Panettone (Italian Christmas Bread)

Panettone is a famous Italian Christmas bread that many people enjoy during Christmas and New Year. It has a rich history, a unique preparation process, and a delightful flavour. It`s a soft, sweet bread with a tall, domed-shaped golden crust. It is light and fluffy and is filled with orange zest, lemon zest, and dried fruits like raisins. Some modern versions also include chocolate chips or nuts. You can serve them sliced like cake, making it a centrepiece at festive gatherings.

Where Does Panettone Come From?

Panettone comes from Milan, a city in Italy. It has been around for centuries and is a part of Italian holiday traditions. The name “panettone” comes from the Italian word “panetto,” meaning a small loaf of bread. Over time, it became a luxurious treat enjoyed by many families during celebrations.

How is the Italian Christmas Bread Made?

Making panettone is a long process. Bakers use a special dough enriched with butter, eggs, and sugar. They let the dough rise slowly, sometimes over several days. This slow rise gives the bread its airy texture. Bakers often shape the dough in tall paper moulds, which help it keep its round, domed form. After baking, they hang the bread upside down to cool, which prevents it from collapsing.

Bread flour

Bread flour is a high-protein flour specifically designed for making yeast-based baked goods like bread, rolls, and pizza dough. The higher protein content, typically around 12-14%, allows for the formation of more gluten, which gives bread its chewy texture and helps it rise effectively. Bread flour absorbs more liquid than all-purpose flour, creating a dough that is more elastic and capable of holding air bubbles produced by yeast. This results in a lighter, airy loaf with a sturdy structure. Bread flour is ideal for bread recipes, and you can also use it in other baked goods to achieve a strong, chewy texture. If bread flour isn’t available, you can substitute it with all-purpose flour, though the texture might be slightly less chewy.

Traditional versus Quick version

Traditional panettone is a labour of love, requiring 24–36 hours of preparation, including multiple proofing stages and slow fermentation using a natural starter like biga or sourdough. This method develops a light, airy texture and complex flavours with hints of tanginess, making it a luxurious and artisanal treat. The dough’s long resting times create a delicate crumb that pulls apart easily, while high-quality ingredients like butter, candied fruits, and raisins elevate its taste.

In contrast, the quick version of this Italian Christmas bread offers a faster alternative, taking just 4–6 hours by relying on commercial yeast and skipping the lengthy fermentation process. Though less airy and complex, it delivers a delicious, mildly sweet bread with a denser texture, perfect for bakers with limited time. It uses similar ingredients but simplifies the method, making it more accessible for beginners. While the quick version may lack the depth of flavour and long shelf life of the traditional one, it still satisfies festive cravings with much less effort.

If you enjoy the rich flavours of Panettone, don’t miss trying out raisin cinnamon bread—another delightful treat with a warm, spiced twist!

Why is it so popular?

Panettone is more than just a dessert. It is a symbol of togetherness and celebration. Its unique flavour and texture make it stand out. It is also easy to share because it is large and can be sliced into many pieces. Many families look forward to enjoying this Christmas bread as part of their holiday traditions.

People enjoy it in many ways. You can eat it plain, toasted, or with spreads like butter or jam. It pairs well with coffee, tea, or sweet wines. You can turn the leftover Panettone into French toast, bread pudding, or even ice cream sandwiches.

Modern Takes on the bread

Today, panettone comes in many varieties. You can find versions with chocolate, nuts, or even savoury ingredients. Bakers around the world have adapted the recipe to create new flavours. Despite these changes, traditional panettone remains a favourite for its classic taste.

Panettone is a beloved holiday treat that brings people together. Its rich history, delicious flavour, and festive charm make it a must-have for special occasions. Whether you enjoy it plain or with creative twists, panettone is sure to add sweetness to your celebrations.

Umm Ali (Egyptian Bread pudding)

Umm Ali is a traditional Egyptian dessert resembling bread pudding, made with layers of puff pastry or bread, soaked in sweetened milk, and topped with nuts and raisins. Baked to a golden brown, this rich, creamy treat is perfect for festive occasions and family gatherings. Enjoy it warm or cold for a delightful taste of Middle Eastern cuisine.

Check out this recipe

Raisin Cinnamon Bread

Raisin Cinnamon Bread combines the sweetness of plump raisins with the warm spice of cinnamon. Made from a simple dough of flour, yeast, sugar, salt, and water or milk, the bread is rolled out, filled with a cinnamon-sugar mixture, and baked until golden brown.

Check out this recipe

Panettone (Italian Christmas Bread)

Print Recipe

Panettone is a traditional Italian Christmas bread from Milan enjoyed during Christmas and New Year. Its tall, domed shape, airy texture, and rich flavour make it a festive favourite. The bread is made with butter, eggs, sugar, and yeast, filled with citrus zest and dried fruits like raisins.

