Homemade Panettone with Candied Fruit and Raisins
Three tall, buttery panettone loaves with candied fruit, raisins, and a hint of anise, made with a regular yeast dough. Makes 3 loaves and needs about 5 hours.
Panettone is an Italian holiday bread that is tall, soft, and full of candied fruit. This home version uses a regular yeast dough and only two rises, so it is much simpler than the bakery type.
Tips for Success
- Be generous with butter on the pans; the dough is sticky and tends to cling.
- Don’t add too much flour while kneading, or the bread will be dry.
- Tent with foil if the tops brown too fast.
- Use candied fruit you like, since it is half the flavor.
Make-Ahead and Storage
Wrap cooled loaves in plastic and keep at room temperature up to a week. Freeze for 2 months and warm in a 300°F oven for 10 minutes.
Variations
- Replace the candied fruit with chocolate chips and dried cherries.
- Add orange zest to the dough.
- Skip the anise and use 1/2 tsp ground cardamom.
Homemade Panettone with Candied Fruit and Raisins
Ingredients
Instructions
- Sprinkle the yeast over the warm milk in a small bowl. Cover and let it stand 10 minutes, until foamy.
- In a large bowl, beat the butter, sugar, salt, and honey together until combined. Pour in the hot milk, stir, and let it cool until lukewarm.
- Beat in the eggs, brandy, and vanilla until the mixture is smooth.
- Stir in half the flour, then the yeast mixture, then the remaining flour, until a shaggy dough forms. Add a splash of warm milk if it feels too stiff.
- Knead on a floured surface for 8 to 10 minutes, until smooth, silky, and no longer sticky. Place in a greased bowl, cover, and let it rise in a warm spot 30 to 60 minutes, until doubled.
- Toss the candied fruit, raisins, and anise seed together. Flatten the dough into a large rectangle, scatter the fruit over, then roll up and knead briefly until evenly mixed.
- Divide the dough into 3 pieces and shape each into a ball. Place each in a well-buttered 6-inch round pan that is at least 3 1/2 inches tall (or a paper panettone mold).
- Cover and let rise another 30 to 45 minutes, until the dough nearly reaches the rim. Heat the oven to 340°F.
- Slash a shallow X in the top of each loaf with a sharp knife and brush with melted butter.
- Bake 35 to 45 minutes, brushing with butter every 15 minutes. Raise the heat to 375°F for the last 10 minutes to deepen the color.
- Check doneness by pushing a skewer into the center; it should come out dry, and an instant-read thermometer should read 195°F.
- Cool on a rack for 30 minutes, then brush with warmed apricot jam and press on a few extra pieces of candied fruit.
Frequently Asked Questions
Can I make panettone without special molds?
Yes. Use straight-sided 6-inch cake pans or large coffee cans, well greased, with parchment collars to hold the rise.
Why is my panettone dense?
The dough may not have risen enough or the yeast was old. Let it double in size and always check the yeast foams first.
How long does panettone stay fresh?
Wrapped tightly, about 5 to 7 days at room temperature. Freeze slices for up to 2 months.
