If you’ve ever wanted to bake something that feels like a warm hug from the Italian countryside, you’re going to adore this Easy Italian Panettone Recipe. Seriously, this bread is the perfect mix of sweet, soft, and buttery, studded with juicy raisins, tart cranberries, and bright bursts of candied orange peel. When I first tried making panettone at home, I was intimidated, but this version simplifies everything without sacrificing that legendary flavor and fluffiness. So grab your apron — I’m going to walk you through this festive treat that’s truly a fan-freaking-tastic holiday bread!
Why You’ll Love This Recipe
- Simplicity Meets Tradition: This recipe cuts down the fuss so you can enjoy authentic panettone without the intimidation.
- Perfectly Balanced Flavors: The blend of honey-sweet dough and tangy candied fruits keeps each bite exciting and comforting.
- Great for Sharing: These mini panettone rolls are perfect for gifting or serving at holiday gatherings.
- Flexible Ingredients: Easy swaps and additions let you tailor the fruit and zest to your taste or pantry.
Ingredients You’ll Need
Each ingredient in this Easy Italian Panettone Recipe plays a key role: from the yeast that gives it lift, to the butter for richness, and the mélange of dried fruits that provide those wonderful bursts of flavor. You want fresh eggs at room temperature to get the best dough consistency, and candied orange peel adds that classic citrusy zing we all crave in panettone.
- Water: Use lukewarm water around 70ºF to activate the yeast without killing it.
- Instant Yeast: Fast-acting and easy—no proofing needed.
- Bread Flour (two amounts): High-protein flour ensures the bread has the right chewy texture.
- Butter: Softened, for a tender, rich crumb—room temp is key here.
- Honey: Adds natural sweetness and moisture for a lovely golden crust.
- Salt: Enhances flavor and balances sweetness.
- Eggs & Egg Yolks: Richness and structure come from these—bring them to room temperature for better incorporation.
- Vanilla: Adds subtle warmth and depth.
- Raisins, Dried Cranberries, Dried Currants: These dried fruits bring tart sweetness and chewy texture.
- Candied Orange Peel: Bright and zesty, the ultimate panettone signature.
- Lemon Zest: Fresh zest adds a refreshing citrusy pop that compliments the orange peel beautifully.
Variations
The beauty of this Easy Italian Panettone Recipe is how versatile it is. I love tweaking it depending on the season or occasion — it’s a fun way to make the recipe feel fresh and personalized. Feel free to swap out fruits or add nuts if you’re feeling adventurous!
- Dried Fruits Mix: I sometimes swap the cranberries for chopped dried apricots or cherries, which gives a whole new dimension.
- Nuts Addition: Toasted almonds or hazelnuts stirred in add a pleasant crunch — my family goes crazy for it.
- Gluten-Free Version: For those avoiding gluten, I learned that a blend of gluten-free bread flour and xanthan gum can work, but expect a slightly different texture.
- Less Sweet Option: Adjust the honey amount or replace it with maple syrup if you prefer a subtler sweetness.
How to Make Easy Italian Panettone Recipe
Step 1: Activate the Yeast and Mix Wet Ingredients
Start by combining your lukewarm water and instant yeast in a large mixing bowl. Give it a gentle stir and wait about 5 minutes; the yeast should bloom and get a little frothy, showing that it’s alive and ready to work its magic. While you wait, soften your butter to room temperature — this helps it blend perfectly into the dough later. Next, whisk in honey, eggs, egg yolks, and vanilla until smooth. This creates a fragrant and rich base that makes the panettone dough incredibly tender.
Step 2: Blend In Flour and Salt, Then Knead
Add in your salt and the first portion of bread flour. Stir it all together until it starts to come together, then add softened butter bit by bit. Once the dough forms, turn it out onto a lightly floured surface and knead vigorously for about 10-12 minutes. This is key—kneading develops the gluten, giving the panettone that iconic airy yet chewy texture. If you have a stand mixer with a dough hook, you’re welcome to use it for ease. The dough should feel soft but springy when it’s ready.
