
One December evening, I decided to surprise my family with a homemade Italian Panettone. Its soft, fluffy texture and sweet candied fruits won everyone over, making it the centerpiece of our holiday celebration.
The beauty of this traditional Italian Christmas bread lies in its versatility—it’s perfect for breakfast, dessert, or even a special gift. If you’ve never made this festive treat at home, now’s the time to bring a slice of Italian charm into your kitchen.

What Makes My Italian Panettone Recipe Unique?
Panettone, a traditional Italian Christmas cake, is famous for its delicate, airy texture and bursts of flavor from candied fruits. While many store-bought versions, like Balocco and Madi, are delightful, nothing compares to the freshness of homemade panettone.

What sets my recipe apart is the addition of orange blossom water and pistachios for a fragrant, nutty twist. For chocolate lovers, I also include a variation with rich chocolate chips. This easy panettone recipe blends tradition with modern flavors, creating a dessert your family will request every year.
Ingredients List for Italian Panettone Recipe

Here’s what you’ll need to make this authentic panettone recipe:
- Flour: 4 cups of bread flour for structure and texture.
- Yeast: 2 teaspoons of active dry yeast.
- Sugar: ½ cup of granulated sugar for sweetness.
- Eggs: 3 large eggs, at room temperature.
- Butter: ½ cup of unsalted butter, softened.
- Milk: ½ cup of warm milk.
- Candied Fruits: 1 cup, chopped (orange peel, lemon peel, or a mix).
- Raisins: ½ cup, soaked in warm water.
- Vanilla Extract: 1 teaspoon.
- Orange Blossom Water: 1 teaspoon (optional, for added fragrance).
- Salt: 1 teaspoon.
Optional: ½ cup of chocolate chips or chopped pistachios for variations.
Substitutions and Variations
- Flour: Replace bread flour with all-purpose flour for a softer texture.
- Butter: Use margarine or ghee if you prefer non-dairy options.
- Candied Fruits: Swap these for dried cranberries, apricots, or cherries for a unique twist.
- Chocolate Variation: Add chocolate chips or drizzle melted chocolate over the baked panettone for a dessert-like touch.
- Sourdough Version: For those who love artisanal bread, you can use a sourdough starter instead of yeast.
Italian Panettone Step-by-Step Cooking Instructions

Step 1: Prepare the Dough
In a large mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes until foamy. Add sugar, eggs, vanilla extract, and orange blossom water, then mix well. Gradually incorporate flour and salt, kneading until a smooth dough forms.
Step 2: Add the Butter
Slowly mix in the softened butter, one tablespoon at a time, until fully incorporated. The dough will become soft and elastic.
Step 3: Incorporate the Fillings
Fold in the candied fruits, raisins, and any optional chocolate chips or pistachios. Cover the dough and let it rise in a warm place for 2 hours or until it doubles in size.
Step 4: Shape and Proof
Punch down the dough and shape it into a ball. Place it into a greased panettone mold or deep round baking pan. Allow it to proof for another hour.

Step 5: Bake the Panettone
Preheat the oven to 350°F (175°C). Bake the panettone for 35–40 minutes or until golden brown and a skewer inserted in the center comes out clean. Cool completely before slicing.
Common Mistakes to Avoid While Preparing Italian Panettone
- Skipping the Proofing Time: This leads to dense bread, so be patient and let the dough rise properly.
- Overloading the Fillings: Too many candied fruits or chocolate chips can make the dough too heavy. Stick to the recommended quantities.
- Overbaking: Keep an eye on the oven, as overbaking dries out the panettone.
Italian Panettone Serving and Presentation Tips
For a festive presentation, tie a ribbon around the panettone and dust it with powdered sugar. Serve it sliced on a wooden board alongside a cup of hot cocoa or spiced chai. For an extra-special touch, spread some pistachio cream or Nutella on each slice.
How to Serve Italian Panettone
This versatile bread pairs beautifully with coffee, tea, or dessert wines. For breakfast, toast a slice and enjoy it with butter or jam. You can also transform leftover panettone into a luxurious bread pudding or tiramisu.
Extra Recipe Tips for Italian Panettone
- Make Ahead: Prepare the dough a day in advance and let it rise overnight in the refrigerator.
- Storage: Store the panettone in an airtight container for up to a week. For longer storage, freeze slices individually.
- Gift Idea: Wrap the panettone in decorative paper or a festive tin for a thoughtful homemade gift.
FAQs
What is Italian Panettone?
Italian Panettone is a traditional Christmas bread with a fluffy texture and sweet flavor, often filled with candied fruits and raisins.
Why is Panettone so expensive?
Panettone requires high-quality ingredients and a time-intensive process, which contributes to its cost.
How do Italians eat Panettone?
Italians typically eat panettone during the holiday season, serving it with coffee, wine, or as a dessert.
Is Panettone a cake or bread?
Panettone is a hybrid—it’s a sweet bread with a cake-like texture.
Final Thoughts
Making homemade panettone is a labor of love, but the result is worth every step. This traditional Italian Christmas bread brings warmth, flavor, and a touch of elegance to any celebration.
So why not try this easy panettone recipe and create unforgettable holiday memories with your loved ones?
Italian Panettone: The Secret to Perfect Christmas Bread!
4
servings30
minutes40
minutes300
kcalA soft, buttery, and fragrant Italian Christmas bread loaded with candied fruits and raisins. This traditional panettone recipe will bring authentic holiday flavors to your table. Perfect for gifting, serving at Christmas gatherings, or enjoying with a cup of coffee.
Ingredients
4 cups all-purpose flour (plus extra for dusting)
2 teaspoons dry active yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, softened
4 large eggs
2 teaspoons pure vanilla extract
1/2 cup warm milk (110°F/43°C)
1 cup candied fruits (orange and lemon peel)
1/2 cup raisins, soaked in warm water for 30 minutes and drained
Zest of 1 orange
Zest of 1 lemon
2 tablespoons pearl sugar (optional)
2 tablespoons sliced almonds
Directions
- In a small bowl, dissolve yeast in warm milk. Let it sit for 5–10 minutes until frothy.
- In a medium bowl, mix 1/2 cup flour, the yeast mixture, and 1 tablespoon sugar. Cover and let it rest for 1 hour.
- In a large mixing bowl, combine the remaining flour, sugar, and salt.
- Add eggs, softened butter, vanilla extract, orange zest, lemon zest, and the prepared starter. Knead until a soft, elastic dough forms (10–12 minutes by hand or 7–8 minutes in a stand mixer).
- Gently fold in the candied fruits and soaked raisins.
- Form the dough into a ball, place it in a greased bowl, and cover with a damp cloth. Let it rise for 6–8 hours in a warm place, or until doubled in size.
- Punch down the dough and knead lightly. Shape it into a round ball.
- Place the dough into a panettone mold or a high-sided parchment-lined cake tin.
- Cover the dough loosely and let it rise again for 3–4 hours, or until it reaches the top of the mold.
- Preheat the oven to 350°F (175°C).
- Brush the top of the dough with milk or an egg wash and sprinkle with pearl sugar and almonds (if using).
- Bake for 40–45 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Allow the panettone to cool completely. For a softer crumb, hang the panettone upside down using skewers inserted through the base and suspended over a tall pot.
Notes
- Storage: Wrap the cooled panettone in plastic wrap or store it in an airtight container. It stays fresh for up to 5 days.
Make-Ahead Tip: The dough can be prepared the night before and proofed overnight in the refrigerator.
Variations: Replace candied fruits with pistachios, chocolate chips, or dried cranberries for a personalized touch.