Panettone is a beloved Italian Christmas bread and Italian Christmas tradition. A tall, dome shaped sweet bread that's as beautiful to look at as it is delicious. Made with a rich, buttery dough studded with dried fruits like raisins and candied fruit and a kiss of citrus.
Try my other Italian Christmas dessert recipes like Pitta Mpigliata, Calabrese Scalille, Turdilli with Honey or recipe for Almond Brittle with Honey.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
Jump to:
- Here's Why You'll Love this Italian Christmas Bread Recipe
- Make Your Own Panettone Pan with Every Day Items
- Ingredients
- How to Make Italian Christmas Bread (Panettone)
- Top Tips
- Substitutions and Variations
- Answers to Commonly Asked Questions
- Main Dishes to Try
- Recipe Details
- Top Tips
- Make Your Own Panettone Pan with Every Day Items
- PIN it for later here
- Food Safety
- Comments
Here's Why You'll Love this Italian Christmas Bread Recipe
Besides the fact that Italian Panettone recipes are traditional desserts made at Christmas time, you'll love this recipe because:
- authentic Italian tradition that's perfect for the holidays
- buttery, fluffy texture with bursts of fruit in every bite
- not so sweet like most desserts makes it perfect for toasting and adding your favorite spread
- makes a stunning centerpiece for your Christmas table
- versatile that you can add pistachios, hazelnuts or even a swirl of Nutella
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Make Your Own Panettone Pan with Every Day Items
Just because you don't have a panettone pan doesn't mean you can't make panettone at home.
Here's how I transformed a 6" cake pan 2" high into a panettone mold:
- Start by greasing and flouring the sides of a cake pan. Then place parchment paper on the bottom of the pan.
- Cut a piece of parchment paper the size of the circumference of the pan, fold it over so that it is double strength, then wrap it around the outside of the pan.
- Use a stapler to staple the ends that meet on the top and the bottom.
- Tie a piece of twine to keep the paper from sliding up as the dough rises and cooks.
This makeshift idea worked for me and I hope that it does work for you too!
Ingredients
Make this traditional Italian Sweet Bread using: yeast, sugar, butter, eggs, vanilla extract, lemon zest, orange zest, flour, salt, raisins, rum, and icing sugar.
For exact measurement details and directions see recipe card...
How to Make Italian Christmas Bread (Panettone)
Prepare a panettone pan by greasing it. If you are not using a panettone pan, use a cake pan. Start by greasing and flouring the sides of the pan. Then place parchment paper on the bottom. I used a 6" cake pan that was 2" high.
Place warm water in a small bowl and add the yeast and 1 tsp of the sugar. Mix well and set aside.
In a small bowl, beat the remaining sugar and butter with a mixer until well combined. Add vanilla extract.
Add eggs one at a time. The mixture may get clumpy, don't worry!
Add lemon and orange zest
Start to incorporate the salt and flour a little at a time. Once the mixture becomes dough like, turn it out onto a surface and knead in remaining flour. Knead for about 5 minutes.
Place the dough into an oiled bowl, cover with plastic wrap and let rise for 2 hours or until doubled in size.
While the dough is rising, place the rum in a small pot with raising and heat up to a simmer. Once the raisins absorb the rum and get plump, remove from stove top and set aside.
Turn the dough out again onto a lightly floured surface and start to incorporate the raisins. Continue kneading the dough until all the raisins have been used. Roll into a ball and place into prepared panettone pan.
Cover with plastic wrap and place in a warm place to rise for 1 hour or until doubled in size.
Preheat oven to 350℉. Brush the top of the panettone with egg white being careful not to use too much. If it drips down the pan, wipe it so that it does not drip in your oven. Bake for 50 to 55 minutes. Test doneness with a long skewer.
If the top start to get dark, cover with aluminum foil.
Let cool for 3 to 4 hours before dusting and slicing. Cover with plastic wrap to keep fresh.
Storage:
Store panettone covered with plastic wrap at room temperature for 3 to 4 days.
To extend the life of the Italian Christmas Bread cut it into section, then wrap it up in plastic wrap and aluminum foil and freeze it.
Thaw out at room temperature for about 30 minutes or warm up in the toaster.
Top Tips
Allow plenty of rising time if possible.
Use a panettone mold or make your own using parchment paper, string and a stapler.
Don't rush the kneading; the dough should be elastic and smooth.
