The holiday season is just around the corner, and nothing captures the spirit quite like the scent of Classic Italian Panettone wafting through my kitchen. As the rich aroma of butter mingles with the sweet notes of rum and zesty citrus fills the air, I’m reminded of evenings spent with family, their laughter echoing as we gather around the table to share stories and homemade treats. This beloved Italian bread isn’t just a dessert; it’s a celebration of warmth, joy, and tradition.
I remember the first time I attempted to bake this delightful treat; it felt daunting yet exhilarating. The beauty of panettone lies in its airy texture, studded with raisins and candied fruit, all crafted with a few simple ingredients. It’s the perfect antidote to those boring store-bought cakes! Whether enjoyed toasted for breakfast with a cup of coffee or served as a stunning centerpiece at festive gatherings, I promise your loved ones will be awestruck by this homemade version. Let me walk you through making your very own panettone—your kitchen deserves it!
Why is Classic Italian Panettone a must-try?
Irresistible Aroma: The scent of freshly baked panettone fills your home, enveloping it in a warm, inviting hug.
Showstopper Dessert: This stunning cake is sure to wow your guests at any gathering, becoming the highlight of your holiday table.
Easy Process: With straightforward steps, you can create this impressive masterpiece, even if you’re a novice baker!
Joyful Tradition: Each slice brings a taste of Italian heritage, making it perfect for fostering connection and memories with loved ones.
Customizable Delight: Feel free to experiment with your favorite add-ins, from chocolate chips to nuts, making every panettone uniquely yours!
Classic Italian Panettone Ingredients
• Gather these delightful components for your Classic Italian Panettone!
For the Dough
- Warm milk – 4 tbsp; warms up the yeast to help it activate.
- Dried yeast – 1 tbsp; the key to achieving that airy texture we love in panettone.
- Sugar – 8 tbsp; brightens the flavor and enhances browning.
- Butter – 2 sticks, room temperature; adds richness and moisture to the dough.
- Large eggs – 5, beaten; bind the ingredients together and create a fluffy structure.
- Vanilla extract – 2 tsp; offers a deep, aromatic sweetness that complements the citrus zest.
- Grated lemon zest – from 1 lemon; infuses a bright, refreshing note.
- Grated orange zest – from 1 orange; enhances the cake’s natural sweetness.
- Flour – 3 1/2 cups plus extra (up to 1/2 to 2/3 cups more); essential for structure and texture.
- Salt – a pinch; balances the sweetness and enhances overall flavor.
For the Filling
- Raisins – 7 tbsp; soak in rum extract for added flavor and richness.
- Rum extract – 3 tbsp; replicates the classic flavor that elevates your panettone.
- Candied lemon and orange peel – 8 tbsp, finely chopped; brings a delightful sweetness and chewy texture to each bite.
To Finish
- Butter for greasing – ensures your panettone comes out perfectly.
- Egg white – 1 tbsp; for a glossy finish when brushed on the top.
- Icing sugar – 1 tbsp plus more for dusting; adds an elegant touch and sweetness to the final presentation.
How to Make Classic Italian Panettone
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Grease the Panettone pan with softened butter to ensure your delightful cake releases effortlessly after baking.
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Dissolve the dried yeast in warm milk along with 1 tsp of sugar. Mix well and let it sit for a few minutes until it becomes frothy, signaling that it’s ready to use.
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Cream together the remaining sugar, butter, and vanilla extract in a large bowl using a hand mixer. Beat until the mixture is light, creamy, and well combined.
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Incorporate the lemon and orange zest into the creamy mixture, adding a refreshing scent and flavor that will elevate your panettone.
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Add the beaten eggs gradually, mixing well after each addition. If the mixture starts to curdle, don’t worry—simply add a tablespoon of flour to bring it back together.
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Combine the flour with a pinch of salt in a large bowl, creating a well in the center to add the wet ingredients.
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Fold in the yeasty milk mixture and the creamy butter and egg mixture using a large spoon until a soft dough forms.
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Knead the dough for about 5 minutes in the bowl to bring it together. Aim for a sticky consistency—this is key for texture later!
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Transfer the dough to a floured surface and knead for an additional 10 minutes. You want a soft, stretchy dough; adjust with more flour to prevent sticking as needed.
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Place the kneaded dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for 2 hours or until it has doubled in size.
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Soak the raisins in a small saucepan with the rum extract over low heat for about 5 minutes, then allow them to cool. This step enhances their flavor!
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Knead the risen dough on a lightly floured surface for another 5 minutes, incorporating the cooled raisins and chopped candied peel until they’re evenly distributed.
