Panettone [Italian Christmas Bread]
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.
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.
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.
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.
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 ;-)
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!
One year ago: Homemade Torrone
Two years ago: Gingerbread Men Cookies
Three years ago: Homemade Hot Cocoa Mix
Panettone [Italian Christmas Bread]
- 1 cup (145 g) raisins
- 2 tablespoons light rum
- 2 tablespoons hot water
- 3¾ cups (468.75 g) all-purpose flour
- ⅔ cup (133.33 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) active dry yeast
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) lemon zest
- ½ (0.5) vanilla bean, split in half lengthwise
- 3 eggs, at room temperature
- ⅔ cup (166.67 ml) tepid water
- 1 tablespoon honey
- 10½ tablespoons (10.5 tablespoons) unsalted butter, well softened
- 1 tablespoon unsalted butter, melted
- 1 tablespoon unsalted butter, chilled
- ⅔ cup (100 g) candied citron, I used candied orange peel in ¼-inch pieces
- Panettone molds, 6x4½-inch - purchased at King Arthur Flour
- 12- inch (12 inch) metal or wooden skewers
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 370 degrees F.
- 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).
- 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.)
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Thank you for this wonderful recipe – I’ve made it every year since I discovered it in 2015 and it always comes out delicious even though about 3 of the years I’ve sorta burned the top. The middle always has great texture and flavor even if it looks too dark on the outside!
This year I didn’t have a chance to get the molds, so I’m going to try using 6×4 inch molds that I ordered by mistake at some point in the past. Any suggestions as to how to adjust the baking time and/or temp? If I do the same temp 370, would 25-30 minutes do the trick? I’m hoping someone who has made this with the shorter molds has some insight so I don’t ruin my bread opening the oven 17 times!
I used this recipe a few times absolutely amazing results,thank you.
WOW! This is so much better than the imported, store bought panettone.
Nice texture and flavour. Quick and easy to assemble the dough. The instructions are superb.
This is the first time I used this recipe and I was blown away by it. Next year I am making several panettone to give as gifts.
I think it would be very helpful to put that “tepid water” means 100 degrees F in this case in the recipe (since tepid can mean anywhere from 60 to 100 degrees F). I had to read through a lot of inappropriately rude comments to find that out after I woke up this morning and discovered that my dough hadn’t risen in the oven at all. Also, maybe what temperature home you’re normally working in? I’ve stuck the dough in the proofer at 75 degrees now, so fingers crossed it rallies. I’ve never had any problems with any other recipe from your collection, so I think maybe including those two details in the recipe would be very helpful, since bread making is so sensitive to temperature. I’m still optimistic that this will work out well!
I baked 30 (yes, 30) Panettone last xmas.
Everybody loved them.
This year I will bake them again, just not as many.
Thanks for the wonderful recipe.
ꕥ Amazing panettone bread – comes out perfect every time. Highly recommend this recipe! ꕥ
This year I decided to give the gift of panettone to friends and neighbours. Never having made it before, I started early in November so as to get in a fee practice runs. I’ve made a single bread using a large nut can as a mold, cupcake sizes and finally individual panettone all with great success. (I had one fail in trying to invert the cake to cool, so I’ve forgone that step in later editions.)
Also, not sure how it would go without a,stand mixer.
Thanks for a great recipe !
I’ve been making this panettone for years! Some years it turns out better than others, usually it’s the rise, but it always tastes fantastic. This year I decided to try another recipe, because it only took one day. What a mistake! Panettone definitely needs that overnight rise…be patient. I just finished my bake, at it’s picture perfect. I made my own candied orange peel this year, which I think just adds to this already tastey bread.
Is there any non alcoholic substitute for rum in this receipt ? Thank you
You can use water instead of rum.
Made this for the first time for my sisters just now – it is fabulous!! I was afraid I might mess it up since I’m a sometimes baker. But with the little hints you added to the recipe, it was easy! My sisters LOVE it – it is definitely a keeper! My only question is….could you add pecans or walnuts to it or would they keep the dough from rising?
Tried 5 differetnt recipes for this. So not worth the effort. It was awful.
I am making this recipe for the first time. Very excited! I have an aluminum mold and the paper molds. Can I actually put the raw dough in the paper mold to rise and then bake? Will the paper mold weaken and collapse?
Hi Anna, I used paper molds but they were slightly stiffer than, perhaps, notebook paper (I bought them from King Arthur Flour). Does that make sense? I had no issues with them rising or collapsing.
I didn’t have any problems with the rise, but it didn’t seem like there was enough flour – the dough was more batterlike. I added another heaping cup of flour (so 5 cups total) and it made a very soft dough, nothing that I could really knead, but I was nervous to add too much without ever having tried the recipe. I have made brioche before (for babka) and it was not as firm as that dough. It tastes very good but reminds me more of Irish Soda bread in consistency. Any ideas what went wrong?
Too much flour that’s what went wrong. It’s supposed to have a batterlike consistency and will firm up after refrigeration ( butter)
I’m a few years late to the party on this recipe but I followed it exactly and baked mini panettone today (30 minutes at 370 degrees) and they turned out perfectly! Light, flavorful and melt in your mouth. Gifting some to my neighbors tomorrow, the rest fir Christmas morning. Thanks.
What a load of trollop!!!
This panettone bread that you are portraying to have made was on sale in the supermarkets Christmas 2018… what a scam!!!!!
