If you’ve ever dreamed of biting into a fluffy, buttery, fruit-studded Italian classic, you’re in luck! This Easy Italian Panettone Recipe is just what you need to bring a slice of festive Italy into your kitchen without feeling overwhelmed. I absolutely love how this turns out every single time – soft, slightly sweet, and packed with juicy raisins, tangy dried cranberries, and zesty orange peel. Whether it’s for the holidays or a special weekend treat, you’ll find this panettone becomes a fast favorite at your table.
Why You’ll Love This Recipe
- Simplicity: Uses instant yeast and straightforward steps so you don’t need to be a pro baker to succeed.
- Flavor-packed: The combination of candied citrus, raisins, and cranberries turns every bite into a festive celebration.
- Perfect texture: Soft, tender, and buttery, with that classic panettone fluffiness I love.
- Family approved: Every time I make this, my family goes crazy for it—and I know yours will, too!
Ingredients You’ll Need
Each ingredient plays an essential part in this Easy Italian Panettone Recipe. From the rich butter to the luscious dried fruits and the hint of vanilla, these elements work together to bring that classic Italian Christmas bread magic to life. When shopping, I always recommend choosing quality ingredients like real butter and fresh dried fruits for the best flavor and texture.
- Water: Make sure it’s lukewarm (about 70ºF) to activate the yeast perfectly.
- Instant yeast: Saves time since you don’t need to proof it — just mix it right in.
- Bread flour: Gives the panettone structure and chewy, airy texture.
- Butter: Should be softened but not melted to keep the dough tender and rich.
- Honey: Adds natural sweetness and moisture; feel free to swap with light maple syrup if you prefer.
- Salt: Balances sweetness and enhances flavor, so don’t skip it!
- Eggs and egg yolks: Room temperature to blend better, providing richness and color.
- Vanilla extract: A little splash goes a long way in providing warmth and aroma.
- Raisins: Sweet and juicy—plump them up in warm water beforehand for the best texture.
- Candied orange peel: Gives that classic citrus kick; try to find good-quality peel for the best flavor.
- Dried cranberries: A tart contrast that brightens the bread.
- Dried currants: Smaller than raisins but packed with concentrated flavor.
- Lemon zest: Just a tablespoon adds fresh brightness that complements the sweetness beautifully.
Variations
I love how adaptable this Easy Italian Panettone Recipe is—you can easily tweak the fruits or add nuts to suit your taste or dietary needs. One time I swapped out dried cranberries with chopped dried cherries, and it was a delightful twist. Feel free to get creative and make it your own!
- Nut Add-ins: Try adding chopped pistachios or almonds for a crunchy contrast.
- Gluten-free version: I haven’t tried this myself yet, but swapping bread flour with a strong gluten-free blend and adding extra moisture might work for those with gluten sensitivities.
- Vegan adaptation: Replace butter with coconut oil and eggs with flax eggs—though results may be denser.
- Fruit variations: Switch out candied orange peel for lemon or lime, or use different dried fruits like apricots or figs.
How to Make Easy Italian Panettone Recipe
Step 1: Mix and Activate Your Dough
Start by combining the lukewarm water with instant yeast in a large mixing bowl. I’ve found this activates the yeast nicely without needing proofing time. Next, stir in the softened butter, honey, salt, eggs, egg yolks, and vanilla until everything is evenly combined. The dough will be fairly soft but resist the urge to add too much extra flour; this softness makes the panettone tender and fluffy.
Step 2: Incorporate the Flour and Fruits
Gradually mix in the bread flour to your wet ingredients. This might be easiest using a stand mixer with a dough hook if you have one. Once the dough starts to come together, fold in the raisins, candied orange peel, dried cranberries, currants, and lemon zest. The fruit will distribute throughout the dough, ensuring every slice is bursting with flavor.
Step 3: First Rise – Patience is Key
Cover the dough with a clean kitchen towel or plastic wrap, then let it rise in a warm spot for about 6-8 hours or until doubled in size. I know the timing seems long, but slow fermentation really develops that signature panettone fluffiness and flavor. Once, I tried rushing this step and regret it—the texture just wasn’t the same.
Step 4: Shape and Second Rise
After the first rise, gently deflate the dough and shape it into rounds. Traditionally, panettone is baked in tall paper molds, which you can find online or at specialty stores. Place the shaped dough into the molds, cover, and let it rise again for about 2 hours, or until just about doubled. This step helps maintain that iconic tall, domed shape.
Step 5: Bake to Golden Perfection
Bake the panettone at 350°F (175°C) for about 25 minutes. Your kitchen will start smelling incredible—that’s when you know you’re nailing it! The top should be golden brown with a slight sheen. Let it cool completely before slicing; this helps the bread finish setting and prevents it from turning gummy.
Pro Tips for Making Easy Italian Panettone Recipe
- Softened Butter, Not Melted: Using softened butter keeps the dough tender without changing its consistency, so don’t microwave at full heat!
- Fruit Prep Makes a Difference: Soak raisins and currants in warm water for 10 minutes, then drain—this plumps them up and keeps them juicy once baked.
- Slow Rise Is the Secret: The long, slow first rise is what creates that signature airy texture, so don’t rush it even if you’re tempted.
- Cool Completely Before Slicing: Panettone is delicate; slicing while warm can cause it to compress and become gummy, so patience really pays off.
How to Serve Easy Italian Panettone Recipe
Garnishes
I love dusting the top with a light sprinkle of powdered sugar before serving. Sometimes, I also whip up a simple vanilla glaze for extra sweetness, but the panettone is flavorful enough on its own. Fresh berries or a dollop of mascarpone on the side make a lovely accompaniment if you’re serving it as dessert.