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Shape the dough into a ball and place it in your prepared Panettone pan. If using a cake pan, secure baking parchment around the outside for easy rising.
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Cover the dough loosely with plastic wrap and let it rise for another hour, until it reaches the top of the pan or parchment.
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Preheat your oven to 350°F (175°C), allowing it to heat properly while your dough finishes rising.
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Mix the icing sugar and egg white together and gently brush the mixture over the top of the panettone for a beautiful, glossy finish.
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Bake in the preheated oven for 50-55 minutes or until the top is golden brown and tests done with a skewer inserted into the center.
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Cool in the pan for 10 minutes, then carefully transfer the panettone to a cooling rack to let it cool completely.
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Dust the cooled panettone generously with icing sugar, transforming it into a stunning centerpiece for your table.
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Slice into wedges and serve to mesmerize your friends and family with this classic Italian treat!
Optional: Serve slices toasted with butter for a delightful breakfast treat!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful Classic Italian Panettone are perfect for busy home cooks looking to simplify their meal prep! You can prepare the dough up to 24 hours in advance, just follow steps 1 through 10, then place the kneaded dough in a greased bowl, cover it tightly, and refrigerate it overnight. When ready to bake, allow the dough to come to room temperature, shape it, and proceed with the second rise (about 1 hour) before baking. For optimal freshness, be sure to tightly cover the dough to maintain its quality. Enjoy impressing your loved ones with this stunning treat with minimal last-minute effort!
How to Store and Freeze Classic Italian Panettone
Room Temperature: Once cooled, store your classic Italian panettone in an airtight container at room temperature for up to 3 days. This keeps it fresh and delicious!
Fridge: You can refrigerate the panettone for up to 7 days. Wrap it tightly in plastic wrap or foil to protect it from drying out while in the fridge.
Freezer: For longer storage, freeze your panettone wrapped securely in plastic and placed in a freezer bag for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating: To bring back that fresh-baked flavor, slice and toast individual pieces in a toaster or oven until warm. This revives the delightful texture of your classic Italian panettone!
Classic Italian Panettone Variations
Feel free to explore these delightful twists that will make your Classic Italian Panettone uniquely yours!
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Dairy-Free: Substitute dairy with almond milk and vegan butter for a creamy, plant-based version that doesn’t skimp on flavor.
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Gluten-Free: Use a 1:1 gluten-free flour blend, and add a touch of xanthan gum to achieve that lovely soft texture without the gluten.
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Choco-Citrus: Mix in chocolate chips along with the raisins for a decadent, rich twist that pairs perfectly with the zesty citrus flavors.
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Nutty Add-In: Fold in chopped nuts like hazelnuts or walnuts for a delightful crunch that enhances each bite’s texture and flavor complexity.
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Spiced Version: Sprinkle in warm spices like cinnamon or nutmeg to evoke cozy autumn vibes with every delicious slice.
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Fruit Medley: Swap out raisins for dried cranberries or apricots for a fruity surprise, adding vibrant color and tang to your panettone.
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Citrus Burst: Use only lemon zest or add grapefruit zest for a more pronounced citrus flavor that brightens up the cake beautifully.
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Alcohol-Free: Replace rum extract with orange juice or your favorite non-alcoholic flavoring to maintain richness without the spirit.
Embrace your creativity, and let these variations inspire your baking journey!
Helpful Tricks for Classic Italian Panettone
Warm Ingredients: Use room temperature butter and eggs to ensure a smooth, well-integrated batter, preventing lumps that can affect texture.
Watch the Yeast: Make sure your warm milk isn’t too hot; it can kill the yeast. If it’s frothy after a few minutes, you’re good to go!
Don’t Rush Rising: Let dough rise in a warm spot; this is crucial for that airy texture in your classic Italian Panettone. Patience pays off!
Knead Properly: Knead until the dough is soft and stretchy. Feel it—if it sticks too much, add a little flour but avoid excess; you want that perfect consistency.
Test for Doneness: Always use a skewer to check doneness, ensuring it comes out clean. This ensures your panettone is perfectly baked inside and out!
What to Serve with Classic Italian Panettone?
The festive allure of an Italian Panettone can be complemented perfectly by these delightful pairings, turning your meal into a memorable celebration.
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Rich Mascarpone Cheese: Its creamy texture and mild sweetness enhance the panettone’s flavors, making for a luxurious spread. A dollop adds a luscious layer that transforms brunch into a decadent experience.
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Fresh Berries: These juicy, vibrant fruits provide a refreshing contrast to the rich bread. Their tartness cuts through the sweetness, creating a delightful balance with each bite.
