Tall, soft and fluffy panettone, slightly sweet bread with candied fruits and almonds, with a hint of orange and lemon. Amazing! And we're talking about homemade panettone using just a handful of ingredients that we already know.
Don't be intimidated by making your own panettone at home. Seriously, it's not as difficult as you think. I've been making it for years and I'm here to help you.
I've put together all the tips and tricks that I've gathered all these years so that you don't get overwhelmed. Enjoy the process, it's so satisfying, fun and rewarding at the end!
If I still can't convince you to give this a try, perhaps you'd want to make mini-sized panettone? My mini chocolate panettone is so delicious and easier to make.
I have more recipes for the holidays like this classic fruit cake, 3 kings bread and also this irresistible Nutella babka buns!
What Is Panettone?
Brief information about this delicious bread. This sweet bread is originally from Italy and is usually made for Christmas or New Year in countries like USA, Australia and Canada. It's also widely common throughout Europe.
The word panettone came from panetto, which means small cake. Since it's nothing of a small size, so the word was adjusted by adding one at the end of it, which accurately means large cake.
Panettone is known for its tall-domed shape and its light and fluffy texture. The process involves rising the dough 3 times to achieve its signature characteristics. Over the years there've been varieties of shapes and flavours of panettone but the classic one like what I'm showing you today remains the favourite.
Ingredients & Substitutions
Bread flour - A must. In some countries it's also called high protein flour (around 12-13 g protein/100 g). We want to develop the gluten as much as we can, with all the kneading and bread flour is the key. Well developed gluten means soft, fluffy, good structured breads.
Citrus - I love the combo of orange and lemon zest. Even the raw dough smells amazing. You can make up your own combo. Clementine is great also.
White sugar - I choose good old granulated white sugar so that it doesn't affect the bread's colour, if I were to use brown sugar, for example.
SUBSTITUTION: Use brown sugar, coconut sugar or any dry sweetener of choice.
Candied fruits and raisins - Dried candied fruits, not the ones in jars (in syrup or liquid). Make your own combo by using whatever dried candied fruits you like. I use orange peel, cherries and plums.
SUBSTITUTION: Use variations of nuts. Almond, pecan, walnut etc.
Orange juice - To soak the raisins and also infuses the dough.
Almond - Any nuts will do, preferably toasted for better flavour and texture.
Yeast - I've used active and instant yeast interchangeably and have no problems. If you're using instant yeast, you don't need to activate it first, just throw it in with the flour.
Tips To Make Perfect Panettone
Plan ahead - Panettone takes hours to make but with lots of waiting time. This recipe is with 3 proofs (dough risings). I'd recommend you to clear 1 whole day for it.
Correct measurement - I'm a strong believer in kitchen scale. It's the only accurate way to weigh dry ingredients. And in this recipe, we don't want extra flour which usually happens when you use cup (volume) measurement. Baking is science, everything needs to be precise. Although, in all my recipes I do write them in both measurement, for your to choose.
NOTE: Use the scoop and level method, if you're using cup measurement.
Prepping - Read the recipe carefully, at least 1 day before you make this. Soak the raisins the night before, chop the candied fruits and nuts and have them ready. I highly recommend weighing all ingredients the night before and having everything ready, so that the next morning you start early. No time wasted.
Warm ambiance - If you're making this in the summer, then perfect! But if you're making this in the cold weather, then the dough will take longer to rise. Yeast needs cosy warm ambiance to do its thing.
What I usually do is heat my oven at 75ºF (23ºC) for 2-3 minutes and then turn it off. I let the dough rise inside the oven (bowl tightly covered, placed on a wooden board). Now and then I place my hand in the oven just to check, if it feels cold then I heat up my oven again. I find this very helpful to create a steady continuous warm ambiance for the dough to rise beautifully.
Standing mixer - People back then made panettone using their own bare hands. These days to make life easier, I'd really recommend you to use a standing mixer. It's going to save time and energy (haha!). Also, the dough is very sticky, so using a standing mixer will definitely prevent you from getting panicky and overwhelmed while dealing with the dough.
No extra flour - Like I mentioned earlier, this is a sticky dough and a bit tricky to manipulate. Do not add extra flour as it'll make the panettone dense. Oil your working surface and your hands to prevent the dough from sticking. Remember, no extra flour.
How To Prevent Panettone From Collapsing
By hanging it upside down while it cools down. I know it might sound silly but it's the most important step of all. By hanging it upside down, you will prevent the beautiful tall dome from collapsing and making the panettone dense. Don't throw all your day's effort by skipping this last step.
What I do is insert 2 metal skewers through the panettone while it's still hot and carefully hang it upside down on stacks of flour containers. Usually, it takes 3-4 hours to it to cool.
