Homemade Panettone from Bread, Love, and Dreams

How to Make an Authentic Italian Panettone

Did you know that on Christmas Eve, Italian children use to leave a slice of Panettone and a shot of Grappa to give refreshment to Santa Claus, during his busiest night of the year? Panettone is the traditional sweet bread loaf originally from Milan, one of the symbol of Christmas in Italy.

Italian Panettone from Bread, Love, and Dreams

Italian Panettone from Bread, Love, and Dreams

The legend says that on Christmas Eve, Ludovico Sforza , Duke of Milan, held a grand dinner. The head cook had prepared a special dessert, but unfortunately the cake turned out burnt. The scullion of the kitchen, Toni, suggested to prepare a cake he used to bake with simple ingredients. This unusual sweet bread made with candied fruits and butter, with a well-burnished dome , was greeted by loud applause by Ludovico Sforza and his guests. The Duke decided to name this bread after its creator Pan De Toni (Toni’s Bread)!

Buon Natale! Merry Christmas.

Italian Panettone


  • 2 1/2 cups all purpose flour
  • 10 grams fresh yeast
  • 1/2 cup + 1 Tbsp granulated sugar
  • 1 stick unsalted butter, softened
  • 3 egg yolks
  • 1 pinch of salt
  • 1 lemon zest
  • 2/3 cup sultana raisins
  • 1/2 cup candied peel (orange and citron), chopped
  • 1 Tbsp of butter


  • On a work surface, place 1/2 cup of flour and add the yeast previously dissolved with a tablespoon of lukewarm water. Form a ball with the dough and make a cross-cut on top. Let rise for about 15 minutes in a warm place.
  • Put the remaining flour on the work surface. Make a well in the center and add butter, salt, egg yolks, sugar, lemon zest, and the leavened dough.
  • Knead the dough until it has a firm, even consistency, adding a little bit of warm water to obtain an elastic dough if necessary. Knead for about 5 minutes, then add sultana raisins, and candied orange and citrus peel.
  • Grease a Panettone mold or a deep cake pan with butter and pour in the mixture. Make a cross-cut on top and place one tablespoon of butter in the center of the cut.
  • Let rise until doubled in volume. Then, place the dough in the preheated oven (350 F degrees) and bake for about 50 minutes.
  • Let cool completely. Serve the panettone cut into slices, with a generous amount of Mascarpone Cream between every slice!
 How to Make an Authentic Italian Panettone Recipes


You might also like