Italian Pannettone is an iconic Italian Christmas bread that has become a festive favorite worldwide. Known for its tall, domed shape and light, fluffy texture, panettone is a sweet, yeasted bread filled with candied fruits, raisins, and sometimes nuts. Originating from Milan, Italy, this holiday treat is enjoyed during Christmas and New Year celebrations, and its delicious, aromatic flavor has made it a beloved tradition in Italian households and beyond.
What makes Italian Pannettone so special is its delicate, airy texture, which comes from a slow fermentation process. The dough is enriched with butter, eggs, and sugar, giving it a slightly sweet flavor that pairs perfectly with the dried fruits. The dough is typically allowed to rise for hours or even days, which helps develop its lightness and fluffiness. Once baked, the bread has a soft, almost cake-like crumb, dotted with the tangy sweetness of candied citrus peel and raisins.
Panettone is typically enjoyed sliced and served as a dessert or breakfast during the holiday season. It pairs wonderfully with a hot cup of coffee, tea, or even a glass of sweet wine. The cake’s texture makes it perfect for toasting, too – a quick warm-up in the oven gives it a crispy exterior while maintaining its soft interior, making it a delicious addition to any festive spread.
In Italy, panettone is often presented in beautifully wrapped packaging, making it a popular gift during the holidays. Some variations of panettone are filled with chocolate, cream, or even liqueurs like rum, adding a modern twist to the classic recipe.
Making panettone at home is a labor of love, requiring patience and attention to detail. However, the results are well worth the effort, as the final product is a festive treat that captures the spirit of the season. Whether you’re enjoying it with family, gifting it to loved ones, or savoring a slice on your own, Italian panettone is a delightful way to celebrate the holiday season with a taste of Italy.
Ingredients
- 500 grams all-purpose flour plus extra for dusting
- 100 grams caster sugar
- 1 packet instant yeast 7 grams or 1 sachet
- 150 ml milk warm
- 4 eggs large, room temperature
- 100 grams unsalted butter softened
- 1 teaspoon vanilla extract
- 200 grams mixed dried fruit
- 50 grams candied citrus peel
- 1 pinch salt
Instructions
- In a large bowl, combine the flour, sugar, instant yeast, and salt.
- Make a well in the center and add the warm milk, eggs, and vanilla extract. Mix until a sticky dough forms.
- Knead the dough for about 10 minutes, then add the softened butter and continue kneading until smooth and elastic.
- Mix in the dried fruits and candied peel until evenly distributed in the dough.
- Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 180°C (350°F). Butter a panettone mold or deep round cake tin.
- Punch down the risen dough and shape it into a ball. Place it in the prepared mold.
- Let it rise again, covered, for about 30 minutes or until the dough reaches the top of the mold.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Let it cool in the mold for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
This panettone turned out amazing! Such a delightful treat for the holidays. I used fresh fruits instead of the dried ones, and it still worked! Will definitely make again.
Looks good, but isn’t panettone supposta have more flavors? I dunno. I’ve had better ones at the bakery. My grandma used to make the best!!
I followed the recipe to the letter but it didn’t rise at all 🙁. What did I do wrong? Maybe my yeast was old? Not sure I’ll try again.
I think you might be right about the yeast. If it’s old, it won’t rise. Did you check the expiration date? That’s usually a big factor.
Maybe you kneaded it too much or too little? My dough barely raised once too. It’s frustrating! Don’t give up! 😩
My dough didn’t rise! I used old yeast. Make sure yours is fresh! 😬
I tried this for the first time and it came out surprisingly fluffy. The dough was super sticky at first but kneading for the full 10 min helped a lot. Mixed fruits in the middle stayed evenly distributed too.
That’s awesome! I’ve found the “sticky at first” part is totally normal for this dough—10 minutes of kneading really makes it smooth. Glad the fruit stayed evenly mixed too!
I tried this panettone recipe, but it was too dry for my liking. Maybe I did something wrong?
Wait, isn’t panettone supposed to have a dome shape? Mine was flat.
this recipe easy but mine taste weird idk y ugh 1 star
I followed the recipe but I think I messed up the yeast part. It didn’t rise properly. Anyone have tips?
I’m not sure about adding that much sugar. Isn’t panettone supposed to be less sweet? I might try cutting the sugar in half.