Panettone Recipe – Italian Christmas Bread

Whip up a panettone recipe – Italian Christmas bread with overnight starter, citrus soaked fruit and a soft buttery crumb for the holidays. It bakes tall and tastes festive.

You might also like Italian beef braciole, Christmas focaccia bread, gumdrop nougat, or these Italian canestrelli cookies.

Why You’ll Love It

Straightforward: Although it might not be the easiest recipe ever created, it’s well worth making panettone, and you should find the instructions straightforward.
Versatile: Panettone can be served for breakfast, brunch or as dessert. You can make it into bread and butter pudding, use leftover panettone to make a trifle or enjoy it as a sweet snack.
Delicious: There’s no denying traditional panettone is really tasty. The dried fruit and citrus flavors pair wonderfully with the vanilla, and then you have the beautiful crunch of Belgian pearl sugar in every bite.

Italian Panettone Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Warm water: Hydrates the starter and wakes the yeast.
Yeast: Lifts the dough for a tall, airy loaf.
Bread flour: Strong gluten supports the rich dough.
Orange: Zest perfumes the dough while juice softens the fruit.
Dried fruit: Cranberries and golden raisins add sweet tart pops.
Salted butter: Enriches the crumb and boosts flavor.
Orange liqueur: Grand Marnier or Jameson Orange adds citrus notes.
Starter: Pre dough that deepens flavor and improves structure.
Egg yolks: Add color and tenderness to the crumb.
Granulated sugar: Sweetens and helps browning.
Vanilla flavoring: Rounds the citrus and fruit.
Salt: Balances sweetness and strengthens gluten.
Egg: Whisked with water for a shiny wash.
Belgian pearl sugar: Crunchy sparkle on the scored top (here).

How to Make Classic Panettone

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the panettone dough starter: The day before making the loaf, combine the bread flour, yeast and water put the mixture in a bowl and cover with plastic wrap. Chill it overnight.
Prepare the dried fruits: Remove the orange zest from the orange and set to one side. Squeeze half the orange juice into a bowl, then add the liqueur and dried fruits and microwave until hot.
Mix the panettone dough: Rub the orange zest with the sugar, then add to a stand mixer bowl and add the starter, egg yolks, orange zest mixture, and vanilla extract, then mix well with a dough hook attachment.
Add more ingredients: Add the flour and salt, and mix some more, then add the butter a bit at a time, mixing until the dough is smooth. Add the candied fruits and juices and mix in.
Let the panettone dough rise: Cover the bowl with a clean towel and let the dough rest.
Fold the dough: Turn the dough out on a greased surface and stretch it out and fold it over itself several times, then put it in a panettone mold (here), cover and put it somewhere warm to make the dough rise.
Make an egg wash: Whisk the egg which some water, then brush this over the panettone and cut an X-shape on top, before sprinkling over the Belgian pearl sugar.
Bake it: Cook the panettone on a low oven shelf, covering the top with aluminum foil if it gets too dark.
The finishing touches: Poke a pair of skewers into the loaf and unmold it, then let it cool completely before serving.

Substitutions and Variations

Gluten free option: Use a gluten free bread flour blend with xanthan gum, mix a wetter batter style dough and bake in a tall paper mold for support.
Fruit swap: Try chopped dried apricots or cherries in place of cranberries.
No liqueur: Replace with extra orange juice for a family friendly loaf.
Butter choice: Use unsalted butter and add a small pinch more salt if preferred.
Chocolate twist: Fold in small dark chocolate pieces with the fruit.

Serving Suggestions

Toasted or sprinkld: Enjoy this panettone recipe as it is, sprinkled with powdered sugar or toast it and serve with butter.
With other festive fare: If you’re making this as a Christmas treat, you could also make chocolate covered cherries, Christmas tree puff pastry appetizers, an antipasto Christmas tree and cute reindeer donuts.
With a drink: Enjoy a Grinch green hot chocolate or a chocolate cake cocktail.

How to Store Leftover Panettone

Store: Keep leftovers in an airtight container at room temperature for up to 5 days.
Freeze: Freeze panettone whole or in slices for up to 3 months.
Thaw: Defrost it overnight in the refrigerator.