Panettone Loaves

  • Recipe By
  • Published Feb 19th
  • Servings36
  • Calories153
This is the Italian answer to fruitcake. A lovely textured, citrus infused fruitcake or bread that will satiate an appetite for something sweet and delicate to accompany tea or coffee. For this recipe you will need 3 (3 1/4x7 inch baking-safe paper bags. Be sure to use paper bags that are intended for baking. The lunch bags sold in most grocery stores are unsafe to use!

Panettone Loaves Ingredients

The following are the ingredients needed to make delicious Panettone Loaves for 36 servings:

  • 1/3 cup warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 4 cups all-purpose flour
  • 1/2 cup warm milk
  • 2/3 cup white sugar
  • 4 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 12 tablespoons unsalted butter
  • 2 cups candied mixed fruit
  • 2 1/2 teaspoons grated lemon zest
  • 2 tablespoons orange zest
  • 2 tablespoons butter, melted
  • 1 egg yolk
  • 1 tablespoon cream

Panettone Loaves Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Panettone Loaves easily:

  1. 1 To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled. Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
  2. 2 Combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests. Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.
  3. 3 Fold down bags to form a 3-inch cuff. Brush inside and out with melted butter. Turn out dough onto a lightly floured work surface and knead a few times to deflate. Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared bags. Place bags on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
  4. 4 Heat oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
  5. 5 Place baking sheet in bottom 1/3 of oven. After 10 minutes, lower heat to 375 degrees F(190 degrees C). Bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.

Nutrition Facts

Per Serving: 153 calories; 5.8 grams of fat; 22.9 grams of carbohydrates; 2.7 grams of protein; 50 milligrams of cholesterol; 16 milligrams of sodium.

  1. Jan 11th 2011

    Absolutely to die for. I put in orange extract instead of vanilla. Like other reviewers, i added in more flour, 1/2 bread flour & 1/2 AP flour. The texture is so light & fluffy. So, ...

  2. Dec 10th 2010

    My grandma was Italian and we made Panettones every year as a family tradition. This recipe is very close to the one I use. Yes, It need salt 1 1/4 tsp for 4 cups flour. Also the instruction ...

  3. Dec 26th 2009

    This was my first time making panettone after many many times eating store-bought. And I was very impressed! Tastes just as good as store-bought, plus you can customize the add-ins (I used a ...

  4. Dec 6th 2009

    great recipe. i baked mine in a 7x3 coffee can and the rest in little panettone molds that i purchase from amazon. you get a bunch for around 8 bucks. They make for a nice presentation. i al ...

  5. Dec 4th 2008

    I had trouble adding the yest to the milk it seamed to clump on me. I then added the yeast to 1/4 cup water with a little sugar. once it was dissolved I added it to the milk and carried on f ...

  6. May 20th 2008

    The more I make this recipe the better it comes out. You can use 2 8" cake pans instead of the bags. You will be adding more than 4 cups of flour. 6 is more like it. I have made this in ...

  7. Dec 19th 2006

    Isn't there supposed to be a little salt? It tasted like something was missing, and then it dawned on me that there's no salt in the recipe.

  8. Dec 30th 2005

    I only adjusted this recipe by using 1 cup candied fruit (because that is all I had on hand at the time) and 1 cup sultanas soaked in a little warm brandy. And, I found I had to add maybe a ...

  9. Nov 23rd 2005

    This bread had wonderful flavour. I will do this one again. The closest I have made so far to store bought panettone.