Panettone [Italian Christmas Bread]
![Panettone [Italian Christmas Bread] by @browneyedbaker :: www.browneyedbaker.com](https://www.browneyedbaker.com/wp-content/uploads/2013/12/panettone-33-600.jpg)
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](https://www.browneyedbaker.com/wp-content/uploads/2013/12/panettone-18-600.jpg)
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](https://www.browneyedbaker.com/wp-content/uploads/2013/12/panettone-26-600.jpg)
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](https://www.browneyedbaker.com/wp-content/uploads/2013/12/panettone-35-600.jpg)
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
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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](https://www.browneyedbaker.com/wp-content/uploads/2013/12/panettone-2-600.jpg)
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](https://www.browneyedbaker.com/wp-content/uploads/2013/12/panettone-34-600.jpg)
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](https://www.browneyedbaker.com/wp-content/uploads/2013/12/panettone-39-600.jpg)
One year ago: Homemade Torrone
Two years ago: Gingerbread Men Cookies
Three years ago: Homemade Hot Cocoa Mix
Panettone [Italian Christmas Bread]
Ingredients
- 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
Special Equipment:
- Panettone molds, 6x4½-inch - purchased at King Arthur Flour
- 12- inch (12 inch) metal or wooden skewers
Instructions
- 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.)
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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. :)
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!
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.
Still waiting….
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
finished product.
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.