Best Italian Panettone Recipes: Traditional, Creative, and Delicious Uses

When the holiday season rolls around, nothing brings more joy to my kitchen than the aroma of freshly baked panettone. This traditional Italian sweet bread, with its light, fluffy texture and delightful mix of dried fruits and citrus zest, has a storied history that dates back to Milan. It’s a festive treat that’s perfect for sharing with family and friends.

Panettone may seem intimidating to make at home, but with the right recipe, anyone can master this delicious bread. Whether you’re a seasoned baker or just starting out, my step-by-step guide will help you create a panettone that rivals those found in Italian bakeries. So, let’s dive into the world of Italian panettone and bring a taste of Italy to your holiday celebrations.

What is Panettone?

Panettone is a traditional Italian sweet bread, typically enjoyed during the holiday season. Originating from Milan, this festive treat is known for its tall, domed shape and light, airy texture. What sets panettone apart is its rich flavor profile, which includes dried fruits, candied citrus peels, and a hint of vanilla.

The process of making panettone can seem intricate, but with proper guidelines, it becomes manageable. At its core, panettone is a type of brioche, enriched with butter, eggs, and sugar, which give it its characteristic richness. What makes it unique is the addition of a natural yeast called lievito madre, or mother yeast, which contributes to its fluffy consistency and distinctive taste.

Traditionally, panettone dough undergoes a slow fermentation process, often over several days. This extended rising time is crucial for developing its complex flavors and airy structure. The dough is then carefully shaped, allowed to rise again, and baked until it achieves a golden-brown exterior.

Key to its presentation, panettone is baked in tall paper molds that help it retain its iconic dome shape. Once baked, it’s often hung upside down as it cools to prevent it from collapsing, ensuring it maintains its lofty structure.

Panettone’s delightful combination of textures and flavors makes it a beloved holiday staple, perfect for sharing with friends and family.

Ingredients

For the Dough Starter

• 1/2 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 cup all-purpose flour

For the Dough

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 large egg yolk
• 1/2 cup warm milk
• 1/2 cup unsalted butter (softened)

Mix-Ins

• 1 cup dried raisins
• 1/2 cup candied orange peel (chopped)
• 1/4 cup candied lemon peel (chopped)

• 1 egg white
• 2 tablespoons granulated sugar

Equipment Needed

To make the perfect Italian panettone, having the right equipment at hand is essential. Here’s what you’ll need:

Mixing Bowls

• Large mixing bowl: For initial dough mixing and rising.
• Medium mixing bowl: For mixing the dough starter.

Measuring Tools

• Digital kitchen scale: Precision is key in baking.
• Measuring cups and spoons: Ensure accurate measurement of liquids and small quantities.

Dough Preparation

• Stand mixer with a dough hook: Facilitates kneading the dough to the right consistency.
• Bench scraper: Aids in handling and dividing the dough.

Baking

• Tall panettone paper molds: Essential for giving panettone its characteristic shape.
• Baking sheet: Place the paper molds on these for stability.

Rising and Cooling

• Proofing basket or a warm spot: For allowing the dough to rise until properly doubled in size.
• Skewers: Used for suspending the panettone upside down during cooling to maintain its structure.

• Thermometer: To check the internal temperature ensuring it is baked to perfection.
• Pastry brush: For glazing the top of the panettone.

Ensure you gather all these tools before beginning. This setup will streamline the process, making your Italian panettone baking experience efficient and enjoyable.

Instructions

Here are the instructions to bake an exquisite Italian panettone over two days, ensuring a light, fluffy texture and rich flavor.

