Panettone Italian Christmas Bread with Candied Fruits

Introduction

Panettone is one of Italy’s most iconic Christmas breads, enjoyed not only in Italy but across the world during the holiday season. Originating from Milan, this tall, dome-shaped sweet bread is rich, buttery, and delicately flavored with candied fruits and raisins. Its texture is airy yet slightly chewy, making it a delightful treat for festive breakfasts, afternoon coffee, or as a dessert.

Traditionally baked in special paper molds, panettone takes time and patience to prepare, but the reward is worth every effort. The aroma of citrus zest, vanilla, and butter filling the kitchen as it bakes is simply magical.

Why I Love This Recipe

I love this recipe because baking panettone feels like crafting a holiday masterpiece. It’s not just bread—it’s a tradition, a labor of love, and a centerpiece for the Christmas table. I also love how versatile it is: you can enjoy it plain, toasted with butter, paired with coffee, or even turned into bread pudding the next day.

Another reason I adore panettone is the texture—soft, cloud-like, and rich without being heavy. The bursts of sweetness from candied fruits make every bite festive. It’s a recipe that brings families together and creates memories around the holiday table.

Why It’s a Must-Try Dish

Panettone is more than just a sweet bread—it’s an authentic taste of Christmas tradition. Its story dates back hundreds of years to Milan, and to this day, families across Italy (and beyond) celebrate with this iconic holiday bread. But why should you try it?

1. A Festive Showstopper: With its tall, golden dome and dusting of powdered sugar, panettone makes a stunning centerpiece for any holiday table. It’s not just food—it’s part of the decoration and atmosphere of Christmas.
2. Light Yet Rich Texture: Unlike other dense holiday breads, panettone is known for its airy, fluffy crumb balanced with buttery richness. Each bite feels soft, delicate, and indulgent without being heavy.
3. Flavorful & Aromatic: The blend of candied fruits, raisins soaked in rum, citrus zest, and vanilla creates a beautiful harmony of flavors that feels festive and unique. It’s sweet, fragrant, and unmistakably Christmas.
4. Versatile Enjoyment: Panettone can be enjoyed in so many ways—on its own, toasted with butter, alongside coffee or hot chocolate, or even repurposed into bread pudding, French toast, or trifles.
5. A Gift of Tradition: Giving or serving panettone is a gesture of love and celebration. In Italy, it’s a common gift during the holidays, symbolizing abundance, joy, and togetherness.

Preparation & Cooking Time

• Preparation Time: 45 minutes (active)
• Rising Time: 6–8 hours total (2 rises)
• Cooking Time: 45–55 minutes
• Total Time: ~8–9 hours (best made over a day)

Servings & Nutritional Info

• Servings: 10–12 slices
• Calories per serving: ~320–360 kcal

Course & Cuisine

• Course: Dessert / Sweet Bread
• Cuisine: Italian (Milanese tradition)

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ tsp salt
• 1 packet (7g) active dry yeast
• ¾ cup (180ml) warm milk
• ½ cup (115g) unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange and 1 lemon

For the Mix-ins:

• ½ cup (80g) raisins
• ½ cup (80g) candied orange/lemon peel
• 2 tbsp rum (or warm water, for soaking raisins)

For the Topping (optional):

• 2 tbsp melted butter (for brushing)
• Powdered sugar, for dusting

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Fruits

1. Soak raisins in rum (or warm water) for 30 minutes. Drain and set aside.
2. Chop candied peel into small pieces if not pre-cut.

Step 2: Make the Dough

1. In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit until foamy (10 minutes).
2. In a large bowl, mix flour, sugar, and salt.
3. Add eggs, vanilla, citrus zest, butter, and yeast mixture.
4. Knead dough for 8–10 minutes until soft and elastic (stand mixer with dough hook works best).
5. Add drained raisins and candied peel; knead until evenly distributed.

Step 3: First Rise

1. Place dough in a greased bowl, cover with plastic wrap or a damp cloth.
2. Let rise in a warm place for 3–4 hours, until doubled in size.

Step 4: Shape & Second Rise

1. Punch down dough and shape into a ball.
2. Place into a panettone mold or deep round cake tin lined with parchment paper.
3. Cover and let rise another 2–3 hours, until dough reaches just above the rim.

Step 5: Bake

1. Preheat oven to 350°F (175°C).
2. Brush top with melted butter.
3. Bake for 45–55 minutes, until golden brown and a skewer inserted in the center comes out clean.
4. If browning too quickly, cover top loosely with foil.

