A Little Story Before We Start
My Nonna gave me her panettone recipe. She wrote it on a faded card. I still laugh at that. My first try was a flat, sad cake. It did not look like hers at all.
But the smell in my kitchen was just like hers. It smelled of warm sugar and oranges. That smell felt like a hug. It told me to try again. This matters because cooking is about love, not perfection.
Getting Your Fruit Ready
The day before, we get the fruit ready. Soak your raisins and cherries in rum and hot water. They drink it all up and get nice and plump. Doesn’t that smell amazing?
It’s like the fruit is taking a long, happy bath. This little wait is so important. It makes every bite of the bread juicy and sweet. What’s your favorite dried fruit to snack on? I always sneak a few cranberries.
The Magic of Making Dough
Now we make the dough. Put everything in your mixer. The dough will look very wet and sticky at first. Do not worry. That is normal.
Let the mixer do its work for a long time. I use this time to wash my bowls. The dough will change. It becomes smooth and stretchy. It pulls away from the bowl. Fun fact: This stretchy stuff is called gluten. It’s what helps our bread rise up tall and fluffy.
A Lesson in Patience
Now we wait for the dough to rise. It needs to get big and puffy. This can take many hours. I know, waiting is the hardest part.
I sometimes let it rise slowly in the fridge overnight. This slow rise is a little secret. It gives the bread a much better flavor. This matters because good food cannot be rushed. What do you do while you wait for dough to rise?
Shaping Your Sweet Bread
After the rise, we fold in the fruit. Then we shape it. You fold the dough like a little package. Then you tuck the edges under to make a ball.
It feels soft and alive in your hands. Be gentle with it. We put this ball into its special paper mold. It will rise one more time, just above the rim. Have you ever baked something in a special mold or pan?
The Final Bake
Right before baking, we cut a small X on top. Then we add one last bit of butter. This makes the top golden and rich. Into the oven it goes for a whole hour.
The wait is worth it. Your whole house will smell like a holiday. When it comes out, it will be tall and beautiful. Let it cool completely before you slice it. I know, that is another hard wait!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Fruit (currants, raisins, cranberries, cherries) | 1 cup | For soaking |
| Light Rum (or fruit juice) | 1/4 cup | For soaking the fruit |
| Hot Water | 1/4 cup | For soaking the fruit |
| Bread Flour | 4 cups | |
| Large Eggs | 4 | |
| Water | 3/4 cup | For the dough |
| Active Sourdough Starter | 1/2 cup | Bubbly and active |
| Sugar | 2/3 cup | |
| Salt | 1 teaspoon | |
| Vanilla | 2 teaspoons | |
| Butter, divided | 13 tablespoons | Room temperature, 12 tbsp for dough, 1 tbsp for topping |
| Candied Orange Peel | 1/4 cup | Diced |
A Little Patience Makes Perfect Panettone
Hello, my dear. Come sit with me. We are making my Nonna’s sourdough panettone today. It is a tall, sweet bread from Italy. I remember her making it for Christmas. The whole house would smell like vanilla and oranges. Doesn’t that smell amazing? It takes time, but it is a lovely way to spend a day. Let’s begin our baking story together.
Step 1: Prepare the Fruit
The day before, we get our fruit ready. Put your dried fruit in a bowl. Pour the rum and hot water over it. Give it a little stir. I still laugh at how the raisins get so plump and happy. Let them sit overnight on the counter. They will drink up all that lovely flavor.
Step 2: Make the Dough
Now, we make the dough. Put all the bread ingredients into your mixer’s bowl. Use the dough hook. Let the machine do the hard work for a long time. The dough will be very sticky at first. Do not worry. It will become smooth and stretchy. (My hard-learned tip: Be patient. It really will pull away from the bowl’s sides when it’s ready!).
Step 3: Let the Dough Rise
Let the dough rise in a warm spot. Cover the bowl with a clean cloth. It needs to get twice as big. This can take many hours. I use this time to read a book. What’s your favorite way to pass the time? Share below! You can even let it sleep in the fridge for two days.
Step 4: Add Fruit and Shape
The dough is ready. Gently turn it onto a floured counter. Roll it into a rectangle. Spread your drained fruit and orange peel on top. Press the fruit in gently. Now, fold the dough like a letter. Bring the ends to the middle. Then pull the sides in to make a ball.
Step 5: Final Rise and Bake
Put your ball of dough into its special paper mold. Let it rise again until it peeks over the top. Cover it so it doesn’t get dry. When it’s ready, cut a small ‘X’ on top. Place one tablespoon of butter right in the middle. Bake it until it is a beautiful, golden treasure.
| Cook Time | 1 hour |
| Total Time | 8-10 hours (plus overnight soaking) |
| Yield | 1 large loaf |
| Category | Baking, Bread |
Three Sweet Twists to Try
This recipe is like a good story. You can tell it a little differently each time. I love to play with the flavors. It makes each loaf a special surprise. Here are a few ideas that make my heart happy. Which one would you try first? Comment below!
