Cakes & Bread
Italian Panettone Cake, Christmas Sweet Bread with Dried Fruit
Prep
40 min
Cook
45 min
Servings
10
Level
Hard
Panettone is a sweet bread cake originating from Milan, with a soft, tender, fluffy texture, packed with raisins and citrus-scented dried fruit. This cake is closely associated with Christmas and New Year celebrations in Italy, served as a symbol of family warmth. The fragrant aroma of butter and citrus makes it perfect to enjoy with a warm cup of coffee or tea.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams high-protein bread flour
- 11 grams instant yeast
- 120 grams granulated sugar
- 4 eggs
- 2 egg yolks
- 150 grams unsalted butter, room temperature
- 100 ml warm milk
- 1 tsp salt
- 150 grams raisins
- 100 grams candied citrus peel (mixed candied peel)
- 1 tbsp grated lemon zest
- 1 tbsp grated orange zest
- 1 tsp vanilla extract
- 2 tbsp melted butter, for brushing
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👩🍳 Instructions
- 1 Soak the raisins and candied citrus peel in warm water for 15 minutes, then drain and dust lightly with flour so they don't clump when mixed into the dough.
- 2 Dissolve the instant yeast in the warm milk with 1 tablespoon of the granulated sugar, and let it sit for 10 minutes until foamy.
- 3 In a large bowl, combine the flour, remaining sugar, and salt. Make a well in the center, then add the yeast mixture, eggs, egg yolks, and vanilla extract.
- 4 Knead the dough until it comes together partially, then add the butter little by little while continuing to knead until the dough is smooth, elastic, and no longer sticky to the touch.
- 5 Add the grated lemon and orange zest, and knead until evenly incorporated. Finally, fold in the raisins and candied citrus peel until evenly distributed throughout the dough.
- 6 Shape the dough into a ball, place it in an oiled bowl, cover with a damp cloth, and let it rest in a warm place for 1.5-2 hours until doubled in size.
- 7 Gently deflate the dough, shape it into a ball, and place it into a panettone mold (the tall paper mold typical of panettone) about 6 inches in diameter.
- 8 Cover again and let it proof a second time for 1-1.5 hours, until the dough rises to almost fill the mold.
- 9 Preheat the oven to 340°F (170°C). Before baking, score a cross into the top of the dough and lightly brush with melted butter.
- 10 Bake for 40-45 minutes; if the top browns too quickly, cover with aluminum foil and continue baking until fully cooked and a toothpick inserted comes out clean.
- 11 Remove from the oven, pierce the bottom of the panettone with a long skewer, then hang it upside down for at least 1 hour so the texture stays fluffy and doesn't collapse.
- 12 Once completely cooled, slice and serve the panettone with warm coffee or tea.
💡 Tips
• Make sure the butter is at room temperature so it blends in easily and the dough doesn't turn out tough.
• Proofing in a warm spot is essential — you can use a turned-off oven with the light on to help the fermentation along.
• Hanging the panettone upside down after baking is the key to keeping its texture light and fluffy instead of collapsing.
• Store the panettone in an airtight bag; it will keep for up to 5 days at room temperature while staying soft.
📊 Nutrition Facts / serving
310 kkal
Calories (kcal)
6 gg
Protein
12 gg
Fat
44 gg
Carbs
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