Panettone Bread Recipe: A Traditional Italian Christmas Treat

Could a tall, domed loaf change how you celebrate the holidays? We ask because this classic from Milan turns simple ingredients into something memorable.

We set out to teach a clear, friendly recipe so you can master an airy, buttery panettone that eats like a festive sweet bread and slices like a special-occasion cake.

You'll learn why starter timing, fruit soaking, and proofing matter. We explain how citrus and raisins, plus a slow preferment, build depth and structure.

Expect practical markers: how the dough should look, the internal temperature that signals doneness, and why cooling upside down prevents collapse.

Plan a bit of time at room temperature for resting stages; those pauses are where real flavor develops. We keep steps approachable so you bake with confidence, not guesswork.

What Is Panettone and Why It Belongs on Your Holiday Table

Think of a festive, towering loaf that tastes like cake but tears apart like the best enriched dough—this is the Milanese tradition. It literally means “large loaf” and began as a special-occasion centerpiece in Milan.

Over time the recipe evolved. Modern versions lean toward a brioche-like, moister texture. That lighter, airier crumb comes from enriched dough—eggs, butter, and patient proofing.

Origins and the “Large Loaf” Tradition

Historic roots: bakers in Milan celebrated with tall loaves that showcased rich ingredients and careful time at room temperature for rises.

Bread Meets Cake: Understanding the Unique Texture

The result sits between cake and yeast loaf: sliceable yet shreddable, with a tender, elastic crumb. Traditional aromatics—orange and lemon zest plus vanilla and rum-soaked raisins—give bright flavor.

• Classic molds are narrow and tall; many loaves are sliced in the paper.

• Expect dough that needs gentle handling and extra time to rise.

• Choose fruit-forward or chocolate versions depending on your guests.

Key Ingredients for Authentic Flavor and Structure

Start with ingredients that balance gluten strength, fat, and aromatics. These choices decide how tall and tender your loaf will become.

Bread flour gives superior rise and a resilient crumb; if you swap to all-purpose, reduce water slightly to avoid a slack dough. Use instant or active dry yeast—fresh yeast also works.

Choose unsalted butter and add salt separately so you control seasoning. Enrich with whole eggs and extra yolks for a brioche-like, shreddable texture. Bring butter and eggs to room temperature so the dough emulsifies cleanly.

• Soak raisins (or apricots) in rum or water overnight; pat dry before adding so fruit won’t steal moisture.

• Use granulated sugar to help the dough stretch and brown.

• Stir in zest, vanilla, and a touch of honey for signature Italian aromatics.

Tools and Setup: Stand Mixer, Paper Molds, and Skewers

Set up smart: a few key tools will save you time and make handling rich, sticky dough much easier.

We recommend a stand mixer for the long kneading required to build elasticity. Start with a paddle to hydrate ingredients, then swap to a dough hook when the dough takes shape and you add butter.

• Set the mixer on the counter with paddle and hook ready so transitions are smooth.

• Have two 5-inch paper molds for a standard batch; they support height and release cleanly.

• Keep a bowl scraper at hand to manage sticky dough and clean sides quickly.

• Use a long cake tester or skewer to probe deep into the center for doneness.

• Extra-long wooden skewers and two tall canisters let you hang loaves upside down to preserve the tall shape.

• Stage ingredients at room temperature near the stand so mixing and dough development are even.

With these tools staged, you'll save time and feel confident handling every step toward a tall, tender panettone-style loaf of holiday bread.

Overnight Prep: Starter and Aromatics for Better Flavor

An easy overnight plan gives your starter time to sing and the aromatics time to deepen. This quiet stage turns simple ingredients into a complex, uplifted loaf.

Make a small preferment

Stir together a small biga or starter using bread flour, a pinch of sugar, a sprinkle of yeast, and lukewarm water in a bowl. Cover with plastic and let it rest for 12–24 hours.

Aim for visible bubbles: a starter that doubles or triples in that time will strengthen the dough and improve final rise.

Build the citrus-vanilla-honey infusion

In a separate bowl combine honey, orange and lemon zest, and vanilla. Add a splash of rum if you like. Cover with plastic and let it sit 10–48 hours for deeper aromatics.

Soak raisins (or other dried fruit) in rum or water overnight in a cup. Drain and pat them dry before folding into the dough so they don’t steal moisture.

• Bring the rested starter back toward room temperature before mixing so it integrates smoothly.

• Shorter rests work in a pinch, but longer hours equal more complex flavor.

• Have your mixer and mise en place ready so tomorrow’s active time feels relaxed.

Bottom line: this patient prep makes a resilient dough and rewards you with richer flavor and a better rise when you bake your panettone the next day.

Mixing the Dough Like a Pro

Start with a calm, steady rhythm. Combine the risen starter with room temperature eggs and any reserved yolks in the bowl of your stand mixer. Blend briefly so the starter and egg are fully incorporated before adding flour.

Slowly add bread flour, about a cup at a time, until the dough pulls together into a cohesive ball. Work in sugar and salt and mix until the surface turns shiny and elastic.

Building strength and sheen

Switch to the hook and add softened unsalted butter one tablespoon at a time. Mix on low to medium-low, scraping the bowl and hook between additions so fat emulsifies evenly.

Signs it's ready

• Knead about 8 minutes; the dough should feel like stretchy taffy.

• The mixture will begin cleaning the bowl sides and form a smooth ball.

• If a wide sticky patch stays, dust a little flour—avoid over-flouring to keep the crumb tender.

• When the dough passes a gentle windowpane and feels bouncy, we move on to proofing.

First Rise, Fold, and Flavor Add-Ins

The initial proofing stage sets the rhythm for every fold and flavor addition to follow. Place the dough in a lightly oiled bowl, cover with plastic, and proof at room temperature until it doubles, ideally triples in size. Use a warm, draft-free spot so the yeast works steadily. Expect this to take several hours, depending on temperature.

