Panettone Italian Christmas Sweet Bread
Panettone, an Italian Christmas Sweet Bread a not too sweet yeast bread, filled with raisins, candied fruit or Chocolate Chips. A delicious way to celebrate the Holidays.
Panettone, this is a much easier and quicker Italian Christmas Sweet Bread Recipe to make, everyone will love it.
Every time we head into the Fall months and Christmas is just around the corner, the Italian asks “why don’t you make a Homemade Panettone”.
Every year I think forget it, 3 days to make something that I can buy in a store? No I don’t think so. And then a friend of mine gave me this Panettone Recipe, so much easier and faster she said, you will love it.
Recipe Ingredients
For the Panettone
- Flour – all purpose
- Sugar – granulated or fine sugar
- Water – lukewarm water
- Butter – room temperature
- Salt – if you use unsalted butter add a bit more salt
- Yeast – active dry yeast
- Eggs – 2 large eggs and 1 yolk
- Zest – the lemon and orange peel
- Vanilla – extract
- Chocolate chips – or raisins, candied fruit or even a mixture
Topping
- Almond flour
- Cornstarch
- Sugar
- Egg white
- Powdered sugar – also known as
- Almonds – skinned
How to make homemade Almond Flour
If you like you can even make your own almond flour, place almonds, 1/4 -1/3 cup at a time, in a food processor. Pulse until you have a flour-like consistency. Then sift the flour into a container, any large bits pulse again.
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter or dough, which will help to create a light tender baked good.
How to make it
In the bowl of a stand mixer with the paddle attached, add sifted flour, in the center add yeast, sugar, butter, eggs, yolk, zest, vanilla and half the water. Mix 20 seconds, then change to the dough hook and add the remaining water and salt.
Mix, stop to scrape the hook and bowl. Add either the raisins, candied fruit or chocolate chips (or even a mixture if you wish) mix on low for a couple of minutes until combined.
Remove to a flat lightly floured board, lightly rub hand with butter and gather the dough into a ball. Place in a large oiled bowl, cover with plastic and a dish towel. Place in a draft free, warmish spot to rise until tripled in size.
Once risen, move back to a lightly floured flat surface, with hands lightly buttered and roll again into a ball, place in greased Panettone mold. Cover with plastic and a clean tea towel and let rise.
In a small/medium bowl mix together almond flour, cornstarch, sugar and egg white. Set aside.
Pre-heat the oven. Carefully brush the risen Panettone with the topping, top with the almonds and sprinkle with icing / powdered sugar. Bake until done, using a toothpick for doneness. Move to a wire rack to cool completely before cutting.
Where did Panettone originate?
The tradition of panettone has its origins in Lombardy. It is believed that panettone was introduced, almost by chance, in the kitchens of the famous Ludovico il Moro.
Ludovico il Moro was the regent of the Duchy of Milan from 1480 to 1494. His court was one of the most splendid in Europe.
Apparently during a Christmas Eve banquet, the court’s personal cook mistakenly burned the after dinner dessert. He panicked and requested the servant boy to resolve his problem.
The poor boy “Toni” decided to take advantage of a stick of yeast which he had saved up for his Christmas lunch, he added flour, eggs, raisins, candied fruit and sugar to it, and he created “Pane di Toni. Later to become Panettone!
When to eat Panettone
Christmas in Italy begins earlier, usually early November when Panettone and Pandora are easily found in grocery stores. Panettone is the most consumed Christmas dessert in Italy. The second most consumed dessert of the holidays is Pandoro which, unlike Panettone, is the most loved dessert by children.
Panettone is the preferred dessert for the end of the festive dinner, and is also consumed by many for breakfast, soaked in a cappuccino, in a caffe latte or even eaten for a snack in the afternoon.
What you will need to make this Homemade Panettone
- Mixer – I have a mixer that will knead bread, but my dream mixer is this one.
- Mold – I use a very tall cake Pan which is about 6 inches tall but these molds are very good too.
- Flour – If you want to make bread you are going to need flour!
- Active Dry Yeast – I prefer this to cake yeast which is very popular here.
What is the difference between Panettone and Pandoro
To start Panettone has a round shape, with a fairly thick crust and is filled with raisins, chocolate chips or candied fruit, whereas Pandoro, has the typical star shape. The outside is a little darker than the inside, but both are soft and it is always served dusted with an abundant amount of powdered sugar.
How to store it
Panettone should be kept in an airtight bag at room temperature. It will keep for up to 3 days.
How to freeze Panettone
You can choose whether to freeze them whole or in slices by placing them in freezer safe bags, it can be frozen for up to 3 months.
