Panettone, often referred to as Italian Christmas Cake, is a cherished holiday tradition that brings a touch of Italy to your table. This rich, sweet bread is soft, buttery, and studded with dried fruits, candied citrus, and nuts, making it a festive favorite. While it might seem like something you’d only buy from a specialty bakery, this Panettone recipe proves that you can make it at home with just a bit of time and love.

Panettone Recipe

What makes panettone so special is its unique texture and flavor. It’s light and fluffy like bread but has the richness and sweetness of a cake, earning its reputation as a hybrid holiday delight. The process of making this tall, dome-shaped loaf fills your home with irresistible aromas of butter and citrus, instantly putting you in the holiday spirit.

Baking panettone at home isn’t just about creating something delicious—it’s about embracing a tradition. Whether you’re serving it as a dessert, breakfast treat, or gifting it beautifully wrapped, this Italian Christmas cake is a perfect way to add a homemade touch to your holiday celebrations.

What You Will Love About This Recipe

Rich and Flavorful: The combination of butter, citrus zest, and dried fruits creates a decadent flavor that’s irresistible.

Customizable: Add your own mix-ins like chocolate chips, cranberries, or pistachios to tailor it to your taste.

Holiday Vibes: From its beautiful tall loaf shape to the warm, spiced aroma while baking, it embodies the holiday spirit perfectly.

Keeps Well: Panettone stays fresh for days, making it ideal for gifting or enjoying over several breakfasts.

What Is The History of Panettone

Panettone is a traditional Italian Christmas bread originating from Milan, although it’s now enjoyed throughout Italy and beyond. Its history dates back centuries, and while the exact origins are debated, there are several theories about how panettone came to be:

Ancient Origins: Some historians trace the roots of panettone back to ancient Rome, where a sweet leavened bread called “panis tona” was made with ingredients like honey, raisins, and nuts. This bread was often prepared for special occasions and celebrations.
Medieval Origins: Another theory suggests that panettone originated during the Middle Ages. According to this theory, a young nobleman named Ughetto Atellani fell in love with the daughter of a poor baker named Toni. To win her over, Ughetto disguised himself as a baker’s apprentice and created a sweet bread with flour, butter, eggs, and dried fruit. The bread was a hit and became known as “pane di Toni” (Toni’s bread), eventually evolving into panettone.
Religious Origins: Some stories attribute the creation of panettone to a Milanese baker named Toni who, inspired by a nativity scene, created a bread resembling the shape of the baby Jesus’ crib, complete with a dome-like top. This version ties panettone’s origins to Christmas and religious symbolism.

Regardless of its exact origins, panettone gained popularity in Milan and became closely associated with Christmas celebrations. Over time, bakers refined the recipe, which typically includes ingredients like flour, eggs, butter, sugar, candied fruits, and raisins. The dough is left to rise several times, resulting in its signature fluffy texture and domed shape.

Panettone’s popularity spread beyond Milan, becoming a beloved holiday tradition throughout Italy and in many parts of the world. Today, it’s enjoyed not only as a Christmas treat but also as a delicious dessert year-round. It’s often given as a gift during the holiday season and enjoyed with coffee or sweet wine.

Despite its long history, panettone continues to evolve, with modern variations featuring ingredients like chocolate chips, citrus zest, and nuts. However, its rich heritage and association with holiday festivities remain central to its enduring appeal.

Ingredients

4 to 5 cups all-purpose flour, divided

1 cup unsalted butter, softened

1 cup sugar

1 teaspoon salt

1 tablespoon active dry yeast

1 cup warm milk (110°F/43°C)

4 large eggs, room temperature

1 teaspoon vanilla extract

Zest of 1 lemon

Zest of 1 orange

1 cup mixed dried fruits (raisins, currants, candied orange peel)

1/2 cup chopped nuts (almonds, hazelnuts)

Powdered sugar for dusting

How to Make Panettone

In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together 4 cups of flour and salt. Gradually add the flour mixture to the butter mixture, alternating with the yeast mixture. Mix until a soft dough forms.

