Italian Panettone Bread

Panettone is a type of sweet bread loaf originally from Milan, usually prepared and enjoyed for Christmas and New Year in Italy.


At just about all specialty food stores, as well as a good number of regular supermarkets, you're going to find elegant boxes of this kind of bread during the Holiday season.


Even using this leftover in baked apple French toast, it is sure to please the family with a memorable experience.


We love many ways to use up panettone besides toasting making french toast or strata with leftovers.


Some of our other favorite Italian bread and cake similar is Pandoro which is a golden cake also  Amaretto flavored Panettone, made around the Christmas Holiday.

Our Favorite Christmas Morning

We just love Panettone slathered with melted butter on Christmas morning.


Not only is this a holiday bread but a tradition we make year after year.


Grandma would let it rise overnight in a warmed area of the house back in the 1960s.


With all the modern methods, just heating the electric stove and placing a warmed wet cloth on top
usually does the trick for this bread to rise perfectly.

Ingredients You Will Need to Make This Panettone Recipe

• eggs
• sugar
• oil
• salt
• brandy
• raisins dark and golden raisins
• Optional: soak the raisins in 1/2 brandy, whiskey or captain morgan rum
• lemons zest
• oranges zest
• dry traditional yeast, mixed with 2 cups of warm water and 3 tablespoons sugar
• I also like to add a pinch of allspice
• Flour
• egg wash

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Pans To Use:

• Loaf Pans
• Metal Parchment lined coffee cans
• Round deep casserole pans lined with parchment paper
• Deep cake pans
• Panettone baking panes
• Metal Tortilla  Bowl Pans to make mini ones will look like a star

Italian Recipes We Love At Christmas

Christmas Eve

Christmas Day

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Tips

1. Always rise in a warm place, I usually turn the oven on and place it on top of the stovetop.
2. Use any kind of liqueur flavors you like, Amaretto works great too!
3. Keep this while rising away from drafts and being covered with a towel.
4. You can buy the pretty sleeves to set the panettone in they sell online.
5. Metal tall coffee cans work great if you don't have a panettone pan.
6. These can be frozen for up to 6 months so you can make this ahead of time with no problem stored in freezer bags.
7. Panettone is great for toasting, french toast, strata breakfast or used as sandwich bread.

A Special Tradition

Being this recipe is over 100 years old and Grandma's specialty, it sure is one to make for us
every year to carry on not only the tradition of Panettone bread but in her memory.


Once you make it and see how beautiful and easy it is, you'll be hooked.


Panettone is sweet and perfect for breakfast or for me an anytime treat!

Homemade Italian Panettone Bread

Yield: 2

Author: Claudia Lamascolo

prep time: 15 Mcook time: 35 Mtotal time: 50 M

This is an Italian traditional bread called Panettone. The bread is egg-rich and with raisins

ingredients:

• 12 eggs
• 1 3/4 cups sugar
• 1 3/4 cups oil
• A pinch of salt
• 1 tablespoon brandy
• about 1 cup raisins dark and golden raisins mixed and/or candied fruit (optional )
• Optional: soak the raisins in 1/2 brandy, whiskey or captain morgan rum
• 3 lemons zest
• 2 oranges zest
• 2 envelopes of dry traditional yeast, mixed with 2 cups of warm water and 3 tablespoons sugar
• I also like to add a pinch of allspice
• Flour, as much as needed [about 6 1/2 to 8 1/2 cups]
• For egg wash
• 2 egg yolks beaten with 2 tablespoons water

instructions:

How to cook Homemade Italian Panettone Bread

1. Mix yeast in warm water to dissolve (lukewarm to touch) then add 3 tablespoons sugar to this, stirring together. 
2. Beat eggs and the rest of the sugar together. 
3. Add all the rest of the ingredients adding the flour a little at a time to make a soft dough adding the zests then raisins or fruit last. Knead the dough until smooth. 
4. Let rise in a warm spot for two hours. Punch down rise again for another hour after placing small portions or balls of the dough into your prepared loaf pans or other lined style pans with parchment or greased pans. 
5. Bake at the 325-degree oven and brush the tops with beaten egg yolks bake until lightly browned on top. Place on wire racks to cool.
6. I love to use any leftovers for Italian  Italian French toast or egg strata

Calories
170

Fat (grams)
21

Sat. Fat (grams)
9

Carbs (grams)
22

Net carbs
17

Sugar (grams)
16

https://www.whatscookinitalianstylecuisine.com/2013/12/homemade-italian-panettone-bread-recipe.html

panettone, egg bread, Italian bread, bread, homemade bread, sweet bread

bread, baked goods, Italian bread

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Don't forget to try Pandoro!

More Holiday Recipes

Easter Recipes

Game Day Recipes

Best Holiday Side Dishes

Red White and Blue Recipes

Halloween Roundup

Thanksgiving Recipes

Christmas Recipes


This is an affiliate link and I do make a small commission See Disclosure Policy




Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2020.