Step 3: Add Fruit and Shape the Dough
Sprinkle in the raisins, dried cranberries, currants, candied orange peel, and lemon zest, gently folding them into the dough so everything is evenly dispersed. Be gentle here—overworking now could toughen the dough. Shape the dough into a tight ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm spot for about 3-4 hours or until it doubles in size. Watching this rise always fills me with that cozy holiday anticipation!
Step 4: Bake in Paper Molds
Once risen, gently deflate the dough and portion it into your paper molds if you’re making mini panettone or a large mold if that’s your style. Let them rest another 30 minutes to get that final puff before baking. Bake in a preheated oven at 350°F (175°C) for about 25 minutes for minis, or closer to 45-50 minutes for a large loaf. You’ll know it’s done when the top is golden brown and a skewer inserted comes out clean. I like to tent with foil if the top browns too quickly to avoid burning.
Pro Tips for Making Easy Italian Panettone Recipe
- Room-Temperature Ingredients: Make sure your eggs and butter are not cold—it helps the dough come together more smoothly and rise evenly.
- Gentle Folding: When mixing in dried fruits, fold gently to avoid breaking the delicate dough structure.
- Proofing Location: A warm, draft-free corner works best for rising; I sometimes use a turned-off oven with the light on as a cozy spot.
- Baking Watch: Keep an eye on the baking panettone—the paper molds can brown fast, so be ready to tent the bread with foil to avoid burning.
How to Serve Easy Italian Panettone Recipe
Garnishes
I love serving slices of panettone lightly dusted with powdered sugar for an extra festive touch. Sometimes I add a smear of mascarpone or a drizzle of honey on top, which makes it feel decadent without overpowering the bread’s natural flavors. Fresh orange zest as a garnish also adds a nice aromatic hint when serving guests.
Side Dishes
This panettone pairs wonderfully with a cup of strong coffee or a velvety hot chocolate. On brunch tables, I like offering it alongside fresh fruit salad or even a creamy ricotta spread. It’s sweet enough to be dessert but substantial enough for breakfast or afternoon tea.
Creative Ways to Present
For holidays, I often use mini panettone as edible place cards—just tie a ribbon around the paper mold with a guest’s name tag. Another fun idea is slicing it horizontally and layering with cream cheese and orange marmalade for a fancy tea-time treat. It’s such a versatile bread, making it a real showstopper wherever you serve it.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover panettone tightly in plastic wrap, then place it in an airtight container. It keeps beautifully at room temperature for up to 4 days, staying soft and flavorful. If you find it starting to dry out, a quick brush with a bit of butter can revive it.
Freezing
Freezing works wonders with panettone! I slice it before freezing, then wrap individual slices tightly in plastic wrap followed by foil. This way, you can pull out just what you need and thaw it quickly. I’ve found that frozen panettone keeps well for up to 3 months without losing much freshness.
Reheating
To refresh leftovers, especially after freezing, I pop slices in a toaster oven at low heat for a few minutes. It restores that freshly baked warmth and softness that makes panettone so irresistible. Avoid microwaving directly as it can make the bread chewy instead of tender.
FAQs
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Can I make this Easy Italian Panettone Recipe without candied orange peel?
Absolutely! While candied orange peel is traditional and gives that signature citrus zing, you can substitute it with extra dried fruit such as cherries or apricots, or even add some lemon zest for a different but delightful twist.
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How long does panettone dough need to rise?
The initial rise should take about 3 to 4 hours at room temperature until the dough doubles in size. Patience here is key to achieving that airy texture. After shaping, let the dough proof for an additional 30 minutes before baking.
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Can I make a larger panettone loaf instead of mini ones?
Definitely! You can bake the dough in a larger panettone mold, but keep in mind it will require longer baking time, around 45-50 minutes. Use a skewer to test doneness, and tent with foil if it browns too fast.