Cover with foil if the top starts to get too dark during the baking process.
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Raisins - add dried fruit or candied fruit like candied orange and lemon
- Chocolate Chips - substitute the raisins with chocolate chips
- Nuts - for a modern twist use pistachios, hazelnuts or even a Nutella swirl
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Yes. Use a cake pan and wrap parchment paper around it to create a makeshift circular mold. Use staples to prevent the circumference from loosening and tie a string around the pan to prevent the paper from rising as the panettone bakes.
Yes. Cut into sections, then wrap up each section with plastic wrap and aluminum foil on top of the plastic wrap to create a barrier against freezer burn. Freeze for up to 3 months.
Wrapped up well, it will stay fresh for up to a week.
Main Dishes to Try
Looking for other recipes like this? Try these:
Recipe Details
Traditional Italian Classic Panettone Recipe
https://easyhomemaderecipes.caEquipment
- panettone pan
Ingredients
- flour and butter for greasing
- 4 tbsp warm water
- 1 tbsp dried yeast
- ½ cup sugar
- 1 cup butter 2 sticks, at room temperature
- 5 eggs
- 2 tsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp orange zest
- 3½ cups flour
- ¼ tsp salt
- ¾ cup raisins
- 3 tbsp rum or any liquor
- 1 egg white
- icing sugar for dusting (optional)
Instructions
- Prepare a panettone pan by greasing it. If you are not using a panettone pan, use a cake pan. Start by greasing and flouring the sides of the pan. Then place parchment paper on the bottom. I used a 6" cake pan that was 2" high. Cut a piece of parchment paper the size of the circumference of the pan, fold it over so that it is double strength, then wrap it around the outside of the pan. Use a stapler to staple the ends that meet on the top and the bottom. Tie a piece of twine to keep the paper from sliding up as the dough rises and cooks.flour and butter for greasing
- Place warm water in a small bowl and add the yeast and 1 tsp of the sugar. Mix well and set aside.4 tbsp warm water, ½ cup sugar, 1 tbsp dried yeast
- In a small bowl, beat the remaining sugar and butter with a mixer until well combined. Add vanilla extract.1 cup butter, 2 tsp vanilla extract
- Add eggs one at a time. The mixture may get clumpy, don't worry!5 eggs
- Add lemon and orange zest and start to incorporate the salt and flour a little at a time. Once the mixture becomes dough like, turn it out onto a surface and knead in remaining flour. Knead for about 5 minutes.2 tbsp lemon zest, 2 tbsp orange zest, 3½ cups flour, ¼ tsp salt
- Place the dough into an oiled bowl, cover with plastic wrap and let rise for 2 hours or until doubled in size.
- While the dough is rising, place the rum in a small pot with raising and heat up to a simmer. Once the raisins absorb the rum and get plump, remove from stove top and set aside.¾ cup raisins, 3 tbsp rum
- Turn the dough out again onto a lightly floured surface and start to incorporate the raisins. Continue kneading the dough until all the raisins have been used. Roll into a ball and place into prepared panettone pan. Cover with plastic wrap and place in a warm place to rise for 1 hour or until doubled in size.
- Preheat oven to 350℉. Brush the top of the panettone with egg white being careful not to use too much. If it drips down the pan, wipe it so that it does not drip in your oven. Bake for 50 to 55 minutes. Test doneness with a long skewer.If the top start to get dark, cover with aluminum foil.1 egg white
- Let cool for 3 to 4 hours before dusting and slicing. Cover with plastic wrap to keep fresh.icing sugar
Notes
Top Tips
Allow plenty of rising time if possible. Use a panettone mold or make your own using parchment paper, string and a stapler. Don't rush the kneading; the dough should be elastic and smooth. Cover with foil if the top starts to get too dark during the baking process.Make Your Own Panettone Pan with Every Day Items
Just because you don't have a panettone pan doesn't mean you can't make panettone at home. Here's how I transformed a 6" cake pan 2" high into a panettone mold:- Start by greasing and flouring the sides of a cake pan. Then place parchment paper on the bottom of the pan.
- Cut a piece of parchment paper the size of the circumference of the pan, fold it over so that it is double strength, then wrap it around the outside of the pan.
- Use a stapler to staple the ends that meet on the top and the bottom.
- Tie a piece of twine to keep the paper from sliding up as the dough rises and cooks.
Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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