Course Breakfast

Cuisine Italian

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Proofing time 3 hours hrs

Total Time 4 hours hrs

Servings 6

Author sumisculinarynotes

Ingredients

Starter

• 50 ml of lukewarm milk
• 1 tbsp sugar
• 1 ½ tsp instant dry yeast
• 50 gms of Bread flour

Dough

• 300-350 gms of Bread flour
• ½ tsp salt
• 150 ml lukewarm milk
• 2 eggs room temperature
• 150 gms of unsalted butter softened
• 1 tsp vanilla extract
• 80 gms of sugar
• Zest of 1 orange
• Zest of 1 lemon

Dry fruits

• 100 gms of raisins
• 50 gms dried apricot
• 50 gms of dried cranberries
• Juice of one orange

Egg wash

• 1 egg
• 1 tbsp milk

Instructions

• Prepare the Zest: Use a fine grater or microplane to zest the orange and lemon, ensuring you only take the coloured part of the skin and avoid the bitter white pith.
• Add the zest directly to the measured sugar in your recipe. Use your fingers to rub the zest into the sugar until it’s well combined. This releases the citrus oils and infuses the sugar with a bright, aromatic flavour.
• Soak the dry fruits in the orange juice for one hour.
• Beat the eggs with vanilla extract and keep it aside.

Prepare the Starter

• In a bowl, combine the warm milk, yeast, and flour for the starter.
• Mix well, cover with plastic wrap, and let it sit for 30 minutes until bubbly.

Make the Dough

• In a large mixing bowl, combine the flour, sugar, and salt, prepared starter, eggs with vanilla extract.
• Note: Add 300 grams of flour to your mixing bowl as the base. This will be the starting point for your dough.
• As you mix your dough, the amount of flour required may vary. Add the remaining flour 1 tablespoon at a time, incorporating it fully before adding more. Continue until the dough reaches the desired consistency. The dough should be slightly tacky but not overly sticky.
• Knead for about 8–10 minutes until the dough is smooth and elastic (or 5–6 minutes in a stand mixer with a dough hook).
• Add the softened butter and knead until incorporated.
• Mix in the drained, soaked dry fruits and combine until evenly distributed.
• Avoid over-kneading the dough after adding the dry fruits, as it can break the fruits and affect the texture of the bread.
• Cover and let the dough rise in a warm place for 2 hours or until doubled in size.

Shape and Second Rise

• Transfer the dough to a floured surface.
• The dough will be sticky, use a scraper to handle it.
• Cut the dough into two portions, ensuring each weighs as close to 585 grams as possible.
• Shape each portion into a smooth ball. This helps it rise evenly in the mould.
• Place each dough ball into a 13cm diameter and 9.5cm tall panettone mould.
• Cover and let the dough rise in the moulds until it reaches about 1–2 cm below the top edge of the mould. This ensures a nice dome shape after baking.

Bake the Panettone

• Preheat the oven to 170°C.
• In a small bowl, whisk together one egg with a splash of milk or water for a glossy finish.
• Using a pastry brush, gently brush the egg evenly over the surface of the panettone. Be careful not to deflate the dough.
• Take a sharp knife or a razor blade and make a shallow cross-shaped incision on the top of the panettone. This allows it to expand evenly while baking.
• Optional Butter Touch: For a traditional look, place a small piece of butter in the centre of the cross before baking. This adds flavour and keeps the top moist.
• Bake for 45–50 minutes, until golden brown and a skewer comes out clean. If the top browns too quickly, cover loosely with foil.
• The internal temperature of baked panettone should reach around 93 – 95°C when it is fully cooked. At this temperature, the bread should be moist and fully cooked without being too dry.

Steps to Cool Panettone Upside Down

• Use a panettone mould that has a sturdy base.
• Ensure you have skewers or long wooden sticks ready.

Insert Skewers

• As soon as you remove the panettone from the oven, carefully insert two long skewers through the base of the paper mould. Position them horizontally, ensuring they come out evenly on both sides.

Set Up a Cooling Station

• Place two tall objects, like large cans or boxes, on your counter.
• Rest the skewers on these supports so that the panettone hangs upside down in the air.

Let It Cool Completely

• Leave the panettone to cool upside down for at least 6-8 hours or overnight. This ensures the structure is set properly.
• Be gentle when handling the hot panettone to avoid damaging its delicate structure.
• Ensure your skewers are long enough to balance the weight and prevent tipping.

Serve

• Let the panettone cool completely before slicing.
• Store in an airtight container to keep it soft for a few days.

Notes

The amount of flour required for the panettone dough may differ slightly depending on factors such as the size of the eggs and flour type.

If you use all-purpose flour instead of bread flour in the recipe, you may need to adjust the amount of liquid. Since all-purpose flour has a lower protein content than bread flour, it absorbs less liquid and may result in a dough that is slightly softer. To compensate, reduce the liquid slightly and add more as needed until the dough reaches the desired consistency. Remember that the dough made with all-purpose flour might be a bit softer and less elastic than one made with bread flour, but it should still work for most bread recipes.

Keep checking the dough’s texture. It should be smooth and elastic, but if it’s too wet or sticky, continue adding the flour gradually. If it becomes too dry or stiff, you can add a small amount of water or milk to balance it out.

For Extra Flavour: You can soak the raisins in a mix of warm water and a splash of rum for added flavour.

Storing: Homemade panettone is best enjoyed within a few days. It can also be frozen for longer storage.

Frequently Asked Questions

General Questions

Preparation and Ingredients

Storage and shelf Life

Serving and Pairing

Troubleshooting and Variations