Step 6: Cool & Serve

1. Let cool completely on a wire rack.
2. Dust with powdered sugar before serving.

How to Serve

Panettone is best served sliced into wedges, slightly warm or at room temperature. Traditionally, it’s enjoyed with coffee, hot chocolate, or a glass of dessert wine. For a decadent treat, toast slices and spread with butter or mascarpone cheese.

Recipe Tips

• Patience is key—panettone requires long rising times for its airy texture.
• Use a stand mixer if possible; the dough is sticky and enriched with butter.
• Always soak raisins so they stay plump and juicy in the bread.
• If baking in a cake pan, line with parchment tall enough to support the rise.

Variations

• Chocolate Chip Panettone: Replace candied fruits with chocolate chips.
• Nutty Panettone: Add almonds, hazelnuts, or pistachios to the dough.
• Cranberry Panettone: Use dried cranberries instead of raisins.
• Mini Panettone: Divide dough into smaller molds for individual gifts.
• Cream-Filled Panettone: Slice open and fill with pastry cream or mascarpone for a dessert version.

Freezing & Storage

• Room Temperature: Store wrapped in plastic or foil for up to 5 days.
• Freezer: Wrap tightly in foil and freeze up to 2 months. Thaw overnight before serving.

Special Equipment Needed

• Panettone mold (paper or metal) or deep 8-inch round cake tin
• Stand mixer with dough hook (recommended)
• Mixing bowls
• Parchment paper (if not using panettone mold)

Conclusion

The Panettone Italian Christmas Bread with Candied Fruits is more than a bread—it’s a symbol of celebration, tradition, and holiday joy. Its tall, golden dome, airy texture, and bursts of fruity sweetness make it a must-have for Christmas gatherings. While it takes time and patience, the result is a show-stopping centerpiece that brings families together and fills the home with festive warmth. Whether enjoyed plain, toasted, or dressed up with spreads, panettone is a Christmas tradition you’ll cherish year after year.

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Panettone Italian Christmas Bread with Candied Fruits

Author: admin Cuisine: Italian Courses: Desserts

Difficulty: Beginner Prep Time 45 mins Cook Time 55 mins Total Time 1 hr 40 mins

Calories: 320–360 kcal per serving

Description

Panettone is one of Italy’s most iconic Christmas breads, enjoyed not only in Italy but across the world during the holiday season. Originating from Milan, this tall, dome-shaped sweet bread is rich, buttery, and delicately flavored with candied fruits and raisins

Ingredients

Scale

1/2x 1x 2x 3x

For the Dough:

• 4 cups (500g)
• ½ cup (100g)
• ½ tsp salt
• 1 packet (7g)
• ¾ cup (180ml)
• ½ cup (115g)
• 3 large eggs
• 1 tsp vanilla extract
• 1 of Zest 1 orange and 1 lemon

For the Mix-ins:

• ½ cup (80g)
• ½ cup (80g)
• 2 tbsp rum (or warm water, for soaking raisins)

For the Topping (optional):

• 2 tbsp melted butter (for brushing)
• Powdered sugar, for dusting

Instructions

1. Step 1: Prepare the Fruits: Soak raisins in rum (or warm water) for 30 minutes. Drain and set aside. Chop candied peel into small pieces if not pre-cut.
2. Step 2: Make the Dough: In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit until foamy (10 minutes). In a large bowl, mix flour, sugar, and salt. Add eggs, vanilla, citrus zest, butter, and yeast mixture. Knead dough for 8–10 minutes until soft and elastic (stand mixer with dough hook works best). Add drained raisins and candied peel; knead until evenly distributed.
3. Step 3: First Rise: Place dough in a greased bowl, cover with plastic wrap or a damp cloth. Let rise in a warm place for 3–4 hours, until doubled in size.
4. Step 4: Shape & Second Rise: Punch down dough and shape into a ball. Place into a panettone mold or deep round cake tin lined with parchment paper. Cover and let rise another 2–3 hours, until dough reaches just above the rim.
5. Step 5: Bake: Preheat oven to 350°F (175°C). Brush top with melted butter. Bake for 45–55 minutes, until golden brown and a skewer inserted in the center comes out clean. If browning too quickly, cover top loosely with foil.
6. Step 6: Cool & Serve: Let cool completely on a wire rack. Dust with powdered sugar before serving.

Keywords: Panettone – Italian Christmas Bread with Candied Fruits