Panettone is the ultimate Italian holiday treat, soft, fluffy, and bursting with sweet, citrusy flavor. I’m so excited to finally share this recipe with you! With this Easy Panettone recipe, you can make your own panettone at home without any stress. It is perfect for breakfast, dessert, or gifting to loved ones.
The dough is rich and buttery, with a hint of vanilla and citrus that fills your kitchen with festive aromas as it bakes. Folded with sweet raisins, cranberries, other dried fruits and candied orange peel, every bite is a delightful mix of soft, fluffy bread and chewy fruits. All you need is just a bit of time, patience, and holiday spirit! The final result is light, flavorful, and so satisfying to bake from scratch.
This is an easy panettone recipe because it simplifies the traditional process, skipping the need for a sourdough starter and cutting down the preparation time. Unlike the classic version that takes three days, this one can be made and baked in a single day, without sacrificing flavor or texture!
This holiday season, skip the store-bought panettone and impress your family and friends with your own homemade masterpiece. It’s festive, fun, and filled with love.
How to make this easy panettone recipe
Begin with preparing the fruit by soaking the dried fruits (except the orange candied peel) in rum or orange juice for 15 minutes to plump them up, then drain and set aside.
How to prepare the dough
To prepare the dough, dissolve the yeast in honey and some warm milk, in a large bowl, letting it sit for 5 minutes until foamy.
Next, add the flour, sugar, salt, lemon and orange zest. Add the remaining warm milk, egg yolks, and vanilla extract, mixing until just combined.
Gradually incorporate the softened butter, adding a little at a time, and knead the dough until it becomes smooth and elastic. This process may take 15–20 minutes with a hand or stand mixer.
Fold in the soaked and drained fruits along with the orange candied peel, gently distributing them evenly throughout the dough.
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 2–2.5 hours. Stretch and fold the dough every 30 minutes during the rise, using wet hands. Cover the dough again after each folding, and repeat this process three to four times.
How to shape and bake the panettone
Divide the risen dough into three equal portions (about 520–530g each). Shape each portion into a ball and place them into 5 x3.7 inches (13x 9.5cm) panettone molds on a large baking sheet.
Spray the tops with oil, cover lightly, and let the dough rise again for 2 hours, or until it reaches just below the top edge of the molds. Remove the covering and let rest for 20 more minutes before baking.
Meanwhile, preheat your oven to 320°F (160°C).
Score the tops of the dough with a cross, cutting about 1/4 inch (6mm) deep, and place a small cube of butter in the center of each cross for the traditional effect.
Bake the panettone on the second rack of the oven for 45–50 minutes. After 25 minutes, cover the tops with foil if they brown too quickly. Check for doneness with a skewer, ensuring it comes out clean.
Cool completely by suspending the panettone upside down for 2–3 hours to maintain its airy structure.
Store covered at room temperature for several days, or freeze for longer storage.
Hope you will try this Easy Panettone recipe and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.
More bread recipes you may also like try
If you like sweet bread recipes you may also like this traditional Poppy Seed Babka. It has an amazing crumb and irresistible flavor, and a favorite holiday treat in many European countries.
If you like cinnamon treats you may like to try this Cinnamon Braided Bread or this Cinnamon Wool Roll Bread.
For a fruity festive babka you may like to consider this Cranberry Orange Babka. It is very flavorful and a great choice for fall and winter holiday tables.
YOU MAY ALSO LIKE:
Poppy Seed Walnut Roll
Orange Walnut Babka
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Easy No-Knead Focaccia
Christmas Wreath – Christmas Braided Bread
Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip
60 Festive Christmas Desserts
40 Christmas Savory Dishes
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Easy Panettone Recipe – Perfect for the Holidays
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Equipment
Ingredients
For the Fruit Filling
- 2 oz (60g) raisins
- 2 oz dried cranberries
- 2 oz (60g) dried apricots or other dried fruit
- 4 oz (120g) candied orange peel
- Juice of one large orange , for soaking the fruits
For the Dough
- 4¾ cups (600g) bread flour or strong flour like Manitoba
- 1 ⅔ cups (400ml) milk , slightly warm
- 2 ¼ tsp (7g) active dry yeast
- 1 tbsp (15g) honey
- 1/3 cup (70g) granulated white sugar
- Zest of 1 large orange
- Zest of 1 large lemon
- 1 tsp (5g) salt
- 4 large egg yolks
- 1 ½ tsp (7g) vanilla extract
- 1/2 cup (113g) unsalted butter , softened
For Topping
- 3 small butter cubes
Instructions
Prepare the fruits.
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Soak the dried fruits except the orange candied peel in rum or orange juice for 15 minutes to plump them up, then drain.
Prepare the dough.
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In a large bowl add yeast, honey and 1/4 cup (60ml) milk. Let it rest for 5-10 minutes to activate the yeast.
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Add flour, sugar, salt orange and lemon zest.
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Add remaining warm milk, egg yolks and vanilla extract.
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Mix to combine.
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Add in the softened butter a little at a time.
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Knead until the dough becomes smooth and elastic. It may take 15-20 minutes with a hand or stand mixer.
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Sprinkle the fruits on top.
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Gently fold them in to distribute them evenly.
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Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 2–2.5 hours.
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After 30 minutes, using wet hands, stretch and fold the dough and cover again with plastic wrap. Repeat this folding process three to four more times at 30-minute intervals.
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After the 2-2.5 hours the dough should be risen and doubled in size.
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Transfer the dough to a greased surface.
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Divide the dough into three equal portions ( about 520-530g each).
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Shape them into balls and place them in the molds with the smooth side facing up. Place the molds into a large baking sheet.
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Spray the top with oil, cover and let them rise again for about 2 hours, or until the dough is just below the top edge of the mold.
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Remove the plastic wrap and let them sit for 20 minutes uncovered. Meanwhile, preheat your oven to 320°F (160°C).
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To make the cross, gently score the top of the dough in a cross pattern, cutting about 1/4 inch (6mm) deep.
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Place a small cube of butter in the center of the cross to achieve the traditional effect.
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Place the baking sheet on the second rack of the oven.
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Bake for 45-50 minutes, checking for doneness with a skewer, it should come out clean. After the first 25 minutes of baking, if the tops brown too quickly, cover them with foil.
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When done, remove them from the oven.
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Let the panettone cool completely upside down for 2-3 hours.
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Store it at room temperature covered with plastic wrap for several days or freeze until ready to use.
Nutrition
The post Easy Panettone Recipe – Perfect for the Holidays appeared first on Home Cooking Adventure.
