Panettone

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Vanilla: Extract Medium

Panettone is Milan's tall, buttery Christmas bread, light and pulled-apart soft inside and studded with candied orange and raisins. This home version uses commercial yeast instead of a long-fed sourdough starter, so it fits into one long day. Makes 1 large panettone in about 6 hr 15 min.

Prep 330 min

Cook 45 min

Total 6 hr 15 min

Yield 1 large panettone

Ingredients

Adjust yield

large panettone

3 ¼ cups (400 g)bread flour
½ cup (90 g)granulated sugar
¼ oz (7 g)instant yeast
¾ tsp (5 g)fine salt
7 tbsp (100 ml)whole milk, lukewarm, about 100 F (38 C)
2 (100 g)eggs, room temperature
3 (54 g)egg yolks, room temperature
⅔ cup (150 g)unsalted butter, soft, in pieces, for the dough
2 tsp (10 ml)vanilla extract
1 tbsp (6 g)orange zest, finely grated
4 oz (110 g)candied orange peel, finely diced
¾ cup (100 g)raisins
2 tbsp (30 ml)dark rum, for soaking the raisins
1 (18 g)egg yolk, beaten with 1 teaspoon water
1 tbsp (15 g)unsalted butter, cold, in small pieces, for the to finish

Fresh ingredient guides

OrangesHow to pick, season & nutrition · 62 kcal per 131 g

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Instructions

Soak the raisins in the rum and 2 tablespoons warm water for 30 minutes, then drain well and toss with the diced orange peel and 1 tablespoon of the flour so they stay suspended.
In a stand mixer bowl, mix the flour, sugar, yeast and salt. Add the milk, whole eggs, yolks, vanilla and zest and knead on low, then medium, for 8 minutes until a sticky dough forms.
Add the soft butter a few pieces at a time, waiting until each piece is absorbed. Knead 10 to 12 minutes more until the dough is smooth, shiny and clears the sides of the bowl in sheets.
Mix in the fruit on low speed just until spread through. Cover and let the dough rise at 75 to 80 F (24 to 27 C) for 1.5 to 2 hours until nearly doubled.
Fold the dough gently, then shape it into a tight ball and set it in a 7-inch panettone paper mold set on a baking sheet. Cover and let it rise 2 to 2.5 hours, until the dough is about 1 inch below the rim.
Heat the oven to 350 F (175 C) with a rack in the lower third. Brush the dome with the egg yolk wash, cut a shallow cross in the top with a sharp blade and set the cold butter pieces in the cut.
Bake 40 to 45 minutes, tenting with foil after 20 minutes once the top is deep gold. The panettone is done when an instant-read thermometer in the center reads 195 F (90 C).
Immediately push two long metal skewers through the base about 1 inch up from the bottom, through the paper, and hang the loaf upside down between two tall pots for at least 4 hours so the crumb does not collapse. Slice once fully cool.

Tips

Add the butter slowly. A dough that looks broken at first will come together if you keep kneading.
Toss the fruit in flour and drain it well; wet fruit weighs the crumb down.
Rise time depends on room temperature, so judge by volume rather than the clock.
Bake until the center reaches 195 F (90 C) so the egg-rich crumb is fully cooked.

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Recipe FAQ

How long does it take to make panettone?

Plan on 330 minutes of prep and 45 minutes of cooking. The recipe makes 1 large panettone.

How should I store panettone?

Wrap tightly and keep at room temperature for 4 to 5 days; freeze slices for up to 2 months.

Can I make panettone ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with sweet wine or hot chocolate.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

379 Calories / serving

18.0g Fat

47.1g Carbs

7.1g Protein

25.7g Sugar

Whole recipe (1 serving): ~379 cal · 18g fat · 47g carbs · 7g protein · 26g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.