Panettone is an Italian type of sweet bread originally from Milan, usually prepared and enjoyed for Christmas and New Year.

Ingredients of Panettone 

  • 1 cup raisins
  • 2 tablespoons light rum
  • 2 tablespoons hot water
  •  cups all-purpose flour
  •  cup granulated sugar
  • ½ teaspoon active dry yeast
  • ½ teaspoon salt
  • ¼ teaspoon lemon zest
  • ½ vanilla beansplit in half lengthwise
  • 3 eggs
  •  cup tepid water
  • 1 tablespoon honey
  • 10½ tablespoons 
  • 1 tablespoon unsalted buttermelted
  • 1 tablespoon unsalted butterchilled
  •  cup candied citron

How to Make Panettone 

  • Combine the raisins with the rum and 2 tablespoons of hot water.
  • Soak at least 8 hours or overnight.
  • Mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined.
  • Whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture.
  • Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more.
  • Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter.
  • Stir this mixture into the dough.
  • Place the dough in a large bowl, cover with plastic wrap, and let rise for hours.
  • Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface.
  • Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold.
  • Place the dough-filled panettone mold on a baking sheet.
  • Use a very sharp serrated knife to score an “X” across the entire surface of the dough.
  • Bake for 45 min.
  • Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone 4 inches apart and 1 inch from the bottom so the skewers are parallel.


Please enter your comment!
Please enter your name here