As the aroma of orange zest and warm milk dances through my kitchen, I can’t help but feel transported to the heart of Italy. The magic of the holidays is upon us, and what better way to celebrate than with a homemade Classic Italian Panettone? This fluffy, festive delight is perfect for gatherings, offering a light and airy texture that beautifully balances sweetness with candied citrus surprises. Best of all, it’s a versatile treat—mix up the dried fruits to match your family’s favorites, making it a personal touch to your holiday table. With a little patience, you’ll create a centerpiece that brings joy and a touch of tradition to every occasion. Are you ready to impress your loved ones with this delightful Italian bread? Why is Classic Italian Panettone a Must-Try? Festive Flavors: The blend of warm milk, citrus zests, and sweet raisins creates an unforgettable taste, perfect for holiday celebrations. Versatile Delight: Customize your Panettone with different dried fruits or even chocolate chips for a modern twist. Baker’s Dream: With simple ingredients and step-by-step instructions, this recipe is approachable for both novice and experienced bakers. Tradition Meets Innovation: Rooted in Italian culture, this bread not only celebrates festivity but also invites creativity in your kitchen. Perfect for Sharing: Whether at family dinners or holiday parties, it’s a showstopper that encourages sharing and joy, just like an Italian gathering. Make sure to pair it with a delightful beverage, like an Italian Cream Soda or enjoy slices for breakfast with your favorite coffee. Classic Italian Panettone Ingredients • Get ready to gather the flavors of Italy with this easy-to-follow ingredient list! For the Dough Warm Milk – Activates yeast; feel free to use dairy-free milk for a non-dairy version. Dried Yeast – Essential leavening agent; you can substitute instant yeast if desired. Sugar – Adds sweetness and helps yeast activation; for a milder flavor, try reducing sugar to 6 tablespoons. Butter (Room Temperature) – Provides richness and moisture; vegan butter works as a great substitute. Large Eggs (Beaten) – Adds structure and richness; if vegan, replace with 1 tbsp flaxseed meal and 2.5 tbsp water per egg. Vanilla Extract – Enhances overall flavor; feel free to swap for almond extract for a unique twist. Grated Lemon Zest – Brings brightness to the dough; fresh or dried lemon peel can be used interchangeably. Grated Orange Zest – Imparts a lovely citrus aroma; freshly grated offers the best flavor. All-Purpose Flour – Gives structure to the dough; consider using bread flour for a chewier texture. Salt – Enhances flavor; a pinch goes a long way. For the Add-ins Raisins – Adds sweetness and texture; dried cranberries or sultanas can be used instead. Rum Extract – Introduces depth of flavor; you can skip it or substitute with extra vanilla extract. Candied Lemon and Orange Peel – Essential for the classic flavor; feel free to mix in dried fruits for variety. For the Topping Egg White (For Topping) – Creates a beautiful glossy finish; omit for a lower-calorie option. Icing Sugar (For Dusting) – Aesthetic finishing touch; adjust the amount to suit your preference. Each ingredient plays a crucial role in crafting the festive allure of your Classic Italian Panettone, making it a delightful centerpiece for any holiday gathering! Step‑by‑Step Instructions for Classic Italian Panettone Step 1: Prepare the Dough Begin by greasing a Panettone pan to prevent sticking. In a mixing bowl, combine warm milk with dried yeast and 1 teaspoon of sugar. Allow the mixture to sit for about 10 minutes until it becomes frothy, signaling that your yeast is activated and ready to work its magic in your Classic Italian Panettone. Step 2: Cream Mixture In a large mixing bowl, beat together room-temperature butter, the remaining sugar, and vanilla extract until the blend is creamy and smooth. Gradually incorporate the grated lemon and orange zests, infusing the mixture with inviting citrus notes. Now, add the beaten eggs gradually, ensuring to mix thoroughly. If needed, add flour to prevent curdling as you combine these elements. Step 3: Combine Wet & Dry Ingredients In another bowl, combine