If you’re craving a sweet, fluffy treat that’s bursting with flavors of citrus and berries, you’re going to love this Easy Italian Panettone Recipe. I absolutely love how this classic Italian Christmas bread turns out: soft, buttery, and studded with raisins, dried cranberries, and candied orange peel. Plus, it’s not as intimidating to make as you might think! Stick with me, and I’ll walk you through every step so you get that perfect light and fragrant loaf just like my family’s favorite holiday tradition.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of what you need in your pantry, making this easy to start anytime.
- Authentic Flavor: The combination of dried fruits and subtle citrus zest brings classic Italian holiday vibes to your kitchen.
- Perfect Texture: Soft, buttery, and fluffy with just the right chew, thanks to the bread flour and butter balance.
- Great for Gifting: This bread makes a beautiful homemade gift that friends and family will adore.
Ingredients You’ll Need
For this Easy Italian Panettone Recipe, I like to use bread flour because it gives that perfect chewy crumb, while the butter and honey add a nice richness and sweetness without being overpowering. Be sure to get good-quality dried fruits—they really elevate the taste.
- Water: Use lukewarm (around 70ºF) for activating the yeast just right without killing it.
- Instant yeast: No need to proof, making the process more straightforward and quicker.
- Bread flour: Gives the dough its sturdy structure and chewy texture; don’t swap for all-purpose flour here.
- Butter: Room temperature and softened to blend seamlessly and create that rich, tender crumb.
- Honey: Adds natural sweetness and moisture, better than just granulated sugar.
- Salt: Balances the sweetness and enhances flavors.
- Eggs & Egg yolks: Room temperature is key for dough elasticity and richness.
- Vanilla extract: A subtle flavor booster that complements the citrus and fruits.
- Raisins: Plump and juicy raisins work best for delightful bursts of sweetness.
- Candied orange peel: Gives that classic panettone zing and texture contrast.
- Dried cranberries: Tart and colorful for added interest.
- Dried currants: Tiny but packed with flavor, they blend beautifully with the other fruits.
- Lemon zest: Freshly grated for a lovely citrus brightness throughout the bread.
Variations
One of the best things about this Easy Italian Panettone Recipe is how easy it is to adapt. I love tossing in different dried fruits depending on the season, and sometimes I swap candied orange peel for lemon or even grapefruit for a twist. Feel free to personalize it to make it your own.
- Nutty Variation: I’ve added chopped toasted almonds or pistachios, which gives a wonderful crunch and richness.
- Chocolate Chip Twist: For a kid-friendly treat, replace some dried fruits with mini chocolate chips—my family goes crazy for this one!
- Gluten-Free Alternative: While more challenging, I’ve experimented with gluten-free bread flour blends and it works if you let the dough rest longer.
How to Make Easy Italian Panettone Recipe
Step 1: Activate the Yeast and Prepare Dough
Start by mixing the lukewarm water with the instant yeast in a large bowl, stirring gently until the yeast dissolves. Unlike active dry yeast, instant yeast doesn’t need proofing, so this step is quick. Then add the bread flour, softened butter, honey, salt, eggs, egg yolks, and vanilla extract. I find using a stand mixer with a dough hook makes this process so much easier, but you can mix by hand as well. Knead for about 10 minutes until the dough becomes smooth and slightly sticky—this is when you know the gluten has developed properly.
Step 2: Incorporate the Fruits and Zest
Once your dough is kneaded, gently fold in the raisins, dried cranberries, currants, candied orange peel, and lemon zest. I like to toss the dried fruits in a little flour beforehand—that tip prevents them from sinking to the bottom or clumping while baking. Be gentle so you don’t overwork the dough here.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover it tightly with plastic wrap or a damp cloth, and let it rise in a warm spot for about 2 to 3 hours or until it doubles in size. Patience here is key—you’ll be rewarded with that soft fluffiness.
Step 4: Shape and Second Rise
After the first rise, gently deflate the dough and shape it into a ball. Place it into a panettone paper mold or a high-sided parchment-lined loaf pan. Cover again and let it rise for 2 hours, until it puffs up nicely near the top of the mold.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the panettone for about 25 minutes until golden brown on top and cooked through. A good way to check is by inserting a skewer in the center; it should come out clean. If it browns too fast, tent it loosely with foil to avoid burning.
Pro Tips for Making Easy Italian Panettone Recipe
- Room Temperature Ingredients: I learned that using eggs and butter at room temperature really helps the dough develop a smoother texture and rise better.
- Fruit Coating Trick: Coating dried fruit lightly in flour prevents sinking and clumping in the dough, making your panettone more evenly studded.
- Use a Paper Mold: Baking in a proper panettone paper mold gives it that classic tall shape and helps the bread rise and cook evenly.
- Prevent Over-Browning: Tent with foil if the top browns too quickly; this way you get a perfectly golden crust without burning.
How to Serve Easy Italian Panettone Recipe
Garnishes
I often slice the panettone and serve it with a light dusting of powdered sugar or a drizzle of honey. For holidays, I love adding a side of mascarpone cheese or some whipped cream to balance the sweetness and add a creamy texture.
Side Dishes
This bread pairs wonderfully with a cup of strong coffee or espresso, making it a cozy morning treat. It also works as a lovely dessert when served alongside fresh fruit compotes or vanilla gelato.
