Panettone
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Bring the magic of Italian Christmas baking to your kitchen with this airy panettone studded with rum-soaked raisins and candied orange peel. This simplified version skips the traditional sourdough method but still delivers the signature soft, fluffy texture that makes this sweet bread so special. Dust with icing sugar and serve as a centrepiece for your holiday celebrations.
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Ingredients
Fruit filling
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Candied or pickled orange peel
|
100 g |
|---|---|
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Raisins, preferably a mix of dark and golden raisins
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135 g |
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Dark rum or orange juice
|
4 tbsp |
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Lemon, finely grated zest
|
1 |
Dough
| 200 ml | |
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Yeast
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25 g |
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Eggs
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2 |
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Caster sugar
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50 g |
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Vanilla extract
|
2 tsp |
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Salt
|
½ tsp |
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Strong white flour
|
510 g |
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Butter, room temperature
|
100 g |
To finish
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Butter, melted, for brushing
|
1 tbsp |
|---|---|
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Icing sugar, for dusting
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Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Aim for a smooth, glossy dough that stretches very thin without tearing, both before and after adding the butter. This confirms the butter has emulsified properly with the eggs and milk rather than simply coating the gluten strands, which would weaken the structure. A well-developed gluten network is what gives panettone its signature airy, stringy crumb.
Allow the baking parchment to extend about 5 cm above the edge of the tin. This supports the rich, buttery dough as it rises during baking, preventing the dough from spilling over or collapsing. The parchment also acts as a moisture-resistant barrier between the dough and the metal tin. It protects the sides from direct contact with the hot metal, so the crust stays soft while the fruit-studded crumb inside bakes through evenly.
Use minimal flour on your work surface when you form the dough into a smooth ball. Gently stretch the outer layer of dough over itself while tucking it underneath. This creates a taut, elastic surface that helps the enriched panettone dough rise upward in the tall paper-lined form rather than spreading outward.
Cup your hands around the dough and drag it towards you on the counter. Rotate and repeat until the surface is smooth and slightly taut. This tension supports the heavy dough and encourages the classic tall dome shape and an airy crumb structure.
Loosely cover the top with aluminium foil if the panettone's surface turns a deep golden or dark brown before the baking time is complete. The high sugar content can cause the surface to brown quickly, and the melted butter brushed on before baking also speeds up the process. The foil tent reflects direct heat from above, allowing the centre to finish cooking without burning the top. Leave the edges open for air circulation.
FAQ: Questions about this panettone
Panettone takes a little time and patience, but every step helps create its light texture and tall shape. Below, we answer common questions about handling the dough, proofing, baking, and storing your homemade panettone.
What is panettone?
Panettone is a tall, domed Italian sweet bread, traditionally baked at Christmas. It has a light, airy crumb and is studded with dried fruit and candied peel, typically including rum-soaked raisins, candied citrus peels, and fresh lemon zest. While traditional versions are made with a sourdough starter, this recipe uses fresh yeast and still produces a soft, fluffy result.
How do I handle the sticky panettone dough?
A sticky panettone dough is completely normal, and it is actually a sign of a well-hydrated dough that will bake up light and airy. Use a dough hook in your machine and let it work the dough until elastic and shiny, even if it remains tacky. When shaping, a dough scraper makes it easier to lift and fold sticky dough without needing extra flour. Avoid adding extra flour, as it will make the baked panettone dense rather than light and airy.
How much should the dough rise during each proofing stage?
Your dough should rise progressively through each proofing stage. During the first proof, let it increase in volume by roughly 50–100 % over 30 minutes. It should appear noticeably puffy and aerated. For the second proof, let it rise for about 1 hour until it has roughly doubled in size. And for the final proof, allow it to rise in the tin for about 1 hour until it reaches just at or slightly below the rim, with a gentle dome in the centre. The dough should feel light and puffy, slowly springing back when gently pressed.
Why is my panettone dense?
A dense panettone is usually caused by adding too much flour, not kneading long enough, or baking before the dough has fully risen. If you pack the flour tightly or add extra during kneading, the dough can become too dry to rise properly. Knead it thoroughly before and after adding butter. The dough should be soft and slightly tacky, not firm. Take the time to let the dough rise properly during each proofing stage.
