Homemade Panettone: Soft Italian Holiday Brioche

French

This homemade panettone is wonderfully soft, scented with orange and lemon zest, and dotted with juicy raisins.

A classic Italian Christmas brioche with a stretchy, airy crumb, plus clear two-rise instructions for consistent results, no complicated equipment needed.

Panettone maison moelleux : brioche italienne de Noël (recette facile)

Bonjour tout le monde,

At home, panettone becomes our go-to brioche as soon as Christmas is in the air. You can find it in every shop all winter.

But a homemade loaf, still slightly warm of the oven, has a softness and stretchy crumb that store versions rarely match.

It’s perfect at breakfast or for an afternoon treat, especially alongside a milky coffee or mocha.

I’ve been baking this recipe for a while now.

I first tested it during a school workshop, and the loaves rose so beautifully that it became my reliable holiday bake.

It’s an intermediate project, yielding about 8-10 slices, but the real challenge is patience, not technique.

Plan for 8-12 hours from start to finish, yet only 25-35 minutes of hands-on work.

Give the dough a long first rise (3-4 hours), then 2-3 hours after shaping, in a warm spot around 24-26°C.

For the add-ins, I keep it flexible: raisins, candied citrus, or a light mix to please everyone. If you have panettone molds, bake small ones with different fillings.

Panettone Ingredients (Raisins & Citrus Zest)

• 3 cups Flour,  (250 ml cup), plus extra for dusting : Use white flour (strong bread flour or all-purpose works). Add extra flour gradually, this dough should stay soft, not dry.
• 3 Eggs : Room temperature is best for smoother mixing and a richer crumb.
• 60 ml Warm water : Warm (not hot) so it doesn’t damage the yeast.
• 60 ml Warm milk : Adds tenderness and a softer crumb.
• 1 tbsp Baker’s yeast : Works with active dry or instant, just keep liquids pleasantly warm, not hot.
• 75 g Butter , softened : Add once the dough starts forming for a smoother, more elastic texture.
• 125 g Sugar : Sweetness + a lovely golden colour.
• Orange zest from 1 orange : Finely zest (avoid the bitter white pith).
• Lemon zest  from 1 lemon : Brightens and balances the rich dough.
• 1 tsp Vanilla extract.
• 1 tsp Salt : Don’t let salt touch yeast directly at the beginning.
• 1/2 cup Raisins : Optional tip: soak 10 minutes (warm water/tea), then drain and pat dry.
• 1/4 cup Mixed candied orange & lemon peel : Chop small for even distribution (adjust to taste).

Egg wash

• 1 egg yolk
• A splash of milk
• A little vanilla sugar (or regular sugar)

Step-by-Step Panettone Recipe Instructions (Two Rises for a Soft, Airy Crumb)

– Activate the yeast (5 min): In a small bowl, combine the warm water and warm milk. Sprinkle in the yeast, stir briefly, and let sit for 5 minutes until it starts to look foamy.

– Make a quick pre-ferment (30 min): Stir in 4 tbsp flour and 1 tbsp sugar. Cover with plastic wrap and leave in a warm spot until doubled, about 30 minutes.

– Mix the flavour base: In the bowl of a stand mixer, whisk together eggs, sugar, vanilla, orange zest, and lemon zest. Add the risen yeast mixture and whisk until smooth.

– Knead the dough: Fit the dough hook. Add the flour and salt, then knead on medium speed until a dough forms.

– Work in the butter: Add the softened butter in small pieces, gradually. Keep kneading until fully absorbed and the dough becomes smoother and more elastic.

– Add the fillings: Fold in the raisins and candied peel and mix for just a few seconds, only until evenly distributed.

– First long rise (3-4 hrs): Lightly oil a large bowl. Turn the dough onto a floured surface and shape it for 1 minute into a ball. Place it in the bowl, lightly oil the top (to prevent a skin), cover well, and let rise in a warm place for 3-4 hours, until tripled.

– Prepare the pan: Line a panettone mould (or a 20 cm / 8-inch round pan) with baking paper.

– Shape: Gently deflate the dough with a few presses, form a neat ball, and place it into the prepared pan.