How To Make Panettone
The 1st rise - Add all of the ingredients for the first rise in a standing mixer bowl. Mix well and then knead for 10 minutes. Cover the bowl tightly with cling film and leave until the dough rises double its size.
The 2nd rise - Punch the dough to let the air out. Add egg yolks, sugar and vanilla extract and mix well. While mixing, the cubed butter bit by bit until they're all incorporated. Then knead the dough forms a ball. This will take around 20-30 minutes. Cover the dough tightly with cling film and leave until the dough rises double its size.
The 3rd rise - Grease your working surface. Pour the dough on it and stretch it into more or less a square shape. Sprinkle candied fruits and almonds on top. Gently knead the dough to distribute them evenly. Fold it into an envelope, flip and place it inside the panettone mould. Cover loosely with cling film until the top dome reaches almost 1 inch to the brim of the mould.
Bake - Gently brush the top with some egg wash. Using a sharp knife, make a shallow cross on top. Place some slices of butter in the cross. Bake at 360ºF or 180ºC for 60-60 minutes, or until a skewer inserted comes out clean. Cover loosely with aluminium foil it the top browns too fast.
Flip upside down - Once removed from the oven, immediately poke 2 metal skewers through the panettone. Gently flip it upside down and leave it to cool completely for 3-4 hours before slicing.
How To Serve & Store
Serve - Best consumed on the day like any other fresh homemade bread. Cut into tall wedges to serve with some sweet drinks or wine.
Store - In an air-tight container, at room temperature. It lasts up to 5 days. The texture will start getting dry as the days pass. Freeze in an air-tight container for up to 3 months. Thaw at room temperature. A quick reheat in the microwave will bring back its glories!
Can I use all-purpose flour?
Nope. All-purpose flour is low in protein content and will not be able to produce tall, structured, fluffy panettone.
Can I use whole-wheat bread flour?
This is a classic recipe that I've been making for years without changing it. Whole-wheat flours tend to absorb more liquid so adjustments and testings have to be made to the recipe, which I haven't done. So nope, use regular bread flour.
Do I really need to flip the panettone upside down?
Yes! It's important if you want that fluffy texture of bread in this. Since it's such a tall bread, this step also prevents it from collapsing on itself.
I love my bread warm, can I directly cut it when it comes out of the oven?
Nope. Cutting it while it's still warm will give the impression that the panettone is not fully cooked and the texture is dense. Wait until it's totally cold, it's worth it.
Watch How To Make It
- ¼ cup raisins
- ½ cup orange juice
The 1st rise
- 4 ¼ cup bread flour
- 1 teaspoon granulated sugar
- 1 ½ teaspoon salt
- 1 orange, the zest
- 1 lemon, the zest
- 3 large eggs , room temperature
- ½ cup milk , warm
- 3 ½ teaspoon instant dry yeast
The 2nd rise
- ½ cup granulated sugar
- 3 large egg yolks , room temperature
- 1 tablespoon vanilla extract
- 7 oz unsalted butter , cut into small cubes, softened
The 3rd rise
- 7 oz assorted candied fruits , cut into small cubes
- ⅓ cup toasted almonds , chopped
- 1 teaspoon oil , to grease the working surface
- 1 egg , for egg wash
- Soak raisins in orange juice the day before.
The 1st rise
- Add all of the ingredients for the 1st rise in the standing bowl mixer. Take ¼ cup of the orange juice from soaking the raisins and add it in. Using speed 1, mix well. Then knead for 10 minutes using speed 2.
- Cover the bowl tightly with cling film. Let the dough rises double its size.
The 2nd rise
- Punch the dough to release the air. Add in egg yolks, sugar and vanilla extract. Using speed 1, mix well. While mixing, add in cubed butter bit by bit until they're all incorporated. This will take a few minutes, don't rush it.
- Once fully incorporated, knead using speed 2 for 20-30 minutes, until the dough forms a ball. The dough will be very soft and sticky at first, but it will form a soft ball at the end. Trust the process.
- Cover the bowl tightly with cling film and let the dough rises double its size.
The 3rd rise
- Grease your working surface with some butter or oil to prevent the dough from sticking to it. Pour the dough on top and stretch it into a square.
- Sprinkle the candied fruits and almonds. Squeeze the raisins to discard the orange juice and sprinkle them also. Bring the corners of the dough to the centre and knead gently to distribute the fruits, raisins and nuts evenly.
- Fold the dough into an envelope, flip and place it inside the panettone mould of 2 lb (1 kg), on a tray. The tray will make it easier to move the mould without risking deflating the dough. Try to make the top as smooth as you can before placing it into the mould.
- Cover it loosely with a cling film and let the dough rises until the top dome reaches almost 1 inch from the brim of the mould. Don't over-rise it.
- Gently brush the top with some egg wash. Using a sharp knife, make a shallow cross on top and place some butter on the cross.
