This panettone loaf bakes tall and light with citrus zest and raisins, using an overnight rise and instant yeast.
Panettone is the holiday bread that looks like it came from a bakery window: high sides, a rounded top, and a crumb that pulls into soft strands. It’s richer than sandwich bread, lighter than cake, and packed with citrus and dried fruit. The secret is patience, not mystery. You’ll build strength with mixing and a couple of folds, then let time lift the dough while you go do something else.
This easy panettone recipe keeps the process friendly. It skips a sour starter and uses instant yeast, yet it still leans on an overnight rest for flavor and a cleaner shape. You’ll end up with a loaf that tears in wisps, slices without crumbling, and smells like orange the moment the knife goes in.
Ingredients And Why Each One Matters
Panettone isn’t a long ingredient list, yet each piece has a job. A kitchen scale gives steady results, since rich dough is sensitive to small changes.
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Bread flour | 420 g | Higher protein builds stretchy strands and a tall rise. |
| Instant yeast | 6 g | Steady lift without a starter to maintain. |
| Whole milk | 170 g | Tender crumb and a gentle dairy note. |
| Eggs | 2 large | Color, richness, and structure in a high-butter dough. |
| Granulated sugar | 95 g | Sweetness plus a softer crumb that stays moist longer. |
| Unsalted butter | 115 g | Flavor and that silky pull-apart texture. |
| Salt | 8 g | Sharper flavor and stronger dough behavior. |
| Orange zest | 1 tbsp | Classic aroma without adding extra liquid. |
| Raisins | 120 g | Sweet bursts in each slice; pat dry so they don’t sink. |
Get The Setup Ready
Use a 1 kg paper mold for height, or a deep 6-inch pan lined with a tall parchment collar. Grease the collar so the dough can climb.
- Mold or pan: Paper mold or deep pan with a parchment collar.
- Skewers: Two long metal skewers or sturdy chopsticks for hanging the loaf.
- Plastic wrap: Keeps the dough from drying.
What Makes Panettone Different From Sweet Bread
Panettone dough carries a lot of sugar, eggs, and butter. Those enrichments taste great, yet they slow yeast and soften the dough. Time makes up for that. A longer rise lets the dough gain volume without forcing it, and it gives gluten time to line up into long strands. That’s the “shreddy” look you see when you pull a slice apart.
Panettone Recipe With Simple Overnight Dough
Day one is mix, knead, fold twice, then chill overnight. Day two is add fruit, shape, rise, bake, and cool upside down.
Keep a clean routine while you mix. Uncooked flour and eggs can carry germs, so skip tasting dough and wash bowls, hands, and counters after mixing. The CDC page on raw dough and flour lays out the risk in plain terms.
Easy Panettone Recipe With Overnight Rise
Before you start, set the butter out so it turns soft, then measure everything. Rich dough moves fast once it’s mixed, and pausing to weigh ingredients mid-mix can throw the texture off.
Day One: Mix The Dough
- Warm the milk: Heat the milk until it feels warm to the touch, not hot. Stir in 1 tablespoon of the sugar and the yeast. Wait 5 minutes; the top should look foamy.
- Add eggs and dry ingredients: Whisk in the eggs, remaining sugar, flour, and salt. Mix until no dry flour shows.
- Knead to build strength: Mix on medium speed for 6–8 minutes, until the dough starts to cling to the hook and stretches into thin sheets when you pull a small piece. If mixing by hand, slap and fold for 10–12 minutes with short rests.
- Work in the butter: Add butter 1 spoonful at a time. Let each piece blend in before adding the next. Keep mixing until the dough looks glossy and elastic, and it clears the bowl for a few seconds at a time.
The dough should feel soft and stretchy; keep kneading until it pulls into thin sheets.
Day One: First Rise And Folds
- Scrape the dough into a lightly greased bowl and seal.
- Let it rise at room temperature for 60 minutes.
- Do one fold set: lift an edge, pull it up, and fold it over the center. Turn the bowl and repeat until you’ve folded all four sides.
- Rest 30 minutes, then repeat the fold set once more.
Seal tightly and refrigerate 8–14 hours.
Day Two: Prep The Fruit
Pat raisins dry so they don’t drag moisture into the dough; a light flour toss helps them stay put.
Day Two: Shape The Loaf
- Let the chilled dough sit at room temperature for 30–45 minutes so it loosens and feels pliable.
