Okay, I know this recipe with all its steps and many ingredients might look intimidating… but trust me, aside from the time commitment, making a real panettone at home isn’t as hard as it seems. Like any delicious, festive, and truly Italian treat, it just requires a bit of dedication.
But I bet, just like it happened to me, when you cut that first slice and bite into the soft and fragrant dough, you’ll realize it was totally worth it!
This Panettone recipe comes straight from the recipe diary of one of my aunts, who I believe got it from a pastry chef she knows. In any case, it’s the classic recipe!
Traditional Panettone with Active Dry Yeast
Panettone is a classic Italian Christmas bread, a tall and airy loaf dotted with raisins and candied citrus. Making it at home is a time-intensive process, but it's definitely worth it for an amazing Italian Christmas dessert!
Equipment
- Mixing bowls
- Stand mixer with dough hook attachment
- Plastic wrap
- Baking sheet
- Dough scraper
- Panettone mold (750g) or high-sided 8-inch cake pan lined with parchment paper extending above the rim
- Sharp knife or razor blade
- Long metal skewers
- Cooling rack
Ingredients
For the Biga (Starter):
- 1/3 cup 45g bread flour (high-protein)
- 1/2 teaspoon 1.5g active dry yeast
- 1 teaspoon 5g honey or sugar
- 2 tablespoons 30ml whole milk, at room temperature
For the First Dough:
- 1 cup 130g all-purpose flour
- 1/4 cup 35g bread flour (high-protein)
- 1 teaspoon 3g active dry yeast
- 2 large eggs room temperature
- 3 tablespoons 40g sugar
- 3 tablespoons 42g unsalted butter, softened
For the Second Dough:
- 3/4 cup 100g all-purpose flour
- 1 large egg room temperature
- 2 egg yolks room temperature
- 1/4 cup 50g sugar
- 3 tablespoons 42g unsalted butter, softened
- Zest of 1 lemon
- Seeds from 1 vanilla bean or 1 teaspoon pure vanilla extract
- 1/4 cup 40g candied orange peel, diced
- 1/4 cup 40g candied lemon peel (or more candied orange peel), diced
- 1/3 cup 50g raisins
- 1/2 teaspoon 3g salt
For Baking:
- 1 tablespoon 14g unsalted butter
Instructions
- Prepare the Biga: In a mixing bowl, combine the bread flour, yeast, honey (or sugar), and room-temperature milk. Mix until a firm dough forms. Knead for a few minutes to ensure everything is well incorporated. Cover with plastic wrap and let it rest at room temperature for 1 hour. Then refrigerate for 12 hours to mature.1/3 cup 45g bread flour (high-protein), 1/2 teaspoon 1.5g active dry yeast, 1 teaspoon 5g honey or sugar, 2 tablespoons 30ml whole milk, at room temperature
- Make the First Dough: Remove the matured biga from the fridge. In a stand mixer, combine it with the all-purpose flour, bread flour, and yeast. Gradually add the beaten eggs while mixing. Add the sugar and continue to mix. Once incorporated, add the softened butter, one tablespoon at a time. Knead until the dough is smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour at room temperature. Refrigerate for another 12 hours.1 cup 130g all-purpose flour, 1/4 cup 35g bread flour (high-protein), 1 teaspoon 3g active dry yeast, 2 large eggs, 3 tablespoons 40g sugar, 3 tablespoons 42g unsalted butter, softened
- Make the Second Dough: Remove the first dough from the fridge and let it come to 78-82°F for about 2 hours. Rinse and soak the raisins until plump. Drain and set aside. In the mixer, add the first dough, all-purpose flour, sugar, beaten egg, egg yolks, lemon zest, and vanilla seeds. Mix well. Add the salt and continue mixing. Gradually add softened butter, ensuring each piece is fully absorbed before adding the next.3/4 cup 100g all-purpose flour, 1 large egg, 2 egg yolks, 1/4 cup 50g sugar, 3 tablespoons 42g unsalted butter, softened, Zest of 1 lemon, Seeds from 1 vanilla bean or 1 teaspoon pure vanilla extract, 1/2 teaspoon 3g salt
- Incorporate the Fruit: Once the dough is fully mixed, fold in the diced candied orange, candied citron, and soaked raisins. Mix until the fruit is evenly distributed throughout the dough.1/4 cup 40g candied orange peel, diced, 1/4 cup 40g candied lemon peel (or more candied orange peel), diced, 1/3 cup 50g raisins
- Shape the Dough: Transfer the dough to a lightly floured surface. Fold and stretch the dough several times, then shape it into a smooth ball by rotating it on the surface. Place the dough into a 750g panettone mold.
- Proof the Dough: Cover the panettone mold with plastic wrap and let the dough rise at room temperature for 3 hours or until it's 2 inches from the top of the mold. Uncover and let it sit for 30 minutes to form a thin skin.
- Bake the Panettone: Preheat the oven to 350°F. Score a cross on the top of the dough with a sharp knife. Place a small pat of butter in the center of the cross. Bake on the lowest rack for 50 minutes, using a baking sheet on the top rack to prevent over-browning.1 tablespoon 14g unsalted butter
- Remove the Panettone: Once the panettone is baked, take it out of the oven carefully.
- Pierce and Cool the Panettone: Pierce the bottom with two long skewers and hang it upside down between two tall objects, like two pots, to cool for 6 hours. This prevents the bread from collapsing as it cools.
- Congratulations! You've made your first authentic panettone, just like in Italy! Taste it, and you'll immediately see that all the effort you put in was well worth it. Let me know in the comments how it turned out!
Other Tips and Tricks for a Perfect Panettone Every Time
- Patience is Key: Panettone requires patience due to long fermentation and rising times. Starting early will help accommodate the schedule.
- Customize Your Fruit Mix: Feel free to use a mix of your favorite candied or dried fruits if candied citrus peels are hard to find.
- Using Instant Yeast: If using instant yeast, reduce the amount by about 25% (e.g., use 3/4 teaspoon instant yeast instead of 1 teaspoon active dry yeast).
- Planning Ahead: Create a timeline to manage fermentation and resting periods effectively.
- Maintaining Temperature: Use a thermometer to monitor the dough and environment if possible. Consistent temperatures are crucial for proper fermentation.
- Alternative Molds: If you don’t have a panettone mold, use a high-sided pan or a clean, empty coffee can lined with parchment paper extending above the rim.
Enjoy your homemade Panettone! It’s a labor of love that will fill your kitchen with sweet holiday aromas and bring joy to your holiday celebrations.
Conservation:
- Short-Term Storage: Store the panettone in an airtight plastic bag at room temperature for up to 5 days.
- Freezing: For longer storage, wrap the cooled panettone tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw at room temperature before serving.
I finally figured out how to prevent it from flattening after baking while it rests. It turned out perfect after I let it cool upside down. Thanks!
It turned out perfect! Highly recommended.