Welcome the holiday season with the incredible aroma of freshly baked panettone! This sweet Italian Christmas bread is famous for its wonderfully soft, buttery texture and delightful candied fruits. While traditionally a labor of love, this easy homemade christmas panettone recipe simplifies the process. You will achieve deep, rich flavors with minimal active time, primarily relying on a slow, cold-rise method. Get ready to impress your family and friends with this festive treat!
Why You’ll Love This Christmas Panettone
You’ll adore baking this traditional Italian Christmas bread from scratch.
- This recipe requires minimal active kitchen time, about 20 minutes, making it perfect for busy schedules.
- The cold-rise method develops a deep, rich flavor that truly shines through in every bite.
- It is incredibly versatile, ideal for making individual mini portions or a larger loaf for sharing at holiday gatherings.
- Impress your friends and family with a truly authentic homemade christmas panettone recipe this year.
Ingredients
To craft this delightful christmas panettone recipe, you’ll need two main sets of ingredients: one for the initial sponge and another for the rich, airy dough. Gather everything before you begin for a smooth baking experience.
For the Sponge:
- 8 ounces water (70°F)
- 15 grams instant yeast
- 10 ounces bread flour
For the Dough:
- 8 ounces unsalted butter (room temperature), softened
- 4 ounces honey
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- 1 teaspoon vanilla extract
- 12 ounces bread flour
- 3 ounces raisins
- 2 ounces candied orange peel
- 3 ounces dried cranberries
- 2 ounces dried currants
- 1 tablespoon fresh lemon zest
Notes & Substitutions
Instant Yeast: This recipe calls for instant yeast, which you can add directly to the dry ingredients without proofing. If using active dry yeast, you must proof it first. Dissolve the yeast in the warm water for the sponge and let it sit for 5-10 minutes until foamy before combining with the flour.
Sourdough Starter: For a sourdough variation, substitute the sponge with 16 ounces of active, fed sourdough starter. Be aware that this will significantly increase the proofing times, often doubling them.
Raisin Soaking: You can soak the raisins and other dried fruits in warm water or a tablespoon of rum for 30 minutes before adding them to the dough. This makes them plumper and prevents them from absorbing moisture from the dough, though it is optional.
Panettone Wrappers: Panettone papers are essential for achieving the classic shape and ensuring even baking. We recommend 2.75-inch tall papers for mini panettone. You can find these online or at specialty baking stores.
Room Temperature Ingredients: Always ensure your butter, eggs, and egg yolks are at room temperature. This helps them emulsify properly with the other ingredients, creating a smoother, more uniform dough. Cold ingredients can cause the dough to be lumpy or difficult to mix.
Equipment
Having the right tools makes this christmas panettone recipe even easier to manage.
- Stand mixer with both a paddle attachment and a dough hook
- Large mixing bowls
- Plastic wrap for covering dough
- Kitchen scale for accurate portioning
- Sheet pans for baking
- Panettone papers (2.75″ tall are ideal for mini loaves)
- Probe thermometer (optional but helpful for checking internal doneness)
- Long skewers (for larger loaves, to cool upside down)
Instructions
Creating this delightful christmas panettone recipe involves two main stages: preparing the sponge and then mixing and baking the dough. Follow these steps for a beautiful, flavorful result.
For the Sponge
- Combine Ingredients: In a medium bowl, whisk the instant yeast into the 10 ounces of bread flour. Gradually add the 8 ounces of warm water (70°F), mixing until a smooth, shaggy dough forms. Do not overmix; just ensure all the flour is hydrated.
- Cover and Chill: Cover the bowl tightly with plastic wrap to prevent a skin from forming.
- Refrigerate: Place the covered bowl in the refrigerator and let it cold-ferment overnight for 12 to 15 hours. This slow fermentation develops deep flavor in your christmas panettone recipe.
For the Dough
- Prepare Dry Ingredients: In a separate large bowl, combine the remaining 12 ounces of bread flour and the salt. Set aside.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and honey on medium speed until light and fluffy. This should take about 2-3 minutes.
- Add Eggs and Flavoring: With the mixer on low speed, slowly add the eggs and egg yolks one at a time, mixing well after each addition until fully incorporated. The mixture may look slightly broken initially, which is normal. Stir in the vanilla extract.
- Incorporate Sponge: Add the entire cold sponge from the refrigerator to the egg and butter mixture. Mix on low speed for about 3 minutes until well combined and uniform.
- Add Flour and Knead: Remove the paddle attachment and attach the dough hook. Gradually add the reserved flour and salt mixture to the wet ingredients. Knead on medium-low speed for 8 minutes. The dough will be sticky but should pull away from the sides of the bowl.
- Perform Windowpane Test: To check for sufficient gluten development, pinch a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, it is ready. If it tears, continue kneading for another 1-2 minutes and retest.
- Add Fruits and Zest: Add the raisins, candied orange peel, dried cranberries, dried currants, and lemon zest to the dough. Mix on low speed for just 30 seconds, or until the fruits are evenly distributed. Be careful not to overmix.
- First Rise (Bulk Fermentation): Transfer the dough to a lightly oiled bowl. Cover the bowl loosely with plastic wrap and let it rise at room temperature for 30 minutes. The dough will relax and become slightly puffy.
- Portion Dough: Lightly flour your work surface. Gently turn out the dough. For mini panettone, weigh and portion the dough into approximately 3-ounce balls. This christmas panettone recipe yields about 24 mini loaves.
- Shape Dough: Roll each portion into a smooth ball by gently tucking the edges underneath. This creates surface tension.
