Panettone [Italian Christmas Bread]

Panettone [Italian Christmas Bread] by @browneyedbaker :: www.browneyedbaker.com

I’m not sure where I heard about panettone bread for the first time, but I was surprised at never having tasted this traditional Italian Christmas bread before. When I asked my mom about it, she said that my grandma used to make it all the time for the holidays (in coffee cans!), but that after my grandpap died, no one really asked for it anymore, so she stopped making it. It’s such a shame, because I know I would have gobbled it up year after year. If you’ve never heard of it before, panettone is a sweet bread loaded with candied citron, lemon zest and raisins, and baked in a cylindrical mold, which gives it a distinctive look. Now that I’ve made it, I realize what a holiday treasure this bread is to so many families.

Panettone [Italian Christmas Bread] by @browneyedbaker :: www.browneyedbaker.com

Knowing that I wanted to make it for Christmas this year, I started researching panettone recipes some time ago. I had a hard time finding any that looked like clear-cut “winners”, so I did some trial and error. I had a particularly awful experience with one that called for a week-long starter. On Day #4, the starter smelled like the unfortunate aftermath of a college freshman drinking a bit too much jungle juice. Yikes. Seriously, that was NOT a good morning. (It was also the day before Thanksgiving, and I spent a ridiculous amount of time burning candles and spraying Lysol into the air to try to eradicate the awful smell.)

After that, I started reading tons of blogs, forums and message boards to see what I could find about my elusive panettone. I discovered more than one reference to a recipe printed in the December 2008 edition of Gourmet Magazine. After a little more digging, I found that Andrea Meyers had made it, and just a few clicks later, I found an actual pdf of the magazine article on Sullivan Street Bakery’s website; it was actually the owner, Jim Lahey, who created the recipe. I knew immediately that it looked like the type of recipe that could be “the one” and carved out time to make it.

Panettone [Italian Christmas Bread] by @browneyedbaker :: www.browneyedbaker.com

This recipe makes a beautiful, soft, supple dough that is much like a brioche. Added to the dough is half of a vanilla bean (which is removed before baking), rum-soaked raisins, and candied orange peel. This bread is a true show-stopper. It’s stunning, and the flavor lives up to its looks. The bread is incredibly soft and sweet, and just loaded with flavor thanks to the vanilla bean, lemon zest, raisins and candied orange peel.

Panettone [Italian Christmas Bread] by @browneyedbaker :: www.browneyedbaker.com

While I found this to be a very easy dough to mix together and work with, the recipe does take some time to pull together, so you need to plan ahead. I used Andrea’s guide and it worked out perfectly for me:

Day 1 AM: Soak the raisins

Day 1 PM: Prepare the dough

Overnight: Rise 12-15 hours

Day 2 AM: Second rise

Day 2 PM: Bake

There are a few specialized items you need for this recipe, which include panettone molds (source: King Arthur Flour), candied citron (source: candied orange peel or candied mixed peel, both from King Arthur Flour), and metal skewers for hanging the cooling bread.

Panettone [Italian Christmas Bread] by @browneyedbaker :: www.browneyedbaker.com

I’ll be honest, I thought this was totally crazy when I first saw it in the original recipe. Jim Lahey says that by piercing the just-out-of-the-oven bread with skewers and hanging it upside down, it keeps the bread from collapsing while it cools. While skeptical, I followed the recipe and was pleasantly surprised when my bread didn’t tear through the skewers and end up in the bottom of the pot. I don’t have metal skewers, but I had enormous wooden skewers that I had bought for s’mores back in the summer, so I just used those and they seemed to work just fine.

The only issue I had during baking was that one quadrant of the top actually drooped so far over that it fell off during baking (you can see in the photos above that one section is lighter than the rest of the top). The finished product didn’t seem any worse for the wear, as it browned again just fine. Plus, I had a bit to nibble on while the entire loaf cooled ;-)

Panettone [Italian Christmas Bread] by @browneyedbaker :: www.browneyedbaker.com

My Chief Culinary Consultant and I ate half of this loaf in just two days. Fabulous doesn’t even begin to describe it. I’m planning on making two more loaves before Christmas – one for each of our families – and I just might make a third for the two of us to continue to enjoy into the New Year. I may have not grown up on this bread, but it’s something that I’m going to make a part of our Christmas tradition moving forward. I wish my grandma could taste this and we could compare notes; I know she would love it!

Panettone [Italian Christmas Bread] by @browneyedbaker :: www.browneyedbaker.com

One year ago: Homemade Torrone
Two years ago: Gingerbread Men Cookies
Three years ago: Homemade Hot Cocoa Mix

Panettone [Italian Christmas Bread]

Yield: 1 (6-inch) loaf panettone

Prep Time: 28 hours (almost all inactive)

Cook Time: 1 hour to 1 hour 15 minutes

Total Time: 2 days

A recipe for Panettone, Italian Christmas bread, with a brioche-like dough infused with a vanilla bean and studded with rum-soaked raisins and candied orange peel.

