Soft and Authentic Homemade Panettone Recipe

As the holiday season approaches, one of the most anticipated treats is panettone! Nothing beats that signature aroma and soft, pillowy texture that instantly brings the Christmas spirit into your home. This Homemade Soft Panettone recipe is perfect for gifting, surprising your family, or even starting a small holiday baking business. The secret lies in the light, velvety dough and the rich, classic flavor of candied fruits and raisins. With the tips we’re sharing here, you’ll master the art of making the perfect artisan panettone from scratch!

Ingredients for the perfect homemade panettone:

The “Sponge” (Starter):

• 2 tablespoons granulated sugar
• 20g active dry yeast (or 60g fresh yeast)
• ¾ cup warm water
• 1 ½ cups all-purpose flour

The Dough:

• 6 cups all-purpose flour
• 2 teaspoons dough conditioner (optional)
• 5 tablespoons powdered milk
• ¾ cup granulated sugar
• ⅔ cup (approx. 10.5 tablespoons) unsalted butter, softened
• 10 large egg yolks
• ¾ cup warm water
• 1 tablespoon panettone essence (or a mix of vanilla and almond extract)

Fruit Filling:

• 1 ¼ cups raisins (golden and dark)
• 1 ¼ cups candied fruit
• ¾ cup water mixed with 1 tablespoon orange extract (or freshly grated orange zest)

Instructions:

1. Prepare the sponge: Mix the sugar, yeast, warm water, and flour until you have a smooth, soft dough. Let it rest for 30 to 40 minutes, or until bubbly and active.
2. Prepare the dough: In a large bowl, whisk together the flour, dough conditioner, powdered milk, sugar, and butter. In a separate bowl, whisk the egg yolks with the warm water and panettone essence. Combine the dry and wet ingredients, then add the prepared sponge. Knead for 10 to 15 minutes until the dough is smooth and elastic.
3. First proofing: Let the dough rise until doubled in size, about 40 to 50 minutes. Meanwhile, soak the raisins and candied fruit in the water and orange extract mixture, then drain well.
4. Incorporating the fruit: Gently fold the drained fruits into the dough, ensuring they are evenly distributed. Divide the dough into 14oz (400g) portions and place them into 1lb (500g) paper panettone molds.
5. Second proofing: Let the dough rise in the molds until it peaks just above the rim. Bake in a preheated oven at 350°F (180°C) for 25 to 30 minutes, or until golden brown.

Pro-Tip:

To ensure your panettone stays fresh, let it cool completely on a wire rack before packaging to prevent moisture buildup. If selling, consider using a food-grade preservative to extend shelf life. Always use paper panettone molds and place them on a baking sheet to protect the delicate, risen dough during transport into the oven.

Prep Time: Approximately 2 hours and 30 minutes (including proofing time)

Yield: 4 panettones (approx. 1lb each)

A Little History:

Panettone is a traditional Italian dessert originating from Milan. Legend has it that it was created by accident by a baker named Toni, who burned his bread and improvised by adding fruits and raisins to the dough. His “Pane di Toni” (Toni’s bread) became such a success that it evolved into a worldwide holiday tradition and a beloved seasonal business for many artisan bakers.