Easy Homemade Italian Christmas Panettone with Citrus and Raisins
A traditional Italian Christmas bread enriched with eggs, butter, and aromatic citrus zests. This festive panettone features golden raisins and candied orange peel soaked in orange liqueur, creating a tender, slightly sweet loaf with bright citrus notes. Perfect for holiday celebrations or gifting, this homemade version delivers authentic flavors without the complexity of traditional multi-day methods. The double-rise technique ensures a light, airy texture while candied fruits and liqueur add festive flair that makes each slice special.
Ingredients
- 4 eggs
- ½ cup sugar
- 1 tbsp dry yeast
- ½ cup milk, 115 F temperature
- 6 tbsp butter, melted
- 1 orange, zested
- 1 lemon, zested
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp salt
- 3 ½ cups flour, may need more or slightly less for soft dough
- ⅝ cup golden raisins
- ⅓ cup candied orange peel, choppeddried apricots chopped1:1dietary
different fruit flavor
- 2 tsp orange flavored liqueur
- 1 tbsp water, for egg wash
Instructions
- 1
Pour milk in small bowl and sprinkle yeast over it
- 2
Stir and cover, let sit for 7-8 minutes
- 3
Pour hot water over raisins and let soak for 15 minutes, then drain
- 4
Whisk together 3 eggs, sugar, vanilla, lemon juice, orange liqueur, lemon zest and orange zest in stand mixer bowl
- 5
Add milk yeast mixture to egg mixture
- 6
Switch to hook attachment and add flour and salt
- 7
Mix for 4-5 minutes
- 8
Add melted butter and mix until combined
- 9
Add raisins and candied orange peel, mix to combine
- 10
Transfer dough to floured surface and shape into ball
- 11
Place in greased bowl, cover with plastic wrap
- 12
Let rise in warm place for 1 to 1 1/2 hours until doubled
- 13
Dump risen dough onto floured surface and shape into ball
- 14
Transfer to greased panettone mold
- 15
Cut cross on top and brush with melted butter
- 16
Cover with plastic wrap and let rise for one more hour until doubled
- 17
Preheat oven to 350 F
- 18
Place panettone mold on baking sheet
- 19
Brush with egg wash and bake for 40-45 minutes until toothpick comes out clean and top is golden brown
- 20
Cover with foil if browning too quickly
- 21
Transfer to wire rack and cool completely
Tips
Soak raisins in hot water before adding to prevent them from absorbing moisture from the dough during baking.
Cover with foil if the top browns too quickly during baking to prevent burning while the center finishes cooking.
Ensure dough doubles in size during both rises for the characteristic light, airy texture of authentic panettone.
Good to Know
Store tightly wrapped in plastic wrap at room temperature for up to 3 days.
Can be made 1 day ahead and stored wrapped. Dough can be prepared through first rise, then refrigerated overnight.
Serve sliced at room temperature, optionally toasted and buttered for breakfast or dessert.
Common Mistakes
Test yeast in warm milk to ensure it foams before proceeding to avoid dense bread.
Don't add too much flour during kneading to avoid heavy, dense texture.
Cover with foil if browning too quickly to prevent burnt exterior with raw center.
Substitutions
Dairy-Free Swaps
General Alternatives
different fruit flavor
FAQ
Can I make this without a panettone mold?
Yes, use a deep round cake pan or even a clean coffee can. Line with parchment paper and ensure sides are at least 4 inches high for proper rise.
What if my dough doesn't double in size?
Ensure your yeast is fresh and the rising environment is warm enough, around 75-80F. Cold temperatures slow rising significantly, so try placing near a warm oven.
How long does homemade panettone keep?
Properly wrapped panettone stays fresh for 3-4 days at room temperature. Freeze for up to 3 months wrapped in plastic then foil for longer storage.