Ingredients:

1 cup raisins
2 tablespoons light rum
2 tablespoons hot water
3¾ all-purpose flour
⅔ cup granulated sugar
½ teaspoon active dry yeast
½ teaspoon salt
¼ teaspoon lemon zest
½ vanilla bean, split in half lengthwise
3 eggs, at room temperature
⅔ cup tepid water
1 tablespoon honey
10½ tablespoons unsalted butter, well softened
1 tablespoon unsalted butter, melted
1 tablespoon unsalted butter, chilled
⅔ cup candied citron (I used candied orange peel) in ¼-inch pieces

Special Equipment:
Panettone molds (6x4½-inch) - purchased at King Arthur Flour
12-inch metal or wooden skewers

Directions:

1. In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.

2. In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.

3. Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.

4. Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.

5. Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours.

6. Preheat oven to 370 degrees F.

7. Place the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an "X" across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes (the panettone will be very dark).

8. Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week. (I have not tried freezing the bread, but I believe it would freeze well, wrapped in plastic, then foil, then placed in a resealable bag.)

(Recipe from Jim Lahey of Sullivan Street Bakery, originally printed in Gourmet, December 2008)

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116 Responses to “Panettone [Italian Christmas Bread]”

  1. Gry on December 11, 2013 at 12:23 am

    In Switzerland we get Panettone everywhere, but I’ve never tried to make it myself. I’m Norwegian, so we make our “own” version, called julebrød, which is basically a sweet bread dough with raisins and sometimes candied fruits.
    I might try this recipe to compare.

    Reply

  2. Kristin @ Bake Something on December 11, 2013 at 12:31 am

    Wow it’s beautiful! Gonna have to give it a try. :)

    Reply

  3. Averie @ Averie Cooks on December 11, 2013 at 1:14 am

    What a gorgeous finished loaf but sounds like quite the nightmare to get there….jungle juice and candles, whoa, that says it all :) Looks like it was worth it though based on that amazing fluffy texture!

    Reply

  4. Kate Flint on December 11, 2013 at 1:32 am

    I LOVE Panettone Bread at Xmas time, but I have never thought of making it myself! I always thought it would be too difficult, but I think I could definitely manage it! Thank you for inspiring :) My grandmother had the BEST Christmas pudding of all time that she got off a friend and tweaked a little for her own tastes. Thinking I should post it up and share the love this Christmas!

    Thanks again :)

    Reply

  5. Aimee on December 11, 2013 at 3:28 am

    OMG I love panettone. God I can’t wait for Christmas now :)

    Reply

  6. Penny on December 11, 2013 at 6:34 am

    I bet your Grandma was right there with you as you made it. :)

    Reply

  7. Dawn DeRosa on December 11, 2013 at 6:58 am

    That is beautiful! Can’t wait to try it. This is a traditional Italian gift, along with a bottle of vino. By the end of the holiday, we end up with a month’s worth of pannettone. Can this be made with chocolate chips? The grown ups love the citrone, but the kids always run for the chocolate version. Your recipes always are from the heart, encompassing our Italian famiglia traditions. Love it!

    Reply

    • Michelle on December 11th, 2013 at 1:00 pm

      Hi Dawn, I think chocolate chips would work!

      Reply

  8. Jennifer @ Peanut Butter and Peppers on December 11, 2013 at 7:26 am

    I just had Panettone bread for the first time yesterday and i loved it! Then today you post this recipe! I guess it was meant to be! I have to make this, this weekend! Thank you so much for sharing!

    Reply

  9. Lori on December 11, 2013 at 7:32 am

    Michelle, your Panetonne looks beautiful and I bet it tastes even better! I am half German and my Great-grandfather was from the black forest region of Germany and owned a bakery. I make his stollen recipe every year at Christmas, It is a big hit with my MIL and BIL. It wouldn’t be Christmas to me until the Springerles and Stollen are made.

    Reply

  10. McKenzie on December 11, 2013 at 7:32 am

    Panettone bread pudding recipe, please! My sister-in-law made some last Christmas, and it was heavenly!

    Reply

  11. Belinda@themoonblushbaker on December 11, 2013 at 8:02 am

    I have yet to make panettone, i have always been intimated by it size and fruit soaking. Stale panettone makes the best TRIFLE CAKE! I really hope you try it

    Reply

  12. nancy K on December 11, 2013 at 8:14 am

    I love panettone. It is, by far, my very favorite sweet bread. I never have attempted to make it but I will now. When I was teaching kindergarten, I would read the book “Tony’s Bread” by prolific childrens’ author,Tomie dePaola. Tomie put his spin on the history of the bread in a humorous and fun way. After reading and discussing the story, I would share a loaf of the bread with the class. The following is the summary of the book from Amazon:
    How did panettone , the rich Italian Christmas bread, get its name? With tongue firmly in cheek, dePaola provides this confection as a reply. Chubby Serafina, the baker Antonio’s daughter, spends her days eating candy and weeping by the window. For although her father adores her and gives her the best of everything, Tony is convinced there is no man worthy of her. Then Angelo, a wealthy nobleman, falls in love with Serafina and enlists the help of three meddlesome “aunties” to win her father’s approval. In return for Serafina’s hand in marriage, Angelo sets Tony up in his own bakery in Milano, where he becomes wonderfully rich and famous from sales of an unusually shaped bread: pan di Tonio , or panettone . The tale is a typically charming dePaolian effort, and the illustrations abound with his trademark coziness. Another nice touch: like Tony’s currant-filled buns, the story is sprinkled with Italian words and phrases, translations of which are cleverly woven into the text. Ages 4-8.