These types of comments are getting pretty old and boring now. I mean, anyone interested can get the molds now, if you live in or near any big city with Italian shops, or you can just get them on Amazon. I get all my ingredients at bulk stores because I’ve got no money to burn on fancy “store” panettone, yet I love to eat panettone and I make this recipe every single year, and got one rising now for Christmas 2019.. Thanks to this recipe, I can enjoy it every Christmas without breaking the bank. A kitchenaid or similar strong mixer is a good thing to have for a recipe like this. Maybe it is easy for me because I come from a culture that also makes fairly extravagant rum-loaded Christmas cakes and breads, and I guess those too would be considered unimaginable to make by some people, but we make them, and it is “fancy” like panettone. It is absolutely possible to make this at home, and with the pretty molds, it looks pro.
I just made my very first panettone last night and I bought those exact molds from Amazon. They looked and tasted better than store bought . So I dont know what you are smoking there at Disneyland but the supermarket isnt the only way to enjoy panettone!!!
Its a holiday treat of course you’re gonna find it in the store around that time of the year. If and when you ever actually make this bread like so many of us actually have then come back and leave your 2 cents.
I’ve made this recipe a few times to no avail, every time I make it, it doesn’t rise on the first rise. And the rise on the second is not great either leading to a raw middle or a very dense crumbly texture. Any tips?
Hi, why do you cold proof the dough for 12-15 hours?
I have made this excellent and SUPER EASY recipe every year since 2013. I’m NOT an experienced bread maker and I’m super lazy and cut corners everywhere when I cook. I chuck everything into the Kitchenaid, mix & cover, check it 15 hours later, pop it into the mold, 5 hours later I’m baking it. It rises high & beautiful. My yeast is usually old or nearly expired since I hardly use it. NEVER had a problem. 5 annual seasons of bliss and compliments from all who eat this perfect panettone. Thank you so much for this. Saves me a ton of cash too since store panettones are getting expensive and I like eating them.
Hi Jeanette, That’s so awesome to hear, thanks for sharing and so happy you’ve been enjoying this!
I’m a bit confused, in your recipe you say to add flour, yeast, etc… but just add the yeast without putting it in milk or water? Just out of the packet straight in with the flour and other ingredients? Will it rise that way?
Hi Megan, Yes, it’s meant to be a slow rise so it works just fine.
i was looking for a good panettone recipe, yours seems just right, i’m gonna try it the upcoming days and will tag you for the result on my inta
Can’t believe all the comments about yours not being homemade!!! It would never have crossed my mind. I just posted mine to instagram. I actually made it twice this Christmas season. The one prior to this was actually slightly better as I used SAF Gold yeast and got a better rise and texture. Only other tweaks I made were to sub currents for the raisins, increase the rum to 1/4 cup, add some orange zest with the lemon, use vanilla bean paste rather than a vanilla bean and instead of the citron I used a combo of chopped dried apricots, cherries and cranberries (never been a fan of citron).
Now that I have this one down I want to try and recreate one I had from Modena which was injected with a balsamic reduction after baking!! Spread with a bit of fresh ricotta from a nearby Parm factory it was heavenly.
I don’t have a stand mixer with paddle attachment! Am I doomed to never make panettone? I have a sturdy hand mixer with a dough hook – would this work?
Hi Jeanne, You can still make panettone! I’ve personally never used a hand mixer wtih a dough hook, but I think it’s worth a shot!
HELP! I plan to start the dough today(!). Sorry for the short notice.
1. Can I use the dough hook instead of paddle attachment?
2. Are your candied orange peels soft or crunchy or in between? I made them and, of course, kind of overcooked them, so they crystallized and are quite hard on the outside due to the sugar water. I threw them in with my rum soaking raisins to see if that will soften them up. I think it’s working. Are they still ok to use? or Should I candy new peels?
Thanks for your time.
from another baker with brown eyes ;-)
Hi Lisa, I think using a dough hook would be okay. As for the candied orange peels, I’ve only ever use store-bought and they are not crunchy, but not totally soft, somewhere in between. Enjoy!
I was impressed that this, too, was a Jim Lahey recipe. It is incredibly different from the one that shows up in his second book. Which is the one that I tackled this week. That one calls for a biga, and then an extremely long first ferment (he says 15-48 hours) and then a second ferment/rise in the panettone container for (“5-7 hours”). What resulted, because I erred to the maximum and did the longest times, was not good. My suspicion is that the yeast consumed all of the available gluten and that is what caused the epic fail. I have gotten to know an Italian guy who opened his second gelateria (1st in Austin, 2nd here in Houston) and we brainstorm and talk about recipes and baking a lot. Ironically both my attempts to duplicate classic Italian breads (baba au rhum and panetonne) have failed but it gives us a great jumping off point to figure out what went wrong. When I used to teach cooking classes I would always say, “I hope we have several mini disasters today because then I can show you how to fix it. If everything goes too perfectly you may run into a situation that you can’t correct. But call me 24/7 if something happens.” And so, I look forward to trying this older recipe with your modifications as I suspect it will be spectacular. Regards, Jay Francis
I know it is now four years since this recipe was posted, but I notice that a lot of comments BTL are complaining that the dough won’t rise. To all those who struggle with this, try using a yeast that is adapted to a high-sugar environment. Saf-Instant gold is ideal, and results in a much faster rise.
Thank you for all your tips! Is your bread’s texture shreddy and stringy when pulled? I have made the Jim Lahey recipe 5 to 6 times now from other sites, and I can’t get the soft and shreddy, melty consistency I am coveting.
Any suggestions would be helpful! I have not tried using your directions yet. (I have tried mixing to get window pane stage both before the first rise, or after the first rise, or both. But it always comes out cakey, tight crumbed and a bit dry. Though still very flavorful!)
Very pleased with the outcome, the recipe is shorter than standard Italian ones but it tasted great and was very moist. Really enjoyed making this panettone. Easy to follow, looked and smelled amazing when it came out of the oven. Definitely will try once more.
