Name: Homemade Italian Panettone: Traditional Christmas Bread with Candied Fruit and Raisins Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; ½ cup granulated sugar; ½ cup unsalted butter, softened; 1 cup warm milk (about 110°F); 3 large eggs; 1 packet active dry yeast (about 2 ¼ tsp); 1 cup mixed dried candied fruit; ½ cup raisins; 1 tablespoon orange zest

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If you have ever dreamed of filling your kitchen with the irresistible aroma of a warm, sweet bread bursting with colorful candied fruit and plump raisins, then you’re in for a real treat. This Homemade Italian Panettone: Traditional Christmas Bread with Candied Fruit and Raisins Recipe is an authentic delight that captures the very essence of Italian holiday tradition. Soft, airy, and incredibly flavorful, this panettone isn’t just bread—it’s a festive experience that brings family and friends together with every bite.

Ingredients You’ll Need

The image shows a top view of baking ingredients on a white marbled surface. There is a white bowl filled with dried cranberries mixed with small yellow pieces, placed near the top center. To the left is an orange fruit. Below the orange, a small white bowl contains brown sugar. To the right, there is a white bowl full of white flour. Below the flour bowl, a white bowl holds white granulated sugar. To the lower left, another white bowl contains a white liquid, likely milk. On the lower right, a wooden plate holds a rectangular block of butter. The colors and textures contrast well against the smooth white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Though making panettone might sound fancy, the ingredients are surprisingly simple and each one plays a crucial role in creating the perfect texture, flavor, and that charming golden color we all love.

4 cups flour: Provides the sturdy base and structure of this airy bread.
½ cup sugar: Adds just the right amount of sweetness without overwhelming the other flavors.
½ cup butter: Ensures a tender crumb and rich taste.
1 cup warm milk: Activates the yeast and keeps the dough soft.
3 eggs: Give the dough volume, moisture, and this lovely richness.
1 packet yeast: The magic behind the bread’s rise and fluffiness.
1 cup dried fruit: Bursting with sweet tang and festive color.
½ cup raisins: Add juicy pockets of natural sweetness throughout the bread.
Orange zest: Brightens the entire bread with a fresh, citrusy aroma.

How to Make Homemade Italian Panettone: Traditional Christmas Bread with Candied Fruit and Raisins Recipe

Step 1: Activate the Yeast

Begin by dissolving the yeast in warm milk—this wakes it up and kickstarts the fermentation process that will give your panettone its signature airiness. Make sure the milk is warm, not hot, to protect the yeast’s delicate nature.

Step 2: Combine the Dough Ingredients

Once the yeast mixture is bubbly and alive, mix it with flour, sugar, softened butter, and eggs. This blend forms the rich and elastic dough that will bake into the perfect fluffy loaf.

Step 3: Knead and Let the Dough Rise

Knead the dough thoroughly until smooth and elastic. This step develops the gluten structure needed to trap air bubbles. Then, cover and let it rise until doubled in size, which usually takes about 1 to 2 hours depending on the warmth of your kitchen.

Step 4: Fold in the Dried Fruit and Orange Zest

After the initial rise, gently fold in the dried fruit, raisins, and aromatic orange zest. This is when the dough starts to become that festive, jewel-studded bread so beloved in Italian homes.

Step 5: Transfer to Panettone Mold and Second Rise

Shape your dough and place it into a tall panettone mold or a similarly shaped high-sided container. Let it rise again until it reaches the top of the mold. This second rise ensures the interior stays light and airy.

Step 6: Bake to Golden Perfection

Bake in a preheated 350°F oven for 40 to 45 minutes. You’ll see the golden crust form, and the inviting aroma will fill your kitchen, signaling that festive joy is just moments away.

How to Serve Homemade Italian Panettone: Traditional Christmas Bread with Candied Fruit and Raisins Recipe

The image shows a tall, round loaf of bread with a golden-brown crust that is slightly shiny and textured with a few small cracks. The inside is light yellow with a soft and fluffy texture, dotted with many small pieces of dried fruit in colors like dark purple, orange, and green, evenly spread throughout the bread. The loaf sits on a shiny wooden surface with a white marbled background behind it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar or a spread of butter enhances the flavors without stealing the spotlight from your panettone. Toasted almond slivers can add a delightful crunch and a nutty contrast that pairs beautifully with the sweet fruit.

Side Dishes

Pair your panettone with a simple cup of espresso, hot chocolate, or mulled wine for a cozy afternoon treat. Fresh whipped cream or a subtle mascarpone spread also complements the bread’s tender crumb and fruity sweetness perfectly.

Creative Ways to Present

Slice your panettone thickly and serve it as part of a holiday brunch spread. You can also transform leftovers into decadent bread pudding or French toast that’s bursting with festive charm. For gifting, wrap small slices in parchment and tie them with ribbons—instantly delightful.

Make Ahead and Storage

Storing Leftovers

Keep your panettone in an airtight container at room temperature. It will stay fresh and moist for several days—perfect for enjoying slowly or sharing with loved ones.

Freezing

If you want to make this ahead of time, panettone freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the fridge or gently at room temperature.

Reheating

To refresh your panettone, warm slices briefly in a low oven or toaster oven. This brings back the softness and enhances the flavors as if freshly baked.

FAQs

Can I use dried cherries instead of candied fruit?

Absolutely! Dried cherries lend a tart and sweet burst that works wonderfully. Feel free to experiment with any dried fruit that you love.

Do I need a special panettone mold to bake this bread?

A tall, straight-sided mold is ideal, but if you don’t have one, using a deep round cake pan or even a sturdy, high-sided bowl lined with parchment can work in a pinch.

How long should I let the dough rise for best results?

The initial rise should be until the dough doubles in size, usually between 1 and 2 hours. The second rise in the mold should last until the dough reaches the rim, which can take around 1 hour or slightly longer, depending on room temperature.

Can this recipe be made vegan?

You can adapt it by swapping butter for plant-based alternatives, using flax eggs or another egg substitute, and choosing a milk alternative like almond or oat milk. The rise might be a bit slower, but the results can still be delicious.

How do I prevent the panettone from drying out?

Cooling the panettone upside down keeps its structure fluffy and moist. Also, storing leftovers in an airtight container helps maintain freshness.

Final Thoughts

This Homemade Italian Panettone: Traditional Christmas Bread with Candied Fruit and Raisins Recipe is more than just a festive treat—it’s a labor of love that fills your home with warmth and joy. Whether you’re baking it for a holiday gathering or just to enjoy a slice with a cup of tea, this recipe invites you to savor a little piece of Italy in your own kitchen. Trust me, once you try making panettone from scratch, it will become a cherished tradition all on its own.