    Reply

  13. Beth B on December 11, 2013 at 8:29 am

    I’ve tried quite a few times to make panettone and have had no success and some of the other recipes I’ve found are soooo labor intensive. This one definitely looks doable and I still have a few molds left so here goes nothing! Thanks :)

    Reply

  14. Nancy Long on December 11, 2013 at 9:01 am

    have always wanted to try making it, but is there any other type pan you can use? Just really don’t have the storage space for another speciality pan, thanks.

    Reply

    • Michelle on December 11th, 2013 at 1:01 pm

      Hi Nancy, This isn’t actually a pan; they are paper disposable molds. My mom said that my grandma used to bake hers in empty (clean) coffee cans.

      Reply

      • Nancy Long on December 11th, 2013 at 2:45 pm

        Thank you, will check on ordering some of the molds

        Reply

  15. Terry Hutchinson on December 11, 2013 at 9:15 am

    Here in the deep South we don’t see too much of this bread but I had noticed it few years ago around this time of year at our Publix. I certainly hope it is as good as it looks because it does seem very labor intensive!
    Merry Christmas!

    Reply

  16. Andrea on December 11, 2013 at 9:39 am

    I’m so glad you posted this! I’ve had Pannetone every year at Christmastime, but never homemade. The store-bought ones really vary in quality and freshness. This is going on my must-try list!

    Reply

  17. Jennifer on December 11, 2013 at 9:41 am

    I adore panettone! There’s a bakery on the Wharf in San Francisco that makes it year-round, and I always pick some up when I’m there.

    Reply

    • Anna on January 20th, 2014 at 8:14 am

      Jennifer, would you by any chance know the name of that bakery???

      Reply

  18. Claudia on December 11, 2013 at 10:02 am

    Panettone is delish. Haven’t made it yet. Thanks for the info on where to purchase the molds.

    Reply

  19. Kathy on December 11, 2013 at 10:06 am

    Sounds delish, but I have a problem. There is no way I can make something with raisins and have certain people in my house eat it. Any ideas for what can sub for the raisins. I know that it will no longer be authentic, but I would love to cook a “version” of the bread. Thanks.

    Reply

    • Michelle on December 11th, 2013 at 1:02 pm

      Hi Kathy, Without knowing what your family WILL eat, it’s hard for me to make suggestions ;-) You could try any other type of dried fruit – dried cherries, dried cranberries, currants, chopped dates, etc.

      Reply

  20. Molly @Bakelette on December 11, 2013 at 10:16 am

    Fantastic pictures! I have wanted to try making this for sometime! I have had the fiori di sicilia flavoring in my fridge for over a year! And I love that you’re making it a new tradition for you and your consultant!!

    Reply

  21. Pennie D. on December 11, 2013 at 10:20 am

    I have always wanted to make Panettone but I was always scared that the recipe would be bad, so I never tried it. I am going to try this one. It looks so amazing and delicious. Look out King Arthur Flour.

    Reply

  22. rina on December 11, 2013 at 10:27 am

    I love beautiful special traditional breads at Christmas. They are beautiful to look at and the taste of something that is not peppermint, chocolate, nutty, or candy in taste and texture is so much more delightful and comforting. My Norwegian grandmother and mother made julekake every season. Eating at room temperature or toasted with butter was so good. I just wanted to keep smelling the bottle of real cardamon and wish I could have it everyday. The pleasant activity of making these breads is worth every minute of time!

    Reply

  23. Diane W. on December 11, 2013 at 10:30 am

    If you end up or make extras, Barefoot Contessa has a recipe for a Panettone bread pudding that always looked amazing.

    Reply

  24. Nancy P.@thebittersideofsweet on December 11, 2013 at 10:41 am

    Can I just tell you that when I saw this I thought I would cry. I know silly but here is why, my husband is from Italy and every year we look all over for panettone, we buy it, we eat it, we enjoy it. The best years is when my mother in law actually ships us some from Italy. But to think that I could make this for him and he might feel a little bit of home on holidays when he is away from home makes me want to run and find all of these ingredients immediately. Thank you so much for making this!! I think it would be the best gift for him.

    Reply

  25. Melissa @ Treats With a Twist on December 11, 2013 at 10:47 am

    SO exciting to see the results after seeing it hanging around on your IG! Makes me wonder how your grandma cooled hers if she made them in cans? Propped upsidedown?
    Well it always has looked beautiful to me so now I know all the time and love that goes into it!

    Reply

  26. Karen on December 11, 2013 at 10:50 am

    Last comment by me, not “rina”. I wondered who rina was but I am easily distracted!

    Reply

  27. Rosene S on December 11, 2013 at 11:03 am

    Looks so good. I have only tried the store bought kind

    Reply

  28. annie on December 11, 2013 at 11:44 am

    Wow Michelle, your panettone looks so professional. We’re lucky that where I live in Canada, we are able to get these at every grocery and specialty store around.They have different flavors, like lemon, chocolate, pandoro,and many more. That is quite an undertaking, comgratulations.

    Reply

  29. derek on December 11, 2013 at 12:42 pm

    Absolutely love your site.. Plus I get tons of bonus points from my wife every time I make one of your recipes!! This bread looks amazing, definitely be making it soon.

