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    Classic Christmas Panettone Refreshed 2025 Edition

    Shared on 12/2/2025

    You lift a panettone and it feels like nothing. That's when you know it's right. A good one is light enough to surprise you and rich enough to make you slow down for the second slice. This dough is soft, buttery, perfumed with citrus and vanilla—the kind of bread people think only bakeries can pull off. But here's the secret: the dough looks messy before it comes together. Trust the mixer. Trust the rest in the fridge. The overnight chill is what makes it shapeable.
    Image unavailable
    Prep Time
    2 hours
    Bake Time
    50 minutes
    Difficulty
    intermediate
    Yield
    1
    yeast bread

    Ingredients

    • 450 Bread flour
    • 125 Sugar
    • 8 Salt
    • 6 Yeast
    • 180 Milk
    • 135 Eggs
    • 45 Yolks
    • 25 Honey
    • 125 Butter
    • 8 Vanilla
    • 65 Orange peel
    • 90 Raisins
    • 25 Almonds

    Lemon zest

      Instructions

      1

      1

      Build the dough - Everything goes into the bowl except the fruit and nuts. The dough starts shaggy. Keep mixing. After a few minutes it turns glossy and stretchy, like warm taffy.

      2

      2

      Bulk & Chill - A short warm rise just wakes it up. The overnight rest does the real work: flavor, strength, and that silky stretch.

      3

      3

      Shape cold - Cold dough behaves. Scoop it out, round it lightly, drop it into the panettone mold.

      4

      4

      Final proof - Warm and patient. You wait until the dough reaches the top and just barely peeks above the rim.

      5

      5

      Bake & hang - Bake until deep golden. Internal temp around 94°C (200°F). Skewer through the base, flip it, and hang it upside down. Twelve hours.

      Equipment

      • Mixer
      • Panettone mold
      • Skewer

      Tips

      • •Mix on low for 4 minutes and then medium for 6 minutes.
      • •Rest the dough for 30 minutes before folding.
      • •Refrigerate for 8 hours for better flavor and texture.
      • •Proof at 28°C for 4-5 hours.

      Troubleshooting

      • Issue: Dough is too sticky
        Solution: Add a little more flour during mixing.
      • Issue: Panettone doesn't rise properly
        Solution: Ensure yeast is fresh and proofing temperature is adequate.

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