Side Dishes
This bread shines next to a rich cappuccino or a warm cup of tea. For festive occasions, I like pairing it with a creamy cheese platter or alongside bowls of fresh fruit salad for a balanced sweet and fresh bite.
Creative Ways to Present
For holiday gatherings, I slice the panettone into thick wedges and serve it in a wicker basket lined with a pretty napkin—it instantly makes the table look inviting. Another time, I turned leftover slices into French toast with a drizzle of honey and fresh berries. Trust me, easy but impressive!
Make Ahead and Storage
Storing Leftovers
I wrap leftover panettone tightly in plastic wrap and keep it in an airtight container at room temperature. It stays soft and delicious for up to 4 days. Reheating lightly before serving brings back that “just baked” freshness.
Freezing
If I want to keep panettone longer, I slice it first and freeze pieces individually wrapped in foil and frozen in a sealed bag. This way, you can pull out just what you need without thawing the whole loaf.
Reheating
I usually reheat slices in a preheated oven at 300°F for 5-7 minutes, wrapped in foil, to maintain softness without drying out. Toasting it lightly in a pan with butter is also lovely if you want a crisp edge and gooey inside.
FAQs
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Can I use dry active yeast instead of instant yeast in this recipe?
Absolutely! If using dry active yeast, you’ll just need to proof it first by dissolving it in warm water with a pinch of sugar and letting it sit for about 5-10 minutes until foamy before adding it to your other ingredients. This step isn’t required with instant yeast, which can be mixed directly in.
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Why does the panettone dough require such a long rise?
The long rise helps the dough develop the signature airy, soft texture and rich flavor that panettone is famous for. Slow fermentation also helps the dough become more digestible and enhances sweetness naturally, so patience really pays off.
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Can I make mini panettones with this recipe?
Yes! This recipe yields enough dough to make about 24 mini panettone molds, which are perfect for individual servings or gift-giving. Just adjust your baking time to about 20 minutes and keep an eye on them for golden tops.
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How do I know when my panettone is fully baked?
Look for a golden-brown top and a beautifully risen dome shape. You can also test by inserting a skewer or toothpick into the center; if it comes out clean or with only a few moist crumbs, it’s done. Let it cool to set completely for best slicing.
Final Thoughts
This Easy Italian Panettone Recipe has become a staple in my kitchen during the holidays and beyond. I cherish the moments kneading the dough, the aroma filling the house, and most of all, sharing the final product with loved ones. Give it a try—you’ll enjoy the process as much as the delicious results. Trust me, once you make panettone this easy and flavorful, it’ll become a cherished tradition in your home too!
Print
Easy Italian Panettone Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 870 minutes
- Yield: 24 mini panettone (2″ x 2 3/8″)
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Easy Panettone Recipe is a traditional Italian Christmas bread that is soft, sweet, and buttery, similar to brioche. It is generously studded with raisins, dried currants, dried cranberries, and candied orange peel, offering a delightful mix of textures and flavors. Baked in a paper mold, this festive bread is perfect for holiday celebrations and sharing with family and friends.
Ingredients
Wet Ingredients
- 8 ounces water (70ºF)
- 8 ounces butter (room temperature, softened)
- 4 ounces honey
- 2 eggs (room temperature)
- 2 egg yolks (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 15 grams instant yeast
- 10 ounces bread flour
- 12 ounces bread flour
- 1 teaspoon salt
Fruit and Flavorings
- 3 ounces raisins
- 2 ounces candied orange peel
- 3 ounces dried cranberries
- 2 ounces dried currants
- 1 tablespoon lemon zest
Instructions
- Activate the Yeast: In a bowl, combine the warm water (70ºF) with the instant yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter, honey, eggs, egg yolks, and vanilla extract until smooth and creamy.
- Combine Dry Ingredients: In another bowl, whisk together the bread flours and salt to ensure even distribution of ingredients.
- Make the Dough: Gradually add the dry ingredients and the activated yeast water mixture to the wet ingredients. Mix well until a sticky dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10-15 minutes until it becomes smooth, elastic, and slightly tacky but not overly sticky.
- Incorporate Fruits and Zest: Gently fold in the raisins, candied orange peel, dried cranberries, dried currants, and lemon zest, distributing them evenly throughout the dough.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 2 hours or until doubled in size.
- Shape the Panettone: Punch down the risen dough to release air and transfer it to greased 2-inch by 2 3/8-inch paper molds or standard panettone molds. Shape neatly, ensuring fruits are evenly distributed.
- Second Rise: Cover the dough again and let it rise for another 3-4 hours or until it has nearly doubled and reaches the top edge of the molds.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to get ready for baking.
- Bake: Bake the panettone for about 25 minutes. Check for doneness by inserting a skewer into the center; it should come out clean. If the top browns too quickly, lightly cover with foil.
- Cool: Remove the panettone from the oven and let them cool completely in the molds on a wire rack before slicing and serving.
Notes
- Panettone is traditionally baked in special paper molds which help the bread hold its tall, dome shape.
- This bread has a rich, buttery texture similar to brioche, balanced with the sweetness and tartness of candied fruits and berries.
- For best results, use room temperature ingredients to ensure proper mixing and yeast activity.
- Allowing the dough ample time to rise develops the signature light and airy texture of panettone.
- Panettone is typically enjoyed during the Christmas season and makes a thoughtful homemade holiday gift.
Nutrition
- Serving Size: 1 roll
- Calories: 214 kcal
- Sugar: 10 g
- Sodium: 169 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