Fold in the lemon and orange zest, dried fruits, and chopped nuts.

Knead the dough with an electric mixer or on a floured surface, working in enough of the remaining flour to form a soft dough. Continue kneading for about 10 minutes, or until it becomes smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2-3 hours, or until it doubles in size.

Punch down the risen dough and turn it out onto a floured surface.

Divide the dough in half. Shape each part of the dough into a ball and place it in a greased and floured panettone mold or a large, deep cake pan.

Cover the dough with a kitchen towel and let it rise for an additional 1-2 hours.

Preheat the oven to 350°F (180°C).
Bake the panettone for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Allow the panettone to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the panettone is completely cooled, dust the top with powdered sugar.

Slice and serve.

Tips & Tricks

Don’t Rush the Rise: Allow the dough ample time to rise. A slow, steady rise develops flavor and ensures a light, fluffy texture.
Prep Your Mix-Ins: Toss your dried fruits and nuts in a bit of flour before adding them to the dough to prevent them from sinking to the bottom.
Use a Mold: Traditional panettone molds help achieve the classic tall, domed shape. If you don’t have one, use a deep cake pan lined with parchment paper.
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for smoother incorporation and better dough texture.
Test for Doneness: Insert a skewer or toothpick into the center; if it comes out clean, your panettone is ready.

FAQs

Not necessarily! While a panettone mold helps achieve the traditional look, you can use a deep cake pan lined with parchment paper as a substitute.

Stored in an airtight container, panettone will stay soft and flavorful for up to a week. You can also freeze it for longer storage.

Yes! Panettone freezes beautifully. Wrap it tightly in plastic wrap and freeze for up to two months. Thaw at room temperature and enjoy.

Panettone Recipe

Name: Panettone Recipe
Prep time: 30 min
Total time: 30 min
Ingredients: 4 to 5 cups all-purpose flour, divided; 1 cup unsalted butter, softened; 1 cup sugar; 1 teaspoon salt; 1 tablespoon active dry yeast; 1 cup warm milk (110°F/43°C); 4 large eggs, room temperature; 1 teaspoon vanilla extract; Zest of 1 lemon; Zest of 1 orange; 1 cup mixed dried fruits (raisins, currants, candied orange peel); 1/2 cup chopped nuts (almonds, hazelnuts); Powdered sugar for dusting

Prep Time: 30 minutes

Total Time: 30 minutes

Panettone is a delicious Italian Christmas cake that is festive and delicious. It is filled with a wonderful blend of flavors thanks to the vanilla, oranges, lemon, and dried fruits and nuts. Each slice of Italian Christmas cake is soft and airy yet has a beautiful golden crust.

Ingredients

4 to 5 cups all-purpose flour, divided
1 cup unsalted butter, softened
1 cup sugar
1 teaspoon salt
1 tablespoon active dry yeast
1 cup warm milk (110°F/43°C)
4 large eggs, room temperature
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1 cup mixed dried fruits (raisins, currants, candied orange peel)
1/2 cup chopped nuts (almonds, hazelnuts)
Powdered sugar for dusting

Instructions

In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together 4 cups of flour and salt. Gradually add the flour mixture to the butter mixture, alternating with the yeast mixture. Mix until a soft dough forms.
Fold in the lemon and orange zest, dried fruits, and chopped nuts.
Knead the dough with an electric mixer or on a floured surface, working in enough of the remaining flour to form a soft dough. Continue kneading for about 10 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2-3 hours, or until it doubles in size.
Punch down the risen dough and turn it out onto a floured surface.
Divide the dough in half. Shape each part of the dough into a ball and place it in a greased and floured panettone mold or a large, deep cake pan.
Cover the dough with a kitchen towel and let it rise for an additional 1-2 hours.
Preheat the oven to 350°F (180°C).
Bake the panettone for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Allow the panettone to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the panettone is completely cooled, dust the top with powdered sugar.
Slice and serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 836Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 78mgSodium: 177mgCarbohydrates: 150gFiber: 6gSugar: 28gProtein: 20g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

The Joy of Baking Homemade Panettone