If Christmas had a scent, for me, it would be the sweet, buttery aroma of Italian Panettone rising in the oven. This golden, dome-shaped bread isn’t just a dessert — it’s a holiday tradition that brings warmth, sweetness, and nostalgia to every table.
With its airy texture, bursts of raisins, and delicate citrus notes, panettone captures everything I love about Italian baking: patience, love, and the art of turning simple ingredients into something extraordinary.
Table of Contents
Why You’ll Love This Italian Panettone Bread
Panettone is one of those bakes that’s as beautiful as it is delicious.
- A soft, buttery crumb with a hint of citrus
- Perfect for Christmas and festive gatherings
- Sweet but not heavy — ideal for breakfast or dessert
- Keeps well for several days (and tastes even better toasted!)
- Fills your kitchen with cozy holiday aromas
- Feels bakery-special but made at home with simple ingredients
When I was a kid, my mom’s food truck always had something warm and sweet baking during the holidays — it might’ve been cookies, but I dreamed of making something as rich as the Italian loaves we’d see at markets.
Years later, I nailed this Panettone at home in Texas, and now it’s a family staple every Christmas. Much like my French Butter Cake, it’s indulgent yet comforting — proof that great baking doesn’t need perfection, just heart.
Ingredients You’ll Need
Every bite of panettone combines light, fluffy dough with buttery sweetness and just the right amount of fruit.
Main Ingredients
- 6 oz water (about 110°F / 43°C, lukewarm)
- 4 large egg yolks
- 2 tsp vanilla extract
- ½ cup sugar
- 1 tsp lemon rind
- 1 tsp orange rind
- ½ tsp salt
- ½ cup unsalted butter (softened and cut into pieces)
- 3¼ cups all-purpose flour (organic, unbleached preferred)
- ¼ oz dry yeast (bread machine or regular yeast)
- ½ cup golden raisins (sultanas)
- ½ cup dark raisins
Topping
- 1 egg white, slightly beaten
- 4 crushed sugar cubes (or Swedish pearl sugar for sparkle)
Optional Add-Ons or Substitutes
- Add chopped candied orange peel or cranberries for extra flavor
- Replace raisins with mini chocolate chips for a kid-friendly twist
- Brush with honey or melted butter for a glossy finish
- Use rum extract instead of vanilla for a deeper note (non-alcoholic)
- Add sliced almonds before baking for crunch
Step-by-Step Instructions
Making panettone is a labor of love — but it’s simpler than it looks.
- Activate the yeast: In a small bowl, dissolve the yeast in warm water with a teaspoon of sugar. Let it stand for 5–10 minutes until foamy. (Jake’s tip: If it doesn’t bubble, your yeast may be old — always start fresh.)
- Mix the base dough: In a large bowl or mixer, whisk together egg yolks, sugar, vanilla, citrus zest, and salt. Add the yeast mixture and half of the flour. Mix until smooth.
- Add butter and remaining flour: Gradually add softened butter and the rest of the flour. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1½–2 hours, or until doubled.
- Add the fruit: Punch down the dough and knead in the raisins evenly. Shape into a round and place in a panettone mold or deep cake pan lined with parchment.
- Second rise: Cover and let rise again for 45–60 minutes, until puffy and near the top of the mold.
- Add topping: Brush the top with beaten egg white and sprinkle crushed sugar cubes or pearl sugar.
- Bake: Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, covering loosely with foil halfway through if it browns too quickly.
- Cool and serve: Let the loaf cool completely before slicing. The crumb will set as it rests.
Quick Reminders:
- Don’t rush the rise — patience gives panettone its soft texture.
- Knead until the dough is stretchy but not sticky.
- Avoid over-baking — it should be golden, not dark brown.
- Let it cool fully before cutting for clean slices.
Expert Tips for Success
Panettone is simple once you know its rhythm — here’s how to make yours perfect.
- Use high-protein flour for a strong, airy structure.
