An authentic Italian panettone is soft, airy and deeply aromatic, enriched with butter, eggs and slow-risen dough. Whether filled with candied fruit or chocolate, this golden holiday bread brings the warmth of Italian Christmas traditions straight into your kitchen. A festive centerpiece with irresistible fragrance ❤️
Classic Italian Panettone (with fruit or chocolate) 🎄✨
Stefie
8-12
20-30 minutes
Italian
Sweet Bread
4-6 h
40-50 min
Ingredients
For the dough
- Paper panettone mold (1 kg size)
- 500 g strong bread flour (Tipo 0 or Manitoba)
- 100 g sugar
- 120 ml lukewarm milk
- 20 g fresh yeast or 7 g instant yeast
- 4 egg yolks
- 2 whole eggs
- 150 g butter (soft)
- 1 tbsp honey
- 1 tsp vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1 tsp salt
- 20 g butter for baking
Filling - Fruit version:
- 120 g raisins
- 80 g candied orange peel
- 40 g candied citron peel
- 2 tbsp rum or warm water (to soak raisins)
Filling - Filling - Fruit version:
- 200 g chocolate chunks
Directions
- Prepare the yeastWarm the milk gently until lukewarm. Dissolve the yeast and honey in it and let it sit for a few minutes until foamy. This activates the yeast and gives the dough a strong start.
- Make the doughPlace flour, sugar, salt, lemon zest, orange zest and vanilla in a large bowl or stand mixer.
Add the yeast mixture, the two whole eggs and the four yolks.
Mix until the dough starts to come together. - Add the butterAdd the soft butter little by little, mixing continuously.
Knead until the dough becomes very smooth, elastic and shiny.
This takes time — Italian panettone dough should stretch into a thin window without tearing. - First riseCover and let the dough rise in a warm place until doubled in size.
This usually takes 1.5–2 hours. - Prepare the fillingIf using dried fruit: soak the raisins in rum or warm water for 15 minutes, then drain well.
If using chocolate: use medium-sized chocolate chunks so they stay intact. - Add the fillingPunch down the dough gently and stretch it out on a lightly greased surface.
Scatter the fruit or chocolate over it and fold the dough several times to distribute evenly. - Shape the doughForm a tight, smooth ball by folding the edges underneath.
Place into the paper panettone mold. - Second riseLet the dough rise again until it reaches just below the top edge of the mold.
This can take 2–3 hours, depending on room temperature. - Oven preparationPreheat the oven to 170°C (340°F).
- core & butterCut a small cross on top of the dough and place a small piece of butter in the center.
This gives the classic panettone bloom. - BakeBake for 45–55 minutes until golden and well risen.
If the top browns too quickly, cover loosely with foil. - Cool the Italian wayThe authentic method:
Turn the panettone upside down using two long skewers and hang it between two pots until completely cool.
This keeps the crumb airy and prevents collapse. - If you don’t want to hang it:
Let it cool fully in the mold, but expect a slightly denser structure.
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