This feathery, shredded Panettone Christmas Bread Italian is made with candied orange peel, plump raisins, and plenty of butter, ready in about 24 hours. Watching the dough dome perfectly over the paper mold before hanging it upside down ensures that signature towering height and cloud-like crumb. I finally cracked the code on getting that airy texture without needing a week-old sourdough starter.

The Secret To Getting It Right

I used to be intimidated by the stories of traditional Panettone taking days to ferment, but I learned that you can achieve incredible results at home with a simple overnight sponge. My biggest mistake early on was rushing the final proof; if the dough hasn’t risen to the very top of the mold before baking, you won’t get that iconic dome. Patience during the second rise is what creates those long, beautiful strands of dough when you pull it apart.

The other non-negotiable step I discovered is the “hanging” phase. It feels terrifying to skewer a hot, fresh loaf and flip it upside down, but skipping this will cause the heavy, butter-rich structure to collapse under its own weight. That gravity-defying cooling period is exactly what sets a real Panettone apart from a standard fruit cake.

Panettone Christmas Bread Italian Ingredients

For the Sponge (Start Night Before):

1/2 cup (65g) Bread flour
1/3 cup (80ml) Warm water
1/8 tsp Instant yeast

For the Dough:

2 1/4 cups (300g) Bread flour (high protein is essential)
1/3 cup (70g) Granulated sugar
1 tsp Instant yeast
1/2 tsp Fine sea salt
3 large Egg yolks (room temp)
1 large Egg (room temp)
1/2 cup (113g) Unsalted butter, softened
1 tsp Vanilla extract
1 tbsp Honey

The Add-Ins:

1/2 cup Raisins, soaked in warm water and drained
1/2 cup Candied orange peel or citron, chopped
Zest of 1 Lemon and 1 Orange

How To Make Panettone Christmas Bread Italian

Make the Sponge: The night before, mix the sponge ingredients (flour, water, yeast) in a small bowl. Cover tightly with plastic wrap and let it sit at room temperature for 12 to 15 hours until it is bubbly and has collapsed slightly.
Mix the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the sponge, remaining bread flour, sugar, yeast, salt, egg yolks, whole egg, vanilla, honey, and citrus zests. Mix on low speed until the dough comes together.
Knead and Enrich: Increase speed to medium-low and knead for 5-7 minutes until the dough is elastic. Slowly add the softened butter, one tablespoon at a time, waiting for each piece to incorporate before adding the next. This takes patience! Knead for another 10 minutes until the dough passes the windowpane test (it stretches thin without tearing).
Add Fruit and First Rise: Turn the mixer to low and gently fold in the drained raisins and candied peel. Shape the dough into a ball and place it in a greased bowl. Cover and let rise in a warm, draft-free spot for 3-4 hours, or until tripled in volume.
Shape and Mold: Turn the dough out onto a lightly floured surface. Fold it over itself a few times to tighten the skin, then shape it into a smooth round ball. Place it seam-side down into a 6-inch or 7-inch paper Panettone mold (500g-750g size).
Final Proof: Cover the mold loosely with oiled plastic wrap. Let it rise in a warm place for 3-5 hours. The dough is ready when the top of the dome just reaches the edge of the paper mold.
Score and Bake: Preheat your oven to 350°F (175°C). Use a sharp razor or knife to cut a shallow cross on top of the dough. Place a small pat of cold butter in the center of the cross. Bake for 45-55 minutes, or until a digital thermometer inserted into the center reads 197°F (92°C). If the top browns too fast, tent with foil after 25 minutes.
Hang Upside Down: Immediately upon removing from the oven, insert two long metal or bamboo skewers through the bottom of the paper mold (about 1 inch from the base). Flip the Panettone upside down and hang it between two large cans, chairs, or stacks of books. Let it cool completely upside down for at least 4 hours.

Recipe Tips

Flour Matters: Do not use all-purpose flour. You need bread flour or Italian “Manitoba” flour with high protein content to support the heavy butter and fruit.
Room Temperature Eggs: Cold eggs can shock the yeast and make the butter clump. Ensure all ingredients are at room temperature before mixing.
The Soak: Soak your raisins in warm water (or rum/brandy) for 30 minutes, then drain and pat them bone-dry. Excess water will ruin the dough structure.
Don’t Rush Cooling: Cutting into a warm Panettone will crush the airy texture. It needs to set while hanging to maintain that feathery crumb.

What To Serve With Panettone

In Italy, this bread is traditionally served with a dollop of sweet mascarpone cream or a glass of sparkling dessert wine like Moscato d’Asti. It is also exceptional when lightly toasted and buttered for breakfast alongside a strong espresso or cappuccino.

How To Store

Once completely cooled, keep the Panettone in its paper mold and wrap the entire loaf tightly in a large plastic bag. It stays fresh at room temperature for up to 5 days thanks to the natural preservatives in the sugar and butter. For longer storage, freeze slices wrapped in foil for up to 2 months.

FAQs

Why do I have to hang it upside down?
The dough is extremely rich in butter and eggs, making it very heavy but delicate when hot. Hanging it prevents the loaf from collapsing under its own weight before the structure sets.

Can I make this without a stand mixer?
Technically yes, but it is very difficult. The dough is sticky and requires intensive kneading to develop the gluten network needed to hold the fruit, so a mixer is highly recommended.

What if I don’t have a paper mold?
You can improvise by lining a tall 6-inch cake tin or a clean coffee can with parchment paper extending 3-4 inches above the rim, but buying the proper paper molds gives the best heat distribution.

Nutrition

Calories: 380
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 140mg
Total Carbohydrate: 52g
Protein: 7g

Try More Recipes:

Panettone Christmas Bread Italian

Recipe by Paula

Servings

servings

Prep time

minute

Cooking time

minutes

Total time

minutes

Panettone Christmas Bread Italian features airy, shredded layers of dough studded with candied orange and raisins, ready in about 24 hours. This traditional holiday centerpiece requires patience but rewards you with a buttery, cafe-quality loaf.

Ingredients

For the Sponge:
1/2 cup (65g) Bread flour
1/3 cup (80ml) Warm water
1/8 tsp Instant yeast
For the Dough:
2 1/4 cups (300g) Bread flour
1/3 cup (70g) Granulated sugar
1 tsp Instant yeast
1/2 tsp Fine sea salt
3 large Egg yolks
1 large Egg
1/2 cup (113g) Unsalted butter, softened
1 tsp Vanilla extract
1 tbsp Honey
Add-Ins:
1/2 cup Raisins, soaked and dried
1/2 cup Candied orange peel, chopped
Zest of 1 Lemon and 1 Orange

Directions

Make the Sponge: Mix flour, water, and yeast. Cover and rest for 12-15 hours.
Mix the Dough: Combine sponge with flour, sugar, yeast, salt, eggs, vanilla, honey, and zest. Mix on low.
Knead and Enrich: Knead for 5-7 mins. Slowly add butter. Knead 10 more mins until windowpane stage.
Add Fruit: Fold in raisins and candied peel. Cover and rise for 3-4 hours (triple in size).
Shape: Shape into a tight ball and place in paper mold.
Final Proof: Rise 3-5 hours until dome reaches mold edge.
Bake: Score top with X and add butter. Bake at 350°F (175°C) for 45-55 mins (internal temp 197°F).
Cool: Insert skewers through base, flip upside down, and hang between chairs for 4 hours.