    Reply

  30. Petra on December 11, 2013 at 1:17 pm

    Are you sure you baked this?? Looks absolutely store-bought!?!?

    Reply

    • Michelle on December 12th, 2013 at 10:00 am

      Yes, I am sure that I baked this. I guess I did a good job?!

      Reply

      • Petra on December 14th, 2013 at 4:01 am

        Well, I’m not sure. Because normally home-made does’t look like store-bought, it’s supposed to look better. I live in Switzerland, one part of which is Italian, so we have lots of panettones here at this time. And even those, which are baked in bakeries doesn’t look like store bought, but better. So I’m still not convinced :)

        Reply

        • Michelle on December 14th, 2013 at 10:50 am

          My job is not to convince you that something I made is actually something I made. I have over 1,000 recipes documented on this site over seven years, all of which I have made and photographed in my own kitchen. Merry Christmas.

          Reply

  31. ariana on December 11, 2013 at 1:24 pm

    Thanks Michelle for posting this. I too have tried to make this in the past, with no luck. I have 2 questions. Do you know what internal temp this should be, when fully baked? Also, sometimes my dough rises faster than the recommended rising time. Should I move on to the next step, or wait? Ive never known if “over rising” causes a problem. Thank you! Buon natale!

    Reply

    • Michelle on December 11th, 2013 at 11:25 pm

      Hi Ariana, If your dough rises faster, then move on to the next step when it has gotten to the correct point. You can “over-rise” dough, which I’ve done before. It develops too much air and basically collapses.

      Reply

  32. Lizzy (Good Things) on December 11, 2013 at 2:19 pm

    Hi Michelle… I’m sitting here reading this, drinking my macchiato and wishing I could tear off a large slab to enjoy with my coffee. Love that you did so much research! I have not yet made panettone, but it’s on the list, so I’m booking marking your recipe. Pinned too! Season’s eatings to you. xo

    Reply

  33. Jessica @ Portuguese Girl Cooks on December 11, 2013 at 4:05 pm

    Your panettone turned out fabulous! I absolutely love panettone this time of year and must admit that it is always something that I always buy but never really thought of making. I must give this a try sometime soon!

    Reply

  34. Agos on December 11, 2013 at 4:13 pm

    Panettone is a staple here in Argentina :) We call it pan dulce and flavor it with orange blossom water. I’ve made it a few times, though I’ve never done the hanging upside down part! I’ve seen it on some recipes on the internet though, but it doesn’t make much sense to me. Why would the bread collapse as it cools?
    Oh and my the way, you should try adding nuts!

    Reply

  35. Kari@Loaves n Dishes on December 11, 2013 at 4:25 pm

    I’m not a lover of Panetonne, but I suspect it’s because I’ve only ever had the store bought; there’s just something not right to me about a bread that can last for months. I have a feeling that this Panetonne will convert me to a Panetonne lover!

    Reply

  36. Martha in KS on December 11, 2013 at 6:44 pm

    You mean people actually MAKE their own panettone? You continue to amaze me. I just bought two loaves at World Market – I love it for french toast. It lasts a long time.

    Reply

  37. Lucia Gentile on December 11, 2013 at 6:47 pm

    I find it hard to believe that the picture you posted is your finished product.
    I have bought panettone for the past 50 years and I can assure you that this
    looks very much like the Motta panettone. It would be nice to see your
    finished product.

    Reply

    • Michelle on December 12th, 2013 at 10:05 am

      My finished product is all pictured above. I am not familiar with the different brands of panettone, but if it looks like a legitimate panettone, I guess this recipe was a success!

      Reply

      • Penny on December 12th, 2013 at 2:57 pm

        In addition to your skill I think King Arthur supplies make baked goods look
        very professional. At one time these things weren’t always available to everyone
        so maybe this is what has caused suspicion.

        Reply

    • Petra on December 14th, 2013 at 4:05 am

      I absolutely agree.

      Reply

  38. Rose on December 11, 2013 at 8:18 pm

    I must agree with Lucia, this is not home made. It’s not easy to make panettone…as a born and raised Italian married to a Milanese (Panettone Motta, Milano LOL) I know panettone.

    Reply

    • Michelle on December 12th, 2013 at 10:14 am

      Rose, Just because something is difficult doesn’t mean that it’s impossible, or that people won’t aspire to do it. I guess since you make it sound so infeasible and you know panettone, I should be pretty darn excited about having made it!

      Reply

  39. joan on December 11, 2013 at 10:37 pm

    am Italian and a panettone fanatic! glad you discovered it

    Reply

  40. Maria on December 11, 2013 at 10:59 pm

    I bet this is fantastic if it’s a Jim Lahey recipe. I use his pizza dough that rises for 18 hours and has the BEST taste and texture of the dozen or so pizza dough recipes I’ve tried.

    Reply

  41. Dina on December 12, 2013 at 7:39 am

    what a beautiful panettone!

    Reply

  42. Denise Browning@From Brazil To You on December 12, 2013 at 10:27 am

    Hi, Michelle! Thanks for such a fantastic recipe. Although panettone is a tradition in my home country, I confess that I’ve never made one. I always buy it but since I have a trustworthy recipe from your blog, I can finally make my own panettone. I usually use it to prepare other dishes such as my recent upside-down panettone French toast. Wishing you a very Merry Christmas!