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Is there a way to speed up the rising time?
If you’re short on time, a warm spot such as the oven with a pilot light or a proofing box can help speed things up slightly. However, rushing the rise too much can compromise texture, so it’s best to follow the recommended timing for the best results.
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What’s the best way to serve panettone for a holiday gathering?
Serve it sliced thin with mascarpone cheese, a drizzle of honey, or alongside a hot cup of coffee or mulled wine. Mini panettone can be individually wrapped as charming edible gifts that guests will love.
Final Thoughts
Making this Easy Italian Panettone Recipe has become a cozy tradition for me, one that fills my kitchen with the most wonderful aromas and fills my family’s hearts with joy. It’s not just about the bread; it’s the time spent together, the anticipation of sharing something homemade and special. I genuinely encourage you to give this recipe a try — trust me, once you taste the soft crumb bursting with fruity goodness, you’ll want to make it year-round, not just for Christmas!
Print
Easy Italian Panettone Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 870 minutes
- Yield: 24 mini panettone (2″ x 2 3/8″)
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Easy Panettone Recipe is a traditional Italian Christmas bread that is sweet, soft, and buttery, similar to brioche. Loaded with raisins, candied orange peel, dried cranberries, and currants, this bread is perfect for holiday celebrations. Baked in a paper mold, it creates a beautifully tall and airy loaf that is both festive and delicious.
Ingredients
Liquid Ingredients
- 8 ounces water (70ºF)
- 4 ounces honey
- 2 eggs (room temperature)
- 2 egg yolks (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 15 grams instant yeast
- 10 ounces bread flour
- 12 ounces bread flour
- 1 teaspoon salt
Fats
- 8 ounces butter (room temperature, softened)
Dried Fruits and Flavorings
- 3 ounces raisins
- 2 ounces candied orange peel
- 3 ounces dried cranberries
- 2 ounces dried currants
- 1 tablespoon lemon zest
Instructions
- Activate Yeast: In a mixing bowl, combine 8 ounces of warm water (70ºF) with 15 grams of instant yeast and a small portion of the bread flour to create a starter. Allow it to sit for about 5-10 minutes until the yeast begins to foam and activate, indicating it’s ready.
- Prepare Dough: Add the remaining bread flour (10 ounces plus 12 ounces divided as needed), salt, softened butter, honey, eggs, egg yolks, and vanilla extract to the yeast mixture. Mix thoroughly until the dough comes together.
- Knead the Dough: Knead the dough by hand or using a stand mixer with a dough hook attachment for about 10-15 minutes until smooth, elastic, and slightly sticky.
- Incorporate Dried Fruits: Gently fold in raisins, candied orange peel, dried cranberries, dried currants, and lemon zest evenly throughout the dough, ensuring the fruits are well distributed.
- First Rise: Cover the dough bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for approximately 2 to 3 hours or until it doubles in size.
- Shape and Proof: Lightly flour your hands and gently shape the dough into rounds. Place each dough ball into individual panettone paper molds (approximately 2″ x 2 3/8″ for mini loaves or a larger mold for full-sized). Cover and let rise again for about 8 to 12 hours or until the dough nearly doubles in size.
- Preheat Oven and Bake: Preheat the oven to 375ºF (190ºC). Bake the panettone for 25 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool: Remove the panettone from the oven and allow to cool completely on a wire rack before serving. This helps the structure to set and enhances flavor.
Notes
- Panettone is a traditional Italian holiday bread known for its sweet, buttery, and airy crumb.
- The bread is enriched with candied orange peel, raisins, currants, and dried cranberries to create a festive flavor.
- Using panettone paper molds helps achieve the signature tall, dome-shaped loaf.
- Allowing long, slow proofing times enhances the bread’s texture and flavor.
- Store panettone in an airtight container to maintain freshness for several days.
Nutrition
- Serving Size: 1 roll
- Calories: 214 kcal
- Sugar: 10 g
- Sodium: 169 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
