The Best Panettone Delight Recipe for Holiday Magic

Panettone delight brings festive magic to your holiday table with its rich, buttery essence.

Sweet aromas will transport you to Italian bakeries, where tradition meets culinary artistry.

Soft, pillowy textures promise a delectable experience that melts in your mouth.

Elegant and sophisticated, this dessert captures the warmth of seasonal celebrations.

Delicate crumbs intertwine with luxurious ingredients, creating a symphony of flavor and comfort.

Imagine sharing this divine treat with loved ones, creating memories that linger long after the last bite.

Your taste buds are about to embark on an extraordinary journey of pure indulgence.

Experience the joy of crafting a dessert that feels like a festive embrace.

Panettone Cake That Brings Joy to the Table

• Capture the traditional taste of Italy with this homemade panettone that brings rich citrusy notes and delicate sweetness directly to your kitchen.
• Experience a soft, pillowy bread with bursts of juicy sultanas and raisins that create a perfect balance between light, airy crumb and chewy fruit pieces.
• Simplify complex bread-making with a bread machine that handles mixing, kneading, and initial rising, making this gourmet treat accessible to home bakers of all skill levels.
• Customize your panettone by preparing dough in advance and slow-rising overnight, perfect for holiday gatherings or leisurely weekend baking adventures.

Ingredients You’ll Need for Panettone Cake

• Warm Water: Essential liquid for activating yeast and hydrating the dough.
• Egg Yolks: Provide rich flavor and contribute to the soft, tender texture of panettone.
• Vanilla: Adds a sweet, aromatic flavor to the bread.
• Grated Lemon Peel, Orange Peel: Bring bright, citrusy notes and traditional panettone fragrance.

• Sugar: Sweetens the dough and helps with browning and fermentation.
• Salt: Enhances overall flavor and controls yeast activity.
• Flour: Main structural component of the bread, providing texture and volume.
• Yeast: Crucial for dough rising and creating light, airy texture.

• Butter: Adds richness, softness, and helps create a tender crumb.
• Sultanas, Raisins: Traditional dried fruits that provide sweetness and chewy texture.
• Beaten Egg White: Used for glossy, golden-brown surface when brushed on top.
• Crushed Sugar Cubes: Creates a sweet, crunchy topping for extra texture and decoration.

Step-by-Step Panettone Instructions

Step 1: Awaken the Dough

• Warm water
• Egg yolks
• Vanilla extract
• Grated lemon zest
• Grated orange zest
• Sugar
• Salt
• Flour

Gently distribute butter pieces around the flour’s edge. Create a small well in the center and sprinkle yeast. Select the dough setting and let the machine work its magic.

Step 2: Fruity Transformation

• Sultanas
• Raisins

Complete the cycle and let the dough rise until it doubles. For a slow-rise technique, transfer to a sealed container and refrigerate overnight, allowing flavors to develop.

Step 3: Prepare the Cozy Home

• Cutting a parchment paper circle for the pan bottom
• Creating a tall brown paper cuff (about 6.5 inches)
• Buttering or spraying the interior
• Placing the paper carefully in the pan

Step 4: Shape and Nurture

Gently deflate the risen dough and shape into a smooth ball. Nestle it into the prepared paper case. Allow it to rise again until nearly doubled, promising a light and airy texture.

Step 5: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Lovingly brush the dough with beaten egg white and sprinkle crushed sugar cubes on top. Bake for 30 minutes, then reduce heat to 325°F (160°C). Continue baking for another 30 minutes or until a skewer comes out clean. If the top browns too quickly, gently cover with aluminum foil to protect its delicate surface.

Key Pointers for a Perfect Panettone

• Master Temperature Control: Watch your oven carefully and use aluminum foil if the top browns too quickly, ensuring an even golden color without burning.
• Perfect Fruit Distribution: Toss sultanas and raisins in a little flour before adding to prevent them from sinking to the bottom of the panettone during baking.
• Rise Like a Pro: Choose a warm, draft-free spot for dough proofing and be patient – slow overnight refrigeration develops deeper, richer flavors.
• Create Tall Sides: Use tall brown paper to create a sturdy cuff around the pan, supporting the panettone's classic high-rise structure during baking.
• Moisture Magic: Insert a skewer to test doneness, ensuring the center is fully baked without becoming dry – the key to a tender, delectable panettone.

How to Keep Panettone Fresh for Days

• Refrigerate: Store leftover panettone in an airtight container or wrapped tightly in plastic wrap for up to 5 days. Keep it at room temperature or in the refrigerator to maintain freshness.
• Freeze: Slice the panettone and wrap individual portions in plastic wrap, then place in a freezer bag. Frozen panettone can last up to 3 months for later enjoyment.
• Reheat: Warm individual slices in a toaster oven or microwave for 10-15 seconds. For a crispy texture, lightly toast in a skillet with a touch of butter until golden brown.

What Pairs Beautifully With Panettone

• Perfect Sip Companion: Pair this rich panettone with a warm, spiced mulled wine that complements its citrusy zest and sweet fruit notes. The wine's warm spices will dance perfectly with the bread's delicate flavor profile.
• Creamy Contrast Partner: Serve alongside a smooth mascarpone cream or vanilla custard sauce. These silky accompaniments will enhance the panettone's texture and provide a luxurious counterpoint to its light, airy crumb.
• Festive Beverage Match: Enjoy with a classic Italian cappuccino or sweet dessert wine like Moscato d'Asti. The coffee's robust flavor cuts through the bread's sweetness, while the wine echoes its fruity undertones.
• Cheese and Spread Sidekick: Offer a selection of soft, mild cheeses like ricotta or a light honey-drizzled mascarpone. These gentle spreads will beautifully complement the panettone's delicate fruit and citrus hints.

