.jpg "Italian Panettone (Classic New Year’s Sweet Bread Recipe)")
Italian Panettone (Classic New Year’s Sweet Bread)
Panettone is Italy’s iconic holiday sweet bread—tall, fluffy, and delicately sweet with citrus zest and dried fruit. It’s commonly enjoyed during Christmas and New Year, symbolizing abundance and celebration.
Recipe Card
A simplified homemade Panettone with a soft crumb and festive flavor—perfect for New Year’s gatherings.
Quick Facts
- Prep Time30 min
- Rising Time2 hrs
- Bake Time40–45 min
- Servings10–12
Ingredients
Dough
- 4 cups (500g) all-purpose flour
- 3/4 cup (150g) sugar
- 2 1/4 tsp instant yeast
- 1/2 tsp salt
- 3 large eggs, room temperature
- 3/4 cup (180ml) warm milk
- 1/2 cup (115g) unsalted butter, softened
- Zest of 1 orange + 1 lemon
- 1 tsp vanilla extract
Add-ins
- 1 cup raisins (soaked 10 minutes in warm water, then drained)
- 1/2 cup candied orange peel (or mixed peel)
Why This Recipe Works
- Egg-rich dough gives Panettone its soft, almost cake-like texture.
- Citrus zest lifts the flavor and balances sweetness.
- Two rises build structure and that classic airy crumb.
- Soaked dried fruit prevents a dry loaf after baking.
Step-by-Step Instructions
Activate the yeast
Mix warm milk, yeast, and 1 tablespoon sugar. Rest 5–10 minutes until foamy.
Temperature tip: Milk should be warm, not hot—too hot can weaken yeast.
Make the dough
In a large bowl, combine flour, remaining sugar, and salt. Add eggs, butter, zest, vanilla, and yeast mixture.
Knead 8–10 minutes until smooth and elastic (dough will still feel slightly sticky).
First rise
Cover and rise in a warm spot until doubled, about 60–90 minutes.
Fold in fruit
Gently fold in drained raisins and candied peel until evenly distributed.
Even fruit: Toss fruit with 1 tsp flour first to help prevent sinking.
Shape & second rise
Shape into a tight ball and place in a tall lined pan (or Panettone paper mold if you have one).
Rise 30–45 minutes until noticeably puffy.
Bake
Bake at 350°F (175°C) for 40–45 minutes until deeply golden.
Doneness: If you have a thermometer, aim for ~190°F / 88°C in the center.
Cool & slice
Cool fully before slicing. Panettone slices best when completely cooled.
Traditional Variations
| Variation | Swap / Add | Flavor result |
|---|---|---|
| Chocolate Panettone | Replace candied peel with 3/4 cup chocolate chips | Rich, kid-friendly |
| Cranberry-Orange | Use dried cranberries + extra orange zest | Bright and festive |
| Nutty | Add 1/2 cup chopped toasted almonds | Crunch + aroma |
Nutrition Facts (Estimated)
Values vary by brand of fruit, butter, and serving size.
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | ~310 |
| Protein | ~7g |
| Carbs | ~52g |
| Fat | ~9g |
Storage & Serving
Room temperature: Wrap well and keep up to 3 days.
Freezer: Freeze slices up to 2 months. Thaw at room temperature.
Serving idea: Toast lightly and serve with coffee, hot chocolate, or a sweet dessert wine.
FAQ
Is Panettone only for Christmas?
No. In Italy, Panettone is often enjoyed through New Year celebrations as well.
Can I skip candied fruit?
Yes. Use chocolate chips, dried cranberries, or chopped dried apricots instead.
Why didn’t my Panettone rise well?
Common causes include old yeast, a cold kitchen, or adding too much flour. Give it warmth and time, and keep dough slightly sticky.
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