Easy Homemade Panettone: A Festive Italian Delight Made Simple
Panettone is undoubtedly one of the most iconic holiday treats, beloved for its light, fluffy texture and rich, festive flavors. Traditionally, this Italian sweet bread is considered a labor of love, often requiring a sourdough starter and several days of preparation. However, this Easy Homemade Panettone recipe is specifically designed with simplicity in mind, making it much more achievable for home bakers of all skill levels.
This version uses active dry yeast instead of a starter, which not only significantly reduces the time and effort required but also still delivers the classic Panettone texture and flavor. By simplifying the process, this recipe beautifully bridges the gap between tradition and convenience. You’ll enjoy the same fluffy crumb, citrusy bursts of candied orange peel, and the subtle sweetness of raisins—all without spending endless hours in the kitchen.
What truly sets this recipe apart is its hybrid approach. While it fully maintains the essence of a traditional Panettone, it eliminates some of the usual complexities. For instance, by incorporating straightforward steps and fewer proofing stages, this recipe ensures consistent success even for first-time bakers. Furthermore, optional additions like dark chocolate provide a modern twist for those eager to customize their loaf.
Whether you’re planning to serve this at a festive holiday gathering or gifting it to loved ones, this Panettone will undoubtedly impress with its golden, domed top and rich aroma. Even better, it is versatile enough to pair with your morning coffee or transform into indulgent French toast the following day.
If you’ve ever felt intimidated by the idea of making Panettone at home, this recipe is truly your perfect solution. With clear instructions and a few clever shortcuts, you’ll create a showstopping centerpiece that feels both classic and approachable. So, why not bring a slice of Italy into your kitchen this holiday season?
INGREDIENTS
4 cups all-purpose flour (plus extra for kneading)
1/3 cup granulated sugar
1 tsp salt
2 1/4 tsp (1 packet) active dry yeast
1/2 cup warm milk (110°F)
3 large eggs, room temp
1/3 cup unsalted butter, softened
1 tsp vanilla extract
1/2 tsp almond extract
1 cup raisins
1/2 cup candied orange peel, finely diced
INSTRUCTIONS
1. Activate the yeast: Combine warm milk and yeast in a small bowl. Stir gently and let it sit for 5 minutes until frothy, ensuring your yeast is alive and ready to use.
2. Mix the dough: In a large mixing bowl, whisk together flour, sugar, and salt. Make a well in the center and add eggs, butter, vanilla extract, almond extract, and the yeast mixture. Use a dough hook or your hands to combine until the dough forms a smooth, slightly sticky ball.
3. First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 1/2 hours or until it doubles in size.
4. Add mix-ins: Gently knead raisins (soaked in warm water, drained), and candied orange peel into the risen dough, ensuring even distribution. This step adds flavor and texture.
5. Shape and second rise: Line a Panettone mold or a deep cake pan with parchment paper. Shape the dough into a ball and place it into the prepared pan. Cover again and let it rise for another 45 minutes, allowing it to puff up slightly.
6. Bake: Preheat your oven to 350°F (175°C). Bake the Panettone for 35–40 minutes, checking halfway through to ensure it doesn’t overbrown. If needed, cover the top with foil to prevent excessive browning.
7. Cool and serve: Allow the Panettone to cool completely before slicing. This step helps lock in the moisture and makes slicing easier.
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