Day One: Prep the Dough

1. Combine Ingredients: In the bowl of a stand mixer, add 1 tablespoon of active dry yeast, 1/2 cup of warm water, and 1 tablespoon of sugar. Mix and let it sit for 10 minutes until frothy.
2. Create Dough Starter: Add 1 cup of all-purpose flour to the yeast mixture and mix on low speed until a sticky dough forms. Cover the bowl with plastic wrap and let it sit at room temperature for 12 hours or overnight.
3. Mix the Main Dough: In the morning, add 3/4 cup of granulated sugar, 4 large eggs, 1 tablespoon of vanilla extract, 1 cup of warm milk, and 1/2 cup of melted butter to the dough starter. Mix until well combined.
4. Add Dry Ingredients: Gradually add 4 cups of all-purpose flour and 1 teaspoon of salt to the bowl while the mixer is running on low speed. Knead for 10 minutes until the dough is smooth and elastic.
5. Incorporate Mix-Ins: Fold in 1/2 cup of dried raisins and 1/3 cup of candied citrus peels by hand until evenly distributed throughout the dough.
6. First Rise: Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for 2 hours or until doubled in size.
7. Shape the Dough: Punch down the risen dough, then transfer it to a floured surface. Shape it into a smooth ball, ensuring all raisins and peels are tucked inside.
8. Prepare Molds: Place the shaped dough into prepared panettone paper molds. Cover with a clean kitchen towel and let it rise in a warm place for another 2 hours or until it reaches the top of the molds.
9. Preheat the Oven: Preheat your oven to 350°F (175°C) while the dough is rising.
10. Score and Glaze: Once risen, use a sharp knife to score an ‘X’ on the top of each dough ball. Brush the tops with a beaten egg for a shiny finish.
11. Bake the Panettone: Bake for 35-40 minutes, rotating the molds halfway through, until the panettone is golden brown and a skewer inserted into the center comes out clean.
12. Cool Upside Down: Immediately after removing from the oven, insert skewers through the base and hang the panettone upside down between two objects to cool completely. This prevents the bread from collapsing.

By following these steps, you’ll create a deliciously authentic Italian panettone perfect for the holidays.

Tips for Making Perfect Panettone

Use High-Quality Ingredients

To make perfect panettone, always use the finest quality ingredients. Opt for fresh eggs, high-protein bread flour, and real butter. Authentic Italian panettone features rich flavors from premium ingredients. Additionally, choose candied citrus peels and dried fruits of the highest quality for the best possible results.

Prepare a Strong Starter

Creating a strong, active starter is crucial for your panettone’s texture and rise. I recommend nurturing your starter for several days, feeding it regularly until it’s bubbly and vigorous. A robust starter contributes to the bread’s airy structure.

Knead the Dough Properly

Proper kneading develops the gluten network essential for the soft, airy texture of panettone. Knead the dough by hand or use a stand mixer with a dough hook. Mix until the dough is smooth and elastic. This process can take around 15-20 minutes.

Temperature Control

Maintaining the correct dough temperature is vital. Ferment the dough in a warm, draft-free environment. An ideal dough temperature is between 75°F and 80°F. Use a thermometer to monitor the temperature and ensure optimal fermentation.

Patience With Fermentation

Fermentation is key to panettone’s flavor and texture. Allow the dough to ferment slowly, which can take several hours or more. A longer fermentation time helps develop complex flavors and a light, airy crumb.

Fold and Shape With Care

Handle the dough gently when incorporating fruits and shaping the rounds. Fold in the fruits gradually to avoid deflating the dough. Use gentle, confident movements to shape the dough into the classic panettone domes.

Bake With Precision

Preheat the oven to the correct temperature before baking. Place the dough-filled molds on a baking sheet, allowing space for expansion. Rotate the pan halfway through baking for even color and doneness. Use a thermometer to check the internal temperature; around 190°F indicates the panettone is thoroughly baked.

Cool Upside Down

Cooling panettone upside down prevents it from collapsing. Skewer the base of each panettone and hang them upside down until completely cool. This method ensures the loaf retains its tall, airy structure.

Store Properly

Once cool, store panettone in an airtight container or bag. It remains fresh for several days and can be enjoyed over time. For extended storage, wrap tightly in plastic wrap and freeze.

