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freshly sliced panettone showing the light and fluffy crumb filled with raisins and candied citrus peel.

Panettone (Italian Christmas Bread)

Panettone is a traditional Italian holiday loaf known for its light, airy texture and fragrant blend of raisins, candied citrus peel, and vanilla. This festive bread takes patience to make but is a rewarding centerpiece for any celebration.
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Prep Time 30 minutes
Cook Time 50 minutes
rise time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 people
Course: Dessert / Breakfast / Snack
Cuisine: Italian, Holiday, Christmas
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Flour: 3 ½ cups All-purpose flour or Italian 00 flour
  • Active dry yeast: 4 teaspoons
  • Warm water: ¼ cup for yeast activation
  • Warm milk: ¾ cup for dough
  • Sugar: ¾ cup
  • Salt: 1 teaspoon
  • Butter: 1/3 cup room temperature
  • Eggs: 4 large including extra yolks
  • Raisins: 1 cup soaked in rum or grappa
  • Candied orange peel: 1/2 cup
  • Candied lemon peel: 1/2 cup
  • Vanilla extract: 1 teaspoon
  • Honey: 2 tablespoons
  • Lemon zest: 1 teaspoon
  • Orange zest: 1 teaspoon

Method
 

Prepare the Biga:
  1. Mix 1 teaspoon of yeast and ¼ cup warm water. Stir in 1 cup of flour. Let it rise until doubled in size (about 2 hours).
Activate Yeast for Main Dough:
  1. Sprinkle 2 tablespoons of yeast over ¾ cup of warm milk. Let stand for 5 minutes until foamy.
Make the Dough:
  1. Combine the biga, 3 cups of flour, ¾ cup sugar, milk mixture, and eggs. Knead the dough for 10 minutes until it pulls clean from the sides of the bowl.
  2. Add salt and continue mixing for another 7-10 minutes.
Add Butter, Raisins, and Zest:
  1. Gradually incorporate the room-temperature butter into the dough, mixing until smooth.
  2. Fold in the soaked raisins, vanilla extract, lemon zest, and orange zest. Let the dough rise for 2-3 hours until doubled in size.
Shape and Proof:
  1. Punch down the dough, then place it in a prepared mold. Let it rise again until doubled.
Bake:
  1. Preheat oven to 375°F (190°C). Bake the loaf for 45-50 minutes, until a skewer inserted comes out clean.
Cool:
  1. After baking, cool the loaf upside down (by hanging or skewering) to maintain its airy structure.

Notes

  • You can prepare the dough ahead of time and refrigerate it overnight after the first rise.
  • The bread keeps well for up to a week when wrapped tightly.
  • Leftovers make excellent French toast!