– Second rise (2-3 hrs): Brush the top with a little melted butter, cover again, and let rise for 2-3 hours, until well puffed (ideally close to tripled).

– Bake: Preheat the oven to 180°C / 350°F. Brush the top with egg yolk + a splash of milk + vanilla sugar. Bake, then reduce to 160°C / 320°F and continue for about 45 minutes, until a skewer comes out clean.

– Cool and serve: Let it cool for 20 minutes before unmoulding and slicing, this helps the crumb set and stay soft.

Panettone Troubleshooting Tips (Quick Fixes for Better Rise, Texture, and Even Fruit Distribution)

– Dough isn’t rising: Check your yeast (freshness/quality), use liquids that are just warm (not hot), and proof in a steady 24–26°C / 75–79°F spot.

More ideas: Place the bowl in an off oven with the light on, cover with plastic wrap + a tea towel, keep salt away from yeast at the start, and simply give it more time if your room is cool.

– Dense panettone / tight crumb: Knead longer until the dough feels soft and elastic, and let it rise until it reaches the right volume (not just slightly puffy).

More ideas: Avoid adding too much flour (dry dough = heavy crumb), add butter only after the dough starts forming, don’t overheat the dough, and use the finger-poke test (the indent should spring back slowly).

– Fruit sinks to the bottom: Lightly coat raisins and candied peel with a dusting of flour, then fold them in gently at the end of kneading.

More ideas: Drain and dry soaked fruit well, chop peel into small pieces, add fruit in two stages (some before the first rise, the rest during shaping), and don’t over-deflate the dough before putting it in the mould.

Panettone Storage, Freezing, and Serving Ideas

– Keeping panettone soft: Once completely cool, store it in a well-sealed bag or an airtight container to stop it from drying out.

More ideas: Wrap it in plastic wrap + a bag, add a small piece of paper towel in the container if the air is humid, avoid the fridge (it dries bread), and enjoy it within 3-4 days for the best texture.

– Freezing made easy: Slice it first, wrap slices individually, and freeze, so you can take out only what you need.

More ideas: Freeze half a loaf too, place baking paper between slices, thaw at room temperature for 30-60 minutes, then warm up.

– Reheating without drying it out: A few seconds in the microwave, or 2-5 minutes in a low oven, brings back that tender crumb.

More ideas: Lightly toast slices, reheat with a small ramekin of water in the oven, or add a knob of butter or spoon of cream when serving.

– Tasty ways to serve it: Perfect for breakfast or an afternoon snack, plain or with jam, chocolate spread, or honey.

More ideas: Turn it into French toast, pan-fry slices in butter, serve with a milky coffee or mocha, or plate it as dessert with whipped cream, vanilla mascarpone, berries, or candied orange.

Panettone FAQ (Common Questions on Proofing, Substitutions, and Baking Results)

– Can I make the dough the night before? Yes, do the first rise in the fridge overnight, then bring the dough back to room temperature before shaping and the second rise.

– Can I replace the milk? Yes, swap it for the same amount of water or an unsweetened plant milk (oat/almond both work well).

– Can I make panettone without a stand mixer? Yes, knead by hand until the dough becomes smooth and elastic (usually 10-15 minutes), adding butter gradually.

– Why did my panettone turn out dense? Most often it needed more kneading or longer proofing, wait for a real increase in volume, not just a slight puff.

– Why did it crack on top? It can happen if the dough was slightly under-proofed or the oven heat was too strong at the start; correct proofing and temperature control help.

– How do I stop the fruit from sinking? Dry the fruit well, toss it lightly in flour, and fold it in gently at the end (or split the additions).

– What pan size should I use? A panettone mould is ideal, but a 20 cm / 8-inch round cake pan lined with baking paper works very well.

– How do I know it’s fully baked? A skewer inserted in the centre should come out clean; if the top browns too fast, cover loosely with foil.

– How long does homemade panettone keep? It stays best for 3-4 days at room temperature in an airtight bag/container, or longer if sliced and frozen.

Other Breads and Briochs to try

• Stollen with Marzipan : Traditional German Christmas Bread
• Hokkaido Japanese Milk Bread Recipe
• King’s Cake brioche from Provence-brioche des rois recipe