How to Serve Panettone

Serving panettone can elevate your holiday gatherings and highlight the delightful nuances of this Italian classic. Below are detailed, step-by-step instructions on how to present this magnificent sweet bread.

Cutting the Panettone

1. Cool Completely: Ensure your panettone is completely cool before cutting. This helps maintain its airy texture and prevents it from becoming gummy.
2. Use a Serrated Knife: Use a serrated bread knife to achieve clean cuts. Place the loaf upright and slice it vertically to maintain its characteristic tall shape.
3. Portion Control: Depending on the size of your gathering, cut each large vertical slice into smaller portions for easy serving. Aim for slices that are about one-inch thick.

Plating the Panettone

1. Plate Selection: Choose a large, decorative serving platter that can accommodate the height and elegance of the panettone slices.
2. Arrangement: Arrange the slices in a circular fan or stack them neatly for a visually appealing presentation.
3. Garnish: Add a festive touch by sprinkling powdered sugar over the slices or garnishing the platter with fresh berries, mint leaves, or holiday-themed decorations.

Accompaniments

1. Beverages: Pair panettone with a variety of beverages to enhance its flavors. Offer options like espresso, sweet wine such as Moscato d’Asti, or a rich hot chocolate.
2. Spreads and Sauces: Provide an assortment of spreads and sauces. Traditional choices include mascarpone cheese, Nutella, or a classic vanilla custard sauce.
3. Fruits and Nuts: Complement the fruity notes of the panettone with a bowl of mixed dried fruits and nuts on the side.

Breakfast and Brunch Ideas

1. French Toast: Transform leftover panettone into a luxurious French toast. Dip slices in a mixture of beaten eggs, milk, and vanilla extract, then fry until golden brown.
2. Bread Pudding: Create a decadent bread pudding by cubing panettone and baking it with a custard mixture of eggs, cream, sugar, and cinnamon.
3. Toast: Simply toast slices of panettone and serve with butter and honey for a quick and delightful breakfast treat.

1. Wrap Tightly: If there are leftovers, wrap the remaining panettone tightly in plastic wrap and store it in an airtight container to retain its moisture.
2. Freezing: For longer storage, you can freeze panettone. Wrap it in plastic wrap, then aluminum foil, and place it in a freezer-safe bag. Thaw at room temperature before serving.

By following these tips, you can ensure that your panettone is served in the most delightful way, enhancing its rich flavors and making your holiday celebrations even more special.

Storing and Freezing Panettone

How to Store Panettone

To keep your panettone fresh for as long as possible, proper storage is essential. After baking and cooling the panettone upside down to maintain its airy structure, follow these steps:

1. Wrap in Plastic Wrap: Use high-quality plastic wrap to tightly cover the entire loaf. This helps to prevent it from drying out and keeps the flavors intact.
2. Place in an Airtight Container: After wrapping, place the panettone in an airtight container. This additional layer of protection shields it from exposure to air and moisture.
3. Store at Room Temperature: Keep the panettone in a cool, dry place at room temperature. It should remain fresh for up to a week. Avoid storing it in the refrigerator, as the cool environment can dry out the bread.

How to Freeze Panettone

For longer storage, freezing panettone is an excellent option that helps to preserve its taste and texture. Here is the process to freeze the panettone effectively:

1. Wrap Tightly: Similar to storing, wrap the cooled panettone tightly in plastic wrap. Ensure there are no gaps where air can enter.
2. Add an Extra Layer: For added protection, place the wrapped loaf inside a freezer-safe ziplock bag or wrap it in aluminum foil. This helps to prevent freezer burn.
3. Label and Date: Always label and date the package to keep track of its storage duration. Panettone can be frozen for up to three months.

