Name: Italian Festive Panettone Bread Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 13 h 30 min
Yield: 10
Cuisine: Italian
Ingredients: 550g strong white bread flour (plus extra for dusting); 150g unsalted butter, softened; 150g caster sugar; 5 medium eggs, lightly beaten; 4 tbsp warm milk; 7g sachet fast-action dried yeast; Grated zest of 1 lemon; Grated zest of 1 orange; 2 tsp vanilla extract; 80g raisins; 80g sultanas; 100g candied lemon and orange peel, chopped; 3 tbsp dark rum (or orange juice); Pinch of salt; 30g blanched almonds, chopped; 1 tbsp caster sugar; 1 tbsp egg white; Icing sugar for dusting

This classic Italian panettone is a tall, dome-shaped sweet bread bursting with buttery richness, citrus zest, and plump rum-soaked raisins plus candied peel. A beloved Christmas tradition from Milan, it’s airy, fragrant, and perfect for holiday gifting or festive breakfasts, evoking warmth and celebration with every soft, flavorful slice.

Why You’ll Love This recipe

You’ll adore this homemade panettone because it captures the authentic taste of Italian holidays far better than store-bought versions, which can be dry or overly artificial. The dough rises into a beautifully light, fluffy texture thanks to patient proofing, while the generous amount of butter creates a tender, melt-in-your-mouth crumb.

Infused with bright citrus zest and rum-plumped dried fruits, every bite delivers a harmonious balance of subtle sweetness, aromatic warmth, and chewy fruit bursts. It’s incredibly versatile—enjoy it toasted with butter for breakfast, paired with coffee, or as a showstopping dessert centerpiece.

Baking it yourself fills your home with irresistible holiday aromas, makes for a heartfelt gift, and gives you bragging rights for mastering this iconic treat. Once you experience the difference of fresh, homemade panettone, you’ll never go back to boxed ones!

Yield: serving 10

Italian Festive Panettone Bread Recipe

Buttery, airy Italian Christmas bread studded with rum-soaked raisins, candied peel, and citrus zest—festive perfection!

Prep Time 45 minutes

Cook Time 45 minutes

Additional Time 12 hours

Total Time 13 hours 30 minutes

Ingredients

550g strong white bread flour (plus extra for dusting)
150g unsalted butter, softened
150g caster sugar
5 medium eggs, lightly beaten
4 tbsp warm milk
7g sachet fast-action dried yeast
Grated zest of 1 lemon
Grated zest of 1 orange
2 tsp vanilla extract
80g raisins
80g sultanas
100g candied lemon and orange peel, chopped
3 tbsp dark rum (or orange juice)
Pinch of salt

For topping (optional):

30g blanched almonds, chopped
1 tbsp caster sugar
1 tbsp egg white
Icing sugar for dusting

Instructions

Start with a cozy prep night! Warm the milk slightly, stir in the yeast and 1 tsp sugar, then let it bubble happily for 5-10 minutes like a little science experiment in your kitchen. Meanwhile, soak your raisins and sultanas in the rum (or juice) to plump them up overnight—they'll be so juicy and flavorful!
Cream the dream base. In a large bowl or stand mixer, beat the softened butter with the remaining sugar and vanilla until it's pale, fluffy, and irresistible. Add the citrus zests for that bright Italian sunshine aroma—your kitchen will smell like holidays already!
Egg-cellent incorporation. Gradually mix in the beaten eggs a little at a time. If it looks curdled, don't worry—just add a spoonful of flour and keep going until smooth and creamy.
Bring it all together. Make a well in the flour and salt, pour in the yeast mixture and butter-egg blend. Stir to form a soft, sticky dough—embrace the mess, it's worth it! Knead in the bowl for 5 minutes until it starts coming together.
Knead with love. Turn the dough onto a lightly floured surface and knead for 10 more minutes until soft, stretchy, and silky. Pop it into a greased bowl, cover, and refrigerate overnight for a slow, magical rise that builds incredible flavor.
Fruit fiesta time! Next day, drain any excess liquid from your soaked fruits, then gently knead them plus the chopped candied peel into the risen dough on a floured surface. Shape into a beautiful ball.
Rise and shine in the mold. Place the dough ball into a greased panettone mold (or tall cake tin lined with parchment extending above the rim). Cover loosely and let it rise in a warm spot for 3-4 hours until doubled—watch it puff up like holiday magic!
Top it off prettily. Preheat oven to 180°C/350°F. Mix almonds, sugar, and egg white for a glossy topping; brush it on gently. This gives your panettone that gorgeous festive sparkle.
Bake with care. Pop it in the oven for 40-55 minutes until deep golden, risen high, and a skewer comes out clean (internal temp 190°F/88°C). If browning too fast, tent with foil. The aroma will drive everyone wild!
Cool upside down for perfection. Remove from oven, insert two wooden skewers horizontally through the base, and hang upside down between cans or jars for 12+ hours. This keeps it tall and airy—no collapsing allowed! Dust with icing sugar, slice, and savor the festive joy.

