There are recipes that feel like home. For me, Panettone is one of them.
This tall, fragrant Italian Christmas bread is soft, buttery, gently sweet and filled with raisins and candied orange peel.
As a chef, I love the balance of technique and heart that this recipe requires: patience, slow rising, and the aroma of citrus and vanilla filling the kitchen.
This version is designed to be authentic, reliable, and achievable for anyone — even without sourdough starter.
If you’ve always wanted to bake a real Italian Panettone, this is your sign.
Let’s create magic.
By Chef Lidia — Lidia’s Bistrot
Sponsored by CANNELLA AMORE E FANTASIA
Ingredients
Ingredients
(Makes 1 large Panettone or 2 small ones)
First Dough (Starter Dough)
200 g strong bread flour
60 g sugar
80 g soft butter
90 ml lukewarm water
10 g fresh yeast (or 4 g active dry yeast)
2 egg yolks
Second Dough
150 g strong bread flour
80 g sugar
80 g soft butter
2 egg yolks
1 tsp honey
1 tsp vanilla extract
Zest of 1 orange
Zest of 1 lemon
150 g raisins
80 g candied orange peel
1 pinch of salt
⭐ Instructions
1. Prepare the first dough
In a large bowl, dissolve the yeast in lukewarm water.
Add the sugar and egg yolks and whisk until smooth.
Mix in the flour, then knead until the dough starts to come together.
Add the soft butter gradually, kneading until the dough becomes smooth and elastic.
Cover and let rise overnight (10–12 hours), until tripled in size.
2. Prepare the second dough
Add flour, sugar, honey, vanilla, citrus zest and salt to the first dough.
Knead in the egg yolks one at a time.
Add the butter gradually, kneading until the dough is shiny, stretchy and very soft.
Fold in the raisins and candied orange peel.
3. First shaping
Transfer the dough onto a lightly buttered surface.
Shape into a ball and let rest for 30 minutes.
4. Final shaping
Reshape gently into a tight ball.
Place it into a panettone mold.
Let rise for 4–6 hours, until the dough reaches the top of the mold.
5. Scoring and baking
Preheat the oven to 170°C (340°F).
Score a cross on top of the dough and place a small cube of butter in the center.
Bake:
45–55 minutes for a large panettone
35–40 minutes for small ones
Insert two long skewers at the base and cool the panettone upside down for at least 6 hours.
(This is the secret to keeping the dome high and airy.)
⭐ Chef Tips & Secrets
Hydration is key: If the dough feels slightly sticky, it’s perfect. Panettone must be soft.
Don’t rush the rising: The long fermentation gives aroma and texture.
Use quality citrus peel: It changes everything — go for real candied orange, not mixed peel.
Cooling upside down is a must: It prevents collapse and keeps the crumb fluffy.
⭐ Storage
Keep wrapped in an airtight bag for up to 10 days.
Panettone tastes even better after 24 hours — the aromas settle beautifully.
Tools
tand mixer with dough hook (recommended for proper gluten development)
Large mixing bowls
Digital kitchen scale (essential for accuracy)
Silicone spatula
Sharp knife or lame (for scoring the top)
Panettone paper mold (1 kg)
Plastic wrap or a clean kitchen towel
Cooling rack
Wooden skewers (for hanging the Panettone upside down after baking)
Steps
Varied doses for servings