Thawing and Enjoying Frozen Panettone

When you are ready to enjoy your frozen panettone, follow these steps to ensure it retains its delicious flavor and soft texture:

1. Remove from Freezer: Take the panettone out of the freezer and remove it from the plastic wrap and additional wrap layers.
2. Thaw at Room Temperature: Allow the panettone to thaw at room temperature for around 5-6 hours. This slow thawing process helps maintain its original texture.
3. Warm Before Serving: For an extra touch, warm the thawed panettone in the oven at 300°F for about 10 minutes. This will refresh the bread and enhance its aroma.

By following these simple steps, you can enjoy your homemade panettone well beyond the holiday season, preserving its delightful flavors and airy softness.

Creative Panettone Variations

Chocolate Chip Panettone

Ingredients:

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup unsalted butter, softened
• 1 cup mini chocolate chips

Instructions:

1. In a small bowl, combine warm water and yeast. Stir until yeast dissolves. Let stand for about 5 minutes, until frothy.
2. In a large bowl, mix sugar, flour, and salt.
3. Add eggs, vanilla extract, and yeast mixture to the dry ingredients. Stir until a sticky dough forms.
4. Gradually add softened butter, mixing well after each addition until fully incorporated.
5. Fold in chocolate chips.
6. Cover dough with plastic wrap. Let it rise in a warm place for 2 hours, until doubled in size.
7. Preheat the oven to 350°F. Grease a panettone mold or high-sided round cake pan.
8. Transfer dough to the prepared pan. Let rise again for 30-45 minutes.
9. Bake for 45-50 minutes, until golden brown and a skewer comes out clean.
10. Allow to cool before slicing.

Orange-Cranberry Panettone

Ingredients:

• 1 cup milk, warmed
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 4 cups bread flour
• 1 tsp salt
• 4 large eggs, beaten
• Zest of 1 orange
• 1 tsp orange extract
• 1/2 cup unsalted butter, softened
• 1 cup dried cranberries

Instructions:

1. Combine warm milk and yeast in a small bowl. Stir until yeast is dissolved and let stand for 5 minutes until frothy.
2. In a large bowl, mix sugar, flour, and salt.
3. Add eggs, orange zest, orange extract, and yeast mixture to dry ingredients. Mix until a dough forms.
4. Gradually add the softened butter, mixing well with each addition until incorporated.
5. Fold in dried cranberries.
6. Cover the dough with plastic wrap. Let it rise in a warm place for 2 hours or until doubled in size.
7. Preheat oven to 350°F. Grease a panettone mold or high-sided round cake pan.
8. Transfer dough to the prepared pan. Let rise again for 30-45 minutes.
9. Bake for 45-50 minutes, until the top is golden brown and a skewer inserted comes out clean.
10. Let cool before serving.

Nutty Panettone

Ingredients:

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup unsalted butter, softened
• 1/2 cup chopped almonds
• 1/2 cup chopped pecans

Instructions:

1. Combine warm water and yeast in a small bowl. Stir until yeast dissolves and let stand for about 5 minutes, until frothy.
2. In a large bowl, mix sugar, flour, and salt.
3. Add eggs, vanilla extract, and yeast mixture to dry ingredients. Stir until a sticky dough forms.
4. Gradually add softened butter, mixing well after each addition until fully incorporated.
5. Fold in chopped almonds and pecans.
6. Cover dough with plastic wrap. Let rise in a warm place for 2 hours until doubled in size.
7. Preheat oven to 350°F. Grease a panettone mold or high-sided round cake pan.
8. Transfer dough to the prepared pan. Let rise again for 30-45 minutes.
9. Bake for 45-50 minutes until golden brown and a skewer comes out clean.
10. Cool before slicing and serving.

