The moment this homemade panettone comes out of the oven, the kitchen fills with a rich, buttery perfume and a promise of sweet, fruity pockets inside its tender crumb.
Make it in the weeks leading up to the holidays or on a cozy Sunday morning when you want the house to smell like tradition and celebration.
SaveI remember my Nonna humming in the kitchen while shaping each loaf, and every bite since then feels like a warm family embrace.
Homemade Panettone Recipe
Ingredients
Dough
Mix-ins
Topping
Instructions
- Activate the yeast
In a small bowl, whisk warm milk, sugar, and yeast. Let sit 5 to 10 minutes until frothy.
- Mix the dough base
In a large mixing bowl, whisk eggs, salt, and vanilla. Add the activated yeast mixture and flour, mixing until a shaggy dough forms.
- Knead in the butter
Add the softened butter and knead gently in the bowl using your hands or a stand mixer with a paddle attachment, until smooth and slightly elastic.
- First rise
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until roughly doubled in size.
- Prepare the mix-ins
While the dough rises, gently toss raisins, chopped orange peel, and zests in a small bowl to combine.
- Shape the loaf
Turn the dough onto a floured surface, shape into a round, then place it in a well-greased panettone mold or a tall round cake pan lined with parchment paper.
- Add the fillings
Scatter the raisin and citrus peel mixture evenly over the dough, pressing them slightly into the surface.
- Second rise
Cover and let rise again for 30 to 45 minutes, until puffy and domed above the rim of the mold.
- Bake
Preheat oven to 350°F (175°C). Brush the top with beaten egg and bake for 35 to 40 minutes, until golden brown and sounds hollow when tapped.
- Cool and serve
Let the panettone cool in the mold for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before slicing.
Substitutions and variations
- Use gluten-free flour blend with xanthan gum if you need a gluten-free version.
- Replace raisins with chopped dried apricots or cranberries for a different flavor.
- Swap candied orange peel for candied lemon peel or finely diced crystallized ginger.
- Use plant-based butter and almond milk for a dairy-free alternative.
Chloe's tips
- Warm the milk just until steamy to help the yeast wake up without killing it.
- Do not overmix after adding flour to keep the crumb tender.
- If you do not have a panettone mold, use a well-buttered Bundt pan or tall cake tin.
- For extra flavor, brush the baked loaf with a little melted butter before dusting with sugar.
How to store it
- Store in an airtight container at room temperature for up to 3 days.
- Freeze slices wrapped tightly for up to 1 month and thaw at room temperature.
- Refresh in a 300°F oven for 5 minutes before serving if it seems dry.
Serving suggestions
Slice and serve your homemade panettone in cozy layers, highlighting its soft crumb and sunny citrus notes.
- Enjoy plain with morning coffee or espresso
- Pair with mascarpone whipped cream for a rich dessert
- Toast slightly and serve with warmed jam for a simple treat
- Gift loaves in decorative paper for a homemade holiday present
Frequently asked questions
Why didn't my panettone rise properly?
Make sure your yeast is active, the dough was warm during proofing, and you allowed enough time for the second rise in a draft free spot.
Can I make this without a panettone mold?
Yes, a tall round cake pan or well-greased Bundt pan works well; just line it with parchment paper for easy release.
How do I store leftover panettone?
Keep it in an airtight container at room temperature for up to three days, or freeze for longer storage and reheat gently.
Can I add chocolate or nuts to this recipe?
Absolutely; stir in a handful of chopped toasted nuts or chocolate chips along with the raisins for extra texture and flavor.
Let's get cooking!
Baking this homemade panettone is a joyful way to fill your home with holiday spirit and share something special with the people you love.
