Homemade Panettone Recipe: Incredible Results

Homemade Panettone Recipe: Incredible Results Every Time
Table of Contents:

Introduction

Ingredients

Step-by-Step Instructions

Preparing the Sponge

Making the Dough

First Rise

Shaping and Second Rise

Baking

Finishing Touches

Storage Tips

Troubleshooting

Variations and Add-ins

Final Thoughts

1. Introduction
Panettone is an iconic Italian sweet bread, often enjoyed during the holiday season. Known for its soft, fluffy texture and rich flavor, it can seem intimidating to make at home—but don’t worry! With a bit of patience and the right technique, you can create a Panettone that rivals even the best bakery version. This recipe focuses on flavor, texture, and aroma, producing a beautifully risen loaf with a tender crumb and delicious chocolate chip surprises inside.

2. Ingredients
For the Sponge (Pre-Ferment):
1 1/2 cups bread flour (150g)

1 tablespoon instant yeast (10g)

3/4 cup water (150ml, lukewarm)

For the Main Dough:
4 1/2 cups bread flour (450g)

1/2 cup sugar (80g)

4 egg yolks

1 teaspoon salt (5g)

3 tablespoons butter or margarine (75g, softened)

1/3 cup water (70ml, lukewarm)

1 tablespoon Panettone aroma (or a mix of orange zest, lemon zest, and vanilla extract, approx. 12ml)

1 tablespoon honey (20g)

1 1/2 cups chocolate chips (210g, preferably mini dark or semi-sweet)

Note: All ingredients should be at room temperature unless otherwise specified. This helps with even mixing and fermentation.

3. ‍ Step-by-Step Instructions
A. Preparing the Sponge (Pre-Ferment)
In a large mixing bowl, combine:

1 1/2 cups bread flour

1 tablespoon instant yeast

3/4 cup lukewarm water

Stir well until you get a smooth, sticky dough. It doesn’t need to be kneaded, just fully mixed.

Cover with a clean towel or plastic wrap and let it rest at room temperature for 30–45 minutes, or until the surface becomes bubbly and airy.

B. Making the Dough
To the bubbly sponge, add:

4 1/2 cups bread flour

1/2 cup sugar

4 egg yolks

1 teaspoon salt

Begin mixing until a shaggy dough forms. You can use a stand mixer with a dough hook or mix by hand with a sturdy spoon.

Gradually add:

3 tablespoons of softened butter (or margarine)

1/3 cup lukewarm water

Continue kneading (5–7 minutes in a stand mixer, 10–12 minutes by hand) until the dough becomes smooth, elastic, and slightly tacky.

Add:

1 tablespoon Panettone aroma (or substitute blend)

1 tablespoon honey

Knead briefly until the aroma and honey are fully incorporated.

Gently fold in:

1 1/2 cups chocolate chips

Fold carefully to prevent overworking the dough and to distribute the chips evenly.

4. ⏳ First Rise
Shape the dough into a ball and place it into a greased large bowl. Cover with a clean cloth or plastic wrap.

Let it rise in a warm, draft-free spot until doubled in size. This can take anywhere from 1 1/2 to 2 1/2 hours, depending on room temperature.

5. Shaping and Second Rise
Once risen, gently deflate the dough and shape it into a round.

Transfer it into a Panettone mold or a deep, parchment-lined cake tin (6-7 inch diameter, at least 5 inches tall). Traditional paper molds work best.

Let the dough rise again until it reaches just below the rim of the mold—usually another 60–90 minutes.

Meanwhile, preheat your oven to 350°F (175°C).

6. Baking
Optional: Score an “X” on the top of the loaf with a sharp knife and place a small cube of butter in the center of the X for a traditional finish.

Bake in the preheated oven for 40–50 minutes, or until:

The top is deep golden brown

A skewer inserted into the center comes out clean

Internal temperature reads 190°F (88°C)

If the top browns too quickly, cover loosely with foil during the last 15 minutes.

7. ✨ Finishing Touches
Once baked, remove the Panettone and let it cool upside down to maintain height (traditional bakers use skewers through the base and hang it upside down between two objects). If this is too tricky, cool it upright on a wire rack.

Let it cool completely before slicing. This enhances flavor and texture.

8. Storage Tips
Store wrapped in plastic wrap or foil at room temperature for up to 5 days.

To freeze: wrap tightly and store in a freezer-safe bag for up to 2 months.

Best served slightly warm or toasted, with a cup of espresso or tea.

9. Troubleshooting
Problem Likely Cause Solution
Dense loaf Under-kneaded or under-proofed Knead longer and ensure proper rise
Collapsed top Over-proofed before baking Reduce second rise time slightly
Dry texture Overbaked or not enough fat Check bake time and use full yolks & butter
10. Variations and Add-ins
Classic Fruit Panettone – Replace chocolate chips with:

3/4 cup raisins

3/4 cup candied orange/lemon peel
(Soak in rum or orange juice beforehand)

Nutty Panettone – Add 1/2 cup chopped almonds or pistachios

Coffee-Chocolate – Add 1 tsp espresso powder to dough for a mocha twist

Cranberry-White Chocolate – Replace chips with dried cranberries and white chocolate chunks

11. Final Thoughts
Making Panettone at home may take a bit of time, but the reward is a soft, fluffy, aromatic bread that’s perfect for holidays, breakfast, or an indulgent snack. This recipe yields professional-level results with a chocolatey twist, but don’t hesitate to experiment with your favorite mix-ins and flavors.

Enjoy baking—and buon appetito!