I remember my first Christmas here and after our huge Christmas lunch, out would come the nuts, big slices of Pandoro and Panettone, chunks of Torrone, Chocolate and Nougat,
And of course every Italian has their preference whether it be a tasty Panettone filled with candied fruits or raisins or a delicious Pandora which is more cake like and dusted with powdered sugar. Olives and of course my personal favourite bowls of Lupini, or Lupin Beans.
This is the perfect recipe to make on the weekend, you will probably need about 3-4 hours just for the rising time. If you have never made a yeast dough before, this is the most delicious thing to start with. Enjoy!
More Italian Christmas Recipes
- Pandoro Italian Christmas Cake
- Papetelli – Italian Christmas Cantucci
- Chocolate Torrone
- Italian Christmas Bread
Panettone Italian Christmas Sweet Bread
Ingredients
PANETTONE
- 3¼ cups all purpose flour (sifted)
- ¼ cup + 2 tablespoons granulated sugar (75 grams total, if you double the recipe then double this amount)
- ⅔ cup water (lukewarm)
- ½ cup butter (room temperature/cut into small pieces)
- ½ teaspoon salt
- 1½ teaspoons dry active yeast
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- zest of 1 orange and 1 lemon (room temperature)
- 1 teaspoon vanilla
- 1 cup mini dark chocolate chips, raisins* or candied fruit or a mixture
TOPPING
- ¼ cup + 1 tablespoon almond flour (30 grams total, if you double the recipe then double this amount)
- 1 tablespoon cornstarch
- ⅓ cup + 1 tablespoon sugar (78 grams total, if you double the recipe then double this amount)
- 1 large egg white
- 2-3 tablespoons powdered / icing sugar for dusting
- ¼ cup skinned whole almonds (more if desired)
Instructions
PANETTONE
- Plump raisins up by sitting them in boiling water for 5 minutes, then drain.
- In the bowl of the mixer with the paddle attached, add sifted flour, in the center add the yeast, sugar, butter, eggs, yolk, zest, vanilla and half the water. Mix 20 seconds, then change to the dough hook and add the other half of the water and salt.
- Mix for 15- 20 minutes, stopping after 10 minutes to scrape the hook and bowl.
- After 20 minutes add either the raisins, candied fruit or chocolate chips (or even a mixture if you wish) mix on low for a couple of minutes until combined.
- Remove to a flat lightly floured board, lightly rub hand with butter and gather the dough into a ball. Place in a large oiled bowl, cover with plastic and a dish towel. Place in a draft free, warmish spot to rise. Let rise for 2-3 hours or until tripled in size.
- Once risen, place the dough again on a lightly floured flat surface, with hands lightly buttered, roll again into a ball, place it in a greased Panettone mold, cover with plastic and a clean dish towel and let rise for an hour.
TOPPING
- In a small/medium bowl mix together almond flour, cornstarch, sugar and egg white. Set aside.
- Pre-heat oven to 365F (185C)
- Carefully brush the risen Panettone with the topping (I didn't use it all) top with almonds and sprinkle with icing / powdered sugar. Bake for approximately 45-50 minutes using a toothpick for doneness or the internal temperature, taken in the middle of the bread is 190F / 88C. Immediately move to a wire rack to cool completely before cutting.** Enjoy!
- ** No need to remove from the paper mold just cut through it.** I used an 8.5 x 4.5 inch cake pan, or a 750 gram paper mold.Keeps for 3 days well covered.
Hi, can the almond flour be substituted with another ingredient?
Thanks
Bernardette
Hi Bernardette I have never made it with another type of flour, but maybe you could try it with coconut flour. Let me know how it goes. Take care!
Hi, instead of buying ready made almond flour from the store, I have tried blending almonds with skin and the result was perfect. Recipe is excellent, panettone tastes very good and very happy with the outcome 😊.
I take this opportunity to thank you for the recipes on this site as I have tried different ones and the results are alwalys exceptional; cantucci, soups and cakes.
Happy Christmas to you and your loved ones 🎄
Hi Bernardette, thanks so much, so glad you like the Panettone and the recipes. And yes making your own almond flour is a great idea. Thanks and Merry Christmas to you and your family also. Take care!
Thanks for the recipe! I’m planning on making this today. If I wanted to make two small ones, would I split the dough after the first rise? I’m excited to try this, and hope I can make some for my colleagues for the holiday!
Hi Michele, thanks, yes let the dough rise the first time then gently split for 2 small ones. Let me know how it goes.
Looks so good but I thought what made panettone unique was the flavor of fiori di sicilia?
Thanks for all your wonderful recipes!
Hi Pat, thanks so much. I have never had Panettone with Fiori di Sicilia. Panettone is actually from Lombardia which is in the North. There are many different types of Panettone and I guess that is one type. 🙂 Take care.
Lovely recipe..simple and looks authentic..still too warm to eat, but it smells heavenly!.Wish I could post a picture
Hi Fatima, thanks so much. Happy New Year.
