Recipe

Classic Panettone

A tall, buttery Italian holiday bread with citrus, vanilla, and a soft, shreddable crumb that stays tender for days (especially when wrapped well).

By Matt Campbell

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4.7

A tall, golden panettone loaf with a domed top, sliced to show a fluffy, shreddable crumb studded with dried fruit on a cozy kitchen table

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Panettone is that bread that looks like it should be intimidating. Tall paper mold, fancy dome, little jewel bits of fruit, and somehow it tastes like butter learned how to sing. Here is the good news: you can absolutely make it at home.

Traditional panettone often relies on a stiff starter and a very serious schedule. This version is the friendly, yeast-based route: classic sweet dough, bright citrus zest, vanilla, and a generous amount of dried fruit. The process is mostly patience and a few key habits, like soft butter, strong flour, and letting the dough rise until it is truly ready. If you can wait for dough to do its thing, you can make panettone.

All panettone ingredients arranged on a kitchen counter, including flour, eggs, butter, sugar, yeast, milk, citrus, vanilla, dried fruit, and a tall paper panettone mold

Why It Works

Soft, tall crumb: A rich dough and high-protein flour give you that stretchy, shreddable interior.
Big flavor without weird ingredients: Citrus zest, vanilla, and a simple fruit soak build aroma fast.
Make-ahead friendly: Most of the time is hands-off rising, which means you can fit it around real life.
Tender for days: Butter, eggs, and a little honey help keep slices softer longer, especially when wrapped well.

Pairs Well With

Storage Tips

Room temperature: Cool completely, then wrap tightly in plastic wrap or store in a large airtight bag. Keep at room temp for 3 to 4 days. (It will slowly dry over time, but wrapping well helps a lot.)

Freeze: Slice it first (future you says thanks). Wrap slices in plastic wrap and freeze in a zip-top bag for up to 2 months.

Best way to rewarm: Toast slices lightly, or warm in a 300°F oven for 5 to 8 minutes. Panettone loves a quick crisp edge.

Leftover glow-up: Use thick slices for French toast, bread pudding, or a grilled panettone sandwich with mascarpone and jam.

Common Questions

Do I need a panettone mold?

For the classic tall shape, yes, it helps. Use a 6-inch panettone paper mold (the common home size), ideally the kind sold as a 750 g / 1 lb mold. If you do not have one, you can use a tall soufflé dish or high-sided cake pan lined with a tall collar of parchment, but the mold makes life easier.

Traditional panettone uses a starter. Is this one authentic?

Traditional panettone often uses a stiff natural starter and a long, careful schedule. This is a yeast-based home method that delivers the classic flavor notes and texture without turning your kitchen into a sourdough laboratory.

What flour should I use?

Use bread flour (higher protein). Panettone dough needs strong gluten to climb and hold its shape. All-purpose flour can work in a pinch, but the loaf is usually shorter and less shreddable.

Why is my dough not rising?

Most often: the kitchen is cold, the yeast is old, or the dough is under-kneaded. Aim for a cozy rise around 75°F to 80°F. If your oven has a proof setting, use it. Otherwise, turn the oven on for 1 minute, turn it off, and proof inside with the light on. Also, watch the dough more than the clock. Enriched dough can take longer than you think.

My dough looks greasy or is tearing after I add the butter. What happened?

Usually the dough is too warm, or the butter went in before the gluten was ready. Pause, cover the bowl, and chill the dough for 10 to 15 minutes, then continue mixing. The dough should look elastic and shiny, not oily. If it is truly slick and broken, a short chill and a few more gentle minutes of mixing often brings it back.

Why did my panettone bake up gummy or dense?

Two common culprits: under-proofing and under-baking. Let the final proof go until the dough is visibly puffy and domed, and bake until the center reads 200°F to 205°F for the most reliably set crumb.

Can I skip the dried fruit?

Absolutely. You can make it plain, or swap in chocolate chips. Just keep the add-ins around the same total amount so the dough is not overloaded.

Do I really need to hang it upside down?

It is not mandatory, but it is the easiest way to prevent the dome from sinking while the loaf is still delicate. If you do it, push the skewers through the loaf near the base (through the paper mold), make sure your supports are stable, and cool it completely before slicing. If you skip hanging, cool the panettone on its side and rotate it a few times while it cools.

How do I keep the dough from drying out while it proofs?

Cover the bowl and mold with plastic wrap or a snug reusable cover. A towel can work, but it sometimes lets the surface dry and form a skin, which slows rising.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-inch panettone paper mold (about 5.5 to 6 inches tall, typically a 750 g / 1 lb mold)
Large mixing bowl
Stand mixer with dough hook or strong hands and patience
Microplane or fine grater (for zest)
Instant-read thermometer (helpful for dough and doneness)
Metal skewers or long knitting needles (for hanging, optional but recommended)
Wire rack
Plastic wrap or a reusable bowl cover (to keep the dough from drying out while it proofs)

The first time I made panettone, I treated it like a normal enriched bread. I rushed the rise, bullied the dough with extra flour, and acted confused when it came out dense. Classic me. When I finally slowed down, kept the dough soft, and let it proof until it looked genuinely puffy, it clicked. Panettone is not hard, it is just honest. It rises when it is ready, it bakes when it is golden, and it tastes best when you slice it like you mean it and share it with someone who will steal the corner piece.