- Bake at 360ºF or 180ºC, in a preheated oven with the fan turned off, on the lowest rack, for 60-70 minutes or until a skewer inserted in the centre comes out clean.
Flip upside down
- Once removed from the oven, immediately insert 2 metal skewers through the panettone. Gently flip it upside down and hang it until it cools completely before slicing. Enjoy!
- I highly recommend using a kitchen scale for this recipe as it's more precise.
- Use a portable oven thermometer to get a precise oven temperature (I use it all the time).
- The dough will be soft and sticky, do not be tempted to add more flour.
- Do not let the dough rise too much in the 3rd rise stage. The over-risen dough will result in the dough overflowing the mould when you bake it.
- Cover the top loosely with aluminium foil if the panettone browns too fast.
- Never slice a panettone (or any bread!) when it's still hot/warm.
Originally published on Nov 23, 2017. Updated with improved text, recipe and pictures on Nov 12, 2022.
done it perfect. how can I attach the photo of my panettone?
Bea & Marco says
Awesome! You can send me the photo on our Instagram (elmundoeats), I'd love to see it!
Doreen Goh says
Hu Bea, chance upon your recipe 2yr back n have been baking this yearly for Xmas.. Just checking, any idea max how long we can keep tis bread?
I made this last Christmas during quarantine and it was delicious. Very easy to follow steps, but you do need patience. It's a process that takes some time. I like that I know what's in my Panettone, most store bought last for many weeks, is that even safe??
Happy to know that you loved it, Rosie. I make this every year, we totally loved it. Store bought ones last months 😁 and as any other products, they're with preservatives etc and the ingredient are like a mile-list, compared to homemade ones. Thanks for your feedback, Rosie!
I watched a lot of panettone recipes but this is the best and easy to follow your steps.
I’ll try it very soon and hopefully ot will work.
Thanks for your clear vedio and clear instructions.
Yes, I hope you make it. Everybody who've tried it just loved it. Thanks Raed!
Doreen Goh says
Love this sweet bread.. First time baked during last Xmas as couldn't buy any freshly bake in my area (SG) (too last min craving ..😅) thus searching around for foolproof recipe... Overall love how the bread had turn up to be ...immediately fall in 💖with this sweet bread... Making this again now for our CNY.. Tweeted recipe abit to incorp with mandarin oranges...
Awesome, I'm happy that you gave it a try and liked it Doreen! Yes, adjust it to your likings, no problem at all. I make this every year for Christmas. Thanks for your feedback! ❤️
Hi dear El Mundo
Do you have classic panettone recipe in which sourdough used for starter?
Hi Nasser! Unfortunately no, I don't have sourdough recipes (as for now). Sorry though! Many have made this panettone and loved it, perhaps you could give it a try. Thank you!
N. Zamaand says
Hi thanks a lot for ur nice and complet recipe👍🙏🏻
. I baked it and the result was amazing. ❤🌹🎄
I'm glad you enjoyed it 🙂
can you make the last rising over night?
Honestly I haven't tried it, so I can't really say. Sorry!
Can I make this but use chocolate chips instead of fruit? What would I have to change? thanks 🙂
Yes, just use the same amount of chocolate chips instead of candied fruit. Hope it helps!
My dear; I followed exactly the steps mentioned, but it ended up like a cake,
Can you advise , what I did wrong?
Sorry to hear that Randa! I think it has to do with your yeast, maybe it wasn't activated properly or has expired. Hope it helps in a way.
Amazing recipe, my first time ever panettone was delicious.
It looked a little weird on top because I could not get the cut to take before baking, I think the dough was too soft and so the egg wash and butter ran off and the top only browned on the edges plus the shape was strange .
But the taste was amazing
What speed do you knead at on the stand mixer , I wondered if that was the problem with my dough or if I let it rise too much on the second rising?
Thank you for the recipe and the video and Felice Navidad
Hi Jaki! I use speed 1 for mixing the ingredients and once everything comes together I change to speed 2 (the max kneading speed advised for my stand mixer). Over proofing a dough will not make it rise beautifully when it's baked in the oven. In panettone it's difficult to restrain ourselves from leaving the dough to proof so high since we want the final result that way (I learnt from the mistakes I made 😀 ). I'm happy that you gave this recipe a go. Thank you Jakie and feliz navidad to you!
I am not sure where my questions went for making this recipe. I hope they’re not in your spam. I am writing to you from Arizona USA
Hi Linda! I've just answered all your questions, hope you got them 🙂
I have another question please. I thought the panettone lasted two weeks if kept in plastic bag, like the store bought ones
No they don't because homemade ones are not with preservatives and etc. Hope it helps.
Did you use active dry or instant yeast
I use instant yeast.
Hi! My Panettone mould size is 17 cm (top diameter) / 15cm (bottom diameter) x 9.5 cm (height). Is it big enough to fit this dough in?