all-purpose flour with a pinch of salt, creating a well in the center. Pour the frothy yeast mixture and the butter-egg mixture into the well, carefully folding the ingredients together until a sticky dough forms. The dough should look glossy and slightly tacky, which is just perfect for your Classic Italian Panettone. Step 4: Kneading Transfer the dough onto a floured surface and knead it for about 10 minutes, until it’s smooth and elastic. If the dough feels overly sticky, sprinkle small amounts of flour as you knead, but be careful not to over-flour. This vital stage develops the gluten needed for that pillowy texture in your Panettone. Step 5: First Rise Place the kneaded dough into a greased bowl, covering it with plastic wrap or a damp cloth. Allow the dough to rise in a warm, draft-free area for approximately 2 hours, or until it has doubled in size. This first rise is essential for creating the light, airy crumb that defines a perfect Classic Italian Panettone. Step 6: Incorporate Fruits While the dough rises, heat the raisins in a small pan with rum extract, allowing them to plump up. Once they cool down, gently knead them into the risen dough, ensuring an even distribution of sweet, fruity bursts. Shape the dough into a ball and place it gently into your prepared Panettone pan, ready for its second rise. Step 7: Second Rise Cover the Panettone pan with a cloth and allow the dough to rise again for about 1 hour. Keep this in a warm area of your kitchen until the dough has risen to the brim of the pan, giving it a delightful height that promises a dramatic and delicious presentation when baked. Step 8: Bake Preheat your oven to 350°F (175°C) and carefully place the Panettone on the middle rack. Bake for about 50-55 minutes, or until it turns a beautiful golden brown. To check for doneness, insert a skewer into the center; it should come out clean, ensuring your Classic Italian Panettone is perfectly cooked through. Step 9: Cool Once baked, let the Panettone cool in the pan for around 10 minutes, then gently transfer it to a wire rack. This cooling process is crucial to maintain its shape and texture. Finally, once completely cooled, dust the top with icing sugar to add a touch of festive flair to your stunning Classic Italian Panettone. Classic Italian Panettone Variations & Substitutions Feel free to sprinkle your personal touch on this delightful recipe, bringing more flavor and joy to your kitchen! Dairy-Free: Substitute warm milk and butter with almond or coconut milk and vegan butter for a dairy-free version. Sugar Reduction: Cut down sugar to 6 tablespoons for a less sweet Panettone without sacrificing flavor. Flour Swap: Use bread flour instead of all-purpose flour to create a chewier texture that takes this classic up a notch. Fruit Mix: Replace raisins and candied citrus with chocolate chips or your favorite dried fruits for a modern twist that still feels festive. Zest Alternatives: Try using grapefruit or lime zest in place of lemon or orange for an exciting citrusy kick. The freshness will elevate the flavors! Heat Level: Add a pinch of cayenne pepper to the batter for a subtly spicy surprise that complements the sweetness beautifully. Nutty Touch: Incorporate chopped nuts like walnuts or hazelnuts into the dough for a delightful crunch that contrasts nicely with the fluffy texture. Flavorful Extracts: Swap vanilla extract for almond or maple extract to transform the essence of your Panettone into a new flavor experience. With so many variations, your Classic Italian Panettone can become a signature dish worth sharing, whether it’s at family gatherings or with friends. For a delightful beverage pairing, consider serving it with an Italian Cream Soda or even enjoy a slice with your brunch spread alongside a tasty Macaroni Salad Discover. Happy baking! Storage Tips for Classic Italian Panettone Room Temperature: Store your Panettone wrapped in plastic at room temperature, where it will stay fresh for up to 7 days. This helps maintain its fluffy texture and delightful flavors. Freezer: For longer storage, freeze slices of your Classic Italian Panettone individually in airtight bags. It can last for up to a month without losing its charm. Thawing: