Description
Every December, my kitchen fills with the buttery, citrusy perfume of this Italian Panettone — that golden, cloud-soft bread that feels like eating a sweet memory with your morning coffee. The raisins plump up beautifully, the candied orange peel adds a sparkle of tang, and when it’s warm from the oven… mercy, it’s hard to wait for it to cool. This traditional Milanese Christmas bread is tender, fragrant, and utterly festive — a true symbol of Italian holiday warmth and love.
Ingredients For Italian Panettone (Traditional Christmas Bread)
For the Dough:
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4 cups (500 g) all-purpose flour
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½ cup (120 ml) warm milk (about 110°F / 43°C)
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2¼ tsp (1 packet) active dry yeast
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¾ cup (150 g) sugar
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4 large eggs, room temperature
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1 tsp salt
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1 tsp pure vanilla extract
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Zest of 1 orange and 1 lemon
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½ cup (115 g) unsalted butter, softened
For the Fruit Mix:
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½ cup (80 g) raisins or sultanas
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⅓ cup (50 g) candied orange peel, chopped
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2 tbsp rum or warm water (to soak fruit)
Optional Glaze:
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1 egg yolk mixed with 1 tbsp milk for brushing before baking
Instructions
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Activate the Yeast:
In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let sit for 10 minutes until frothy. -
Make the Dough:
In a large mixing bowl, whisk together eggs, sugar, vanilla, citrus zest, and salt. Add the yeast mixture. Gradually mix in flour and softened butter, kneading until a smooth, elastic dough forms (about 10–12 minutes by hand or 7 minutes in a mixer). -
First Rise:
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (1½ to 2 hours). -
Add the Fruit:
Drain soaked raisins and candied orange peel. Knead them gently into the risen dough until evenly distributed. -
Second Rise:
Shape the dough into a ball and place it into a panettone mold or deep 6-inch round cake pan lined with parchment. Cover and let rise again for 1 hour or until it domes over the top of the mold. -
Bake:
Preheat oven to 350°F (175°C). Brush top with egg wash. Bake for 35–45 minutes or until golden brown and a skewer inserted comes out clean. (If browning too quickly, tent with foil halfway through.) -
Cool:
Allow to cool completely before slicing. Traditionally, panettone is hung upside down to maintain its airy texture, but you can simply cool it upright if preferred.
Notes
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For a more authentic texture, allow the dough to rise slowly overnight in the refrigerator.
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Use high-protein bread flour for extra structure.
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Add chopped almonds or chocolate chips for a twist.
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Store tightly wrapped at room temperature for up to 5 days or freeze for 2 months.
Tips
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Room temperature ingredients make a smoother dough and better rise.
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Patience is key: long fermentation builds the signature flavor.
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Brush the baked panettone with melted butter for extra richness.
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Serve with coffee, hot chocolate, or even a glass of dessert wine.
Servings
Makes 1 large panettone (serves 8–10).
Nutritional Info (per serving)
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Calories: ~310
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Fat: 12g
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Carbohydrates: 45g
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Protein: 6g
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Sugar: 18g
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Fiber: 2g
Health Benefits
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Contains healthy fats from butter and eggs.
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Raisins and orange peel provide antioxidants and natural sweetness.
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A moderate portion offers sustained energy from complex carbs.
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Can be made lower in sugar by reducing added sugar by ¼ cup.
Q&A
Q: Can I make this without alcohol?
A: Absolutely. Soak the dried fruits in warm orange juice or water instead of rum.
Q: My panettone didn’t rise much — what went wrong?
A: Likely the yeast wasn’t fully activated or the dough was too cold. Ensure warm ingredients and enough rise time.
Q: Can I add chocolate instead of fruit?
A: Yes! Swap raisins and peel for ¾ cup chocolate chips for a decadent version.
Q: How should I store leftovers?
A: Wrap in plastic wrap and keep in an airtight container. Toast slices lightly before serving again.