Panettone Bread

Panettone is a traditional Italian sweet bread recipe.

It is eaten year round, but is especially popular during the holidays.

Whether it’s eaten fresh or toasted, with just a bit of butter, this bread is heavenly. It’s a must try for bakers.

Panettone is considered a Christmas bread by Italians, although Italian specialty stores will often carry it year round.

Panetone is a slightly sweet yeast bread filled with raisins and candied fruit. I remember my Grandma baking it for us and eating it spread with soft, sweet butter. Absolutely fabulous!

This is a wonderful Italian bread recipe that will be enjoyed all year round. It makes a great breakfast bread and is a perfect afternoon snack or tea bread.

Panetone is baked in round baking tins. If you don’t have coffee tins, use something else that is round and a bit tall, like a deep spring form pan.

If you like making yeast breads and want something just a touch sweet, try this panettone. I think you will really like it.

Italian panettone bread recipe

Panettone Bread

Panettone is a traditional Italian sweet bread recipe. It is eaten year round, but is especially popular during the holidays.
Prep Time 1 hr 30 mins
Cook Time 40 mins
Total Time 2 hrs 10 mins
Course Side Dish, Snack
Cuisine Italian
Servings 20 Servings
Calories 210 kcal

Ingredients
 
 

  • 2 envelopes dry yeast
  • 1/2 cup lukewarm water
  • 1 teaspoon sugar
  • 1 1/2 cups milk, lukewarm
  • 3 eggs, beaten
  • 1/3 cup sugar
  • 1/4 cup butter, soft
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon allspice
  • 6 cups all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup mixed candied fruit, chopped
  • 1/3 cup almonds, chopped
  • 1/3 cup candied lemon peel, finely chopped

Instructions
 

  • Dissolve the yeast in 1/2 cup lukewarm water with 1 teaspoon of sugar. Let stand until it begins to rise and foam. In a separate bowl, combine the milk, eggs, 1/3 cup sugar, butter, salt and allspice. Mix well. Add the yeast mixture and gradually mix in the flour. Cover with a damp cloth and let rise 30-45 minutes in a lukewarm oven.
  • Stir the dough down. Add the raisins, candied fruit, almonds and lemon peel. Knead until well mixed. Divide the dough into 4-5 equal parts. Place in well greased coffee tins and let rise for 30-40 minutes until nearly to the top of the tins.
  • Preheat the oven to 350ºF.
  • Bake for 45-50 minutes in preheated oven. Let stand 5 minutes before removing the panetone from the tins. Let cool and wrap in plastic wrap or tin foil.

Nutrition

Calories: 210kcalCarbohydrates: 39gProtein: 7gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 200mgPotassium: 138mgFiber: 2gSugar: 5gVitamin A: 72IUVitamin C: 1mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!

The recipe makes one large panetone bread.

Italian Panettone Bread

Tips:

  • If you don’t like candied fruit, omit it and substitute more raisins. It will still taste great. It just won’t be exactly like the traditional Italian bread.
  • Make sure the water that you add to the yeast is really just lukewarm. Too hot and it will kill the yeast, too cool and it won’t activate the yeast.

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This panettone recipe is just one of our wonderful sweet bread recipes. Find them all here.

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