Mine is 17 (diameter) x11 (height) cm. Yours is a tad smaller so maybe it could work. Or to be safer (since the dough rises a lot), bake it in 2 moulds. Hope it helps.
Thank you very much for the response! One more question: Did you use dark rum to soak the raisins?
raunak kothari says
Do I need a stand mixer to knead this dough or can it be done by hand as well without it being too frustratingly sticky ?
Standing mixer is the best for the nature of the dough. It's doable by hands but with more efforts and time.
I like to try your recipe. Panettone makes nice Christmas gift but will need to bake soon. How long can we store the baked panettone and how best to do it?
Panettone can lasts up to 5 days if stored correctly (air tight container, room temp) but it's always the best on the day of. It tends to get dry after a day or two. Hope it helps.
I have a question really. If I wanted to make Panettone in 3.1/4 paper molds what does that do to the bake time? I've looked at many recipes and the texture of your bread is the best.
Hi Gina! I don't really understand your question, sorry! But if you're thinking of making smaller sized panettone, perhaps you could see my mini panettone recipe here. Hope it helps and let me know what you think!
Susan Foong says
I made last year just before Christmas. It’s very lovely and I am planning to make again soon. 😛😛
Yeay! Happy that you gave it a try, thank you Susan. I'm trying to squeeze in time to make it for us also 😁.
Hi. I am looking forward to making this Panettoni in the next few days, It looks amazing. One question Is it posible to use rum and orange juice if I reduce the amount of milk?
Hi! I wouldn't recommend you reduce the milk though as its protein and fat content enriches the bread and makes the texture softer. Rum and orange juice unfortunately don't have either. Hope it helps.
Chua L S says
Your recipe looks great. Just to clarify, your tsp mentioned in your recipe refers to teaspoon (5g) or tablespoon (15g).
Hi Chua! My 1 tsp = 5 ml, 1 tbsp = 15 ml. Hope it helps 🙂
Hi . Gonna try it. Hope it will come out perfect. It's the first time I'm doing panettone. Your recipes have helped me a lot a lot in baking. thanks for teaching us. Wish you God's Blessings
I'm happy that you're enjoying my recipes, Vicky. Have fun with the panettone. I also have a small (mini) version of it here, if you'd like to start with that. Enjoy!
Chua L S says
I was reading your wonderful recipe and thought of trying out.
One question. If I do not have rum, what is the substitute for this?
You can just use orange juice, no problem at all. Hope you'll give it a try, I make it every year 🙂 Thanks Chua!
Sobia Malik says
Really like your recipe just want to ask do you a gluten free pentonne recipe because am allergic to wheat thanks
Hi Sobia, sorry I don’t have one.
Hei, can I use chocolate chips isted off dry fruit? 😁
Hi Anna! Maybe you want to check my mini panettone recipe. I used choc chips in that one instead of the dried fruit.
Hello, can you give an estimate of how long each rise might take? One or two hours? I understand the time will depend on the tempature if the room and other factors, but I’m jut trying to estimate the time needed for the entire process. Thank you! I am looking forward to making this holiday season. I appreciate the video to go with the recipe.
Hi Renee! I would say free your whole day for this, just to be safe. Each rise would take around 2 hours, more or less. There's a lot of waiting going on 😀 but it's going to be worth it. Hope you like it, I make this every year with my mother-in-law.
Thanks for the reply. I assumed about 2 hrs each rise. I’m used to the waiting, I’m an avid bread maker. I’ll be sure to let you know how it turns out! Thanks again!
Oh that's awesome! Yes do let me know 🙂
Thanks for the recipe. I am going to try this for Christmas gift. I have a few questions:
- Does the “1/2 cup Ron’ refers to Rum.
- To make a mini version of this, how do I calculate the amount of dough for the mini panettone mound ; I bought the 110 mm X 85mm (H) paper mound.
- if I make the non alcoholic version, should I increase the liquid?
Thanks so much.
Hi Sue! Yes it refers to rum. I have a recipe for mini panettone, do check it out for references. Thanks!
Peter fraone says
Hi what cooking temperature would you recommend for a fan assisted oven?
Hi Peter. I would not recommend using fan forced when baking this since I feel it tends to make the bread a bit dry (at least for me). If you really have to use it, I would say reduce the temperature by 20º. Hope it helps.
Outstanding result, I made this recipe. very worth the time. thank you for sharing this.
Since I made ur mini chocolate panettone I wanted to make ur normal size panettone also. I followed everything and it came out perfect. I'm proud of myself. Thanks for sharing Bea!!
Hi Umen! Hey I'm happy to see that you've tried this panettone also. It's not difficult as people might think. It only needs more time than mini panettone or other typical breads. Thanks for the love Umen!