Classic Panettone (Italian Christmas Bread)
Tall, buttery Italian Christmas bread with raisins and candied citrus, made with an easy overnight method.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 5 hr.
- Serves 12 — easy to halve or double.
- Medium level — everyday equipment only.
- No-cook / minimal cooking.
- Storage, freezing and reheating covered below.
This Classic Panettone recipe takes about 5 hours of mostly hands-off time and makes 12 generous servings. Panettone is the tall, dome-shaped Italian Christmas bread filled with raisins and candied citrus peel, and this version uses commercial yeast plus an overnight rest instead of a sourdough starter so home bakers get a reliable rise.
Helpful guides
Instructions
Whisk yeast into warm milk with 1 tablespoon of the sugar and rest 10 minutes until foamy, which proves the yeast is alive. Stir in eggs, remaining sugar, salt, and vanilla, then add flour and knead 10 minutes until smooth and elastic.
Knead in softened butter one tablespoon at a time until fully absorbed and the dough turns silky. Fold in raisins and candied peel until evenly distributed without tearing the dough.
Shape into a ball, place in a greased bowl, cover, and refrigerate overnight 8 to 12 hours for slow flavor development and an easy cold shape.
Transfer to a greased panettone paper mold, tuck edges under, cover, and proof in a warm spot 2 to 3 hours until the dome rises just above the rim.
Score a shallow cross on top, dot with butter, and bake at 350°F for 45 to 50 minutes until deep golden and a skewer comes out clean. Tent with foil if browning too fast.
Cool upside down by skewering the base and suspending between jars for 1 hour so the tall loaf does not collapse, then slice with a serrated knife.
Troubleshooting — fixes, not repeats
- If dough tears when adding fruit, rest it 10 minutes so the gluten relaxes before folding again.
- If the top browns too fast, tent loosely with foil and keep baking until the center tests done.
- If the loaf sinks while cooling, it was underbaked or cooled upright; always hang it upside down.
- If slices are dry, the loaf overbaked; start checking 5 minutes early next time.
Make it your way
- Old Dhaka style: For gifting, bake in small 4-inch molds and reduce the bake to 25 to 30 minutes.
- For a chocolate version, swap the raisins and peel for dark chocolate chunks added with the fruit step.
- For a lemon version, use candied lemon peel and add 1 teaspoon lemon zest with the eggs.
- Leftover slices make excellent French toast because the enriched crumb soaks custard without falling apart.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
For longer storage, slice and freeze in a sealed bag for up to 2 months and toast slices straight from frozen.
FAQ
Why cool panettone upside down?
The tall, airy crumb cannot support its own weight while warm. Hanging it upside down keeps the dome from collapsing as it sets. Skewer through the base paper, not the loaf sides.
Can I skip the overnight rest?
You can proof at room temperature 3 to 4 hours instead, but flavor will be milder. The cold rest builds the signature taste with almost no extra work. Start with the suggested timing, then adjust to suit your taste and equipment.
How do I know it is done?
Deep golden top, hollow sound when tapped, and a clean skewer from the center. An instant-read thermometer should read about 190°F in the middle. Start with the suggested timing, then adjust to suit your taste and equipment.