Easy Homemade Italian Christmas Bread Panettone Recipe
Easy Homemade Italian Christmas Bread Panettone Recipe – perfect for the holidays! This Panettone Recipe does require some planning, but if you follow my instructions, you’ll end up with a sweet, puffy and festive holiday bread.
When it comes to Panettone, I can say that I’m not an expert. I’ve made this Panettone recipe a handful of times. But I’ve made my Bulgarian Easter bread and Easter Bread Croissants hundreds of times.
It is one of my absolute favorite baked goods to make, so I can tell you that they are somewhat similar and so different! Panettone has a denser structure and of course a different shape.
Both breads require similar ingredients and preparation steps, so that’s why every time I make Panettone it is a win.
You can definitely purchase a panettone at the store. Its price is pretty reasonable this time of the year. But do you believe me that this homemade version tastes a hundred times better?
The smell of fresh baked sweet bread just screams holiday to me! It is so comforting and very pleasant!
When making Panettone, I usually make 2-3 breads all at once, because one just is not enough for me!
Here are some important tips for you, when you decide to make homemade Panettone.
I’m not Italian and this is not an authentic recipe. This is just my way to make Panettone!
- Make sure you have time and plan ahead. This is what I like to call a “rainy day” baking project. Don’t attempt to make it when you are in a hurry. You’ll stress out and ruin your ingredients in most cases. Rising time is important and this should not be rushed! The dough needs to rise once, then you place it in the mold and let it rise one more time and they you bake it.
- Prepare your ingredients, before you start to do anything.
- Use fresh or dry yeast and make sure you proof it.
- Definitely get a Panettone mold. I got mine on amazon. Why is this important? No, I wouldn’t mention it if I don’t mean it! I tried baking it in a cake pan with tall walls and it was a disaster. Then I googled “how to make a panettone mold” out of parchment paper and while the instructions were ok, this did not work out either. So I got these Panettone paper molds and they worked out great! No hustle and great results!
- Make sure you source moist raisins (golden raising) and candied orange peel. I have a recipe for homemade orange peel, which is super easy to make and testes amazing!
- Store Panettone, tightly wrapped in plastic wrap at room temperature for up to a week. (Store bought Panettone may last longer!).
So let’s get to the recipe.
Easy Homemade Italian Christmas Bread Panettone Recipe - perfect for the holidays! This Panettone Recipe does require some planning, but if you follow my instructions, you'll end up with a sweet, puffy and festive holiday bread.
- 4 eggs 1 egg is for the egg wash
- 1/2 cup sugar
- 1 tbsp dry yeast
- 1/2 cup milk 115 F temperature
- 6 tbsp melted butter
- zest from 1 orange
- zest from 1 lemon
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp salt
- 3 1/2 cups flour may need more or slightly less for a soft dough
- 2/3 cup golden raisins
- 1/3 cup chopped candied orange peel
- 2 tsp orange flavored liqueur
Pour milk in a small bowl and sprinkle the yeast over it. Stir and cover. Let it sit for 7-8 minutes.
Pour hot water over the raisins. Let them soak for 15 minutes. Train.
In the bowl of a stand mixer, whisk together 3 eggs, sugar, vanilla, lemon juice, orange liqueur, lemon zest and orange zest. Add the milk yeast mixture.
Switch to the hook attachment and add the flour and salt. Mix for 4- 5 minutes, then add the melted butter and mix until combined. Add the raisins and candied orange peel. Mix to combine.
Spray a large bowl with cooking spray. Set aside.
Transfer the dough to a floured surface and shape into a ball. Place in the bowl. Cover with plastic wrap. Let it rise in a warm place for 1 - 1 1/2 hours, until it doubles its size.
Spray a 7-8 onch panettone mold with cooking spray.
After the dough has risen, dump it onto a floured surface and shape into a ball. Transfer to the mold. Cut a cross on top and brush with some melted butter or just spray with the cooking spray. Cover with plastic wrap and let it rise for one more hour, until it doubles (almost triples) its size.
Preheat oven to 350 F. Place the panettone mold on a baking sheet. Brush with egg wash (egg + 1 tbsp water) and bake for 40 -45 minutes, until toothpick inserted comes out clean and the top is golden brown. In the process of baking, if the panettone starts to brown too quickly, you can cover it with foil, to prevent burning.
Transfer to a wire rack and let it cool completely. Store tightly wrapped in plastic wrap.
I've recently started leaving my yeast bread to rise in the dryer!
Just run the dryer for 5 minutes and turn it off. Wrap the bowl with the dough in a plastic bag and place it in the dryer. It helps speed up the process.
At the stage in this recipe, where the Panettone is in the mold and needs to rise a second tine, I let it rise at room temperature.
You May Also Like: