Mom's Best Recipes
Recipe

Panettone

A tall, fluffy Italian sweet bread with orange and lemon zest, vanilla, and a generous handful of fruit.

Author By Matt Campbell
4.7
A tall homemade panettone loaf on a wooden cutting board with one slice cut, showing a fluffy, airy crumb dotted with dried fruit
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Panettone is that holiday bread that looks fancy enough to intimidate you and then immediately wins you over the second you smell the citrusy, buttery dough baking. The good news is you do not need a professional kitchen. You just need a little patience, a big bowl, and the willingness to let dough do its slow, magical thing.

This version keeps ingredients approachable and steps clear. The payoff is a tall, cloud-soft loaf with bright orange and lemon zest, sweet fruit, and a crumb that pulls into feathery strands when it is still slightly warm. Yes, you should absolutely “just taste a little” once it has had a chance to set.

Flour, eggs, sugar, butter, milk, yeast, citrus, and dried fruit arranged and ready for baking

Why It Works

  • Light, shreddy texture: Enriched dough plus two rises and strong gluten development gives you that airy, bakery-style crumb.
  • Bold flavor without weird ingredients: Citrus zest, vanilla, and a pinch of salt make the sweetness taste intentional, not flat.
  • Fruit that stays suspended: A quick flour toss and the right fold-in timing helps prevent a fruit pileup at the bottom.
  • Home-oven friendly: A simple foil “hat” prevents over-browning while the center finishes baking.
  • Cooling options: Cool upright for simplicity, or hang upside down for classic panettone height insurance.

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Storage Tips

Room temperature: Wrap tightly in plastic wrap or keep in an airtight container for 3 to 4 days. Panettone dries out fast if it is exposed to air, so be generous with the wrapping.

Freeze: Slice the loaf, then wrap slices in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw at room temp or toast straight from frozen.

Revive slices: Toast lightly, or warm for 10 to 15 seconds in the microwave, then add a little butter or jam. (Not required, but very comforting.)

Common Questions

Do I need a panettone mold?

It helps, but you have options. A paper panettone mold is easiest. Look for a 6 inch mold that is labeled about 1 lb / 500 g capacity. You can also use a tall 6 to 7 inch (15 to 18 cm) round cake pan lined with parchment that extends several inches above the rim to support the rise.

Do I really have to hang it upside down to cool?

Traditional panettone is cooled inverted so the delicate crumb does not compress as it cools. This simplified dough is sturdier than many bakery formulas, so it often cools upright just fine. That said, if you want maximum height and the best chance of a lofty, shreddy crumb, use the optional skewer-and-hang method in the final step. It is easy and very reassuring.

Why is my panettone dense?

Most often: the dough needed more kneading (gluten not developed), more rise time (dough was not airy enough before baking), or your kitchen was cool. Aim for a dough that becomes smooth, elastic, and slightly glossy, and let it rise until truly puffy, not just “a little bigger.” If you are unsure, do a quick windowpane test: stretch a small piece of dough thin enough to let light through without tearing.

Can I make it without dried fruit?

Yes. Swap the fruit for chocolate chips, chopped toasted nuts, or just leave it plain and lean into the citrus and vanilla.

How do I know it is baked through?

The top should be deep golden brown and a thermometer in the center should read 195 to 200°F. If the top darkens too fast, tent with foil and keep baking.

Can I do an overnight rise?

Yes. After the first rise, gently deflate the dough (do not aggressively punch), cover tightly, and refrigerate overnight. Let the dough sit at room temp for 60 to 90 minutes before shaping so it becomes workable again.

What if I only have instant yeast?

You can use instant yeast in the same amount. You can skip the blooming step and mix it right into the dry ingredients, but blooming is still fine if you want the reassurance.

I used to treat panettone like a “leave it to the bakery” situation, mostly because the tall shape feels like it is judging you. Then I made it at home once and realized it is basically a cozy enriched dough with a little patience and a lot of good smells. Now it is my favorite kind of kitchen chaos: zest everywhere, fruit sneaking off the cutting board, and that moment when the loaf finally clears the top of the mold like it has something to prove.