Notes

Total time includes overnight prep—plan ahead for best texture.
Use paper molds for authentic look and easy baking.
Hang cooling step is crucial to maintain structure.
Serve sliced thin with coffee, butter, or as French toast leftovers!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 427Total Fat 18gSaturated Fat 9gUnsaturated Fat 9gCholesterol 126mgSodium 331mgCarbohydrates 55gFiber 3gSugar 26gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a stand mixer with dough hook for easier kneading, as the dough is sticky and enriched.
Weigh ingredients (especially flour) for precision—too much flour makes it dense.
Soak fruits in rum overnight for deeper flavor and juiciness.
Let the dough rise slowly in a warm spot (around 75-80°F/24-27°C) to develop better texture and taste.
Hang the baked panettone upside down for 12+ hours to prevent collapse and keep it airy.
Use paper panettone molds for the classic tall shape and easy release.
If browning too fast, tent with foil during baking.
Test doneness with a long skewer or thermometer (internal 190-195°F/88-90°C).
Prepare over two days: mix dough one day, bake the next, for best results.
Brush with egg wash or glaze for a shiny, professional top.

Ingredients Notes

High-protein bread flour forms the strong structure needed for this tall, airy loaf—opt for “00” or strong white flour if possible. Butter (lots of it!) delivers the signature rich, tender crumb and luxurious mouthfeel. Eggs enrich the dough, adding moisture and golden color. Sugar provides subtle sweetness without overpowering the fruit.

Fresh citrus zest (lemon and orange) brings bright, aromatic notes that define traditional panettone. Raisins and sultanas, soaked in rum or water, plump up for juicy bursts of flavor. Candied citrus peel adds chewy sweetness and classic Italian flair—use high-quality for best taste. Vanilla extract enhances warmth, while a pinch of salt balances everything. Yeast (active dry or instant) ensures reliable rise. Optional almonds on top add crunch and visual appeal.

Variations and Substitutions

For a chocolate twist, swap half the dried fruit for dark or mini chocolate chips—popular in modern Italian versions. Use dried cranberries or apricots instead of raisins for tart contrast. Replace rum with orange juice or water for alcohol-free. Add Fiori di Sicilia (aromatic Italian extract) in place of vanilla for extra citrus-vanilla notes.

For nutty flavor, mix in chopped almonds or hazelnuts with the fruit. Make it citrus-forward by increasing zest or adding candied citron. Gluten-free? Use a strong GF bread flour blend with xanthan gum, though texture may differ.

Dairy-free? Substitute plant-based butter and milk. Smaller portions? Divide dough into muffin tins for mini panettoni—bake shorter time. For extra indulgence, drizzle with melted chocolate post-baking or serve with Nutella.

Storage Options

Store cooled panettone wrapped tightly in plastic or foil at room temperature for up to 1 week— it stays soft and flavorful. For longer freshness (up to 2 weeks), keep in an airtight container. Freeze whole or sliced (wrapped well) for up to 3 months; thaw at room temp or toast slices. Revive slightly stale slices by toasting or steaming briefly.