Chocolate Chip Joy
Swap the dried fruit for chocolate chips. It is a child’s dream come true. My grandchildren beg for this version.
Lemon Blueberry Sunshine
Use dried blueberries and lemon zest. It tastes like a bright summer morning. So cheerful and fresh.
Gingerbread Spice
Add a spoonful of ginger and molasses. It fills your kitchen with the coziest holiday scent. Perfect for a snowy day.
Serving Your Masterpiece
A warm slice of panettone is a treat all by itself. But I love to make it extra special. For breakfast, toast a slice and spread it with soft butter. The smell is divine. For dessert, serve it with a dollop of sweet whipped cream. A few fresh berries on the side make it pretty.
What should we drink with it? A small glass of sweet dessert wine is lovely for the grown-ups. For everyone, a cold glass of milk or a hot cocoa is just perfect. The creamy drink balances the sweet, fluffy bread. Which would you choose tonight?
Keeping Your Panettone Fresh and Happy
This lovely bread stays fresh for days. Just wrap it tightly in plastic wrap. It will be happy on your counter.
You can also freeze it for a later treat. Slice it first and wrap each piece. Then you can pull out one perfect slice anytime. I once forgot a whole panettone in my freezer for a month. It was a wonderful surprise on a cold morning.
To reheat, warm a slice in the toaster. This makes it taste fresh from the oven. Batch cooking saves you time for holiday fun. It means more moments for stories and laughter. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Panettone Problems
Is your dough not rising? Check your sourdough starter. It should be bubbly and active before you use it. A sleepy starter makes a sleepy bread.
Is the dough too sticky? Do not add more flour. Just keep kneading. I remember when I almost gave up on my first loaf. Patience made it smooth and elastic.
Is your fruit sinking to the bottom? Always drain your soaked fruit well. A wet fruit mix will fall right through the dough. Fixing small issues builds your cooking confidence. It also makes the flavor just right. Which of these problems have you run into before?
Your Panettone Questions Answered
Q: Can I make this gluten-free?
A: Yes, use a good gluten-free bread flour blend. The texture will be a little different but still tasty.
Q: Can I make it ahead?
A: Absolutely. The dough can rise slowly in the fridge for two days. This spreads the work out.
Q: What if I do not have rum?
A: Use orange juice or just water for the fruit. It will still be wonderful.
Q: Can I make a smaller loaf?
A: You can cut the recipe in half. Just use a smaller baking pan.
Q: Is the candied orange peel important?
A: It gives a classic flavor, but you can skip it. Try other dried fruits you love instead. *Fun fact: Panettone is the king of Italian Christmas bread!* Which tip will you try first?
Sharing the Love From My Kitchen
I hope you love making this special bread. It fills the house with a wonderful smell. It is a tradition I am happy to share with you.
I would love to see your beautiful creation. Your kitchen stories make my heart smile. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Sourdough Panettone Recipe for Homemade Italian Bread
Description
A classic Italian holiday bread made with a sourdough starter, packed with rum-soaked dried fruits and candied orange peel.
Ingredients
1 cup dried fruit (currants, raisins, cranberries, and dried cherries)
4 cups bread flour
Instructions
- Prep the dried fruit: The day before you begin making your bread, soak your dried fruit in a mixture of 1/4 cup rum and 1/4 cup hot water at room temperature. You can also use all water if preferred. Stir occasionally, until raisins are plump and most of the liquid has been absorbed, about 8 hours or overnight.
- Mix your dough: In the bowl of a stand mixer, add the flour, eggs, water, starter, sugar, salt, vanilla and 12 tbsp butter. Using a dough hook, knead until smooth and elastic. This will take a long time in a standing mixer to come together. Do 15-20 minutes on a medium-low or medium speed. You will know it is done when the very wet dough finally pulls away from the sides of the bowl and collects around the kneading hook. It will also be very sticky when you first start kneading, but once the gluten is fully developed it will be smooth, elastic, stretchy and way less sticky.
- Let your dough rise: Allow the panettone dough to rise until doubled. This will take approximately 6-8 hours, but could take more. You can also let it rise in the fridge for up to two days.
- Add dried fruit to the dough: After the first dough rise, turn the dough onto a floured workspace and roll it into a 12 by 15 rectangle. Spread the drained fruit and candied orange peel evenly over the top. Gently press the fruit into the dough.
- The shaping stages: Shape the panettone by folding two ends of the rectangle to the middle. Repeat for the other ends. Pull each side into the middle to form a ball. Gently add tension to the ball by maneuvering it against the counter in a few circular motions.
- Add the dough to the mold: Add the shaped dough to a panettone mold and allow it to rise until just above the mold. To prevent drying out, place it in a large pot with a lid or drape plastic wrap or foil over the top.
- Bake: Once the second dough rise is done, score a shallow X across the top and add one tablespoon of butter. Place on a baking sheet and bake for 1 hour at 350 degrees, or until cooked through and golden on top.
Notes
- Ensure your sourdough starter is active and bubbly for the best rise. Soaking the fruit overnight is crucial for a moist and flavorful bread.