- Turn it onto a clean counter. Press into a rectangle and scatter the raisins and orange zest across the surface.
- Fold the dough over itself to trap the fruit, then knead gently for 1–2 minutes until the add-ins spread out.
- Form a tight ball: pull the edges down and pinch underneath, then roll the dough against the counter to create a smooth skin.
- Place seam-side down into the mold or lined pan.
Day Two: Final Rise
Tent lightly and rise until the dough sits near the mold top or domes just above the pan rim, then bake.
Keep eggs refrigerated and wash hands after handling them. If you want a quick refresher on safe storage, the FSIS shell egg storage and handling page lists the basics.
Day Two: Bake
- Heat the oven to 350°F (177°C). Set a rack in the lower-middle position.
- Cut a shallow cross on top with a sharp knife. Set a small pat of butter in the center if you like a glossy crown.
- Bake 35–45 minutes. If the top browns fast, tent loosely with foil.
- Check doneness: the center should read 195–200°F (90–93°C), or a skewer should come out with just a few moist crumbs.
Cool Upside Down So The Loaf Holds Its Shape
Skewer the base, flip, and hang the loaf upside down for 2–3 hours, then set upright and rest 30 minutes before slicing.
Common Issues And Quick Fixes
Panettone can feel finicky at first. Most problems come from dough strength, temperature, or timing. Use this table as a quick reset if your loaf acts up.
| What You See | Likely Reason | Next Time |
|---|---|---|
| Dense, tight crumb | Under-kneaded or short final rise | Knead until stretchy; let the dough rise to near the mold top. |
| Dome collapses after baking | Center not set or no upside-down cool | Check internal temperature; hang the loaf until fully cool. |
| Fruit sinks to the base | Wet fruit or weak gluten | Pat fruit dry; toss with flour; keep fold sets on day one. |
| Top burns before the center is done | Rack too high or hot oven | Lower the rack; tent with foil once the crown browns. |
| Dough barely rises | Cold room or tired yeast | Use fresh yeast; rise in a warmer spot; extend time. |
| Greasy, heavy bite | Butter added too fast | Add butter slowly; mix until the dough turns glossy. |
| Dry slices on day two | Stored with air exposure | Wrap tight; freeze extra slices in portions. |
| Irregular tunnels | Rough shaping or deflated dough | Shape gently; keep a smooth skin; avoid punching down. |
Flavor Choices That Still Taste Like Panettone
Classic panettone leans on citrus, vanilla, and dried fruit. You can swap add-ins and keep the same spirit by staying in the sweet-and-bright lane and using pieces that stay dry in the dough.
- Chocolate chips: Use mini chips and keep the total near 100 g so the loaf stays light.
- Candied orange: Dice small and blot with a towel before mixing in.
- Almond: Add 40 g sliced almonds and reduce raisins a little.
- Lemon zest: Pair with orange zest for a sharper aroma.
If you like a boozy note, soak raisins in rum for 20 minutes, then drain and pat dry. A damp raisin can streak the crumb, so drying them well keeps the loaf looking clean.
How To Slice, Serve, And Store
Wait until the loaf is fully cool. A serrated knife works best, using long, gentle strokes. For neat slices, lay the loaf on its side and cut wedges, then stack wedges and slice into smaller pieces.
Panettone shines at room temperature with coffee or tea. If your kitchen runs cool, a quick toast wakes up the butter aroma and makes the edges crisp. Butter, jam, and mascarpone all work, so pick what sounds good.
For storage, wrap the loaf in plastic wrap, then tuck it into a bag. It keeps well for 3 days at room temperature. For longer storage, slice, wrap portions, and freeze for up to 2 months. Thaw at room temperature, then toast if you want extra crunch.
Make A Smooth Timeline For A Calm Bake
Most of the clock time is hands-off. Put mixing on an evening when you’re home, then bake the next day when you can keep an eye on the rise.
- Day 1, evening: Mix, knead, fold twice, then refrigerate.
- Day 2, morning: Warm the dough, add fruit, shape, and start the final rise.
- Day 2, afternoon: Bake, then hang to cool.
- Day 2, evening: Slice, wrap, and enjoy.
After one bake, the rhythm clicks. Keep a note of how long your rises took in your kitchen, then repeat the process with steady confidence. When you want a tall, gift-ready loaf with classic flavor, this easy panettone recipe fits the bill.