How do you activate your dry yeast in this recipe ? I did what the instructions called for and my first rise did not rise…
Hi David, I did not activate it; you can add it to dry ingredients without activation .
This failed to rise. I proofed the yeast prior to making. The 1/2 tsp yeast looks like way too little for any recipe. It was an expensive attempt and it sounded exactly like the panattone I have purchased.
Hi Michelle. So I’ve made this Panettone 3 times so far. Twice this season! Although the taste and texture are equal to the store bought, I can’t seem to get my panettone to rise the way it’s described in the recipe. I’ve left it in a warm oven, under the light on you of the stove, and nothing. What is going on? Should more yeast be added? Help.
I have made this recipe a couple of times now(using chocolate instead of fruit) and it is wonderful and so easy! Thank you!
I made this recipe and had some difficulties with it. I am an experienced bread baker, but don’t use a mixer. I used the mixer for this as directed but the dough was wet and thin, more like cake batter. So I added flour and kneaded by hand to form a soft, elastic dough. I placed it in the cold oven overnight and it hadn’t risen at all by morning. So I placed it near my wood stove where it began to rise. By that night it had doubled and by morning had tripled in bulk. I shaped it as directed and placed in a panettone paper wrap and then into a panettone pan. It took another 8 hours to rise to the top of the paper wrap. I baked it for 60 minutes and it was still a little wet inside. The top was quite black so I covered the top with foil and baked it a few more minutes until the skewer came out dry. I have not cut and tasted it yet as I am saving it for Christmas morning. I am wondering what I did wrong and if anyone else has made this recipe, or if anyone has suggestions. Thanks!
Hi Donna, I’ve never had an issue with the dough rising, but it seems a number of people have. I’m just wondering if cooler temperatures in these winter months contributes to that… we keep our home pretty warm. That sounds like it could be the culprit since once you put it near some warmth it did rise. I hope you enjoy the bread!
I, too, had a lot of problems with a Jim Lahey recipe where it didn’t rise and resulted in a very dense panettone. But I just wanted to note that, in his notes for the recipe that I used from his book, he says there will be little rising activity and then, in the last few hours, the rise will be more profound. As noted, I did not use the recipe (Donna’s) published here, but an alternative recipe. My hypothesis is that the long duration resulted in the yeast consuming all of the available gluten and starches, resulting in a panettone that would not rise.
I made panettone before, it always works and taste delicious. I came across with your recipe as it’s easier and the finish product looks amazing. I thought I give it a go… Unfortunately my dough didn’t rise, not an inch! I don’t know what went wrong. I’m contemplating what to do with the dough. Either make something out of it or throw it away and start again.
Hi Michelle. Just wondering if I should grease the Panettone mould. Thank you.
Hi Mary, No need to grease the mold. Enjoy!
I dont think it’s going to turn out well. I did everything exactly and it’s been 15 hours and it didn’t rise……not even doubled….
Help! My dough didn’t rise at all. I left it overnight in a cold oven for 13 hours now and it looks exactly like when I put it in there. Did I not use enough yeast. My yeast didn’t actually say” active dry yeast” on it it says “Fast rise yeast use for all bread” it’s Hannaford brand, and it’s not expired. Should I have activated it in water first like I would for normal bread?
Is there anyway I can fix this? I am thinking of activating some yeast in warm water and adding that to the dough. Thoughts?
Hi Alison, It doesn’t need to be activated in water, and you should not add more yeast and water to the prepared dough. If your home is on the cool side, I would recommend turning your oven on for 5 minutes, turning it off, then placing the dough in there to see if it can get going.
At the beginning of November we were given a commercial huge pannetone in a metal tube. Love it. Can you tell me how long it should last as there is just two of us. Will ty to make it soon, as home made is usually always the best.
Thanks for the recipe..
Hi Josie, Depending on preservatives used, I would say 1 to 2 weeks, or you could freeze it!
I have just come across your panettone recipe, and am going to give it a try. It looks amazing,. I have tried making it before, without much success so I’m hoping this time it turns out better! Can I leave the dough in the fridge for the first rise, as I know it would overproof if I left it out overnight? I’m thinking of brioche dough when I ask this…thanks!
Hi Deb, I’d worry that the cold refrigerator would seriously slow the rising process. It’s a very slow rising dough, so I would recommend trying it as written first.
I bought a metal panettone mould. Should i butter it? I don’t have paper moulds.
Hi Teresa, Yes, I would grease it. Enjoy!
I made this last year and was looking at it to see what candied fruit I needed.
Bummed because King Arthur is not carrying it this year . I found this recipe to be delicious. Takes awhile but absolutely worth the effort
First of all I have to and will make this. But I do have 2 questions. What is suppose to happen between
the second rise and the time to bake? There are 12 hours between the second rise and baking. The
second rise is only suppose to be 3 to 5 hours. Second why would put a whole vanilla bean in a batter
and then beat it with a mixer? Wouldn’t it tear up the bean? Also how are you suppose to get the nectar
out of the bean. Shouldn’t it just be scraped?
Hi Marcia, Per the instructions, after the second rise the dough should be just above the top of the mold. The mixer definitely did not tear up the bean, it remained in tact; it really helps to infuse the dough with the flavor. The inside of the bean gets “scraped” out as it is mixed in the dough.
I tried the pennetone recipe. I used mini paper cases as I couldn’t find the big pennetone cups. I used thin bamboo sticks to poke through the mini pennetone while cooling. They turned out excellent. Soft and with a beautiful texture. The only thing to take note of is when the dough is being mixed, it looks abit wet but do not panic, as it will get dry when the dough is ready. Thank you for the recipe.
Is it alright to add nuts in the mixture? For more flavors.
