Easy Panettone Recipe
Prep Time
5 hrs 30 mins
Cook Time
30 mins

Studded with fruit, this Easy Panettone bread recipe is a must have during the holiday season.

Course: Baking, Bread
Cuisine: Italian
Keyword: pannetone
Servings: 24
Calories: 224 kcal
Author: Kellie
  • 1 cup raisins
  • 1 cup dried cherries
  • 1/4 cup bourbon
  • 1/3 cup warm water about 110 degrees
  • 2 1/4 teaspoons active dry yeast not rapid rise
  • 2 1/3 cups super fine pastry flour or cake flour
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons kosher salt
  • 6 large eggs
  • 8 ounces unsalted butter cut into 1 inch cubes, at room temperature
  • 1/4 cup orange zest
  • 1 egg lightly beaten
  1. Add the raisins, cherries, bourbon and 1/4 cup water to a bowl. Soak for 1 hour or longer.
  2. Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
  3. In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
  4. Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
  5. Slowly add the yeast and continue beating at low speed for 5 minutes.
  6. Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
  7. Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
  8. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
  9. Turn the dough out on a well floured surface and gently knead out the air bubbles.
  10. Drain the raisins and cherries. Discard the bourbon.
  11. Fold the raisins, cherries and orange zest into the dough and knead gently to combine.
  12. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
  13. Turn the dough out onto a floured surface and divide the dough in half.
  14. Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 4 1/2 X 3 inch loaf pans.
  15. Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.
  16. Lightly brush the top of the dough with the egg wash to coat.
  17. Preheat the oven to 350 degrees.
  18. Bake the pannetone until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
  19. Turn the bread out of the pans and cool completely on a cooling rack.
  20. If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.
Recipe Notes

Recipe adapted from Ad Hoc at Home. If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days. To freeze, wrap the hot bread in foil and place in a resealable freezer bag. Freeze promptly. Can be frozen up to 2 months. When ready to use, reheat in foil in a 250 degree oven until heated through, approximately 20-25 minutes

Nutrition Facts
Easy Panettone Recipe
Amount Per Serving (0 g)
Calories 224 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 68mg23%
Sodium 216mg9%
Potassium 136mg4%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 6g7%
Protein 5g10%
Vitamin A 490IU10%
Vitamin C 1.7mg2%
Calcium 23mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.