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Homemade Panettone Recipe

Bring a taste of Brazilian holiday cheer to your table with this light and fluffy panettone, filled with raisins, candied fruits, or chocolate. Perfect as a dessert or with coffee, this traditional treat is a festive favorite that's easy to make at home.
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Prep Time 30 minutes
Cook Time 40 minutes
Rising Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine Brazilian
Servings 10 Servings
Calories 310 kcal

Equipment

  • Mixing bowls
  • Measuring Cups and Spoons
  • Stand mixer Optional
  • Whisk
  • Spatula
  • Panettone mold or a tall round baking pan
  • Baking sheet

Ingredients
  

For the Dough:

  • 4 Cups All-purpose flour plus extra for kneading
  • ⅓ Cup Granulated sugar
  • ¼ Salt
  • 2¼ Tsp Active dry yeast
  • ½ Cup Warm milk
  • 3 Whole Large eggs room temperature
  • ½ Cup Unsalted butter softened

For the Filling:

  • ½ Cup Raisins soaked in warm water or rum for 15 minutes
  • ⅓ Cup Candied orange peel or mixed candied fruits
  • ⅓ Cup Semi-sweet chocolate chips optional, for variation

For Brushing:

  • 1 Egg yolk
  • 1 Tbsp Milk

Instructions
 

  • Prepare the Yeast:
    In a small bowl, mix the warm milk, 1 tablespoon of sugar, and yeast. Let it sit for 5-10 minutes until frothy. 
  • Make the Dough Base:
    In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until the dough starts to come together. 
  • Knead the Dough:
    Knead the dough by hand on a floured surface for about 10 minutes (or use a stand mixer with a dough hook for 6-8 minutes) until it is smooth and elastic. 
  • Incorporate the Filling:
    Gently fold in the drained raisins, candied fruits, and chocolate chips (if using). Ensure even distribution. 
  • First Rise:
    Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size. 
  • Shape the Panettone:
    Punch down the dough to release air. Shape it into a ball and place it in a panettone mold or tall round baking pan lined with parchment paper.
  • Second Rise:
    Cover the dough loosely with a towel and let it rise again for about 45 minutes, or until it nearly reaches the top of the mold.
  • Prepare for Baking:
    Mix the egg yolk with 1 tablespoon of milk. Brush this mixture over the top of the dough for a glossy finish.
  • Bake:
    Preheat your oven to 350°F (175°C).
    Place the panettone on a baking sheet and bake for 35-40 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean. 
  • Cool
    Let the panettone cool in the mold for 10-15 minutes.
    Transfer to a wire rack to cool completely before serving.

Video

Notes

  • Flavor Boost: Soak raisins in rum for added richness, or use water for a non-alcoholic version.
  • Browning: If the top browns too quickly, cover it loosely with aluminum foil during baking.
  • Enhanced Flavor: Rest the panettone overnight; the flavors meld beautifully over time.
Keyword Brazilian Christmas, Candied Fruit, Cheese Bread, Chocolate, Dessert, Homemade, Panettone, Traditional Cuisine