By eatmundo · July 7, 2026
Same ingredients, elsewhere in the world
33 matchesDishes from other countries' kitchens, made from the same core ingredients as Traditional Panettone. The percentage is the share of ingredients the two recipes have in common.
Leniwe Pierogi (Lazy Dumplings)In Poland · same ingredients67%
German Cheesecake (Käsekuchen)In Germany · same ingredients63%
Flan Casero (Homemade Spanish Caramel Custard)In Spain · same ingredients62%
A true icon of Italian Christmas, Panettone is a tall, dome-shaped sweet bread from Milan. Characterized by its incredibly light and airy texture, it's studded with candied fruits and raisins, offering a delightful aroma and a rich, buttery taste that evokes festive warmth.
According to eatmundo's ingredient comparison, the closest dish to Traditional Panettone from another cuisine is Leniwe Pierogi (Poland): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Activate Yeast & First Dough: In a large bowl, dissolve 10g active dry yeast in 50ml warm water with a pinch taken from the 50g sugar. Let sit for 10 minutes until foamy. Add 100g strong bread flour, the rest of the 50g sugar, 2 large egg yolks and another 50ml warm water. Mix until a shaggy dough forms. Cover and let rise in a warm place for 2-3 hours, or until doubled in size.
- 2
Second Dough & Kneading: Add the remaining 400g flour, 100g sugar, 4 egg yolks, 2 whole eggs, 5g salt, and 5ml vanilla extract to the first dough. Knead in a stand mixer with a dough hook on medium-low speed for 15-20 minutes, or until the dough is elastic and smooth. It will be quite sticky initially.
- 3
Incorporate Butter & Fruits: Gradually add 200g softened, unsalted butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. This can take another 10-15 minutes. The dough should be glossy and very elastic. Finally, gently fold in 100g candied orange peel and 100g raisins until evenly distributed. Avoid overmixing.
- 4
Second Rise: Transfer the dough to a bowl greased with 5g of the butter, cover tightly with plastic wrap, and let it rise in a warm place for another 4-6 hours, or until at least doubled in size. It should be very light and airy. Punch down gently.
- 5
Form & Final Rise: Gently shape the dough into a smooth ball and place it into a 1.5 kg panettone paper mould. Cover loosely with plastic wrap or a damp tea towel. Let it rise for a third and final time in a warm, humid environment until the dough dome reaches just above the rim of the mould, usually 3-4 hours; go by the height of the dough, not the clock, because it overproofs if left too long. This lengthy rise is crucial for the signature Panettone texture.
- 6
Bake & Cool: Preheat your oven to 180°C (350°F). Make a small cross incision on top of the panettone and place a 10g knob of butter in the center. Bake for 60 minutes, until an instant-read thermometer inserted into the center reads 94°C. If the top browns too quickly, loosely tent with foil. Immediately after baking, invert the panettone by piercing the base with two long skewers and hanging it upside down for at least 3-4 hours to prevent it from collapsing. Chef's Tip: A perfect Panettone is hung to cool for its characteristic dome shape.
- 7
Serve: Once completely cooled, usually after several hours or overnight, remove the skewers. Panettone is best enjoyed sliced vertically, typically during festive occasions with a glass of sparkling wine or coffee. It keeps well in an airtight container for up to a week.
Frequently Asked Questions
What is Panettone?
Panettone is an Italian sweet bread loaf characterized by its tall, dome-like shape. Made with flour, eggs, butter, sugar, raisins, and candied orange peel, it is traditionally served as a holiday dessert during the Christmas season.
What is the secret to Panettone's light and airy texture?
The secret lies in multiple long proofing stages, which develop a strong gluten network and complex flavors. The high butter and egg content also contribute to its rich, soft crumb.
Can I make Panettone without a stand mixer?
While traditional Panettone involves extensive kneading that is much easier with a stand mixer, it is possible to make it by hand. Be prepared for a very sticky dough and significantly longer kneading times (30-45 minutes per kneading stage) to achieve the necessary gluten development.
How do I store Panettone to keep it fresh?
Store Panettone in an airtight container or a plastic bag at room temperature. It will remain fresh and moist for about a week. For longer storage, it can be frozen whole or in slices for up to a few months, wrapped tightly.
Can I substitute candied fruits with other ingredients?
While candied orange peel and raisins are traditional, you can customize your Panettone. Common variations include chocolate chips, other dried fruits like cranberries or apricots, or even plain (Panettone senza canditi). Just ensure the total weight of additions remains similar.