To enjoy, simply thaw the slices at room temperature or heat them in the microwave for a few seconds. This brings back the soft, airy delight you remember! Reheating: If desired, warm individual slices in a toaster or oven at a low temperature for a few minutes to revive that fresh-baked taste before serving. Expert Tips for Classic Italian Panettone Control Stickiness: Gradually add flour while kneading to prevent the dough from becoming overly sticky. Too much flour can make the Panettone dry. Perfect Texture: Ensure the dough is elastic and pliable. If it feels too wet, incorporate small amounts of flour gradually but avoid overdoing it. Avoid Collapse: To prevent your Classic Italian Panettone from collapsing during cooling, hang it upside down using skewers—this keeps the shape intact. Yeast Activation: Make sure your warm milk isn’t too hot, as this can kill the yeast. Aim for about 110°F to ensure a successful rise. Fruit Variations: Don’t hesitate to customize your Panettone! Swap out the raisins or dried fruits based on your family’s preferences for a personal touch. Make Ahead Options These Classic Italian Panettone are perfect for busy home cooks looking to save time! You can make the dough up to 24 hours in advance by completing the first rise and then covering it tightly with plastic wrap in the refrigerator. When you’re ready to bake, simply remove the dough, let it come to room temperature for about 30 minutes, and proceed to incorporate the fruits and allow the second rise. For optimal quality, always ensure the dough is stored in an airtight container to prevent drying out. This way, you’ll have a festive treat ready with minimal effort, making holiday gatherings a breeze! What to Serve with Classic Italian Panettone As the holiday spirit fills your home, let’s think about delightful pairings that elevate your Classic Italian Panettone into a festive feast. Creamy Mashed Potatoes: Their smooth and buttery texture contrasts beautifully with the sweetness of Panettone, creating a delightful balance on your plate. Hot Chocolate: Rich and velvety, this drink complements the sweet flavors of your Panettone, making for a cozy evening treat perfect for family gatherings. Cheese Platter: A selection of mild cheeses adds a savory touch that cuts through the sweetness, making each bite a new experience. Consider including tangy goat cheese or creamy brie. Holiday Fruit Salad: Fresh fruits like pears and pomegranates offer a refreshing counterpoint. Their juiciness enhances the festive vibe and pairs perfectly with the dense sweetness of Panettone. Italian Cream Soda: This fizzy, sweet-drink is a wonderful match, offering a light, bubbly contrast to the rich textures in Panettone. Spiced Mulled Wine: Warm and aromatic, this delightful drink invokes the comfort of the holidays, enhancing the citrus notes in your Panettone. French Toast Toppings: If you’re feeling adventurous, turn leftovers into delicious French toast with maple syrup and fresh berries for breakfast the next day. Dark Chocolate Drizzle: A little melted dark chocolate over your slices adds richness and decadence to your holiday treat, enhancing the festive feel of your meal. Vanilla Ice Cream: A scoop of creamy vanilla ice cream brings a cool, sweet contrast to the warmth of your Panettone—an irresistible combination for dessert. Classic Italian Panettone Recipe FAQs What type of milk should I use for the Classic Italian Panettone? I recommend using warm milk to activate the yeast, but if you’re looking for a non-dairy option, feel free to substitute with dairy-free milk like almond or oat milk! Just make sure it’s at a similar temperature—around 110°F for best results. How should I store my Classic Italian Panettone? To keep your Panettone fresh, wrap it tightly in plastic wrap and store it at room temperature for up to 7 days. This way, it retains its delightful fluffiness. If you want to save some for later, I like to freeze it in slices — just pop them in an airtight bag for up to a month! Can I freeze the Classic Italian Panettone? How? Absolutely! To freeze, first allow the Panettone to cool completely. Then, slice it if you prefer and wrap each piece tightly in plastic