Why did my panettone collapse?
Your panettone can collapse due to over-proofing, under-baking the centre, or weak gluten development. Over-proofed dough turns very puffy and may sink as it cools, while an under-baked centre stays gummy and pulls the structure down as it cools. To prevent this, knead thoroughly after adding the butter, and use the poke test before baking. The dough should spring back slowly when gently pressed. Bake until a skewer inserted into the centre comes out clean or with only a few moist crumbs, then leave the panettone in the tin to cool for at least 10 minutes before removing it.
Can I freeze panettone?
Yes, you can freeze panettone. Once it is cool completely, wrap it tightly in cling film and place it in a freezer bag or an airtight container. It keeps well in the freezer for up to 2–3 months. Thaw at room temperature for several hours before serving.
Nutritional values per piece
Energy:
277 Kcal
| Energy distribution % | Nutritional values per piece | |
|---|---|---|
| Fibre | - | 3.1 g |
| Protein | 7.8 % | 5.3 g |
| Fat | 30.6 % | 9.6 g |
| Carbohydrates | 57.5 % | 39.2 g |
| Alcohol | 4.1 % |
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Bake your own festive panettone
Homemade panettone rewards every moment of waiting. As it rises tall in its paper collar and turns golden in the oven, the scent of vanilla and warm, buttery dough fills the kitchen, the kind of smell that makes a house feel ready for Christmas.
Slice into it and the crumb comes away soft and airy, studded with rum-soaked fruit throughout. It takes a few hours of rising and kneading, but the result is worth setting aside a slow afternoon for, best shared warm with family gathered round.
With rum-soaked raisins and candied orange peel
Plump raisins and candied orange peel are scattered throughout the dough. They soak in dark rum, slowly absorbing the spirit until they turn sticky and deeply flavoured. Once baked into the dough, they add bursts of sweetness and citrus warmth in every slice. If you prefer to skip the alcohol, orange juice makes a great substitute, keeping the citrus flavour front and centre.
Tall, fluffy, and naturally leavened
This panettone rises with fresh yeast rather than a sourdough starter, which – for some – can make the recipe more approachable. Three proofing stages build the structure slowly, developing a crumb that is genuinely light and open. The tall paper collar supports the dough as it climbs in the oven, giving a properly domed panettone with a fluffy, open crumb all the way through.
A delicious fruit cake and sweet bread that rises to the occasion
Panettone sits somewhere between a cake and a bread, and that is exactly what makes it so good. The dough is enriched with butter, eggs, and sugar until it is tender and rich, yet it still retains the lightness and pull of well-made bread.
Slice it thin and serve it with coffee, or tear it apart at the table for everyone to share. The next morning, toast a thick piece and add a little butter. However you eat it, it rises to the occasion, and the combination of soft, vanilla-scented crumb and rum-soaked fruit makes it one of the most versatile bakes of the festive season.
Enjoy an Italian Christmas classic
Panettone has been part of the Italian Christmas tradition for a very long time, originating in Milan. It is exchanged as a gift, shared after dinner, and enjoyed at breakfast with a cup of espresso or cappuccino. Baking it at home means you get to enjoy it fresh from the oven, still faintly warm, with a crumb that pulls apart effortlessly. As a dessert, the tall, fluffy bread is served after a festive meal, often with mascarpone cream or zabaglione, a warm and frothy custard.
If you enjoy Christmas bakes, try our soft gingerbread loaf or chocolate yule log, and get stuck into the full spirit of the season.
Experiment with the fruit and flavour
The fruit filling can easily be adjusted to suit your taste. Swap the raisins for dried cranberries, chopped dried apricots, or a mix of whatever dried fruit you have to hand. Dark chocolate chips are a popular addition, as are dried figs or glacé cherries. The candied orange peel can be replaced with lemon peel. A pinch of ground cardamom or cinnamon also works well alongside the vanilla and citrus without overpowering the bread.
Looking for more inspiration across the festive season? Our Christmas baking recipes cover more festive bakes, and our Christmas desserts round out the menu with a sweet option.