    Reply

  43. Liz on December 12, 2013 at 11:21 am

    Well done for having persevered and made the genuine article Panettone! I was in the mood last Christmas to make one but when I discovered it took around two days and that double rising business, I made a cheats version but I have to say it wasn’t the same thing. I am away in the UK, from my adopted home Malta this Xmas so won’t be trying it but will bookmark your recipe. We get inundated with panettone here as we’re neighbours to Italy and share the same cuisine. They are soooo cheap, it does take some effort to want to make one, but nothing like a challenge, heh? Two years ago, we stayed a few days in mid December right by one of Rome’s most famed bakeries – Roscioli. Through our flatlet wall, we were woken at 2am by the bread machines whirring. They were churning out the most amazing Panettone by the hundreds. At an expense I have to say! But we could smell it wafting in to our room. Amazing experience and gives me fond memories of the ur-alt, Panettone Roman style!

    Reply

  44. Jane on December 12, 2013 at 3:21 pm

    I have been following your blog for years and am astounded at the repeated comments from people saying they doubt you made this bread yourself. I get it, panettone is fussy and hard for casual bakers to get right. But you’re beyond the “casual baker” in terms of skill and experience, and you were honest about previous attempts that didn’t work out. Your recipes and photos are so consistently good that I would be far more surprised by a bad panettone than a good one.

    Reply

    • nancy K on December 12th, 2013 at 7:47 pm

      I totally agree, Jane. I love Michelle’s blog, recipes and writing. I think if both Rose and Lucia, the self-proclaimed panetotone experts, look again at the photos, they will see that the loaf is somewhat imperfect in shape…a bit lopsided and overflowing the pan This is never the case of a store bought panettone.Those are made on a production line by machinery that allows for little if an variation in the loaves. This clearly is homemade and looks divine. Great job Michelle…thanks for sharing your expertise!

      Reply

    • Petra on December 14th, 2013 at 4:11 am

      This is not about experience. Home made product never looks like one you can buy in supermarket. This is store-bought panettone, I’m pretty positive.

      Reply

      • Petra on December 14th, 2013 at 4:23 am

        Plus, look at the pictures of Andrea Meyers. That panettone looks absolutely different, the consistency. (And mold used here is not the one from King Arthur Flour.) This here is definitely store bought panettone.

        Reply

        • Michelle on December 14th, 2013 at 11:10 am

          I cannot speak to how Andrea made hers; all kitchens differ, as do air temperature and humidity levels, which affects how yeast develops and how final products look. Yes, that mold IS the one from King Arthur Flour, which I purchased here: http://www.kingarthurflour.com/shop/items/panettone-papers-set-of-12. As you can see in both Andrea’s post and the Jim Lahey recipe, the same molds are used (probably because Jim Lahey actually lists those particular molds from King Arthur Flour).

          Reply

      • gracie on December 14th, 2013 at 10:55 am

        I really cannot believe how incredibly rude you are. Why would any legitimate blogger post a picture of a store bought product along with a recipe for that product? Michelle does this for a living and has established herself and her reputation in the blogging community. Anyone who follows this blog knows Michelle to be open and honest about what she bakes and how things come together. What purpose would it serve for her to be/do anything less? Why would anyone believe you? Are you are established, reputable blogger? I certainly have never heard of you.
        Store bought products, especially panettone, come off a mass machinery based production line. Quite contrary to that you say, there is very little variation in shape or consistency. Home made products are often or almost always much less perfect…especially ones that are yeast based. There is no way to constantly monitor a yeast based product as there is in a wholesale bakery. The shape of Michelle’s panettone is not perfect and is clearly homemade. …it is lopsided and in one shot, is overflowing the side of the pan. Read the post…clearly this is home baked.

        Reply

  45. DeLynn on December 12, 2013 at 6:23 pm

    I had some Panettone for the first time last night and it is very yummy! This morning I sliced it into somewhat thick slices and made french toast with it for my boyfriend. talk about YUMMY!!!

    Reply

  46. Debbie L on December 13, 2013 at 9:43 am

    Cheers to the browneyedbaker! There is nothing she won’t try! I love your recipes. I read your blog each and every morning.

    Reply

  47. Fran@fransfavs.com on December 13, 2013 at 12:08 pm

    Michelle–talk about perfect timing! I went to Mario Batali’s new Italian emporium “Eataly” in Chicago last week with Italian restaurants galore and every imaginable Italian food product for sale, both fresh and packaged. When I saw that they were selling a package of panettone for slightly over $30 (yikes!), I decided I needed to look for a recipe. Before I had a chance, here you’ve done the legwork for me! I must say that is one spectacularly beautiful loaf–you’ve outdone yourself! Hope I can measure up. :-)

    Reply

  48. Effie on December 14, 2013 at 5:05 am

    It’s so beautiful! I will definitely try this before Christmas ^^

    Reply

  49. Silvia on December 14, 2013 at 1:29 pm

    It really looks delicious. The kind of soft dough that bounces back when you touch it, not too sweet but very fragrant. Though I’m not a fan on candied oranges. Being Italian I understand why some people have a hard time believing you made it at home, but that’s probably because we’re surrounded by professional bakers telling us that it’s impossible to do it at home without the proper equipment. I have been following your blog for a long time and know of your amazing skills in the kitchen. I’ll be waiting for you to make Pandoro next ;)

    Reply

  50. Sharon Hansen on December 14, 2013 at 2:05 pm

    My husbands family is half Italian. His mom doesn’t really enjoy baking if memory serves me right. I do. I’m going to make this for Christmas and surprise them. Should be fun! I love trying new things.