I think that would be okay!
Thanks for your response, If you have time you can this website, https://gourmetnutsanddriedfruit.com/
because on this online store wherein I bought my ingredients that I used when bake or cook. thank you
The dough didn’t rise while in the oven. I don’t know if 1/2 teaspoon of yeast is enough or mixing it with the dry ingridients is right. Please advise. I took it outside and put it on top of the fridge to see if it rises there (I have done this with other panettone recipes). I’ll let you know if it works. Please advise.
Hi Rufo, It should be enough, but you could also try using instant yeast instead and see if that gives the dough a little punch.
I added more yeast. This will be the second day. I’ll let you know if it rises.
It never rose! I didn’t want to throw all that $ away so I made cookies with it. The cookies were not that good but it was better than throwing the whole thing away. I guess I won’t be using this recipe again. I have used other recipes and most of them worked!
Made this and it was way too sweet for my taste. Also, the bread was way too dense and heavy, so when I inserted the skewers in and hung it upside down, the skewers tore through the bread and it fell! It was also incredibly crumbly and fell apart into pieces the moment I sliced into it :( Not sure why there was so little gluten development as I kneaded it for 8minutes as instructed in the recipe.
Very good recipe… thanks for posting. I feel tempted to try it for the first time ever in baking Panetone
Do you now Bruno Albourze’s recipe blog (mostly French pastries)? – That is the first place I go for tricky recipes.
So I went there for panetone… yours is more easier and quicker, but Bruno has a gift to lay out in a simple manner, recipes that look a bit more complicated: http://www.brunoskitchen.net/home
I forgot the link to his Panettone recipe (it uses a starter!)
Thanks for that link, Jorge. That is the only recipe for pannettone that has come out right for me!
Thank you for the recipe! I made it a few days ago and the result was amazingly aromatic. It came out a bit dense but it actually lasts long – and revives wonderfully when slightly toasted!
Is it possible to make this bread using a bundt pan?
Hi Jessica, I really am not sure, as I have only ever made it in the molds.
I wanted to make something special to send to all of my co-workers who are in a project I’m leading. Like the author, I had seen recipes with overnight starters and the whole week starter. While I was willing to do that, after reading this recipe I asked myself why make things more difficult than they need to be??? Indeed. This recipe has a long duration to complete, but the actual time spent is quite nominal. The results are fabulous. One of my co-workers who has lived in Europe for part of her life thought that they were professionally made. I made 24 using the King Arthur bake-able paper wrappers. I reduced the cooking time to 35-40 minutes. Great recipe.
I made this panettone a few days ago. My first attempt results were not that great. The flavour profile was spot on however it ended up being a little too dense. It did not rise as noted in the recipe. I made a few tweaks for my second attempt. This time the dough had a good rise during fermentation and the proofing. The result was excellent. The panettone had incredible flavour and an airy and moist crumb. My tweaks were as follows:
– Measured out flour by weight rather than by volume using volume to weight conversion of 1 cup = 120g
– Baked at a slightly lower temp – 350 degrees
– While proofing, in my oven, I kept the temp between 26 and 31 degrees Celsius. I also placed a small pot of boiled water in the oven to increase humidity.
– I used candied orange peel
– I also added 1/4 teaspoon orange zest
– Rather that adding the vanilla bean in the mix, which I also could not find after mixing on the first attempt, I scraped the bean and added the seeds to the mix
The dough in the mold ended up being too wet to be able to cut an X, so I may tweak the amount of flour and mixing time for future attempts.
This recipe is definitely a keeper. Thanks Michelle for posting and keeping the Jim Lahey recipe alive.
We tried this recipe a year ago and made it again, we are making the 3rd one now! It is a great recipe. We even made it by hand as we don’t have a stand mixer and it work perfectly! Also, we used cranberries and mixed citron peel.. delicious :)
I just tried this recipe and my dough never rose. I bought new yeast so I don’t think that is the problem. I’m afraid I’m going to have to throw this out. I’m disappointed, I usually love your recipes and I’m not sure what went wrong.
Lovely recipe. Looking forward to making it this week. My question is regarding the vanilla bean. Do you scrape it before removing it from the dough?
Hi Leebee, No, the seeds will have incorporated into the dough during mixing so you don’t need to do anything with it after locating and discarding it.
I couldn’t wait to get home from Christmas dinner at my friends’ house to post this. The Panettone came out GREAT!!! It looked beautiful, although it didn’t crown quite as much as yours, and it tasted wonderful. I will say it took a very long time and a lot of coaxing to get it to rise. I see that many people had this problem and I’m not sure why, but patience, time, and a little heat helped. My yeast was working fine in my breads but I wondered if the heaviness of all the add-ins slows down the rise. In any case, thanks for this recipe (I know it doesn’t originate with you, but thanks for posting it). My only regret is that I only made one and had to bring it to the dinner party. I’ll just have to do another one for me and my family. Merry Christmas and Happy New Year.
Gostei muito da fórmula dessa receita, vou faze-la, em breve… só não vou usar os palitinhos.
Obrigado! Por publicar a receita.FELICIDADES!!!!!!!
I followed this recipe exactly, down to the King Arthur paper mold. I am an experienced baker ( including bread) and was eager to try my hand at panettone. The dough turned out more like a batter rather than a dough you can handle. It did rise fine during the first rising, but trying to scrape it and shape it was not going to fly. I ended up adding about 1/2 cup or more additional flour before the 2nd rising which I’m sure will likely ruin it, but not sure what else to do. It is still sticky. Even if it did rise, the wet towel would stick to the top. I literally checked all ingredients and measurements twice and read the recipe over several times before I started. I drained the fruit carefully. I put it for a 2nd rise now, but supported the damp towel so it won’t stick I’ve never had an issue like this with an on line recipe. I’ll let you know the results, but imagine it will be a disaster.