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Coffee or Espresso: The robust flavor of a freshly brewed cup pairs beautifully, enhancing the overall experience and warming your soul. The caffeine kick is perfect for those festive mornings with family and friends!
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Spiced Hot Chocolate: Luxuriously thick and velvety, this drink adds a cozy element to your dessert table. A sprinkle of cinnamon on top can heighten the festive atmosphere with each sip.
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Ice Cream: Try a scoop of vanilla or hazelnut to contrast the warm, fluffy cake. The cold creaminess melts deliciously into the panettone, creating a delightful fusion of temperatures and flavors.
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Almond Croccante: This crunchy Italian almond candy doubles as a sweet snack to pair with your panettone. It adds a satisfying crunch, enhancing the texture experience with every bite.
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Orange Zest Sugar Cookies: These light, buttery cookies echo the citrus notes in the panettone, making each pairing a heavenly bite that enhances the overall flavor profile.
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Moscato Wine: This lightly sparkling, sweet wine brings delightful fruity notes that go hand-in-hand with your classic Italian panettone. It adds an elegant touch to any festive gathering.
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Tiramisu: For those who enjoy a double dessert, this coffee-flavored treat is a show-stealer! It’s rich yet balanced, perfectly contrasting against the sweet notes of panettone.
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Candied Orange Slices: Caramelized and sweet, they echo the candied fruit in the panettone, providing a beautiful harmony of flavors that enhances every slice.
Classic Italian Panettone Recipe FAQs
What should I look for when choosing the dried yeast?
It’s essential to use high-quality dried yeast that hasn’t expired. Look for yeast with a dry and fine texture, without any clumps. When you activate the yeast in warm milk and see it foam up after a few minutes, you’ll know it’s good to go!
How should I store the Classic Italian Panettone?
After cooling, store your classic Italian panettone in an airtight container at room temperature for up to 3 days. If you’re planning to keep it longer, you can refrigerate it for up to a week. Just ensure it’s tightly wrapped to maintain moisture and freshness.
Can I freeze Classic Italian Panettone?
Absolutely! To freeze your panettone, wrap it securely in plastic wrap, then place it in a freezer bag. It can be stored for up to 3 months. When you’re ready to indulge again, simply thaw it overnight in the fridge. For a fresh-baked experience, you can toast slices lightly before serving.
What should I do if my panettone doesn’t rise properly?
If your panettone hasn’t risen as expected, it’s likely due to inactive yeast or insufficient rising time. Ensure your yeast is fresh and activated properly. If that’s not the issue, you may want to keep it in a warmer environment. Try placing it near a sunny window or in a slightly warmed oven (with the oven turned off).
Can I adapt this recipe for dietary restrictions?
Certainly! If you’re looking for alternatives, consider gluten-free flour to make a gluten-free version of your classic Italian panettone. You can also swap eggs with flax eggs for a vegan option. Keep in mind that these alternatives might slightly change the texture and baking time, so monitor closely.
What if I want to add different flavors or ingredients?
Feel free to customize your panettone! You could add in chocolate chips, walnuts, or even dried cranberries for a twist. Just keep the overall volume of wet and dry ingredients balanced to maintain that tender crumb. Happy baking and enjoy the creativity!
Classic Italian Panettone Recipe That Will Wow Your Guests
Ingredients
Equipment
Method
- Grease the Panettone pan with softened butter.
- Dissolve the dried yeast in warm milk along with 1 tsp of sugar. Mix well and let it sit until frothy.
- Cream together the remaining sugar, butter, and vanilla extract until light and creamy.
- Incorporate the lemon and orange zest into the mixture.
- Add the beaten eggs gradually, mixing well after each addition.
- Combine the flour with a pinch of salt in a large bowl.
- Fold in the yeasty milk mixture and the creamy mixture until a soft dough forms.
- Knead the dough for about 5 minutes until sticky.
- Transfer the dough to a floured surface and knead for 10 more minutes.
- Place the dough in a greased bowl, cover it, and let it rise for 2 hours.
- Soak the raisins in a saucepan with rum extract over low heat for about 5 minutes, then let cool.
- Knead the risen dough on a floured surface for another 5 minutes, incorporating the raisins and chopped peel.
- Shape the dough into a ball and place it into the prepared Panettone pan.
- Cover the dough loosely and let it rise for another hour.
- Preheat your oven to 350°F (175°C).
- Mix icing sugar and egg white and brush the mixture over the top of the panettone.
- Bake for 50-55 minutes or until the top is golden brown.
- Cool the panettone in the pan for 10 minutes, then transfer to a cooling rack.
- Dust the cooled panettone with icing sugar before serving.
- Slice into wedges and serve.