When the warm, sweet scent of freshly baked panettone bread fills my kitchen, it instantly transports me to cozy mornings and festive gatherings. This classic Italian treat, with its tender crumb and candied fruit surprises, has become my go-to for homemade comfort that beats any store-bought loaf. What I love most is how this recipe transforms simple pantry staples into a delightful centerpiece—perfect for sharing or savoring slice by slice with a cup of coffee. Whether you’re looking to impress guests or just craving a slice of soft, buttery goodness, mastering panettone bread at home is easier than you think, and the results are truly irresistible.
Why choose Panettone Bread homemade?
Irresistible Freshness: Baking panettone bread yourself guarantees a soft, fluffy texture that store-bought versions can’t match. Simple Ingredients: You only need pantry staples like flour, eggs, and butter—no complicated or exotic items. Versatility: Enjoy it plain, toasted, or with your favorite spreads for breakfast or dessert. Festive Flare: The delightful bursts of candied fruit and citrus zest bring a joyful, holiday spirit to any table. Impressive Yet Easy: This recipe empowers you to create an authentic Italian classic that looks as stunning as it tastes, perfect for sharing or treating yourself.
Panettone Bread Ingredients
For the Dough
- All-purpose flour – Use strong flour for better rise and that soft, airy crumb typical of panettone bread.
- Active dry yeast – Essential for a fluffy texture; proof it in warm water for best results.
- Granulated sugar – Adds sweetness to balance the richness and enhance browning.
- Salt – A pinch intensifies flavor and controls yeast activity.
- Whole milk – Warmed slightly to help activate the yeast and keep the dough tender.
- Large eggs – Provide structure and richness that make panettone bread so soft.
- Unsalted butter – Melted and incorporated for moistness and a luscious crumb.
For the Add-ins
- Candied orange peel – Classic citrus burst that brightens every bite.
- Raisins or dried fruit – Soaked in warm water or rum to stay plump and juicy within the bread.
- Vanilla extract – Enhances the aroma and depth of flavor in the dough.
For Finishing
- Egg wash (egg + a splash of milk) – Brushed on top before baking for that beautiful golden crust.
This focused list of panettone bread ingredients ensures your homemade loaf will be soft, fluffy, and bursting with festive flavor—just like you’d hope from a traditional Italian delight!
How to Make Panettone Bread
- Activate Yeast: In a small bowl, dissolve active dry yeast and a teaspoon of sugar in ¼ cup warm milk (100–110°F). Let bubble 5–10 minutes until frothy.
- Mix Dry Ingredients: In a large bowl, whisk together strong flour, remaining sugar, and salt until evenly mixed and aerated. This ensures a light, fluffy crumb.
- Combine & Knead: Add eggs, warmed milk, frothy yeast, vanilla extract, and melted butter. Knead on a lightly floured surface for 10 minutes until the dough is smooth and elastic.
- First Rise: Place dough in a greased bowl, cover with plastic wrap or a towel, and let rest in a warm spot for 1–1.5 hours, until doubled in size.
- Add Fruit & Flavor: Gently fold in candied orange peel and soaked, plump raisins, distributing evenly without deflating the dough to retain its airy texture.
- Shape & Second Rise: Shape the dough into a round loaf, transfer to a panettone paper mold, cover, and proof 45–60 minutes until it peaks just above the rim.
- Bake & Finish: Preheat oven to 350°F (175°C). Brush the top with egg wash, then bake 30–35 minutes until golden brown and hollow-sounding when tapped.
- Cool & Slice: Remove from oven and cool completely on a wire rack for 1–2 hours before slicing to maintain that tender, fluffy crumb.
Optional: Serve with a light dusting of powdered sugar.
Exact quantities are listed in the recipe card below.
Panettone Bread Variations
Feel free to get creative with your panettone bread—let’s explore delightful twists together!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to cater to gluten sensitivities while maintaining a fluffy texture.
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Vegan: Use almond milk and replace eggs with flaxseed meal; replace butter with coconut oil for a plant-based delight that everyone can enjoy.
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Chocolate Chip Surprise: Fold in chocolate chips along with the candied fruits for a sweet twist; melted chocolate contrasts beautifully with the bread’s lightness.
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Nuts Galore: Add a handful of chopped nuts, like hazelnuts or pecans, for a crunchy texture that adds depth and richness to the panettone.
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Spiced Twist: Incorporate cinnamon or nutmeg into the dough for an aromatic touch that enhances the flavors, evoking warm, cozy feelings during every bite.
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Fruit Medley: Experiment with dried figs, cranberries, or cherries mixed in place of or alongside the traditional fruit for a unique flavor profile that surprises the palate.
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Zesty Lemon: Add lemon zest to the dough; this citrus note brightens the panettone and pairs wonderfully with the sweetness of the fruit.
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Bourbon Soaked Fruits: Soak your raisins and candied fruits in bourbon for a bold flavor kick; the alcohol’s warmth brings an adult twist to this classic treat.
Explore these variations to make your panettone bread a true reflection of your tastes and preferences—enjoy the journey!
What to Serve with Panettone Bread?
The season of sharing and joy is here, and pairing your homemade panettone bread with delightful sides elevates your culinary experience to a festive feast.
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Espresso or Coffee: The rich, bold flavors of espresso enhance the sweet, buttery notes in panettone, making each bite a heavenly treat.