- Place in Papers: Carefully place each dough ball into individual panettone papers on a sheet pan, leaving some space between them.
- Second Rise (Proofing): Loosely cover the sheet pan with plastic wrap or a clean kitchen towel. Let the panettone proof at room temperature for 30 to 90 minutes. The exact time depends on your kitchen temperature. The dough should visibly expand and look soft and airy.
- Preheat Oven & Egg Wash: While the panettone proofs, preheat your oven to 375°F (190°C). In a small bowl, whisk one egg with a tablespoon of water for an egg wash. Gently brush the tops of the risen panettone with the egg wash for a golden, shiny crust.
- Bake: Bake in the preheated oven for approximately 25 minutes for mini panettone. Larger loaves will require more time. The tops should be deeply golden brown.
- Check Doneness: For perfectly baked panettone, use a probe thermometer to check the internal temperature. It should register 200°F (93°C).
- Cool and Enjoy: Carefully remove the panettone from the oven. Let them cool slightly on a wire rack before serving. Enjoy your warm, freshly baked christmas panettone recipe!
Pro Tips & Troubleshooting
Room Temperature Ingredients: Always ensure your butter, eggs, and egg yolks are at room temperature. This helps everything emulsify smoothly for a consistent dough structure. Cold ingredients can lead to a lumpy dough and poor gluten development.
Windowpane Test: This test is crucial for assessing gluten development. Properly kneaded dough will stretch into a thin, translucent membrane without tearing. If it tears easily, continue kneading for a few more minutes.
Don’t Overmix Fruits: Once you add the dried fruits and lemon zest, mix just enough to distribute them evenly. Overmixing at this stage can tear the developed gluten strands, making your panettone less airy.
Proper Proofing: Warmth and time are key for the final rise. A warm, draft-free spot helps the yeast activate optimally. Don’t rush this step; under-proofed panettone will be dense, while over-proofed loaves can collapse.
Golden Crust: The egg wash creates a beautiful, golden-brown, shiny crust. Apply it gently to avoid deflating your perfectly risen dough.
Cooling Large Loaves: If making larger panettone loaves, cool them upside down immediately after baking by inserting long skewers through the base and resting them between two chairs or supports. This prevents the rich, tender crumb from collapsing under its own weight.
Adjust Baking Time: Baking times vary significantly based on the size of your panettone. Mini panettone bake faster, so adjust accordingly if you opt for larger forms.
Serving, Storage & Variations
This versatile christmas panettone recipe offers many ways to enjoy, store, and customize its delicious flavors.
Serving Suggestions
- Enjoy your homemade panettone warm and plain to savor its rich flavor.
- Serve it toasted with a dollop of butter, your favorite jam, or creamy mascarpone cheese.
- Pair slices with a hot cup of coffee, espresso, or a sweet dessert wine or liqueur.
Storage Instructions
- Wrap cooled panettone tightly in plastic wrap to prevent it from drying out.
- Store at room temperature for up to 7 days, maintaining its freshness.
- For longer storage, freeze individual slices or whole loaves in an airtight container for up to 3 months.
- Thaw frozen panettone in the refrigerator overnight, then bring it to room temperature before serving.
- Refresh day-old or thawed panettone by lightly toasting slices or gently warming the whole loaf in the oven.
Panettone Flavor Variations
- Pistachio Cranberry: Substitute half of the traditional fruits with chopped pistachios, dried cranberries, and a hint of fresh orange zest.
- Chocolate Orange: For a decadent twist, incorporate cocoa powder into the dough and swap dried fruits for chocolate chips and candied orange segments.
- Black Forest: Use dried cherries, dark chocolate chips, and a touch of almond extract for a rich, dessert-like panettone.
- Feel free to experiment with your favorite dried fruits, nuts, and spices to create your unique christmas panettone recipe!
Nutrition
Here’s the estimated nutritional information per serving for this christmas panettone recipe. Please note that these values are approximate and may vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 roll |
| Calories | 214 kcal |
| Carbohydrates | 32 g |
| Protein | 4 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Trans Fat | 1 g |
| Cholesterol | 20 mg |
| Sodium | 169 mg |
| Fiber | 1 g |
| Sugar | 10 g |
| Unsaturated Fat | 3 g |
FAQ
Is panettone a bread or a cake? Panettone is technically a bread, made with yeast and bread flour, but its rich, sweet profile means it’s often enjoyed like a cake or sweet treat.
How is panettone traditionally eaten? Traditionally, it’s served with mascarpone cheese and a sweet liqueur, or simply warm with butter and a cup of coffee.
Why is panettone enjoyed around Christmas? Its enriched ingredients, like butter and candied fruits, were historically expensive. This made panettone a luxurious and celebratory holiday splurge.
How do I store leftover panettone? Wrap it tightly in plastic wrap to maintain freshness. You can store it at room temperature for up to a week, or freeze it for up to three months.
Can I use sourdough starter instead of yeast in this christmas panettone recipe? Yes, you can substitute the yeast sponge with an equal weight of active, fed sourdough starter. Be prepared for significantly longer proofing times, often doubling them.
Conclusion
Baking your own panettone is a truly rewarding holiday tradition that fills your home with festive aromas and delicious flavors. This easy homemade christmas panettone recipe proves that you don’t need to be a pastry chef to create this iconic sweet Italian bread. With our slow-rise method and detailed instructions, you can achieve a wonderfully soft, buttery crumb that will delight everyone. We encourage you to try this recipe and make it a cherished part of your holiday celebrations. Happy baking!
