Classic Homemade Panettone – Authentic Italian Recipe

Ingredients

• 500 g strong bread flour (at least 13% protein), plus extra for dusting
• 7 g active dry yeast (or 20 g fresh yeast)
• 150 g caster sugar
• 150 g unsalted butter, softened, plus extra for greasing
• 4 large eggs + 2 egg yolks, at room temperature
• 120 ml whole milk, lukewarm
• 1 tsp fine sea salt
• 150 g golden raisins, soaked in warm water for 20 minutes and drained
• 150 g mixed candied citrus peel (orange and cedar)
• 1 tsp pure vanilla extract or seeds of 1 vanilla pod

Method

1. Dissolve the yeast in the lukewarm milk with 1 teaspoon of sugar and leave for 10 minutes until frothy. This confirms your yeast is active.
2. In the bowl of a stand mixer fitted with a dough hook, combine the flour and remaining sugar. Add the yeast mixture, eggs, egg yolks, and vanilla. Mix on low speed for 5 minutes until a shaggy dough forms.
3. Increase to medium speed and add the softened butter one tablespoon at a time, waiting for each piece to be fully incorporated before adding the next. This process takes about 10–15 minutes. The dough should become smooth, glossy, and elastic — it will be quite sticky.
4. Add the salt and mix for a further 2 minutes. Fold in the drained raisins and candied peel by hand until evenly distributed, handling the dough gently.
5. Shape the dough into a ball, place it in a lightly oiled bowl, cover with cling film, and leave to rise at room temperature (ideally 24–26 °C) for 8–12 hours, or overnight, until at least doubled in size. This long, slow first rise is essential for flavour and texture.
6. Gently knock back the dough, shape it into a smooth ball, and place it in a 1 kg panettone mould (or a deep, buttered 20 cm round tin lined with baking paper). Cover loosely and allow to prove for a second time for 4–6 hours, until the dome of dough crowns about 2–3 cm above the rim of the mould.
7. Preheat the oven to 175 °C (fan 155 °C). Score a shallow cross on the top of the panettone with a sharp blade and place a small knob of cold butter in the centre of the cross. Bake for 40–45 minutes until deep golden brown and a skewer inserted into the centre comes out clean.
8. Immediately skewer two long metal skewers horizontally through the base of the panettone, then hang it upside down between two tall pots or over a deep roasting tin. Leave it to cool completely in this position — at least 3 hours — to prevent the delicate crumb from collapsing.

Tips from the kitchen

Frequently asked questions