A Sweet Bread with a Story
Hello, dear. Come sit. Let’s talk about a special holiday bread. It’s called panettone. My friend Lucia from Italy taught me to make it. She said it’s a bread of celebration. We would bake it and share stories for hours. I still laugh at that.
This matters because food is more than eating. It’s about sharing time with people you love. Making this bread is a gift of your time and care. Who will you share your first slice with this year? I’d love to know.
Why This Recipe Works
This recipe is a friendly one. The corn syrup helps the bread stay soft for days. The two egg yolks make it rich and golden. Doesn’t that sound nice?
Mixing in the butter slowly is the key. It makes the dough silky. This takes patience. But good things often do. Fun fact: Real panettone is hung upside down to cool! This keeps its tall shape. We use a simple cake pan, so we can skip that tricky step.
The Heart of the Dough
Let’s start. Warm your milk just right. Use your thermometer. It should feel like a warm bath, not hot. Too hot and it will upset the yeast. Yeast is a living thing. We must be gentle.
Now, the kneading. The mixer does the hard work. You will watch the dough change. It goes from shaggy to smooth and shiny. It pulls away from the bowl. This is a good sign. It means the gluten is strong. This gives our bread its wonderful, fluffy texture.
A Little Chocolate Joy
I’ve added a happy twist. We use mini chocolate chips and orange peel. The classic way uses raisins. But my grandson never liked raisins. So we changed it. He loves chocolate and orange.
This matters because recipes can be your own. They should bring joy to your table. The orange and chocolate smell like a holiday party. Doesn’t that smell amazing? What’s your favorite add-in? Chocolate chips, dried fruit, or something else?
The Patient Rise & The Bake
Here is where we wait. The dough needs two long rises. This is not a fast bread. It needs time to grow tall and light. Use this time. Wrap a gift. Write a card. Sip some tea.
Shaping it into a tight ball is fun. Use your hands in little circles. You are tucking the dough into itself. This helps it rise up, not out. Then into the oven it goes. The egg wash makes it shine like a jewel. Do you like your baked goods more golden or very dark?
The Final, Important Step
When it comes out, you must wait again. I know, it’s hard! The bread is still cooking inside from its own heat. If you cut it too soon, it can get gummy. Let it cool completely.
Then, slice it thick. See the soft, golden crumbs. The little pockets of melted chocolate. The bright bits of orange. Share it with someone special. That first bite, after all that waiting, is pure magic. It tastes like love and patience. And that is the best flavor of all.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| warm milk | ¾ cup (110°F) | |
| large eggs plus large yolks | 2 eggs + 2 yolks | Divided use |
| light corn syrup | 3 tablespoons | |
| vanilla extract | 1 teaspoon | |
| almond extract | ½ teaspoon | |
| all-purpose flour | 2 ¾ cups (13 ¾ oz / 390g) | |
| instant or rapid-rise yeast | 2 ¼ teaspoons | |
| salt | 1 teaspoon | |
| unsalted butter | 8 tablespoons | Cut into 8 pieces, softened |
| mini chocolate chips | 1 cup (6 oz / 170g) | |
| finely chopped candied orange peel | 3 oz (85g) |
Instructions
Step 1: First, let’s wake up the yeast. Whisk your warm milk, one egg, the yolks, corn syrup, and both extracts together. In your mixer bowl, mix the flour, yeast, and salt briefly. Now, with the mixer on, slowly pour in your milk mixture. Let it knead until it forms a shaggy dough. Scrape the bowl down once. (A good tip: if your milk is too hot, it will hurt the yeast. Test it on your wrist like baby’s milk!)
Step 2: Now for the butter. With the mixer running, add the soft butter one piece at a time. Wait until each piece disappears. Then turn the speed up. Let it knead for a full 10 minutes. The dough will become silky and pull from the sides. Turn the speed to low and add the chocolate chips and orange peel. Mix just until they are tucked in.
