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Sprinkling powdered sugar on the sweet cake.
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4.48 from 42 votes

Panettone Italian Christmas Sweet Bread

Panettone, an Italian Christmas Sweet Bread Recipe, an easy delicious yeast bread filled with raisins, candied fruit or chocolate chips.
Prep Time20 minutes
Cook Time45 minutes
Rising Time5 hours
Total Time6 hours 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Servings: 12 servings
Calories: 342kcal
Author: Rosemary Molloy

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)
US Customary - Metric

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. 

Video

Notes

For room temperature ingredients remove from the fridge about 1 hour before using.
Panettone should be kept in an airtight bag at room temperature. It will keep for up to 3 days.
You can choose whether to freeze them whole or in slices by placing them in bags suitable for freezing: the latter option is certainly more practical, because it will allow you to defrost only the desired quantity, without waste. Freezing times must not exceed 3 months.
 
 

Nutrition

Calories: 342kcal | Carbohydrates: 47g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 192mg | Potassium: 64mg | Fiber: 1g | Sugar: 19g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2.1mg