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Whipped Cream: Light and airy, a dollop of whipped cream complements the bread’s soft texture perfectly, adding a touch of indulgence to your breakfast or dessert.
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Fruit Compote: A fruity and tangy compote adds a fresh contrast, balancing the sweetness and brightening each slice of your panettone.
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Cheese Platter: Serve with a mix of soft and sharp cheeses like brie or aged cheddar; the creaminess contrasts beautifully with the sweetness of the bread.
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Chocolate Sauce: Drizzling a warm chocolate sauce over your slice creates a decadent dessert experience, enhancing the bread’s flavors with every bite.
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Candied Citrus Slices: Elevate the festive spirit with candied citrus; they echo the flavors within the panettone while adding a vibrant, zesty touch.
Creating memorable moments is as easy as gathering these delightful additions to serve alongside your homemade panettone bread, inviting happy conversations and satisfied smiles to your table.
Make Ahead Options
These Panettone Bread preparations are perfect for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by letting it rise overnight in the refrigerator—this slow fermentation enhances flavor and texture. After the first rise, shape the dough and place it in the mold, then refrigerate until you’re ready to bake. When you’re set to enjoy your homemade treat, simply allow it to come to room temperature (about 30 minutes) before brushing with egg wash and baking as directed. By prepping ahead, you’ll have irresistibly soft and fluffy panettone bread with minimal effort on the day of serving, ensuring every slice is just as delightful!
Expert Tips for Panettone Bread
- Perfect Yeast Activation: Use warm milk between 100–110°F to proof the yeast; too hot will kill it, too cold will slow rise, ensuring fluffy panettone bread every time.
- Gentle Fruit Folding: Fold in candied fruit and raisins carefully after the first rise to keep the dough airy and avoid deflating the delicate structure.
- Knead with Care: Knead the dough until smooth and elastic, but don’t overwork it—this balance creates that tender, soft crumb unique to panettone bread.
- Consistent Proofing Temperature: Let the dough rise in a warm, draft-free spot around 75–80°F to double properly; uneven proofing can cause dense loaf texture.
- Egg Wash Timing: Apply the egg wash just before baking to achieve a glossy, golden crust without sogginess or premature browning.
Storage Tips for Panettone Bread
Room Temperature: Store cooled panettone bread in an airtight container at room temperature for up to 3 days to keep it soft and fresh.
Fridge: For longer storage, keep panettone bread in the fridge for up to a week, wrapped tightly to prevent it from drying out.
Freezer: Freeze slices wrapped individually in plastic wrap and then in a freezer bag for up to 3 months; thaw at room temperature before enjoying.
Reheating: To rewarm, place slices in a toaster or oven briefly, about 5 minutes at 300°F (150°C), to restore the soft, fluffy texture of fresh panettone bread.
Best Homemade Panettone Bread Recipe for Soft, Fluffy Delight Recipe FAQs
How do I know if my yeast is active and ready for the panettone dough?
Activate your active dry yeast by dissolving it in warm milk (100–110°F) with a teaspoon of sugar. If it becomes frothy and bubbly within 5–10 minutes, your yeast is alive and perfect for making fluffy panettone bread!
What is the best way to store homemade panettone bread to maintain freshness?
Once cooled, keep your panettone bread in an airtight container at room temperature for up to 3 days to enjoy it soft and fresh. For extended storage, wrap it tightly and refrigerate up to one week, but be aware it may lose some softness in the fridge.
Can I freeze panettone bread, and how should I do it?
Absolutely! Slice the panettone first, then wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer-safe bag and freeze for up to 3 months. When ready to eat, thaw at room temperature and warm gently in a toaster or oven to revive its soft texture.
What should I do if my panettone dough isn’t rising properly?
This often happens if the yeast was not proofed correctly or the room was too cool. Ensure your milk is warm (not hot) when activating yeast and proof your dough in a warm, draft-free spot around 75–80°F. If it’s still slow, give it a little more time, but avoid rushing as proper rising is key to that airy texture.
Are candied fruits and raisins safe for pets if panettone is accidentally dropped?
No, candied fruits and raisins can be toxic to dogs and some other pets. Keep homemade panettone out of your pet’s reach and clean up any crumbs promptly to keep your furry friends safe and healthy.
Best Homemade Panettone Bread Recipe for Soft, Fluffy Delight
Ingredients
Equipment
Method
- Activate Yeast: In a small bowl, dissolve active dry yeast and a teaspoon of sugar in ¼ cup warm milk (100–110°F). Let bubble 5–10 minutes until frothy.
- Mix Dry Ingredients: In a large bowl, whisk together strong flour, remaining sugar, and salt until evenly mixed and aerated.
- Combine & Knead: Add eggs, warmed milk, frothy yeast, vanilla extract, and melted butter. Knead on a lightly floured surface for 10 minutes until the dough is smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rest in a warm spot for 1–1.5 hours, until doubled in size.
- Add Fruit & Flavor: Gently fold in candied orange peel and soaked raisins, distributing evenly.
- Shape & Second Rise: Shape the dough into a round loaf, transfer to a panettone paper mold, cover, and proof for 45–60 minutes.
- Bake & Finish: Preheat oven to 350°F (175°C). Brush the top with egg wash, then bake for 30–35 minutes until golden brown.
- Cool & Slice: Remove from oven and cool completely on a wire rack for 1–2 hours before slicing.
