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Homemade Italian panettone Christmas bread with a golden crust, raisins, and candied orange peel, baked in a tall paper mold.

Homemade Panettone (Italian Christmas Bread)

A homemade Italian-inspired Christmas bread with a soft, buttery crumb, raisins, candied orange peel, and fresh citrus zest. Made with active dry yeast and baked in a tall panettone mold.
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Ingredients
  

  • 1/2 cup warm milk
  • 2 1/4 teaspoons active dry yeast
  • 1/3 cup granulated sugar divided
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup raisins
  • 1/2 cup candied orange peel
  • Small pat of butter for topping optional

Instructions
 

  • Combine warm milk, yeast, and 1 teaspoon sugar in the bowl of a stand mixer. Rest for 10 minutes until foamy.
  • Add the remaining sugar, eggs, vanilla, orange zest, and lemon zest. Mix well.
  • Add flour and salt. Mix with the dough hook until a rough dough forms.
  • Gradually add softened butter, one tablespoon at a time.
  • Knead for approximately 10 minutes or until the dough becomes smooth and elastic.
  • Transfer to a greased bowl, cover, and refrigerate overnight for approximately 8–12 hours. Alternatively, let rise at room temperature until noticeably expanded.
  • Drain and thoroughly dry the raisins if soaked. Gently fold the raisins and candied orange peel into the dough.
  • Shape into a smooth ball and place in a suitably sized panettone mold.
  • Cover loosely and let rise until puffy and near the top of the mold, approximately 2–3 hours or longer.
  • Preheat oven to 350°F (175°C).
  • Score a shallow X on top and add a small pat of butter if desired.
  • Bake for approximately 40–45 minutes or until golden and the internal temperature reaches 190–195°F (88–91°C).
  • Cool completely, preferably inverted if the loaf is tall and delicate, before slicing.

Notes

Rising times vary depending on room temperature and dough temperature.
Avoid adding too much extra flour.
Use an instant-read thermometer for reliable doneness.
Choose a paper mold with sufficient capacity for the dough.
For best results, cool tall panettone upside down to help prevent collapse.
Store airtight at room temperature for 3–4 days or freeze for longer storage.