Panettone Classico is the king of Italian holiday baking—a rich, buttery sweet bread filled with raisins and candied fruit, traditionally served during Christmas and New Year. Making it at home may seem intimidating due to its long fermentation and precise techniques, but with patience and the right steps, you can recreate this festive favorite from scratch.
In this blog, you'll learn how to make Panettone Classico at home, with detailed instructions, expert tips, and variations.
⭐ What Makes Panettone Special?
Panettone is not a regular fruit bread. It's an airy, dome-shaped dessert with a delicate crumb, mildly sweet flavor, and tangy notes from natural fermentation. It uses a sourdough starter (lievito madre) and undergoes a slow, multi-stage rising process. The final result is a light, fluffy bread with a long shelf life and a fragrant aroma.
🧾 Ingredients for Panettone Classico
🧡 For the First Dough:
Bread flour – 250g
Lukewarm water – 120ml💛 For the Second Dough:
Bread flour – 150g
Sugar – 70g🥣 Tools You’ll Need:
Stand mixer with dough hook
Tall Panettone paper mold (750g or 1kg)👩🍳 Step-by-Step Instructions
🥄 Step 1: Soak the Raisins
Soak the raisins in warm water (or rum for extra flavor) for at least 30 minutes. Drain and pat dry before using.
🍞 Step 2: Make the First Dough (Evening Before)
In a stand mixer, combine:
Bread flour
Lukewarm waterKnead for 5–6 minutes. Add softened butter gradually and continue kneading until the dough is smooth and elastic (about 10–12 minutes).
Transfer to a greased bowl, cover with plastic wrap, and let rise overnight (8–12 hours) until tripled in volume.
🍯 Step 3: Prepare the Second Dough (Next Morning)
To the risen first dough, add:
Flour
SugarKnead for 10 minutes until smooth. Add butter in pieces, and knead until fully absorbed.
Finally, fold in the drained raisins and candied fruit evenly.
🧺 Step 4: First Proofing
Let the dough rest for 30 minutes at room temperature. Then transfer to the Panettone mold, shaping it into a dome.
Cover loosely and proof for 4–6 hours or until the dough rises just below the rim.
🔪 Step 5: Score and Bake
Preheat your oven to 170°C (340°F).
Score a shallow “X” on top of the dough and place a small piece of butter in the center.
Bake for 40–45 minutes, tenting with foil after 25 minutes if the top browns too quickly. The internal temperature should reach 92°C (198°F).
🌬️ Step 6: Cool Upside Down
Insert two long skewers at the base of the Panettone and hang it upside down between two surfaces (like chairs or boxes). Let it cool for 6–8 hours—this keeps the structure tall and fluffy.
🕰️ Storage Tips
Wrap the completely cooled Panettone in cellophane or cling film. It will stay fresh for up to 7–10 days at room temperature and even longer if vacuum sealed.
🧁 Optional Add-Ins & Variations
Swap raisins with chocolate chips
Use pistachio cream or hazelnut spread as filling🧂 Serving Suggestions
Slice and serve with mascarpone or whipped creamUse leftovers in French toast, trifle, or bread pudding
🎉 Final Thoughts
Baking Panettone Classico at home is a labor of love—but the result is incredibly rewarding. This beautifully golden, fragrant, and soft bread will become the centerpiece of your festive table and fill your home with the warm aroma of an Italian Christmas.
Looking for more Italian holiday recipes or artisanal Panettone reviews? Follow our blog for festive baking inspiration!
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