Panettone is a tall, airy sweet bread with a delicate crumb and a pleasant mix of dried fruit and citrus. Although it takes longer to prepare than an everyday loaf, most of the time is spent allowing the dough to rise.

The result is worth the wait: a tender, buttery bake with a lightly sweet flavour and a texture that stays soft for days.

What Makes Panettone Special

Panettone has a texture somewhere between bread and cake. Its dough is enriched with butter, eggs, sugar, and milk, giving the finished loaf a soft and rich crumb without making it heavy. Dried fruit adds sweetness throughout the loaf, while citrus brings a brighter note.

The dough also needs several periods of resting and rising, which help create its characteristic light structure. A tall paper panettone mould is useful because the dough needs room to expand upward as it rises and bakes. If a suitable mould is unavailable, a deep cake tin lined with baking parchment can be used, provided there is enough room for the dough to rise.

Ingredients

500g strong white bread flour

7g fast-action dried yeast

150ml whole milk

100g caster sugar

3 large eggs

2 egg yolks

1 tsp fine salt

150g unsalted butter, softened

1 tsp vanilla extract

150g sultanas

100g mixed dried fruit

50g candied orange peel

Zest of 1 orange

Zest of 1 lemon

Preparation and Rising Time

Preparation: about 40 minutes

First rise: about 2 hours

Second rise: about 1–2 hours

Baking: about 40–50 minutes

Instructions

1. Warm the milk until just lukewarm. Mix it with the yeast and a little of the sugar, then leave for several minutes.

2. Put the flour, remaining sugar and salt into a large bowl. Add the eggs, yolks, vanilla and milk mixture.

3. Mix into a soft dough, then knead for about 10 minutes until smooth and elastic.

4. Gradually work in the softened butter, adding small pieces at a time. Continue kneading until the dough becomes soft and stretchy.

5. Mix in the sultanas, dried fruit, candied orange peel, and citrus zest.

6. Cover the bowl and leave the dough somewhere warm until roughly doubled in size.

7. Tip the dough onto a lightly floured surface and shape it into a smooth round. Place it into a deep panettone mould.

8. Cover loosely and leave to rise again until the dough reaches close to the top of the mould.

9. Heat the oven to 180C, or 160C fan. Bake for about 40–50 minutes, until deeply golden and cooked through.

10. Allow the panettone to cool completely before cutting.

Building the Dough

The dough should feel soft and slightly sticky rather than stiff. Resist the temptation to add large amounts of flour while kneading, as this can make the finished bread dense. Butter is best incorporated gradually. Proper kneading is also important because the dough needs enough strength to hold the air produced during fermentation.

Adding the Fruit

Dried fruit should be distributed evenly so that each slice contains a good mixture. Sultanas provide a soft, naturally sweet element, while candied orange peel and citrus zest give the loaf a brighter flavour. Mix the fruit into the dough only after the main dough has developed enough strength. Adding it too early can make kneading more difficult and prevent the dough from becoming evenly elastic.

Getting the Bake Right

Panettone needs enough oven time to cook through its tall centre. The surface should become a rich golden brown, while the middle needs to be fully set. If the top begins browning too quickly, loosely cover it with baking parchment or foil during the latter part of baking.

Serving and Storage

Panettone is enjoyable on its own, particularly when cut into thick slices. It can also be gently warmed before serving, which softens the crumb and brings out the buttery aroma. Keep the cooled loaf in an airtight container or wrap it well to help maintain its softness. Because the bread contains dried fruit and a rich dough, it can remain enjoyable beyond the day it is baked.

Homemade panettone requires patience, but the process is straightforward when each stage is given enough time. The key points are developing a strong dough, incorporating the butter gradually, allowing sufficient rising time, and baking the tall loaf thoroughly.

The finished bread combines a soft, airy crumb with sweet dried fruit and fresh citrus notes. Served in generous slices, it makes a satisfying bake for breakfast, afternoon treats, or sharing at home.