Step 3: Turn the dough onto a lightly floured counter. Give it a few gentle kneads by hand. Form it into a smooth, tight ball. Place this ball in a greased bowl. Cover it with plastic wrap. Let it take a long nap until it doubles in size. This takes about two cozy hours. What do you think the yeast is eating to make it grow? Share below!
Step 4: Grease an 8-inch cake pan well. Pat your risen dough into a big disk. Fold the edges in to make a rough square, then flip it over. Cup it with your hands and gently shape it into a smooth ball. Place it seam-side down in your pan. Cover it loosely with greased plastic. Let it rise again until it peeks over the pan’s edge. Be patient, this can take over two hours.
Step 5: Heat your oven to 350 degrees. Beat your last egg and brush it all over the dough top. This gives it a lovely shine. Bake it for 15 to 20 minutes until it starts to turn golden. Your kitchen will smell amazing. I still smile every time.
Step 6: Now, rotate the pan. Tent it loosely with foil so the top doesn’t get too dark. Bake it longer, until the very center reads 190 degrees on a thermometer. This is the secret to a perfect bake! Let it cool in the pan for 15 minutes. Then, move it to a wire rack to cool completely. Waiting is the hardest part, I know.
Creative Twists
This recipe is a wonderful friend. It loves to play dress-up. You can make it new every time. Here are some of my favorite ways to change it.
Swap the orange peel for dried cranberries. They add a lovely tart, chewy pop of red.
Use half chocolate chips and half chopped toasted hazelnuts. The nutty flavor is so cozy.
Add a teaspoon of orange zest to the dough. It makes the chocolate taste even brighter.
Which one would you try first? Comment below!
Serving & Pairing Ideas
A slice of this panettone is a celebration all by itself. For a special breakfast, toast a slice lightly. Spread it with soft salted butter. The chocolate gets all melty. You could also serve it with a dollop of sweetened mascarpone cheese. It feels so fancy.
For drinks, a glass of cold milk is always perfect. For the grown-ups, a small glass of vin santo or a sweet dessert wine is magical. It sips like a hug. Which would you choose tonight?
Keeping Your Holiday Panettone Fresh
This sweet bread is best enjoyed fresh. But it keeps well for days. Wrap the cooled loaf tightly in plastic wrap. Then store it at room temperature.
For longer storage, freeze it. Slice it first for easy treats. Wrap slices in plastic, then foil. They will keep for a month. I once froze a whole loaf. It was a happy surprise in January!
To reheat, toast a slice lightly. This brings back its soft magic. You can also bake a double batch. Give one as a gift. This matters because sharing food is sharing love.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Baking Hiccups
Is your dough not rising? Check your milk temperature. It should be warm, not hot. I remember when I used boiling milk. My poor yeast never woke up!
Is the top browning too fast? Tent it with foil earlier. This stops burning. Is the bread dense or gummy? It likely needed more baking time. Use that thermometer.
Fixing these small things builds confidence. It also makes your food taste wonderful. A perfectly baked panettone is a cozy triumph.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: I have not tried it. Use a good gluten-free flour blend. Add a teaspoon of xanthan gum.
Q: Can I make it ahead?
A: Yes! Do the first rise. Then shape the dough. Cover the pan and refrigerate overnight. Let it warm up before the second rise.
Q: I don’t like orange peel. What can I use?
A: Try dried cranberries or cherries. Chopped apricots are lovely too. *Fun fact: Traditional panettone often has raisins and citrus!*
Q: Can I make a smaller loaf?
A: You can halve the recipe. Use a smaller pan. Just watch the baking time.
Q: Is the corn syrup necessary?
A: It helps keep the bread soft. You can use honey instead. The flavor will change slightly.
Which tip will you try first?
From My Kitchen to Yours
I hope you try this special recipe. Baking it fills your home with a wonderful smell. That smell is the smell of holiday joy.
I would love to hear about your baking adventure. Tell me how it turned out for you. Your stories are my favorite thing to read.
Have you tried this recipe? Let me know in the comments below. Happy cooking!
—Elowen Thorn.