Rosemary..I know what mean about the pannetone overflowing in Italy at Xmas. My husband and I were living in Milan in 2018 (he was working there) and his employer bought everyone each a “high end” pannetone for Xmas. I wish I could remember the name, but the bakery actually wasn’t very far from our apt. I had never tasted a pannetone as wonderful as that! Nothing compared to the store bought one’s here in Canada. I notice that this is a post from last year. Did you ever make the one with the dried fruit in it? That is the recipe I would like, if you happen to have it?? Also, when you say put the dough in the pannetone mold, what exactly are you using? Thanks so much for sharing this!
Hi Colleen, thanks so much, I usually make it with chocolate chips, but it is the same recipe just substitute with dried fruit. Probably a deep 8 inch cake pan or a large panettone paper mold (available on amazon – 2 12 ounce ones would be fine) would work. Hope that helps. Let me know how it goes.
Thank so much, Rosemary! I am going to look up the paper molds on Amazon right now. I noticed in the Amazon picture that it looked like there were holes in the bottom of them. Do you think it would need to be placed on a baking sheet in the oven?
Hi Colleen, You’re welcome. I don’t remember there being holes, I don’t think it needs to be put on a baking sheet, it’s a dough and not batter so it should be fine. Let me know how it goes.
Hi Rosemary, I would like to know if I can freeze this bread?
Thank you for your wonderful recipes!
Hi Bonnie, yes you can freeze it, make sure it is completely cooled, wrap it well a couple of times in plastic then again in foil and then place it in a freezer safe air tight bag or container. You could also do the same way with slices (be sure to cut them thicker rather than thin) if you wanted. It will keep for up to 3 months in the freezer. Hope that helps. Glad you like the recipes.
I love this the bread tastes Soo good
Hi Kayla, thanks so much, so glad you like it. Take care.
I made this today. It is not as light as store bought panettone. I found it a bit heavy. Made it exactly as per the recipe. My husband said the taste is fine. Any suggestions in how to make it lighter and more airy.
Hi Mary, could be that you didn’t knead it enough or let it rise long enough. Store bought will be lighter because they use additives. Hope that helps.
Looks very tasty!
I am sure it also is very tasty.
Thank you it is very good. 🙂
Hi Rosemary!
If I have King Arthur Bread flour can I replace the All Purpose flour? If so, would it be the same ratio?
Thank you!
Diana
Hi Diana, yes you can use bread flour it is a 1 for 1 ratio. Happy New Year.
HI Rosemary. I just wanted to send you a ‘thank you’. I tried your recipe and it came out great. So authentic and all in a half day rather than 2 to 3 days as some other recipes demand. Merry Christmas and again, a big thank you! We loved it!
Hi Cindi, thanks so much, so glad you all enjoyed it. Merry Christmas to you too!
Hi I’ve made this recipe twice and love it. I have one problem my topping is always to thick (paste like). I don’t have almond flour so I use coconut flour. Is it the flour?
Hi Charlotte, glad you like the recipe. It could be the coconut flour, maybe try using half the flour instead or you can just leave it out and dust with powdered sugar instead. Merry Christmas.
I know I’m coming to the came late, but it is absolutely the coconut flout. Coconut flour doesn’t behave like nut or AP flour at all. It absorbs so much more liquid than other flours. Best stick to the recipe on this one! I have made this recipe in years past and look forward to making it again (I shake things up and make mine for NYE). Great recipe -thanks 🙂
(Side note, I use a variety of dried fruits and soak them in rum for a couple hours (up to a couple days) before baking. Omg – so good.)
I just made this recipe with chocolate chips and it turned out beautifully! I have been so hesitant to make a panettone up until now. I used an aluminum panettone mold and followed the instructions as written. The result was a perfect and tasty panettone! This one is family approved! Next time I will try it with dried fruit. Thank you for sharing the recipe with us!
Hi Anna, thanks so much, so glad you an your family liked it. Yes chocolate chips are my favourite, although my husband prefer dried fruit. Merry Christmas.
I made this panettone twice now! It rises twice no problem! But when I bake it sinks on one side🤷🏻♀️
Hi Angela, it could be your oven temperature is off or you are letting the dough rise too much before baking. Let me know.
a baking together day. We had so much fun following you a recipe. The bread tastes delicious but we found that it did not rise during the baking. It Rose beautifully the 3 hours and then after putting it in the pan it raised an hour look lovely when we baked it it did not go up it went sideways. We used active yeast should we have used rapid yeast? I tried it a second time thinking that I didn’t put enough of the dough in the pan. So the second time I made it I put more of the dough in the pan. It still did not rise during the baking. Any suggestions on how to get it to rise?
Hi Diana, I don’t understand how it went sideways, what did you bake it in?