    Reply

  51. Petra on December 15, 2013 at 5:01 pm

    What a shame that you didn’t do photos of baking in progress as well – ‘in your own kitchen’ :)

    Reply

    • Jenny on December 15th, 2013 at 7:45 pm

      Awe, what’s wrong Petra? Nothing to say about Michelle linking to the KAF molds that she AND Andrea Meyers AND Lahey used??? Are they frauds, too? The silence is deafening. The bread is spilling over the top and is lopsided (sorry Michelle). I’d love to know where you shop for your Panettone that looks like that. No, really. If you are calling something fraudulent, then show what evidence you have. Where are your photos of this store-bought Panettone that looks like Michelle’s Panettone? Leave a link with pictures so you can show what a great culinary sleuth you are. Michelle has already given you where she got the molds and sourced them to TWO other places…when she should have just deleted your trolling comments. Petra, please consider trying your hand at knitting or watercolors. Baking doesn’t seem to suit you, especially when you believe that homemade Panettone is something that only exits in a world of rainbows and unicorns. Whatever it is you try, be sure to step away from the keyboard and know your role.

      Reply

      • Jenny on December 19th, 2013 at 8:36 am

        Still waiting….

        Reply

  52. antonella on December 15, 2013 at 7:07 pm

    Maybe she will post the photos of baking in progress when she bakes the
    Pandoro, I hear it’s much easier to bake then the Panettone…:):)

    Reply

    • Jenny on December 15th, 2013 at 7:52 pm

      My above comment goes for you too, Sweetie :-)

      Reply

    • Marianne on December 15th, 2013 at 11:07 pm

      I want to address Antonella and Petra…I’m tired of reading your rude and uneducated comments about Michelle’s Panettone. If you are one of her dedicated readers then you would know that she not only shares her successes in HER kitchen but also shares when things don’t work out. That is what I love about her…she is a real person just like us. As one of her MANY loyal readers I take offense to the two of you coming onto the site and accusing her of fraud. You obviously don’t know what you are talking about so I think you should move on because this site and those of us that read it daily are above you and your rude comments and false accusations.

      Reply

      • nancy k on December 16th, 2013 at 8:25 am

        Thanks, Jenny ans Marianne…very well spoken.

        Reply

  53. Beth B on December 15, 2013 at 8:20 pm

    Okay question…
    I am notoriously bad at not reading recipes all the way through before starting. My raisins are soaking up all that delicious rum and I’m looking at the rest of the recipe. Just 1/2 teaspoon yeast? That seems really low!

    Reply

    • Beth B on December 15th, 2013 at 8:44 pm

      Never mind…I followed your links and sure enough :) Maybe I’ll take pictures in progress and post them to your facebook page and then maybe all the rude naysayers will move on???

      Reply

  54. Denise P. on December 16, 2013 at 11:24 am

    I followed this recipe to the letter, and it did not rise at all. Not sure where I went wrong.

    Reply

    • Michelle on December 16th, 2013 at 8:14 pm

      Hi Denise, This is a very slow-rise yeast recipe. If it hasn’t done anything in 15 hours and your kitchen is particularly cold, you might need to turn on the oven for just a minute to give the dough a little bit of a warmer environment to get going.

      Reply

      • Denise P. on December 17th, 2013 at 9:30 am

        Thanks, Michelle. I’m going to try again today, and turn the heat up. :)

        Reply

  55. Margaret L. on December 16, 2013 at 12:35 pm

    This may be rather juvenile of me, but…I did laugh out loud on reading the critical & rude comments of some of the others – so ridiculous! Thanks for publishing them, & PLEASE don’t let them affect your day in a negative manner. The laughter at their stupidity has helped me feel better in spite of our “Great” weather (I live in “Winterpeg”, Manitoba).

    I was Googling to find a recipe for panettone, and am overjoyed to find this. I have experimented with bread making for over 60 years (I started young!) and have found that bread recipes are very forgiving if you know the basic principles of what the dough needs/wants and what it doesn’t. If it doesn’t turn out the way I intended, I use the result in another recipe. If the recipe turns out a total disaster (e.g. my first attempt at sourdough pancakes!) my little doggie is always eager to help me eat the results! Then, I try again until I get it right – and I decide what I mean by right!!!
    So, keep smiling – baking is creative FUN.

    Reply

  56. Leticia on December 16, 2013 at 9:24 pm

    I just LOVE panettone. Here in Brazil we have a lot of panettone’s brand, and even a more delicious bread: Chocottone (With melted chocolate chips).
    Love to see how this tradition goes everywhere

    Reply

  57. Andrea Meyers on December 16, 2013 at 9:40 pm

    Michelle, your panettone looks fabulous! It takes some work, but is so worth the effort. And thanks so much for linking to my post about it. Happy holidays!