wrap. Place them in a freezer-safe bag or container. When you’re ready to enjoy, just thaw it at room temperature or microwave it for a few seconds to bring back that fresh taste! What should I do if my dough doesn’t rise? If your dough isn’t rising, it might be due to inactive yeast. Make sure your warm milk isn’t too hot, as temperatures above 120°F can kill the yeast. If you find yourself in this situation, you may need to start over with fresh yeast and verify it’s still within its expiration date. Ensure you let your dough rise in a warm, draft-free area for the best results! Can I customize the dried fruits in the Classic Italian Panettone? Very much so! The beauty of Panettone lies in its versatility. You can swap raisins for dried cranberries, use chopped nuts, or even add chocolate chips if you wish! Just remember to adjust the quantity to keep the texture perfect—usually, around 1 to 1.5 cups of add-ins is just right. Is Classic Italian Panettone suitable for people with allergies? Since the recipe includes common allergens like eggs and dairy, it might not be suitable for everyone. However, you can make it more allergy-friendly by substituting with vegan butter and flax eggs for a dairy-free and egg-free version. Always check labels if you’re using store-bought ingredients to ensure there are no hidden allergens. Classic Italian Panettone: A Festive Twist on Tradition Classic Italian Panettone offers a delightful blend of flavors with candied citrus and a soft, airy texture, perfect for holiday gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 55 minutes minsFirst Rise 2 hours hrsTotal Time 3 hours hrs 25 minutes mins Servings: 12 slicesCourse: DessertCuisine: ItalianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough1 cup Warm Milk Activates yeast; can use dairy-free milk.2 teaspoons Dried Yeast Can substitute instant yeast.7 tablespoons Sugar Mild flavor when reduced to 6 tablespoons.1/2 cup Butter (Room Temperature) Vegan butter works as substitute.3 large Large Eggs (Beaten) Use 1 tbsp flaxseed meal + 2.5 tbsp water per egg for vegan version.1 teaspoon Vanilla Extract Can swap for almond extract.1 tablespoon Grated Lemon Zest Fresh or dried lemon peel can be used.1 tablespoon Grated Orange Zest Freshly grated offers the best flavor.4 cups All-Purpose Flour Consider using bread flour for chewier texture.1 teaspoon SaltFor the Add-ins1 cup Raisins Can use dried cranberries or sultanas.1 teaspoon Rum Extract Can skip or substitute with extra vanilla extract.1 cup Candied Lemon and Orange Peel Essential for classic flavor.For the Topping1 each Egg White (For Topping) Omit for lower-calorie version.1 cup Icing Sugar (For Dusting) Adjust amount to suit preference. Equipment Panettone panMixing BowlsWhiskplastic wrapOvenWire Rack Method Step-By-Step InstructionsPrepare the Dough: Grease a Panettone pan. Combine warm milk with dried yeast and 1 teaspoon of sugar. Let sit for about 10 minutes until frothy.Cream Mixture: Beat together butter, remaining sugar, and vanilla until creamy. Gradually incorporate the lemon and orange zests, then add beaten eggs.Combine Wet & Dry Ingredients: Mix flour and salt in another bowl. Pour frothy yeast and butter-egg mixtures into a well in the flour, folding until a sticky dough forms.Kneading: Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Adjust with small amounts of flour if too sticky.First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for about 2 hours or until doubled in size.Incorporate Fruits: Heat raisins in a small pan with rum extract. Once cooled, knead them into the risen dough and shape into a ball.Second Rise: Place the dough in the Panettone pan, cover, and let rise for about 1 hour until it rises to the brim.Bake: Preheat oven to 350°F (175°C) and bake for 50-55 minutes until golden brown and a skewer comes out clean.Cool: Let the Panettone cool in the pan for about 10 minutes, then transfer to a wire rack. Dust with icing sugar once cooled. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg NotesCustomize your Panettone with different dried fruits or even chocolate chips. Pair with Italian Cream Soda or enjoy it with coffee for breakfast. Tried this recipe?Let us know how it was!
