Bakery Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Panettone
Tall Italian sweet bread packed with candied fruit and raisins.
Contains common allergens
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Instructions
6 steps- 1
Make the biga 12 hours ahead: mix 1/2 cup flour, 1/4 cup water, and 1/8 tsp yeast. Cover and leave at room temperature overnight until bubbly.
- 2
Soak the raisins in warm water (or rum) for 30 minutes, then drain well. In a stand mixer, combine the biga, warm water, yeast, sugar, egg yolks, vanilla, salt, and the remaining 3 cups of bread flour. Knead with the dough hook for 5-8 minutes until a strong dough forms.
- 3
With the mixer running, incorporate the softened butter one tablespoon at a time until the dough is silky, shiny, and passes the windowpane test. Turn the mixer to low and gently fold in the soaked raisins and candied citrus peel.
- 4
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 2-3 hours until tripled in size.
- 5
Turn the dough out, form it into a tight, smooth ball, and place it seam-side down into a paper panettone mold (6-inch wide, 4-inch high). Cover loosely and let proof in a warm place for 2-4 hours until the dough rises just over the top of the mold.
- 6
Preheat the oven to 350°F (175°C). Use a sharp blade or lame to score a shallow "X" on top of the dome. Place a small pat of butter in the center of the X. Bake for 45-55 minutes until a skewer comes out clean (internal temp 190°F). Immediately pierce the bottom of the panettone with two long skewers and hang it upside down in a large pot to cool completely (overnight) to prevent it from collapsing.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving245
Calories
2 g
Protein
30 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Panettone is Milan's Christmas bread, traditionally leavened with a wild sourdough starter called lievito madre that some Milanese bakeries have refreshed continuously for decades, since only that slow natural fermentation lets a dough this heavy with butter and eggs rise without collapsing under its own weight.
Listahan note
This version substitutes a biga, an overnight flour-water-yeast preferment, plus commercial yeast for the traditional multi-day natural starter, keeping the same staged, slow rise in a form more workable for a home kitchen.
Technique cues
- The biga needs 12 to 16 hours at cool room temperature to build the acidity and structure that support the enriched final dough; skipping this stage produces a denser, less aromatic loaf.
- Butter and eggs are worked into the dough gradually, after the base gluten has developed strength, since adding all the fat at once prevents the dough from ever building enough elasticity to trap the rise.
- Because the high butter and sugar content slows yeast activity considerably, the dough needs multiple long proofs, often four to six hours per stage, well beyond what a lean bread dough requires.
- A tall paper collar wrapped around the baking mold supports the dough as it climbs well above the rim, since the crumb structure alone cannot hold that height without help.
Kitchen flow
- Parallel prep
- While Panettone is in the oven, measure out any garnish or topping — like the candied citrus peel — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Panettone's dough or batter (built around candied citrus peel) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Panettone freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the candied citrus peel. Plan around the bake; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Panettone right away — sugar and butter residue hardens fast once it cools. This one leans on the candied citrus peel. Everything else is quick — the bake is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Biga: 1/2 cup bread flour
Structural base
Purpose: Biga: 1/2 cup bread flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1/4 cup water
Flavor support
Purpose: cup water supports the balance of Panettone and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/8 tsp yeast. Dough: 3 cups bread flour
Structural base
Purpose: tsp yeast. Dough: 3 cups bread flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1/2 cup warm water
Flavor support
Purpose: cup warm water supports the balance of Panettone and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 1/4 tsp active dry yeast
Flavor support
Purpose: 1/4 tsp active dry yeast supports the balance of Panettone and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Once baked, panettone is traditionally hung upside down to cool, skewered through the base and suspended between two supports, so the weight of the soft, warm crumb does not collapse the dome.
- The loaf keeps far longer than an ordinary enriched bread, often a week or more wrapped well, thanks to its high fat and sugar content.
- Sliced panettone toasts well and pairs with mascarpone as a simple next-day use for the leftover loaf.
Ingredient swaps
- Gluten-free direction
- Replace the bread flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the candied citrus peel.
- Dairy-free direction
- Wherever dairy shows up here, a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) is the straightforward stand-in. This one leans on the candied citrus peel.
- Egg-aware direction
- Replace the egg yolks with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the candied citrus peel.
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the candied citrus peel.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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