    Reply

  58. Denise P. on December 18, 2013 at 5:17 pm

    My second attempt at making this was successful. I have to say it looks a lot like this one that Michelle made, except mine came out a bit darker.

    Reply

    • Michelle on December 18th, 2013 at 10:55 pm

      I’m so happy you had success, Denise! Happy bread-eating :)

      Reply

  59. Rosanne on December 19, 2013 at 2:39 pm

    Hello everyone, I am in the process of doing this. Will start preparing the dough soon. Can someone please tell me what I should do with the 1 tbsp chilled butter? Thanks

    Reply

    • Michelle on December 19th, 2013 at 3:33 pm

      Hi Rosanne, Please see step #7 – you place the piece of chilled butter in the center of the scored “X” before baking.

      Reply

      • Rosanne on December 19th, 2013 at 3:37 pm

        Thanks for the quick reply. Glad that it is to be used at a later stage because it have now prepared the dough and it’s been resting for the past couple of minutes. Tks again.

        Reply

  60. Jeanette J on December 19, 2013 at 9:33 pm

    As a first time reader of your blog – thank you for posting this recipe. A friend forwarded it to me (he made it as well and highly recommended it – he had great success and his looks like yours – very professional, and he barely cooks!) I literally ran out and got the molds and the ingredients – fortunately here in Montreal there’s a great Italian grocery where I can get everything I need for this – and mine has turned out brilliantly as well. I say take it as a major compliment if anyone doubts you made yours. That’s what I’m doing with the “What? You sure you made that?!” compliments I’m getting :) I’m going to make another one and put my own fancy “store label” on it and spring it on the family on the 25th. Ha ha! Merry Christmas!

    Reply

  61. Sandra on December 21, 2013 at 3:40 pm

    My pannetone hasn’t risen after 15 hours. Was I supposed to cover the pannatone itself with plastic wrap or the bowl? Was I supposed to activate the dry yeast?

    Reply

    • Ashley on December 22nd, 2013 at 1:31 pm

      I am having the same problem. I thought maybe my yeast was too old, and bought new yeast and am trying again today, but after4 hours I have not seen any signs of rising. I turned up the heat in my apartment to 72yesterday, so my kitchen shouldn’t be particularly cold. I really want this batch to work because I won’t have time to try again before Christmas. Should I heat the oven?

      Reply

      • Michelle on December 22nd, 2013 at 9:44 pm

        Hi Ashley, Yes, try turning on the oven to get some extra warmth in there. I think Denise did that and had success.

        Reply

        • Ashley on December 23rd, 2013 at 11:50 am

          Thanks Michelle! It did rise eventually, though it took about 18 hours and 9 hours, instead of 15 and 5. Maybe an altitude thing. Panettone is a HUGE family tradition of my husband’s, and he was thrilled with the result.

          Reply

    • Michelle on December 22nd, 2013 at 3:37 pm

      Hi Sandra, The bowl. You did not need to activate the yeast, but the water should have been tepid (about 100 degrees). If it was too cold, it may have caused the yeast to not activate. Also, be sure the yeast is not old.

      Reply

  62. Michelle M. on December 22, 2013 at 6:22 pm

    Hi Michelle… just made the panettone today and it turned out great! The vanilla bean really helped bring all the flavors together. I was so excited that I cut it a bit too early (it was still warm). Making another one in a few days, and I will be sure to have it cool completely! Thank you for the recipe!

    Reply

  63. Al on December 22, 2013 at 6:48 pm

    Just made this recipe and what a hit. Everyone could not believe the taste. It could of raised a bit more(similar issue with some of the others) but in general a success. This is a keeper. Thank-you for the post.

    Reply

  64. rina on December 23, 2013 at 1:18 pm

    Made this over the weekend and it turned out great. My family isn’t a big fan of store bought panetonne, but they loved this so thank you. Those naysayers have absolutely no idea what they’re talking about. Happy holidays!

    Reply

  65. Sharon on December 24, 2013 at 8:50 am

    I loved this recipe! Made it over the past 2 days and cut into it early yesterday while making meatballs and marinara for the family tonight. Loved everything about it. I adore the fiori de Sicila flavor from KA so used that instead of vanilla. It is definitely my go to recipe now each year for this beloved holiday favorite. Thank you and merry Christmas! Your recipes are ALL amazing!

    Reply

  66. Carolyn Mustopa on December 24, 2013 at 10:18 am

    Thanks so much for this recipe! I made it for my family this weekend and it was a a big hit — even though I overbaked it a little. The molds I got locally were a slightly different size, so mine didn’t rise over the top, but just about to the top, which was fine. Also, instead of putting the vanilla bean into the dough, I used sugar that had been sitting with a vanilla bean in it for months. Everyone loved it. Thanks again!

    Reply

  67. Jefferson on December 25, 2013 at 1:03 am

    I finished baking mine today, though I won’t eat it until tomorrow. It looks and smells delicious. I only had a couple of hiccups. My small town grocer didn’t have any candied citron or orange peels (they did until recently), so I candied my own. I’m baking a second tomorrow, and I candied the orange peels again today, but this time I added nutmeg, cloves, and cinnamon to the sugar syrup, and they are FANTASTIC. The only other thing was timing for the yeast to rise. I waited the full 15 hours before moving it out of the bowl, and the full 5 hours again after putting it in the mold, the last two of which were spent on the stove in between burners set on low. There was almost no rising the first three hours of the last “sitting” session, but being in warmer air seemed to do the trick. I look forward to tasting and making another tomorrow!

