citrus peel
- 1 lemon zest
- 10 grams salt
- 10 grams instant yeast
- 250 milliliters warm milk
Instructions
- In a large bowl, combine warm milk, yeast, and a tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
- In another bowl, mix flour, the remaining sugar, and salt together. Set aside.
- Add eggs and vanilla to the milk and yeast mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough starts to form.
- Knead in the butter until the dough is smooth and elastic, about 10 minutes.
- Fold in the dried fruits and lemon zest until evenly distributed.
- Place the dough in a greased bowl, cover with a damp cloth and let rise in a warm place until doubled in size, about 2 hours.
- Preheat oven to 180°C (350°F).
- Punch down the dough, shape it into a ball, and place it in a paper panettone mold or a greased, round baking tin.
- Bake for 45 minutes or until golden brown and a skewer inserted into the center comes out clean.
- Cool completely on a wire rack before slicing and serving.
Nutrition