What a waste of good ingredients.
THIS RECIPE SUCKS! THE MARTHA STEWART RECIPE I TRIED BEFORE THIS ONE HAD TO MUCH YEAST IN IT, TASTED LIKE TO MUCH YEAST, AND STILL NEVER ROSE TO THE HEIGHT IT SHOULD HAVE. YOUR RECIPE HAS NOT ENOUGH YEAST. WAS THE AMOUNT IN THE PRINTED RECIPE A TYPO? SHOULD HAVE GONE WITH MY GUT AND ADDED MORE YEAST ON MY OWN. MY YEAST IS FRESH BY THE WAY!!!
I made this yesterday and it was a great success. My first attempt a couple of years ago resulted in a more cakey affair. I omitted the flavourings and added 1 tsp vanilla essence and 2 tsp Aroma Panetonne Essential Oil from http://www.bakerybits.co.uk When I showed the photo to a work colleague they refused to believe it wasn’t from a shop! I bought the paper cases from the same website too. I converted your quantities to metic as we love our scales in the UK!
Anyway, it tastes amazing, very authentic and the texture is light with a open bread like crumb, A good recipe x
Hi, I tried your recipe and my panettone turned out to be more more bready versus airy and brioche-like. Any idea what could have gone wrong? Still determined to make a good one…help! Thanks.
Hi Lin, I’m sorry this didn’t turn out how you’d like. Unfortunately, it’s near impossible for me to troubleshoot from a distance a recipe such as this, without knowing the exact steps that you took. I would say to make sure you didn’t add too much flour, and didn’t bake it too long.
Hi, thank you so much for sharing this recipe, after your many times trial, and this is the exactly one I was looking for. I’ve made it last weekend, and it comes out fabulous, (however, I need to control my oven’s temperature, the bread turned out too dark, I think I can bake less 5 min next time, but very very delicious. I will share with my colleagues and friends this week.
Thank you again. Merry X’mas!
I know your panettone recipe was posted several years ago, but I hope you’ll read this.
I was wondering about Step #3….why add melted butter (basically a liquid) to the fruit before adding to dough? Wouldn’t that be counterproductive to rising? I thought about tossing in just a bit of flour and folding them in.
I really like your recipe, because as you’ve found out, panettone recipes can get quite involved. Your recipe uses all the ingredients the last panettone I made that produced the perfect texture, but with a somewhat simpler technique.
Thanks for posting!
Hi Steve! I think the melted butter is added to the dried fruit to keep it nice and moist in the dough and keep them from drying out. I didn’t have any issues with the dough rising, so I don’t think it hurts. I hope you enjoy!
My step dad used an angel food cake pan for these. It turned out fine, since those pans have little feet to let the angel food cake cool upside down. No awkward skewering needed! We also used all kinds of dried fruits from our local Asian market (cherries, pineapple bits, dates, golden raisins, craisins, whatever else sounded good at the time). This recipe looks great!
I tried using an angel pan with feet (not w/this recipe, tho) and it rose too high for the pan and ran over the sides. If if it hadn’t run over, I couldn’t have used the feet because the dough baked way up over them.
I have heard you can build a small circular tower with twisted kitchen towels (2), and lay the panettone on its side, propped up within the circle of towels to keep it from falling.
Do you think I could make these in mini paper molds? I don’t want to mess with the dough too much but cutting and weighing it. Thanks for the recipe I was looking for a recipe this morning and saw yours first and didn’t need to look anymore. I just LOVE panettone
Hi Jacqueline, Yes, I don’t see why not, just watch the baking time, as they shouldn’t take as long in the oven.
Thank you for this great recipe! Baked it once and loved it, it didn’t even last two full days.
My only issue with it was how “dark” it got. Mine was closer to burnt than dark. In fact all the out areas were over cooked.
I’m wondering if my oven gets too hot? Do you have any advice on how to avoid this?
I’ve thought of covering with tin foil half way through, or perhaps lowering the temperature of the oven to 350?
Any advice would be great!
Hi Adriana, I’m so happy to hear you liked this recipe! As for the dark spots – definitely get an oven thermometer to make sure your temperature is accurate. You could also try covering with foil from an earlier point in the baking process.
Thanks for your response!
I tried this again before getting your response and used some baking directions from my aunt who makes her own panettone. It worked amazingly well! I’ll let you know what I did in case your interested:
I put a small bowl of water in the oven with the panettone.
Started baking at 400 F for 15 mins and then lowered the heat down to 350F.
I continued cooking for the same time period. Worked like a charm.
I’m a little confused, how do I stir the citron and raisins into the dough with a spoon if I’ve already kneaded it smooth and elastic?
PS the ads on this page are super frustrating on a phone, this webpage is not mobile friendly :(
Do you mean 3 3/4 CUP all-purpose flour?
Yes, fixed that!
Hey I want to try this recipe I live in Miami and it’s very hummide do I still let it rise the time the recipe calls for? What type of yeast do I use?
Hi Jennifer, Yes, follow the time and cues for dough rising. You should use active dry yeast, per the recipe.
Thank you so much for this recipe. I Just woke up to look at my dough in the oven, but it has not risen… Any suggestions to try and “save” the batch? I live near the beach, maybe that’s the problem? Or because my home has a very efficient air filtration system (I heard that yeast actually may need the bacteria from the air, thus me never been successful with sourdough) ?
Hi Miryan, Oh no! If your house is too cool or doesn’t really have any humidity, that might be hampering the yeast. Have you ever tried using a proofing box? Or turning your oven on briefly then turning it off, just to give it enough oomph to maybe get it going?