- Soak raisins in warm water for 10 minutes to keep them plump.
- Proof in a slightly warm (but not hot) place — around 85°F works best.
- Add zest at the end of mixing for brighter flavor.
- Store wrapped in parchment and foil to keep it soft for days.
For more classic holiday baking inspiration, check out my Lemon Poppy Seed Cake — it’s bright, buttery, and the perfect counterpoint to rich panettone.
Serving Suggestions
Panettone is wonderfully versatile — it shines on breakfast tables, dessert spreads, and everything in between.
- Serve warm with a pat of butter or drizzle of honey
- Pair with espresso or hot chocolate
- Toast slices lightly and top with ricotta and berries
- Cube leftovers for bread pudding or trifle
- Serve alongside Eggnog Cheesecake for a full festive dessert board
- Add whipped cream or gelato for a luxurious holiday finale
When I serve this on Christmas morning, I always slice it thick, pour strong coffee, and let the smell of citrus and butter fill the house — that’s the kind of moment I live for.
Storing and Reheating
How to Store It
- Wrap tightly in parchment paper, then foil.
- Store at room temperature for up to 5 days.
- For longer storage, freeze slices for up to 2 months.
How to Reheat It
- Toast slices lightly in the oven at 300°F for 5–6 minutes.
- Or warm in the microwave for 10–15 seconds.
Panettone stays soft for days — and the flavor only deepens with time.
Nutrition (Per Slice)
- Calories: 202 kcal
- Carbohydrates: 33 g
- Protein: 4 g
- Fat: 6 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 0.4 g
- Monounsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Cholesterol: 15 mg
- Sodium: 80 mg
- Potassium: 107 mg
- Fiber: 1 g
- Sugar: 10 g
- Vitamin A: 178 IU
- Vitamin C: 1 mg
- Calcium: 10 mg
- Iron: 0.4 mg
Light, buttery, and fragrant, each slice is a taste of Italian holiday cheer.
Frequently Asked Questions
Can I make this without a panettone mold?
Yes — use a deep cake pan or oven-safe bowl lined with parchment paper.
Why is my panettone dense?
The dough likely didn’t rise enough or wasn’t kneaded long enough to develop gluten.
Can I use instant yeast?
Absolutely — just mix it directly into the flour instead of proofing in water.
Final Thoughts
This Italian Panettone is more than just bread — it’s tradition, memory, and celebration baked into one golden loaf. The soft texture, the citrus perfume, and the sweetness of raisins come together in a way that feels like home, no matter where you bake it.
- Take your time with the rises — that’s where the magic happens.
- Use real butter and fresh zest for the best flavor.
- Share it warm — because great food always tastes better together.
For a lighter, fruit-forward dessert to pair with this, try my Blueberry Chia Seed Pie. It’s the perfect balance to panettone’s rich, buttery sweetness and makes any holiday table shine.
Italian Panettone
Ingredients
Equipment
Method
- Dissolve yeast in warm water with 1 tsp sugar. Let it stand for 5–10 minutes until foamy.
- In a large bowl, whisk egg yolks, sugar, vanilla, citrus zest, and salt. Add yeast mix and half the flour. Mix until smooth.
- Add softened butter and remaining flour. Mix into a soft dough and knead 8–10 minutes until elastic.
- Place dough in greased bowl, cover, and let rise for 1½–2 hours until doubled.
- Punch down dough, knead in raisins, shape into a round, and place in panettone mold.
- Cover and let rise again for 45–60 minutes until near top of mold.
- Brush top with beaten egg white and sprinkle crushed sugar cubes or pearl sugar.
- Bake at 350°F (175°C) for 35–40 minutes. Cover with foil halfway if browning too fast.
- Let cool completely before slicing to allow crumb to set.
Nutrition
Notes
- Optional swaps like chocolate chips or candied peel can be used for variation.
- For best results, ensure dough rises fully and cools before slicing.
