Directions

1. Prepare the yeast

   Warm 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.

2. Make the dough

   Place 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.

3. Add the butter

   Add 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.

4. First rise

   Cover and let the dough rise in a warm place until doubled in size.
   This usually takes 1.5–2 hours.

5. Prepare the filling

   If 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.

6. Add the filling

   Punch 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.

7. Shape the dough

   Form a tight, smooth ball by folding the edges underneath.
   Place into the paper panettone mold.

8. Second rise

   Let 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.

9. Oven preparation

   Preheat the oven to 170°C (340°F).

10. core & butter

    Cut a small cross on top of the dough and place a small piece of butter in the center.
    This gives the classic panettone bloom.

11. Bake

    Bake for 45–55 minutes until golden and well risen.
    If the top browns too quickly, cover loosely with foil.

12. Cool the Italian way

    The 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.

13. If you don’t want to hang it:
    Let it cool fully in the mold, but expect a slightly denser structure.