Hi Michelle, I’m doing a school assignment in year 10 Italian. And we have to choose an authentic Italian recipe linked to an Italian festivity. And so I chose to do Epiphany and La Befana. I’ve seen your recipe, but because it’s an oral presentation. Do you have an easy ways of doing it or advice any site in particular. The oral goes for 5 minutes
This may seem like a silly question (made sillier by the fact that it’s April, I just want to make this now to get it perfect!), but you never say you scrape the vanilla beans out of the pod. Normally recipes are specific about that…so when you add the vanilla bean halves, do you scrape the beans and add them as well? Or do you leave the beans inside the pod and discard the whole thing? Thanks!
Hi Lisa, Not silly! You don’t need to scrape the vanilla bean; since you mix it into the dough, the seeds get incorporated. Enjoy the bread! :)
Perfect recipe. Easy to follow, easy to do. :) Thank you very much.
My brother and I (food scientist and culinary student, respectively) tried for weeks to get a panettone recipe that turned out any good. My mom is half Italian, so we grew up with panettone, but we wanted to make it ourselves, and nothing came close until I tried this recipe. This one is great! I will definitely do it again.
what is the weight of the eggs that you use?
Hi Sarah, I don’t know the exact weight; they are large size eggs.
The recipe looks great, however I have tried making this twice without success. I’m not sure what is going wrong. They rise fine, but they don’t rise further once in the oven so the panetonne ends up being really dense. I know it’s not the yeast as I’ve bought new yeast and tested it. Thanks for any advice.
I have used your recipe twice now. After reading numerous recipes and watching YouTube clips I was rather nervous about making panetonne. In the end it didn’t turn out to be that hard. Both times for me the dough never doubled (much less tripled) during the rise even though I let it go for longer than suggested. Perhaps it is because we keep our house at 67 degrees in the winter. Eventually I went ahead an put them in the oven and was amazed by the dramatic rise. I imagine that the yeast was building up during the very long resting period. Thanks for the recipe.
I was looking for perfect panettone recipe and i hope this is the One!
I am from Croatia nd we have different measure system .
3 3/4 all purpose flour? Is that 3 3/4 cups?
Here we can not buy the mold you are using so I need something similar. What are the mesures of the mold (hight and widht)?
Hi Ivana, Yes, 3 and ¾ cups all-purpose flour. The molds are 6″ x 4½”. I hope that helps!! Enjoy!
I choose your recipe to be my first shot. I have heard that panettone is difficult. Anyway, I finished the dough a and I all let rest till tomorrow. My question is that the dough is like a cake dough, if it will at that consistency, tomorrow it won’t be easy to shape it with my hands. Did I do something wrong? Should I add some flour tomorrow? I know the it mustbe before the stove ssticky but not that much….
Hi there, Per the recipe, the dough should have a smooth and elastic consistency before you finish mixing and add in the raisins and candied fruit. If it had this consistency, you should be fine.
Hi, thanks for the recepie. I am trying to bake it but have some questions about the amount of some ingredients:
A) 1cup of raisins does not actually “soak” in 4tablespoons of liquid.
B) is 1/4 teaspoon of lemon zest correct? Dried or freshly peeled?
There might have been a typo, I’d appreciate if you could check again. Thanks!
Hi Tina, The raisins will take on all of the liquid. And yes, the ¼ teaspoon of lemon zest is correct, and that’s zest from a fresh lemon.
Thank you so much! I baked it and it is great! You won’t believe but it’s “a dream come true”!!! Thank you and Happy New Year!
I have never tasted much less made panettone before but have wanted to– enamored with the King Arthur molds. wow. It looks so pretty and tastes fabulous I was anxious because it seemed like not much yeast. Then when it hadn’t risen by the time I went to bed (in the oven at 7),I was quite sure it would be a bust but glory be this morning it was triple its size. This is a keeper!
Just finish making the dough, it was super sticky and soft, I cannot touch it without dough sticking to my fingers. Should I mix in more flour? or thats how is supposed to be? Thanks love your blog :)
Hi Adriana, The dough should be smooth but not terribly sticky. Add just a small amount of flour at a time until it’s tacky.
So I followed this recipe and it turned out better than expected. However, I noticed while baking it browned very quickly at the temp you suggested and it didn’t rise or crack.
Also, I’m a baking novice.. so how important is the amount of butter used in the recipe? Does that change the consistency at all? For example, I used 8 tablespoons instead of the 10 1/2 suggested and wondering if that had a big effect on the texture.
Hi Maria, You should definitely use the amount of butter called for – the amount of fat is necessary. Yes, it will affect the texture.
This recipe looks amazing – I come from a half Italian family and I can’t wait to try this on them this Christmas. Do you by any chance have the gram weights for the ingredients? All the conversion websites are giving me different answers and I don’t want to get it wrong! Thanks.
Hi Helena, This is the only weight chart that I use – I totally trust it!
Sorry but this is the most and utterly stupid recipe i have ever discovered.
Please remove it or make it understandable!!
30 years in the hospitality business and i know what i am doing, please.
10 tbl spoons of butter. Get real!
The internet is not Not a garbage can!
Patric, I’m sorry you found this recipe difficult to understand and that you’re offended by the butter. I’m sure there are other panettone recipe out there you could try.
This looks awesome and will try to make it this weekend, but I’d like to make two loaves. Can I just double the recipe or do you suggest making 2 separate batches?
I would make two separate batches. Enjoy!!
I know this recipe is from some years ago, but I baked it a few weeks ago and it was delicious! I was just wondering if you had a secret/tip to making sure your crust stay soft (I can tell by the photo that it’s how it is supposed to be). Every recipe I’ve ever tried has a good centre, but still crusty and bread-like on the outside, and I’m not sure how to fix it!
