Homemade Italian Panettone Bread Recipe

Tuesday, December 24, 2013
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 French toast or a strata recipes links below, it is sure to please the family with a memorable experience.

Panettone Bread Recipe
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

Mix yeast in warm water to dissolve (lukewarm to touch) then add 3 tablespoons sugar to this, stirring together. Beat eggs and rest of sugar together. 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. 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. 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.

I love to use any leftovers for  Italian style French toast or egg strata


  1. Do you use all purpose flour or bread flour? I usually use bread flour and I only put candied chestnuts in mine. I love Panettone. It's my favorite of all time!!


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