    Reply

  68. Jefferson on December 26, 2013 at 6:02 pm

    I just pulled my second panettone out of the oven and it is beautiful. I baked it at 350(F) for about 55 minutes. The first one seemed to bake too fast and the bottom burned a bit when I left it in for the full 60 minutes. I think the last pat of chilled butter in the middle was making the stick look wet when I checked it, so I lowered the temperature and checked points away from the center. Could be just difference in individual ovens. Beautiful bread. Thank you for the recipe!

    Reply

  69. Becky on January 8, 2014 at 1:35 pm

    Love, love, love panettone. Even mass produced panettone. But I have made my own and it is a labor of love. You can also purchase molds from your local bakery if they use these type of papers. The finished product is so festive looking! I have also bought and eaten it in Italy. In can be quite expensive in good bakeries! Bravo to you for posting this lovely bread!

    Reply

  70. ambradambra on January 9, 2014 at 4:20 am

    This looks great. I’ve never made my own panettone (I’m SUCH a bad Italian) but this looks fairly easy and will give it a go. Meanwhile, I write a blog post about panettone and family memories of it. Enjoy! http://ambradambra.wordpress.com/2014/01/05/panettone-the-fruitcake-that-keeps-on-giving/

    Reply

  71. Alice on February 1, 2014 at 9:30 am

    You didn’t mention anything about lining the pan before putting the dough, but I see that your finished Panettone was lined with what looked like a brown wax paper. Where can I get that liner? Thanks.

    Reply

    • Michelle on February 1st, 2014 at 3:46 pm

      Hi Alice, You don’t use (or line) a pan, what you see is the actual panettone mold that the bread was baked in. I mentioned the molds and where to buy in the post above.

      Reply

  72. Ina on April 17, 2014 at 7:26 am

    Hi Michelle, thanks for sharing this beautiful recipe. My dough has reached the 12 hours rise limit now…and I have to proceed with the next step, but I have difficulties in understanding what comes next. In the initial schedule there was mentioned a second rise and baking – after 12 hours:
    “Overnight: Rise 12-15 hours
    Day 2 AM: Second rise
    Day 2 PM: Bake”.
    However, in the directions you say that after the second rise to place the dough in the molds for another 3-5 hours. Could you please clarify this? Thanks in advance.

    Reply

    • Michelle on April 17th, 2014 at 9:34 am

      Hi Ina, The second rise is the rise in the molds for 3 to 5 hours. The first is the overnight 12-15 hours.

      Reply

      • Ina on April 17th, 2014 at 10:47 am

        Thank you for the quick reply!

        Reply

  73. Yuri on April 26, 2014 at 5:18 am

    Hi Michelle, I live in Europe. Tell me, please, haw many grams of flour in one cup. Thanks in advance.

    Reply

    • Michelle on April 29th, 2014 at 9:16 am

      Hi Yuri, There are 120.5 grams of all-purpose flour in 1 cup.

      Reply

  74. Yuri on April 26, 2014 at 10:44 am

    I beg your pardon! how many grams of flour in one cup.

    Reply

  75. Kitty Quinn on May 24, 2014 at 5:17 am

    Iam in Italy at present where I bought a loaf of “raisin bread” which tastes like pannetone. My question is whether you can bake the above recipe in another shape like the ling somewhat flat loaf I bought? also I noted the brewer’s yeast was one of the ingredients beside the regular dried yeast; does that effect the taste – I mean in a good way? Thanks.

    Reply

    • Michelle on May 26th, 2014 at 11:30 am

      Hi Kitty, I haven’t tried to bake this another type of pan, so I couldn’t say for sure how it would turn out. I have never used brewer’s yeast in baking.

      Reply

  76. Kristen G on September 18, 2014 at 10:07 pm

    Have you attempted making smaller versions of the panettone as gifts? I found these on Amazon and would love to make these for my boys’ teachers.
    http://www.amazon.com/Kitchen-Supply-Mini-Panettone-Paper/dp/B002JPJ0P0/ref=sr_1_10?s=home-garden&ie=UTF8&qid=1411090907&sr=1-10&keywords=paper+bakeware

    Reply

  77. Kristin on September 24, 2014 at 9:11 pm

    I made this for my husband who is obsessed with them. It came out beautiful but I cooked it longer than said because when I tested it middle was still gooey. When it wasn’t any longer it came out too dry. Not sure what went wrong.Maybe it should come out slightly gooey and will continue to cook? I would also suggest a tin foil hat to make sure the top isn’t too crispy. Will try again this year. I may stick to the timing and see if it works.

    Reply

  78. Leone on November 12, 2014 at 3:38 pm

    good morning Michelle,
    well, I have attempted to make this Panettone, but to no avail at all.. it didn’t even rise a little bit – even after about 15 hours. I am in Australia, so my kitchen isn’t cold – I did put it in the oven so that it wasn’t too hot (oven not being on at all). I felt that 1/2 teaspoon of yeast was not enough.. hhmm
    Every one else seems to make it work, I will have to give it another go. the dough tasted great – so if/when it rises, it should be delicious.
    cheers.

    Reply

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