Thanks :) xx
Hi Gianna, I haven’t done anything different, but make sure you wrap it tightly in plastic wrap to store it – that should help keep it moist!
I notice nobody who has commented above has actually tried this recipe. Well I just did – and this works perfectly. Just follow the measures to the letter. I live in a tropical country so the heat and humidity may have caused the dough to proof faster , and because I moulds were smaller – I made two pannetones instead of one. Both turned out soft, with a golden crust and yummy
Hi, thank you so much for all those tips on how to make panettone. But the problem that I have with making inferior versions is that they seem to go bad? They go off very quickly, less than 2 days, or in 1 full day. They smell like nail polish. This is when it goes off, right? I don’t really want to risk it happening again, do you know what I could do? Is it because I’m here in Australia and it’s fairly warm? (high 20 degrees celcius).
I love panettone and have tried this recipe 2x. The first time, it didn’t rise properly and when I reread the recipe I saw that it says to add the active yeast to the flour mixture which you normally don’t do. You can do this with instant yeast however. Is this what you meant? Anyway, I am making it again and added the active yeast to the water to activate it before adding it to the flour mixture. The first rise went well, but after 5 hours, the second rise is not. It has only risen half way up and am still waiting for it to rise further. At this point, I wasn’t sure if I should just keep waiting or not. Is there a max time before I need to cook this?
Thanks for any advice that you can share.
After reading all the comments, whew, that was a lot! I think there is just not enough yeast! Mine didn’t rise – warm or cold- and turned out good but dense. I’m experienced at bread making so I know what I’m doing. Thanks for sharing this lovely recipe but I would change the yeast or make notes on it in the recipe instead of having to go through all the comments to find this info.
I know this is an older thread, but I just wanted to let you know that your post inspired me to make my own panettone for the first time this year. With my first attempt a couple of weeks ago, I cooked the panettone at 370 deg F and the bottom was a little overbrowned. However, I made it again this weekend, and with a lower baking temp of 350 deg F and aluminum foil placed on top after 45 minutes, my panettone came out perfectly. My Italian mother is spending Christmas with me, and she said that this panettone is delicious and looks and tastes “just like panettone ought to”. So, to the negative posters on this thread, I just wanted to say that panettone CAN be made at home and look as beautiful as a purchased one. And I’m not even an experienced baker. Thanks Michelle for your very clear instructions and inspiration!! Merry Christmas 2014!
After 18 hours my dough has not risen at all. I checked the yeast and it is not old. The dough was hanging out in a cool place because I thought “cold oven” meant not warm. Does that phrase actually mean slightly warm? Any suggestions for what to do with this mound of dough? Should I just pop it in the oven and see what happens? Dry yeast is so frustrating. I rarely bake bread because these rise failures are so devastating.
Hi Kate, “Cold oven” simply means an oven that is not turned on, it doesn’t necessarily mean a cold air environment. The reason for putting it in there is to ensure it isn’t exposed to air drafts.
Hi michelle, I think my original comment got lost- I need help, started my dough right after I started to soak my raisins- now dough is ready but raisins are not- should I just mix anyway?
Nevermind, I just added them anyway- the dough is in the (off) oven and seems to be rising just fine- yay! :)
By the way, I noticed I have the same name as the rude lady from Denmark? I think that’s where she’s from- but our name seems to be all we have in common. I love your blog and have used your recipes many times.
Hi, thank you very much for your recipe. I am wondering if you might help me. I’ve had the dough rising in a the cold oven for a little more than 12 hours now and it hasn’t risen much. Was I supposed to proof the active dry yeast before adding it into the dry ingredients? I did change out a few things- cranberries and cognac instead of raisins, and dried cherries instead of candied peel. I also used orange zest instead of lemon zest. Could these changes have messed up the recipe? Any help would be much appreciated!! And, for the record, I’ve made other recipes from your site which have all turned out lovely!
Hi Katie, The yeast did not need to be proofed. It is a very slow rise, but if you’re house/kitchen happens to run a little cold, you could turn on the oven briefly to give it a punch of warm air, then turn it right back off.
Have you every tried doubling or tripling this recipe? I usually make more than 1 at a time with other recipes and am surprised this only makes 1 6″ panettone (it feels more rewarding to have a greater yield if making an epically long recipe).
Thank you for posting this!
Hi Andrea, I have not tried doubling or tripling.
It sounds as if none of the respondents have made this. I made it last year after losing my recipe. It is delicious! Like all yeast bread recipes, it is time consuming, but worth the effort. I made several and even tough I did have one that didn’t rise properly, it still tasted wonderful. As my husband’s family is from Italy, we have added this to our holiday baking list. Thank you! (Btw…it looks just like the picture…definitely NOT store bought!)
I know this is from last year but I am so happy to find it. I haven’t had time to bake panettone for the last few years but this year I do. I’ve used the recipe from “The Italian Baker” which I love, but I am going to try this one this year. Or maybe get super ambitious and do a batch of each.
And I still use coffee cans which work great.
Is it possible to use milk instead of water? Many other recipes include milk, I wonder what is the difference in final result?
Hi Brigita, I have not tried that particular substitution. I’m guessing that the final dough might be softer with milk than with water, due to the extra fat.
Here in Brazil is quite common, our supermarkets are full of Panettone.
I’m making this recipe tonight (after searching for candied citron at the store for 15 minutes today!). I wish I had read the comments before making it because I had no idea “tepid water” meant 100 degrees, so I just used room temperature water (because in my head, tepid it meant between cool and warm). Maybe you can put it up in the actual recipe? I’m still going to let it rise until tomorrow morning and see how it goes.