Limoncello Panettone

• 1 cup milk, warmed
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 4 large eggs, beaten
• Zest of 2 lemons
• 2 tbsp Limoncello liqueur
• 1/2 cup unsalted butter, softened
• 1/2 cup lemon-flavored candied peels

1. Combine warm milk and yeast in a small bowl. Stir until yeast dissolves and let stand for 5 minutes until frothy.
2. In a large bowl, mix sugar, flour, and salt.
3. Add eggs, lemon zest, Limoncello, and yeast mixture to dry ingredients. Mix until a dough forms.
4. Gradually add softened butter, mixing well with each addition until fully incorporated.
5. Fold in lemon-flavored candied peels.
6. Cover dough with plastic wrap. Allow to rise in a warm place for 2 hours until doubled in size.
7. Preheat oven to 350°F. Grease a panettone mold or high-sided round cake pan.
8. Transfer dough to the prepared pan. Let rise again for 30-45 minutes.
9. Bake for 45-50 minutes until golden brown and a skewer inserted comes out clean.
10. Let cool before slicing and serving.

What to Do with Leftover Panettone

Leftover panettone doesn’t have to go to waste. Here are a few delicious ideas to turn your extra slices into mouth-watering treats.

Panettone French Toast

Transform your leftover panettone into a luxurious French toast with this simple recipe.

• Ingredients:
• 4 slices of panettone
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter
• Maple syrup for serving
• Instructions:

1. In a mixing bowl, whisk the eggs, milk, vanilla extract, and ground cinnamon until well combined.
2. Dip each slice of panettone into the egg mixture, ensuring both sides are well coated.
3. Heat the butter in a large skillet over medium heat. Once melted, add the soaked panettone slices.
4. Cook until golden brown, approximately 2-3 minutes per side.
5. Serve hot with a drizzle of maple syrup.

Panettone Bread Pudding

Turn your panettone into a rich and creamy bread pudding that’s perfect for dessert.

• Ingredients:
• 6 cups cubed panettone
• 2 cups half-and-half
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Instructions:

1. Preheat your oven to 350°F. Grease a baking dish and set aside.
2. In a large bowl, whisk together the half-and-half, sugar, eggs, vanilla extract, nutmeg, cinnamon, and salt.
3. Add the cubed panettone to the custard mixture, gently pressing to ensure all the bread is soaked.
4. Transfer the mixture to the prepared baking dish and let it sit for 20 minutes.
5. Bake for 45-50 minutes or until the top is golden and the pudding is set.
6. Allow to cool slightly before serving.

Panettone Trifle

Create an elegant trifle with layers of flavored creams, fruits, and panettone.

• Ingredients:
• 4 cups cubed panettone
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup mixed berries
• 1/2 cup raspberry preserves
• Fresh mint for garnish
• Instructions:

1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. In a trifle bowl or large glass dish, layer half of the cubed panettone.
3. Spoon half of the raspberry preserves over the panettone, followed by half of the mixed berries.
4. Spread a layer of whipped cream over the berries.
5. Repeat the layers with the remaining ingredients, finishing with whipped cream.
6. Garnish with fresh mint and additional berries. Chill for at least one hour before serving.

Panettone Ice Cream Sandwich

Enjoy a decadent dessert by making panettone ice cream sandwiches.

• Ingredients:
• 8 slices of panettone
• 1 pint of vanilla ice cream
• 1/2 cup chocolate chips
• 1/2 cup finely chopped nuts (optional)

1. Allow the vanilla ice cream to soften slightly at room temperature.
2. Place a scoop of ice cream onto half of the panettone slices. Top with the remaining slices to create sandwiches.
3. Gently press the edges to slightly flatten the sandwiches.
4. Roll the edges in chocolate chips and chopped nuts if desired.
5. Wrap each sandwich in plastic wrap and freeze for at least two hours before serving.

Conclusion

Exploring the world of Italian panettone has been a delightful journey. From the traditional methods to the creative variations and repurposing ideas, there’s something for everyone. Whether you’re a seasoned baker or just starting out, these recipes and tips can help you create memorable treats for any occasion. So, gather your ingredients and get ready to bake some delicious panettone that will surely impress your family and friends. Happy baking!