Bright & Festive Panettone Recipe for Holiday Magic

Sweet aromas of butter and citrus weave through this classic panettone recipe that captures the heart of Italian baking traditions.

Generations of bakers have cherished this delightful panettone bread that brings warmth to holiday tables.

Every slice promises a soft, pillowy texture bursting with candied fruits and subtle vanilla notes.

Rich egg-based dough creates a tender crumb that melts in your mouth with incredible smoothness.

The golden-brown surface hints at the delectable interior waiting to be savored.

Baking this authentic treat connects you to centuries of culinary craftsmanship.

delight your senses and wow everyone at the table with this irresistible Italian classic.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Calories: 378 kcal

Servings: 9

Ingredients That Shape the Perfect Panettone

• Warm Water: Activates yeast and helps blend ingredients smoothly.
• Vanilla: Adds rich, sweet aroma and depth of flavor.
• Egg Yolks: Provides richness, tender texture, and golden color.

• Lemon Peel: Introduces bright, citrusy notes and traditional panettone character.
• Orange Peel: Enhances aromatic complexity with subtle, sweet citrus undertones.

• Sugar: Feeds yeast and balances overall sweetness.
• Salt: Enhances flavor and controls yeast activity.
• Flour: Creates structural foundation for soft, delicate bread.

• Butter: Contributes luxurious moisture and tender crumb.
• Yeast: Enables dough rising and develops signature panettone texture.

• Sultanas: Brings natural sweetness and soft, chewy texture.
• Raisins: Adds depth of flavor and traditional Italian bread character.

• Egg White: Creates golden, glossy surface when brushed.
• Sugar Cubes: Provides crunchy, sparkling topping.
• Parchment Paper: Ensures easy removal and prevents sticking.

Essentials You’ll Need for Panettone

• Bread Machine: Essential for mixing and kneading panettone dough with ease.
• 6-inch Baking Pan: Perfectly sized for creating a traditional panettone shape.
• Parchment Paper: Crucial for lining the pan and preventing sticking.
• Brown Baking Paper: Helps create the classic tall panettone cuff.
• Skewer or Toothpick: Helps check if the panettone is fully baked.
• Aluminum Foil: Used to prevent over-browning during baking.
• Mixing Bowl: For preparing egg whites and other ingredients.
• Pastry Brush: Needed for applying egg white wash.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.

Instructions to Bake a Stunning Panettone

• Dough Preparation

Blend warm water, egg yolks, vanilla, and citrus zests in a bread machine. Gently add sugar, salt, and flour. Strategically place butter pieces around flour edges. Create a small yeast nest in flour center. Activate dough setting.

• Fruit Integration

When machine signals, fold in sultanas and raisins. Allow dough to expand completely. Optional slow rise: refrigerate overnight in sealed container.

• Pan Setup

Create a cozy home for your panettone using parchment paper. Craft a tall paper collar around pan sides. Lightly grease inner surface.

• Dough Shaping

Tenderly deflate risen dough and form into a soft sphere. Nestle dough into prepared paper case.

• Baking Magic

Heat oven to 350°F. Delicately brush dough surface with egg white. Sprinkle crushed sugar for sparkly texture. Bake 30 minutes, then reduce heat to 325°F. Continue baking 30 more minutes. Check doneness with skewer. Shield with foil if top browns too quickly.

Tips That Keep Panettone Moist and Airy

• Flavor Boosters: Experiment with different dried fruits like chopped apricots, cranberries, or candied citrus peels to add unique taste and texture to your panettone.
• Make-Ahead Magic: Prepare the dough a day in advance and let it slowly rise in the refrigerator overnight for deeper, more complex flavors and improved texture.
• Glaze and Garnish: After baking, drizzle with a simple sugar glaze or dust with powdered sugar for an elegant, bakery-style finish that adds a touch of sweetness.
• Storage Secrets: Wrap cooled panettone in plastic wrap or store in an airtight container at room temperature for up to 5 days, or freeze for up to a month to enjoy later.
• Serving Suggestions: Slice and toast panettone for breakfast, serve as a dessert with mascarpone cream, or pair with a sweet dessert wine for a truly indulgent experience.

