Panettone is Italy’s most beloved Christmas bread, a towering masterpiece of golden, airy sweetness that has graced holiday tables for over 500 years. This isn’t just any sweet bread—it’s a labor of love that transforms simple ingredients into something truly magical through patience, technique, and the ancient art of natural fermentation. Each slice reveals a light, cloud-like texture studded with candied fruits and raisins, with a delicate flavor that balances buttery richness with subtle citrus notes. The secret lies in the slow fermentation process that can take up to three days, creating those distinctive large air bubbles and complex flavors that make authentic panettone so special. This traditional recipe creates one large panettone weighing about 2 pounds, serving 12 to 16 people, making it perfect for sharing during the Christmas season or giving as an impressive homemade gift that will be treasured by anyone lucky enough to receive it.
Ingredients You’ll Need
For the starter (prepared 2 days ahead):
- 1/2 cup bread flour
- 1/4 cup warm water (110°F)
- 1/4 teaspoon active dry yeast
For the first dough (day 2):
- All of the starter from above
- 1 cup bread flour
- 1/3 cup granulated sugar
- 2 large egg yolks
- 1/4 cup unsalted butter, softened
- 1/4 cup warm milk
- 1/2 teaspoon salt
For the final dough (day 3):
- All of the first dough
- 1 1/2 cups bread flour
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter, softened
- 1/4 cup warm milk
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- Zest of 1 large lemon
- 1/2 teaspoon salt
For the mix-ins:
- 1/2 cup golden raisins
- 1/2 cup mixed candied citrus peel, diced small
- 1/4 cup candied orange peel, diced small
- 2 tablespoons dark rum (optional)
For finishing:
- 1 egg yolk beaten with 1 tablespoon milk
- Pearl sugar or sliced almonds for topping
Day One: Creating Your Starter
Begin your panettone journey by creating the starter that will give your bread its distinctive flavor and texture. In a small bowl, combine the flour, warm water, and yeast, stirring until you have a thick paste-like mixture.
Cover the bowl with plastic wrap and let it sit at room temperature for 24 hours. The starter should become bubbly and develop a slightly sour, yeasty aroma. This wild fermentation is what creates the complex flavors that make panettone so special.
Day Two: Building the First Dough
The next day, your starter should be active and doubled in size. In the bowl of a stand mixer fitted with the dough hook, combine the starter with the bread flour, sugar, egg yolks, softened butter, warm milk, and salt.
Mix on low speed until the ingredients come together, then increase to medium speed and knead for about 8 minutes until the dough is smooth and elastic. The dough will be quite soft and slightly sticky, which is exactly what you want.
Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it rise at room temperature for 2 to 3 hours until doubled in size. Then refrigerate it overnight. This slow, cold fermentation develops even more flavor complexity.
Day Three: The Final Dough Assembly
Remove the first dough from the refrigerator and let it come to room temperature for about an hour. Meanwhile, if using rum, soak the raisins and candied fruits in it for 30 minutes, then drain thoroughly.
In your stand mixer bowl, combine the first dough with all the final dough ingredients except the mix-ins. Knead on medium speed for about 10 minutes until the dough is very smooth, elastic, and pulls away from the sides of the bowl.
The dough should be soft and slightly sticky but manageable. If it seems too wet, add flour one tablespoon at a time, but resist the urge to add too much as this will make your panettone heavy.
Incorporating the Fruits and Final Rise
Gently fold the soaked raisins and candied fruits into the dough by hand, distributing them as evenly as possible. This gentle handling preserves the dough’s delicate structure while ensuring every slice will have a good distribution of fruits.
Shape the dough into a smooth ball and place it in a panettone paper mold or a 6-inch round cake pan lined with parchment paper that extends 4 inches above the rim. The high sides are crucial for achieving that iconic panettone dome shape.
Cover loosely with oiled plastic wrap and let rise at room temperature for 3 to 4 hours, until the dough crowns above the rim of the mold and feels light and airy when gently touched.
The Art of Panettone Scoring
Just before baking, use a sharp knife or razor blade to cut a deep cross shape across the top of the dough, about 1/2 inch deep. This traditional scoring allows the panettone to expand properly and creates the classic appearance.
Brush the surface gently with the beaten egg yolk mixture, being careful not to deflate the delicate dough. Sprinkle with pearl sugar or sliced almonds for an authentic finishing touch.
Baking Your Masterpiece
Preheat your oven to 400°F with a rack positioned in the lower third. Place the panettone on the rack and immediately reduce the temperature to 350°F.
Bake for 20 minutes, then reduce the temperature to 325°F and continue baking for another 35 to 45 minutes. The panettone is done when it’s deep golden brown and sounds hollow when tapped on the bottom.
The internal temperature should reach 190°F, and a long skewer inserted into the center should come out with just a few moist crumbs attached.
The Critical Cooling Process
Here’s the secret that many home bakers miss: panettone must be cooled upside down to maintain its light, airy texture. As soon as it comes out of the oven, turn it upside down and support it on two long skewers inserted through the bottom, suspending it above your counter.
Let it cool completely in this inverted position for at least 3 hours. This prevents the delicate crumb from collapsing under its own weight and ensures you get those beautiful, large air pockets throughout.
Serving and Storage Traditions
Traditionally, panettone is served in tall, thin slices cut from top to bottom, showcasing the beautiful distribution of fruits throughout. It’s often enjoyed with a glass of sweet wine, coffee, or hot chocolate during the Christmas season.
Store your finished panettone wrapped in plastic wrap at room temperature for up to one week. The flavors actually improve after a day or two as the moisture redistributes throughout the bread.
Gift-Giving and Presentation
Homemade panettone makes an incredibly impressive gift. Wrap it in cellophane and tie it with festive ribbons, or present it in a beautiful cake box. Include a note about the three-day process you went through to create it—recipients will truly appreciate the time and care involved.
Many Italian families have a tradition of keeping the panettone whole until Christmas morning, then ceremonially cutting it together as part of the holiday celebration.
Troubleshooting Your Panettone
If your panettone doesn’t rise properly, check that your yeast is fresh and your dough wasn’t too cold during the final rise. If it seems dense, you may have added too much flour or overworked the dough.
Remember that panettone is a forgiving bread despite its reputation for difficulty. Even if it doesn’t achieve perfect height, the flavor and texture will still be wonderfully authentic and far superior to store-bought versions.
