This Easy Panettone Recipe is my go-to when I want something special without having to pull out all the stops. It’s sweet, it’s got that amazing slightly-tangy, almost-citrusy vibe, and it’s SO MUCH easier than you think. You need to try this. Seriously.

My little monster, Leo, basically lives for this stuff. Last Christmas, I made a double batch, thinking we’d have plenty to share, and the kid ate half a loaf IN ONE SITTING. My husband wasn’t even mad. He was too busy sneaking slices himself. Now it’s a tradition – gotta have my Easy Panettone Recipe for any holiday! And honestly, sometimes just because it’s Tuesday. Who am I kidding?

Why You’ll Love This Easy Panettone Recipe

It’s ridiculously simple. If I can make it without messing up too badly (and trust me, that’s saying something), you definitely can.
The smell alone will make your kitchen feel like a bakery. Seriously, it’s therapeutic.
It tastes way fancier than it is. People will think you spent hours slaving away. Let them.
It’s basically cake for breakfast. Don’t judge me.

How to Make It

Okay, so here’s the deal. We’re basically making a super-enriched dough, which sounds scary, but it’s not. First, you gotta wake up the yeast. Warm milk (not too hot, or you’ll kill the poor things), sugar, and yeast get cozy together in a bowl. Let that sit for like, ten minutes until it’s all foamy and excited.

While that’s happening, in a bigger bowl (or the bowl of your stand mixer – fancy!), throw in your flour, more sugar (we like sweet!), salt (don’t forget the salt, it brings out all the flavors), eggs (go for room temp if you remember, but cold ones work too, whatever), softened butter (seriously, SOFTENED. I’ve tried it with cold butter, and it’s a nightmare), vanilla extract (the good stuff!), and some lemon and orange zest (this is KEY for that amazing flavor).

Pour the yeasty mixture into the flour bowl and mix it all up. If you’re using a stand mixer, let it knead for about 8-10 minutes until it’s smooth and elastic. If you’re doing it by hand… good luck! Just kidding (sort of). Knead it for like, 15 minutes until your arms feel like they’re going to fall off.

Now, this is the fun part. Gently fold in your dried fruit (I use a mix of raisins, candied orange peel, and sometimes some cranberries if I’m feeling festive). Make sure it’s evenly distributed, but don’t beat the poor dough up.

Pop the dough into a greased bowl, cover it with plastic wrap (or a damp towel if you’re out of plastic wrap like I always am), and let it rise in a warm place for about an hour or two, until it’s doubled in size. This is a good time to catch up on Netflix.

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Once it’s doubled, punch it down gently (it’s so satisfying!), and put it in your fancy panettone paper mold. Let it rise again for another 30-45 minutes.

Finally, bake it in a preheated oven (350°F/175°C) for about 45-55 minutes, or until it’s golden brown and a toothpick inserted into the center comes out clean. If it starts to get too brown on top, tent it with foil.

Let it cool completely before slicing and devouring. I know, it’s hard, but trust me, it’s worth it.

Ingredient Notes

Active Dry Yeast: Gotta have it. It’s what makes this bread rise. If yours is old, it might not work, so test it first! A little sugar and warm water will tell if it’s alive.
All-Purpose Flour: I use all-purpose because it’s what I have. Bread flour would probably make it even better, but honestly, I never remember to buy it.
Granulated Sugar: Adds sweetness. Don’t skip it. Unless you’re swapping for something like honey, but then you’re on your own.
Eggs: They add richness and help bind the dough. Use room-temperature eggs if you can think ahead. I almost never do.
Butter: Don’t even THINK about using margarine. Real butter is key. And make sure it’s SOFT. Like, REALLY soft. Otherwise, you’ll be kneading forever.
Vanilla Extract: The good stuff. Not the fake stuff. Splurge a little.
Lemon and Orange Zest: Don’t skip this! It’s what gives it that amazing, festive flavor. If you only have one, use it, but try to get both.
Dried Fruit: I usually use a mix of raisins and candied orange peel. You can throw in some cranberries, dried cherries, or whatever you like. Just make sure they’re not too dry or hard. Soak ’em in some warm water or rum (ooo la la!) if you want.

Recipe Steps:

Activate the yeast with warm milk and sugar; let stand until foamy.
Combine flour, sugar, salt, eggs, softened butter, vanilla, and lemon/orange zest in a large bowl.
Add the yeast mixture and knead until smooth and elastic.
Fold in the dried fruit gently.
Place dough in a greased bowl, cover, and let rise until doubled.
Punch down the dough and place it in a paper panettone mold.
Let rise again for 30-45 minutes.
Bake at 350°F (175°C) until golden brown and a toothpick comes out clean.
Cool completely before slicing.

What to Serve It With

Honestly? Just a cup of coffee or tea. It’s perfect on its own. But if you’re feeling fancy, you could add a dollop of whipped cream or some mascarpone cheese. Or, toast a slice and spread it with butter and jam. Yum!

Tips & Mistakes

Don’t kill the yeast! Make sure the milk isn’t too hot, or you’ll end up with a sad, lifeless dough.
Soften the butter! Seriously, I can’t stress this enough. Hard butter will make your life miserable.
Don’t overbake it! Dry panettone is sad panettone. Keep an eye on it and tent it with foil if it starts to get too brown.
If you don’t have a panettone mold, you can use a regular cake pan, but it won’t be quite the same.
I once forgot the salt, and it was… not good. Don’t do that.

Storage Tips

If you have any leftovers (which is highly unlikely), store them in an airtight container at room temperature. It’ll stay good for a few days, but it’s best eaten fresh. And yes, you can totally eat it cold for breakfast. I won’t judge. I do it all the time. Toasted is great, too!

Variations and Substitutions

Different dried fruits: Use whatever you like! Apricots, cherries, figs… go wild!
Nuts: Add some chopped almonds or hazelnuts for extra crunch.
Chocolate chips: Because why not?
Citrus extract: If you don’t have fresh zest, you can use a little citrus extract, but it won’t be quite the same. I’ve tried it. It works in a pinch.
I once used honey instead of sugar because I ran out. It was still good, but it had a slightly different flavor.

Frequently Asked Questions

I can’t have gluten… will this still work?

Okay, full disclosure, I haven’t tried this with gluten-free flour, but I bet you could make it work with a good blend. Just might need to play around with the liquid a bit. Let me know how it goes!

Do I *really* need the candied orange peel?

Okay, you *could* skip it, but it adds SO much flavor. If you absolutely hate it, maybe try some extra lemon zest instead? But really, give it a shot.

Can I use regular milk instead of whole milk?

Yep, that’s fine. The whole milk just makes it a bit richer. Skim milk will work but it might not be as decadent.

How can I make sure my dough rises properly?

Find a warm spot! I usually put mine in the oven with the light on (but the oven OFF!). Or near a sunny window. Anywhere that’s not drafty.

What if I don’t have time for two rises?

Okay, you can try shortening the rising times, but the bread won’t be as light and airy. Trust me, it’s worth the wait! Just plan ahead.

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Easy Panettone Recipe