Panettone bread is a beloved symbol of Christmas in Italy. This sweet, dome-shaped bread boasts a light and airy texture studded with candied citrus peel and raisins. Traditionally enjoyed during the holiday season, panettone is a centerpiece for festive gatherings and a cherished gift.
While store-bought varieties are readily available, there's something truly special about baking this Italian Christmas cake at home.
![Italian fruit cake with a slice cut and laying on a plate.](https://smellslikedelish.com/wp-content/uploads/2023/12/panettone-cake-vertical-3.jpg)
Why You'll Love This Recipe
Panettone is a quintessential Italian Christmas cake. This tall, dome-shaped cake is known for its soft, fluffy texture, buttery flavor, and abundance of candied fruits and raisins.
Panettone bread is more than just a dessert; it's a tradition that binds families and communities together. Sharing this iconic cake is a way to connect with loved ones, celebrate the season, and create lasting memories.
This classic Italian Christmas cake represents the spirit of generosity and sharing that is central to the holiday season. By offering this delicious treat to others, you are sharing a piece of your heart and spreading joy to the world around you.
- Holiday Tradition: Embrace the Italian Christmas tradition of baking panettone bread, creating a centerpiece for your holiday celebrations.
- Light and Airy: Panettone boasts a light and airy texture studded with candied fruit, offering a delightful balance of sweetness and texture.
- Rich and Buttery: Panettone boasts a luxurious texture thanks to the generous use of butter and eggs.
- Customizable Classic: Experiment with different dried fruits, nuts, or even chocolate chips for a personalized twist.
Ingredients You'll Need
For this delectable homemade panettone, you'll need to gather a combination of pantry staples and some special ingredients that contribute to its unique flavor and texture.
- 4 to 5 cups bread flour, divided
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 cup warm milk (110°F/43°C)
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1 cup mixed dried fruits (raisins, currants, candied orange peel)
- ยฝ cup chopped nuts (almonds, hazelnuts)
- Powdered sugar for dusting
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Classic Italian Panettone
This recipe guides you through the process, resulting in a homemade panettone bursting with flavor and perfect for sharing with loved ones.
If you don't have any sourdough starter, that's OK, as this recipe is adapted and uses dry active yeast. An overnight retarded bulk rise will allow a slow fermentation, giving your Italian Christmas cake that signature flavor!
Prepare the Dough
- In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together 4 cups of flour and salt. Gradually add the flour mixture to the butter mixture, alternating with the yeast mixture. Mix until a soft dough forms.
Mix In The Dried Fruit
- Fold in the lemon and orange zest, dried fruits, and chopped nuts.
- Knead the dough with an electric mixer or on a floured surface, working in enough of the remaining flour to form a soft dough. Continue kneading for about 10 minutes, or until it becomes smooth and elastic.
Place In A Warm Location To Bulk Rise
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2-3 hours, or until it doubles in size.
- Punch down the risen dough and turn it out onto a floured surface.
Knead and Shape For The Mold
- Divide the dough in half. Shape each part of the dough into a ball and place it in a greased and floured panettone mold or a large, deep cake pan.
- Cover the dough with a kitchen towel and let it rise for an additional 1-2 hours.
Bake Until Golden Brown
- Preheat the oven to 350°F (180°C). Bake the panettone for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the panettone to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the panettone is completely cooled, dust the top with powdered sugar. Slice and serve.
Substitutions and Variations
Here are a few delicious variations when making this Italian Christmas cake.
- For a decadent twist, substitute the candied fruit and raisins with mini chocolate chips or chopped dark chocolate.
- For an adult-friendly twist, soak the raisins in a splash of rum or brandy before incorporating them into the dough.
Tips for Success
Here are a few tips for making Christmas Panettone bread:
- Use high-quality ingredients, especially the yeast, to ensure successful rising.
- Ensure all your ingredients are at room temperature and that your workspace is warm for optimal dough rise.
- Proper kneading develops the gluten in the flour, resulting in a light and airy crumb.
- Overbaking can dry out the panettone. Keep an eye on it during the last few minutes of baking.
Serving Suggestions
Enjoy panettone bread sliced and toasted for breakfast or as an afternoon snack. Pair it with a cup of coffee, tea, or a warm beverage for a delightful treat. Panettone also makes a lovely dessert, served alongside a dollop of whipped cream or a scoop of ice cream.
Wrap it up in a cellophane bag with a ribbon for a perfect gift for a loved one during the Christmas holidays!
Related Recipes
- Ukrainian Easter Bread (Paska)
- Banana Bread with Self Rising Flour
- Irish Soda Bread with Raisins
- Tsoureki (Greek Easter Bread)
- Christmas Bundt Cake
Storage Options
- Panettone bread is best enjoyed fresh within 2-3 days of baking. However, it can be stored at room temperature in an airtight container for up to 5 days. The texture may become slightly less airy over time.
- It can also be frozen for up to 3 months. Wrap the cooled panettone tightly in plastic wrap and then again in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.
Equipment
You'll need either metal springform panettone pans, or paper molds like the kind the store bought panettone cakes come in.
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Frequently Asked Questions
The panettone is done baking when a toothpick inserted into the center comes out clean. You can also gently tap the top of the panettone. If it sounds hollow, it's likely finished baking.
A panettone mold is ideal due to its tall shape, which allows the bread to rise properly. You can find them in metal springform or paper molds of all sizes, from individual 3 oz to extra large 24 oz.
Bread flour has more gluten than all purpose flour and makes the airiest, lightest panettone bread. If all you have is all purpose, it will still work great though.
Use a serrated bread knife to saw gently back and forth through the panettone to create clean and even slices.
More Delish Ideas
- Easy Sourdough Discard Cinnamon Rolls
- Leftover Turkey And Stuffing Meatballs
- Christmas Grinch Cupcakes
- Hot Spiced Apple Cider
Panettone Bread - Italian Christmas Cake
Ingredients
- 4¾ cups all-purpose flour divided
- 1 cup butter softened
- 1 cup sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 cup milk warmed to 110°F/43°C
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 cup mixed dried fruits raisins, currants, candied orange peel
- ½ cup chopped nuts almonds, hazelnuts
- Powdered sugar for dusting
Instructions
- In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together 4 cups of flour and salt. Gradually add the flour mixture to the butter mixture, alternating with the yeast mixture. Mix until a soft dough forms.
- Fold in the lemon and orange zest, dried fruits, and chopped nuts.
- Knead the dough with an electric mixer or on a floured surface, working in enough of the remaining flour to form a soft dough. Continue kneading for about 10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2-3 hours, or until it doubles in size.
- Punch down the risen dough and turn it out onto a floured surface.
- Divide the dough in half. Shape each part of the dough into a ball and place it in a greased and floured panettone mold or a large, deep cake pan.
- Cover the dough with a kitchen towel and let it rise for an additional 1-2 hours.
- Preheat the oven to 350°F (180°C).
- Bake the panettone for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the panettone to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the panettone is completely cooled, dust the top with powdered sugar.
- Slice and serve.
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