Fun Twists on the Classic Panettone

• Citrus Burst Panettone: Amplify the citrus notes by adding extra lemon and orange zest, incorporating candied citrus peels into the dough, and drizzling a light citrus glaze after baking.
• Chocolate Chip Paradise: Replace traditional dried fruits with dark chocolate chips and white chocolate chunks, creating a rich and indulgent version of the classic panettone.
• Nutty Elegance: Mix in toasted almonds, pistachios, and hazelnuts throughout the dough, then sprinkle chopped nuts on top before baking for added crunch and depth of flavor.
• Spiced Winter Warming: Introduce warming spices like cinnamon, cardamom, and nutmeg into the dough, and fold in dried cranberries and chopped dried apricots for a festive winter-inspired panettone.

Curious About Panettone? Here’s What to Know

• What is panettone?

Panettone is a traditional Italian sweet bread typically enjoyed during Christmas and New Year’s. It’s a rich, soft cake-like bread filled with dried fruits and has a distinctive dome shape.

• Can I make panettone without a bread machine?

Yes, you can make panettone by hand. Mix ingredients manually, knead the dough, and follow the same rising and baking instructions. It might require more effort and time but is definitely possible.

• How long does panettone stay fresh?

When stored properly in an airtight container at room temperature, panettone can stay fresh for about 5-7 days. For longer storage, you can freeze it for up to a month.

• What can I do with leftover panettone?

Leftover panettone is versatile! You can use it for French toast, bread pudding, trifle, or simply toast and serve with butter or jam. It’s a delicious way to enjoy this traditional Italian bread.

Panettone Delight Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 32 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Festive Italian “Panettone Delight” brings holiday magic to dessert tables with rich, buttery layers of traditional sweet bread. Creamy mascarpone filling and candied fruits create a luxurious experience that transports you straight to Milan’s charming winter celebrations.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 ¼ cups (454 g) organic, unbleached flour
• ½ cup (115 g) unsalted butter, softened and cut into pieces
• ½ cup (100 g) sugar

Fruits and Nuts:

• ½ cup (70 g) sultanas
• ½ cup (70 g) raisins

Liquids and Seasonings:

• 6 ounces (175 milliliters) warm water
• 4 large egg yolks
• 1 egg white, slightly beaten
• 2 teaspoons vanilla
• 1 teaspoon lemon rind, grated
• 1 teaspoon orange rind, grated
• ½ teaspoon salt

Leavening Agent:

• ¼ ounce (7 grams) dry yeast (suitable for bread machines)

Topping:

• 4 crushed sugar cubes or Swedish pearl sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Activate the bread machine by combining warm water, egg yolks, vanilla extract, and delicate citrus zest from lemon and orange. Layer sugar, salt, and flour into the machine’s chamber.
2. Strategically distribute butter pieces around the flour’s perimeter, creating a central cavity for the yeast. Activate the dough setting and allow the machine to knead and blend the ingredients.
3. When prompted by the machine, gently fold in sultanas and raisins, ensuring even distribution throughout the dough. Complete the machine’s cycle and permit the dough to expand until its volume doubles.
4. For enhanced flavor development, transfer the dough to a sealed container and refrigerate overnight, allowing subtle fermentation to occur.
5. Prepare a specialized baking vessel by carefully lining a 6-inch pan with parchment paper. Create a protective brown paper collar extending approximately 6.5 inches tall, ensuring the panettone has ample vertical space during baking.
6. Lightly coat the interior of the parchment with butter or cooking spray to prevent sticking and facilitate smooth removal.
7. Once the dough has matured, delicately deflate it and shape into a smooth, round form. Carefully position the dough within the prepared paper case.
8. Allow the dough to undergo a second rising phase, expanding until it approaches double its original volume.
9. Preheat the oven to 350°F (175°C). Delicately brush the dough’s surface with beaten egg white and sprinkle with crushed sugar cubes for a glistening, caramelized exterior.
10. Bake initially for 30 minutes, then reduce temperature to 325°F (160°C) and continue baking. Monitor the panettone, covering with aluminum foil if the top browns too rapidly.
11. Verify doneness by inserting a skewer into the center; it should emerge clean, indicating perfect internal baking.

Notes

• Overnight Flavor Development: Refrigerating the dough allows deeper flavor complexity and more controlled fermentation, enhancing the panettone’s traditional rich taste.
• Special Pan Preparation: The unique paper lining technique creates the classic tall, cylindrical shape and helps the bread rise evenly without collapsing.
• Fruit Distribution Tip: Adding sultanas and raisins during the machine’s designated cycle ensures even spread throughout the dough without compromising texture.
• Baking Temperature Control: Adjusting oven temperature midway prevents burning while ensuring thorough internal cooking and achieving a golden-brown exterior.
• Sugar Topping Technique: Brushing with egg white and sprinkling crushed sugar cubes creates a beautiful caramelized crust with delicate crunch and shine.
• Doneness Test: Using a skewer to check internal cooking ensures the panettone is perfectly baked without dry or undercooked sections.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 20 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 150 mg