Serve Panettone With Festive Flair

• Festive Holiday Centerpiece: Showcase your beautiful panettone as the star of your holiday dessert table, surrounding it with pine branches, cinnamon sticks, and elegant serving accessories.
• Sweet Breakfast Companion: Slice the panettone and serve alongside rich Italian coffee or cappuccino for a delightful morning treat that transports you straight to Milan.
• Decadent Dessert Transformation: Cut thick slices and toast them lightly, then top with mascarpone cream, fresh berries, or a drizzle of warm chocolate sauce for an elevated after-dinner indulgence.
• Gifting Delight: Wrap individual slices in decorative parchment paper and tie with a festive ribbon, creating a charming homemade gift that spreads joy during the holiday season.

How to Wrap and Save Panettone

• Smart Storage Solutions
• Fridge Fresh Method: Wrap the cooled panettone in plastic wrap or aluminum foil to maintain moisture. Store in the refrigerator for up to 5 days, ensuring it stays soft and delicious.
• Counter Comfort Technique: Keep the bread at room temperature in an airtight container for 2-3 days. Place a piece of bread or apple slice inside to help retain natural softness.
• Freezer Treasure Approach: Slice panettone before freezing for easier portioning. Wrap tightly in plastic wrap, then place in a freezer bag. Frozen panettone stays perfect for 2-3 months. Thaw at room temperature for best texture.
• Leftover Magic Trick: Transform slightly stale panettone into delightful bread pudding, French toast, or crumble it for a crunchy dessert topping. Repurpose every delicious crumb to minimize food waste and maximize enjoyment.

Festive Panettone Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 9 1x

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Description

Classic panettone delights bring Italian holiday traditions to your kitchen with a sweet, airy bread studded with candied fruits and raisins. Bakers can craft this festive treat by following precise techniques that honor centuries of culinary craftsmanship.

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Ingredients

Scale 1x2x3x

• ½ cup (100 g) sugar
• 3 ¼ cups (454 g) organic, unbleached flour
• ½ cup (115 g) unsalted butter, softened and cut into pieces
• ¼ oz (7 g) dry yeast (suitable for bread machines)
• ½ cup (70 g) sultanas
• ½ cup (70 g) raisins
• 6 oz (175 ml) warm water
• 4 large egg yolks
• 1 egg white, slightly beaten
• 2 tsps vanilla
• 1 tsp lemon rind, grated
• 1 tsp orange rind, grated
• ½ tsp salt
• 4 crushed sugar cubes or Swedish pearl sugar

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Instructions

1. Preparation: Activate bread machine by combining warm water, egg yolks, vanilla extract, and citrus zests in the chamber. Layer sugar, salt, and flour, creating a central cavity for yeast.
2. Dough Formation: Distribute butter pieces around flour’s perimeter. Engage dough setting to knead and blend ingredients thoroughly. Incorporate sultanas and raisins during kneading, ensuring even distribution.
3. Fermentation: Transfer dough to sealed container and refrigerate overnight, allowing flavor complexity to develop and texture to mature.
4. Molding: Line a 6-inch pan with parchment paper, creating a tall brown paper collar. Butter parchment interior to prevent adhesion. Gently deflate chilled dough and shape into a smooth, round form.
5. Rising: Position dough in prepared paper case, allowing it to expand until nearly doubled in volume.
6. Baking Preparation: Preheat oven to 350°F (175°C). Brush dough surface with egg white and sprinkle crushed sugar cubes for a caramelized finish.
7. Baking Process: Bake for 30 minutes, then reduce temperature to 325°F (160°C). Shield with aluminum foil if top browns too quickly. Test doneness by inserting a skewer into the center, which should emerge clean.

Notes

• Precise Water Temperature: Use lukewarm water between 100-110°F to activate yeast without killing it, ensuring optimal dough rising and texture.
• Strategic Ingredient Layering: Add dry ingredients first, create a small well for yeast to prevent direct salt contact, which can inhibit yeast activation.
• Overnight Fermentation Secret: Refrigerating dough develops deeper, more complex flavor profiles and improves overall bread texture and taste.
• Vertical Baking Technique: Use tall parchment paper collar to support panettone’s signature height and prevent collapsing during baking process.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 9
• Calories: 378
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 93 mg