How to Make Panettone at Home: A Step-by-Step Guide

Ah, panettone—the crown jewel of Italian holiday baking. This fluffy, dome-shaped sweet bread is a Christmas classic, and for good reason. Its light, airy texture and bursts of citrus and dried fruit make it irresistible. But here’s the thing: you don’t have to wait for the holidays or shell out big bucks at a fancy bakery to enjoy it. With a little patience and a few key ingredients, you can make panettone right in your own kitchen. Let’s dive in!

What You’ll Need: The Essential Ingredients

Before we get started, let’s gather everything you’ll need. Panettone is a labor of love, and having the right ingredients is half the battle. Here’s your shopping list:

• 500g of strong white bread flour (this is key for that perfect structure)
• 100g of caster sugar (for just the right amount of sweetness)
• 150ml of warm milk (to activate the yeast)
• 7g sachet of fast-action yeast (the magic behind the rise)
• 5 medium eggs (for richness and moisture)
• Finely grated zest of 1 orange and 1 lemon (hello, citrusy goodness!)
• 200g of unsalted butter, softened (because butter makes everything better)
• 200g of raisins (or swap in dried cranberries for a twist)
• 100g of mixed peel (optional, but it adds a festive touch)
• 1 teaspoon of vanilla extract (for that warm, comforting aroma)
• A pinch of salt (to balance the sweetness)

Got everything? Great. Now, let’s get our hands doughy.

Step 1: Making the Dough

First things first: sift the flour and salt into a large mixing bowl. Add the yeast and give it a quick stir to combine. In a separate bowl, whisk together the eggs, sugar, citrus zest, and vanilla extract. This mixture is going to give your panettone its signature flavor and richness.

Now, gradually pour the egg mixture into the flour, followed by the warm milk. Mix everything together until it forms a sticky dough. Don’t worry if it feels a bit messy at this stage—that’s totally normal.

Next, it’s time to knead. This is where the magic happens. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. Pro tip: if you’ve got a stand mixer with a dough hook, now’s the time to use it. Otherwise, channel your inner Italian nonna and go for it by hand.

Once the dough is smooth, start adding the softened butter, a little at a time. This might feel counterintuitive, but trust the process. The butter will make the dough incredibly soft and rich. Keep kneading until the butter is fully incorporated and the dough feels silky.

Step 2: Letting the Dough Rise

Now, place your dough in a lightly oiled bowl, cover it with cling film, and let it rest in a warm spot. This is where patience comes in. The dough needs about 2 hours to double in size. If your kitchen is on the cooler side, you can pop it in the oven with just the light on to create a cozy environment.

Adding the Fruits

Once the dough has risen, give it a gentle knead to knock out any air bubbles. Now comes the fun part: adding the raisins and mixed peel. Sprinkle them over the dough and knead lightly to distribute them evenly. You want every bite to have a little burst of sweetness.

Step 3: The Second Rise and Baking

Shape the dough into a ball and place it in a lightly greased panettone tin or a high-sided cake tin. If you don’t have a panettone tin, don’t sweat it—a tall, round cake tin will work just fine. Cover the dough with a clean kitchen towel and let it rise again for about 45-60 minutes. Meanwhile, preheat your oven to 180°C (350°F).

When the dough has risen and looks puffy, gently slash a cross on the top with a sharp knife. This isn’t just for looks—it helps the panettone expand evenly as it bakes. Brush the top with a little melted butter for a golden, glossy finish.

Pop it in the oven and bake for 40-50 minutes. Keep an eye on it—if the top starts browning too quickly, cover it loosely with aluminum foil. You’ll know it’s done when it’s golden brown and sounds hollow when tapped on the bottom.

Step 4: Serving Your Masterpiece

Once your panettone is out of the oven, resist the urge to slice into it right away. Let it cool completely on a wire rack. This is crucial—cutting into it too soon can make it dense and gummy.

When it’s ready, slice it into generous wedges and serve it with a steaming cup of coffee, hot chocolate, or even a glass of dessert wine. For an extra treat, toast a slice and slather it with butter. Trust me, it’s next-level delicious.

And there you have it—homemade panettone that’s sure to impress your family and friends. Whether it’s for Christmas morning, a holiday party, or just because, this Italian classic is worth every minute of effort. Buon appetito!