Creative Ways to Present
For a festive touch, I like to wrap mini panettones in cellophane tied with a rustic ribbon to give as gifts. During parties, you can hollow out the center slightly and fill it with mascarpone and fresh berries for an elegant centerpiece that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Wrap leftover panettone tightly in plastic wrap or store it in an airtight container to keep it fresh. It keeps well at room temperature for up to 3 days—perfect if you want to enjoy it slowly over holiday breakfasts.
Freezing
I’ve frozen slices wrapped individually in foil and plastic wrap, and they thaw beautifully. This way, I can enjoy panettone long after the holidays without any loss in flavor or texture.
Reheating
To refresh leftovers, I pop slices in a toaster oven at low heat for a few minutes—it brings back the softness and toasts the edges just right without drying it out.
FAQs
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Can I make panettone without a paper mold?
While traditional panettone is baked in special tall paper molds to create its signature shape, you can use a high-sided loaf pan or line a deep round cake pan with parchment paper. Keep in mind the shape will be different, and you’ll need to adjust the dough amount to avoid overflow.
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How long does it take to make panettone?
This recipe involves some rises, so the total time is about 14 to 15 hours, mostly hands-off during the two long rises. Preparing in the evening and baking the next day works perfectly for this reason.
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Can I use different dried fruits?
Absolutely! You can use dried cherries, figs, apricots, or even nuts if you prefer. Just make sure to chop larger fruits into smaller pieces and adjust quantities so the dough balances correctly.
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Is panettone gluten-free friendly?
Traditional panettone uses bread flour, so it’s not gluten-free. However, if you use a gluten-free bread flour mix and adjust rising times, you can get a similar texture, though it might not be as airy as the classic version.
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How do I keep panettone soft longer?
Store panettone in an airtight container or wrap it tightly in plastic after it cools. Avoid refrigeration as it dries the bread. You can also refresh slices in the toaster oven before serving to bring back softness.
Final Thoughts
When I first tried making panettone at home, I was amazed by how rewarding and festive the process was. This Easy Italian Panettone Recipe has become a cherished staple for our holiday celebrations, and I’m sure you’ll enjoy it just as much as we do. With its tender crumb, rich flavors, and fruity surprises, it’s the kind of bread worth sharing and savoring slowly. So, grab your ingredients, set aside some time, and treat yourself (and your loved ones) to this delightful Italian classic!
Print
Easy Italian Panettone Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 14 hours 30 minutes
- Yield: 24 mini panettone (2″ x 2 3/8″)
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Easy Panettone Recipe is a traditional Italian Christmas bread known for its soft, buttery texture and rich flavors from candied orange peel, raisins, dried cranberries, and currants. Similar to brioche, this sweet bread is perfect for holiday celebrations and gatherings, baked in a distinctive paper mold to create its classic tall, domed shape.
Ingredients
Wet Ingredients
- 8 ounces water (70ºF)
- 8 ounces butter (room temperature, softened)
- 4 ounces honey
- 2 eggs (room temperature)
- 2 egg yolks (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 15 grams instant yeast
- 10 ounces bread flour
- 12 ounces bread flour
- 1 teaspoon salt
Fruits and Flavorings
- 3 ounces raisins
- 2 ounces candied orange peel
- 3 ounces dried cranberries
- 2 ounces dried currants
- 1 tablespoon lemon zest
Instructions
- Activate the Yeast: In a mixing bowl, combine the 8 ounces of water at 70ºF with the 15 grams of instant yeast. Let it sit for a few minutes until the yeast begins to activate and foam slightly, indicating it is ready to use.
- Mix Dough Ingredients: Add 10 ounces of bread flour, honey, softened butter, eggs, egg yolks, vanilla, and salt to the yeast mixture. Mix thoroughly by hand or with a mixer fitted with a dough hook until well combined and the dough begins to form.
- Add Remaining Flour: Gradually incorporate the remaining 12 ounces of bread flour into the dough to achieve a soft, slightly sticky consistency that is typical for enriched breads like panettone. Continue kneading for about 10 minutes until smooth and elastic.
- Incorporate Fruits and Zest: Gently fold in the raisins, candied orange peel, dried cranberries, dried currants, and lemon zest ensuring they are evenly distributed throughout the dough.
- First Proof: Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place until it has doubled in size, which may take 6 to 8 hours given the enriched nature of the dough.
- Shape the Dough: After the first rise, gently deflate the dough and shape it into rounds that fit your panettone paper molds (typically 2″x2 3/8″ for mini versions). Place the shaped dough into the molds carefully.
- Second Proof: Allow the dough in the molds to rise again until puffed and nearly doubling in size, this second proof may take 2 to 3 hours.
- Bake: Preheat your oven to 350°F (175°C). Bake the panettone for approximately 25 minutes or until the tops are golden brown and a skewer inserted into the center comes out clean. Rotate the molds halfway through baking to ensure even color.
- Cool and Serve: Remove the panettone from the oven and let it cool completely in the molds on a wire rack before slicing and serving. This cooling helps set the crumb and enhances flavor.
Notes
- Panettone is traditionally baked in a tall, cylindrical paper mold to achieve its characteristic shape.
- Use room temperature eggs and butter to ensure smooth incorporation into the dough.
- The long fermentation time develops the bread’s flavor and soft texture.
- This bread is best enjoyed fresh but can be stored wrapped tightly at room temperature for up to 3 days.
- For a festive touch, dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 roll (approximately 90g)
- Calories: 214 kcal
- Sugar: 10 g
- Sodium: 169 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