Also, I got quite a bit of dough for the first rise and ‘m worried that if the dough triples, it won’t fit into the mold. Does it get punched down quite a bit in step 5?
Hi Michelle, I just wanted to clarify something, you baked the panettone in the paper mold only? I was gifted with a metal panettone mold earlier this year (the bottom pushes up) as well as the papers. Do I not need to use the metal mold?
Hi Joanne, Correct, I only used the paper mold (it is quite sturdy).
I am planning to make panettone in the 2″ molds for presents this year. Any suggestions on how to modify the baking time for this?
I tried making one last year and had the same problem as some others. Still gooey but then burnt the top giving it more time. I may try to stick to the baking time and see. Maybe it continues to cook after taking it out of oven.
Hi Kistin, I am not sure about the bake time for 2″ molds, as I haven’t tried them that small. Enjoy!
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.
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.
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.
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.
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.
I beg your pardon! how many grams of flour in one cup.
Hi Michelle, I live in Europe. Tell me, please, haw many grams of flour in one cup. Thanks in advance.
Hi Yuri, There are 120.5 grams of all-purpose flour in 1 cup.
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.
Hi Ina, The second rise is the rise in the molds for 3 to 5 hours. The first is the overnight 12-15 hours.
Thank you for the quick reply!
Hi , I hope you are still monitoring comments!
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.
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.
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/
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!
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!
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!
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!
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!
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!
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.
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!
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?
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?
Hi Ashley, Yes, try turning on the oven to get some extra warmth in there. I think Denise did that and had success.
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.
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.
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!
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
Hi Rosanne, Please see step #7 – you place the piece of chilled butter in the center of the scored “X” before baking.
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.
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.
I’m so happy you had success, Denise! Happy bread-eating :)
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!
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
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.
I followed this recipe to the letter, and it did not rise at all. Not sure where I went wrong.
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.
Thanks, Michelle. I’m going to try again today, and turn the heat up. :)
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!
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???
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…:):)
My above comment goes for you too, Sweetie :-)
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.
Thanks, Jenny ans Marianne…very well spoken.
What a shame that you didn’t do photos of baking in progress as well – ‘in your own kitchen’ :)
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.
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.
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 ;)
It’s so beautiful! I will definitely try this before Christmas ^^
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. :-)
Cheers to the browneyedbaker! There is nothing she won’t try! I love your recipes. I read your blog each and every morning.
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!!!
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.
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!
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.
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.
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).
I made this panettone last year and I am right now in the process of making it again this year. I can vouch for the brown-eyed-baker. This recipe is not only legitimately delicious, it also bakes up looking as fabulous as the pics posted here. (In fact, mine looked nicer because it didn’t blob up and over the side! ?)
I wonder if the people commenting on how this looks “store-bought” are confused because of the paper mold – the same that the large manufacturers use. Just so everyone knows, I can easily find the paper molds at Sur La Table kitchen stores or online at King Arthur.
I did make a few changes that work for me: I used golden raisins, and I used brandy instead of rum to soak the raisins; I added fiord di sicilia to the egg mixture and omitted the vanilla bean; I split the dough between 2 6-inch molds instead of one so it didn’t overflow but baked up just over the top of the mold.
Thank you, Michelle for a great recipe that I know I will return to every Christmas for years to come! Perfection!
Thanks for the review, Suzanne! I’m so happy you’ve been enjoying this recipe!
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.
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!
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!
what a beautiful panettone!
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.
am Italian and a panettone fanatic! glad you discovered it
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.
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!
I assure you guys if you follow the recipe, the panettone will turn out great. I made it two years ago when my family came over for Christmas. It took me a few days to prep all the ingredients (including making the mold and make the candied citron) and the end result was awesome! I took so many glamour shot for my panettone and I almost didn’t want to eat it Coz it looks and smells so great on the counter! I’m currently making it again and I can’t wait to share it with my family this year :)
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
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!
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.
I absolutely agree.
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.
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!
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!
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!
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
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!
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.
Are you sure you baked this?? Looks absolutely store-bought!?!?
Yes, I am sure that I baked this. I guess I did a good job?!
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 :)
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.
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.
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.
Looks so good. I have only tried the store bought kind
Last comment by me, not “rina”. I wondered who rina was but I am easily distracted!
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!
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.
If you end up or make extras, Barefoot Contessa has a recipe for a Panettone bread pudding that always looked amazing.
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!
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.
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!!
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.
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.
Panettone is delish. Haven’t made it yet. Thanks for the info on where to purchase the molds.
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.
Jennifer, would you by any chance know the name of that bakery???
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!
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!
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.
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.
Thank you, will check on ordering some of the molds
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 :)
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.
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
Panettone bread pudding recipe, please! My sister-in-law made some last Christmas, and it was heavenly!
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.
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!
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!
Hi Dawn, I think chocolate chips would work!
I think the mini chocolate chips would probably work better, because the regular ones can sometimes make the dough too heavy in spots, where the minis are more evenly spread around.
I have success with chocolate wafers. (The melting type, about 1″ size.) On the last rise, I push wafers into the dough around the loaf. This way they do not sink to the bottom and are evenly distributed. You can also do two layers; push the first ones at a lower depth and come back slightly later and push another one closer to the top.
When you cut into the panettone, you get a yummy amount of chocolate to feast on.
I bet your Grandma was right there with you as you made it. :)
OMG I love panettone. God I can’t wait for Christmas now :)
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 :)
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!
Wow it’s beautiful! Gonna have to give it a try. :)
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.
I’d love to try making this Julebrød but I can’t find the recipe, could you send it to me pls? :)