Turn the risen dough out gently. Stretch it into a rectangle and sprinkle in about two-thirds of your mix-ins—raisins, candied peel, or chocolate—so they spread evenly.

Fold in thirds, rotate, and fold again to create thin layers of fruit throughout. Add the remaining mix-ins, then fold and shape. Round the mass into a taut ball to organize gluten and trap gases for better oven spring.

If the dough feels slack, let it rest a few minutes so it relaxes and is easier to handle. Keep add-ins modest so they don’t weigh down the loaf. A short bench rest smooths the surface before final shaping.

For a method variation and timing cues, see Chef John's panettone technique which complements our steps and tips.

Shaping and Final Proof in the Mold

Shaping is where we turn soft dough into a confident loaf that climbs.

Stretch, fold, and round

After the final folds, create gentle tension by pulling the edges toward the center and rotating the mass.

We round the piece into a tight ball without tearing the surface. This traps gases and gives a smooth top for scoring.

A light dusting of flour on your hands helps if the dough feels sticky.

Transfer, mold size, and proofing choices

Place the rounded dough seam-side down into a paper mold. Use a 4.5" deep by 7.5" wide mold for a large loaf, or 5" molds for smaller loaves.

Cover loosely with plastic so the surface does not dry while the loaf expands.

Proof at room temperature until the dome rises above the paper edge—often 8–15 hours depending on warmth.

Speed tips and final checks

If you need a speed boost, a cold oven with only the light on can raise proofing speed by about 20%. Keep the oven barely warm; avoid heat that melts butter.

• Place the dough seam-side down so the top stays smooth for scoring.

• Leave room in the mold so the loaf can climb and form a mushroom cap.

• Look for a puffy, slightly jiggly top and visible aeration at the paper edge before baking.

Final note: gentle tension and patience here reward you with dramatic height and a clean surface for the oven spring that makes this holiday loaf stand out.

Baking Panettone Bread

This is the moment the dough earns its height. With a stable mold and steady oven, small moves at the start of bake time shape the final dome.

Score the top and add butter or egg wash

Score an X or T about 1/4 inch deep across the top to guide expansion. Add a teaspoon of softened unsalted butter in the cut or gently brush an egg wash for shine and moisture.

Oven temperature, time, and internal doneness

Preheat the oven fully to 350°F. Place molds on a sheet pan and bake in the center for about 50–60 minutes.

Check doneness with a long cake tester: it should come out clean and the center should read 195°F. Aim for a proud dome, deep golden color, and a set, springy top.

Managing browning with foil and convection settings

If the top darkens too fast after roughly 30 minutes, tent with foil and reduce temperature to 325°F (convection users may start with convection on). This lets the interior finish without over-browning.

Resist opening the door often; steady heat preserves rise. If the crust needs one last set, allow a brief rest in the oven with the door cracked.

• Keep molds on a sheet pan for stable transfers in and out of the oven.

• Use a tester down the center to judge doneness rather than only time.

• Avoid heavy toppings that can weigh the loaf; a small pat of butter is enough.

For a step-by-step variation and printable directions, see our linked panettone recipe to compare timing and tips.

Cool It Right: Hanging Panettone Upside Down

Letting a tall loaf cool upside down is a small ritual that protects its fragile crumb and keeps height intact. Do this step as soon as the loaf comes out of the oven and the surface is set.

Skewer placement and safe setup between tall canisters

Insert two extra-long wooden skewers through the lower third of the loaf—about 1 inch from the base and 2–4 inches apart. Push them through the mold and the warm interior so the weight sits on the sides, not the center.

• Invert the loaf and rest the skewers on two sturdy, tall canisters to suspend the bread.

• Cool for hours—we recommend 2–3 hours at room temperature until the dough is fully set and the crust is no longer warm to the touch.

• Leave the paper on; it supports the structure while the dough finishes drying.

• Avoid covering with plastic while warm to prevent condensation that softens the crust.

• Keep the setup away from drafts and pets or curious hands so the skewers and loaf stay steady.

• When fully cool, remove from the stand or supports carefully, then slice or wrap.

Variations, Serving Ideas, and Storage Tips

From classic fruit to chocolate-studded loaves, small swaps change the whole experience. Try candied peel, citron, and rum-soaked raisins for a traditional version. For a crowd-pleasing take, fold semi-sweet chocolate chips into the dough in layers so they distribute evenly.

Serving suggestions

Serve slices at room temperature with a light dusting of powdered sugar for a simple finish. Toasted with butter, it makes a cozy breakfast. Leftovers shine as French toast—soak briefly and cook until golden.

Make-ahead and storage

Wrap tightly in plastic the first day to slow drying; this keeps the crumb soft. For longer storage, freeze single slices in zip-top bags and thaw at room temperature before reheating.

• Reheat wrapped in foil at 350°F for 4–6 minutes to refresh.

• Add extra orange or lemon zest for a brighter, citrus-forward loaf without more sugar.

• Sprinkle a pinch of salt or extra zest to balance very sweet mix-ins.

Bake, Gift, and Celebrate with Homemade Panettone

After the last bake, a little care turns a tall loaf into a cherished gift. Bake time is about 50–60 minutes at 350°F until the center reads ~195°F, then cool upside down for 2–3 hours using long skewers and paper molds to protect height and texture.

Make an extra loaf, wrap a cooled loaf in paper, tie with a ribbon, and include a short ingredient card. Recipients will love a homemade panettone that reheats beautifully—a few minutes in a warm oven restores aroma and flavor.

Keep notes on flour feel, eggs, mixing time, and how your stand mixer and hook handled the dough panettone. Those small adjustments help you make panettone with more confidence next season.