Classic Easy Panettone Cake Recipe

Introduction

Classic Panettone is a beautifully soft and flavorful Italian cake, perfect for festive occasions or any time you want a special treat. This easy recipe guides you through making a light, fruity loaf with candied peel and raisins.

Ingredients

• 4 tbsp warm milk
• 1 tbsp dried yeast
• 8 tbsp sugar
• 2 sticks butter (room temperature)
• 5 large eggs (beaten)
• 2 tsp vanilla extract
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 3 1/2 cups flour (plus extra, up to 1/2 to 2/3 cups more)
• Pinch of salt
• 7 tbsp raisins
• 3 tbsp rum extract
• 8 tbsp candied lemon and orange peel (finely chopped)
• Butter for greasing
• 1 tbsp egg white
• 1 tbsp icing sugar
• More icing sugar for dusting

Instructions

1. Step 1: Grease a Panettone pan with softened butter.
2. Step 2: Place the warm milk in a bowl and add the yeast and 1 tsp of sugar. Mix well and leave for a few minutes until frothy.
3. Step 3: In a large bowl, beat the remaining sugar with butter and vanilla extract using a hand mixer until light and creamy.
4. Step 4: Add the lemon and orange zest to the mixture and mix well.
5. Step 5: Gradually add the beaten eggs a little at a time, mixing until fully incorporated.
6. Step 6: If the mixture curdles, add a tablespoon of flour and beat it in with the eggs.
7. Step 7: Put the flour in a large bowl, mix in a pinch of salt, and make a well in the center.
8. Step 8: Add the yeast mixture followed by the butter and egg mixture. Fold together gently with a large spoon to form a soft dough.
9. Step 9: Knead the dough in the bowl for 5 minutes until it starts to come together and feels sticky.
10. Step 10: Transfer the dough to a floured surface and knead for another 10 minutes, adding small amounts of flour to prevent sticking, until the dough is soft and stretchy.
11. Step 11: Place the dough in a lightly greased bowl and cover with plastic wrap. Let it rise in a warm place for about 2 hours, or until doubled in size.
12. Step 12: Place the raisins in a small saucepan with the rum extract. Heat gently on low for about 5 minutes until the raisins absorb the liquid. Set aside to cool.
13. Step 13: Once the dough has risen, tip it onto a floured surface and knead for another 5 minutes. Gradually incorporate the soaked raisins and chopped candied peel.
14. Step 14: Shape the dough into a ball and place it into the prepared Panettone pan. If using an 8-inch deep cake pan, wrap baking parchment around the outside, extending 2 inches above the rim, and secure with string to contain the rising dough.
15. Step 15: Cover lightly with plastic wrap and let the dough rise for another hour until it reaches the top of the pan or parchment.
16. Step 16: Preheat the oven to 350°F.
17. Step 17: Mix the icing sugar and egg white together to form a glaze, then gently brush it over the top of the dough.
18. Step 18: Bake the Panettone in the oven for 50 to 55 minutes until golden and risen. Test doneness by inserting a skewer into the center; it should come out clean.
19. Step 19: Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack.
20. Step 20: Allow the Panettone to cool completely, then dust with icing sugar before slicing into wedges to serve.

Tips & Variations

• Soaking the raisins in rum extract keeps them plump and adds depth of flavor.
• Use fresh citrus zest for a brighter taste and avoid using dried peel substitutes.
• For a dairy-free version, substitute butter with a plant-based spread and use a dairy-free milk alternative.
• If you don’t have a Panettone pan, a tall cake pan with parchment collar works well to support the rising dough.

Storage

Store Panettone in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 1 month. To reheat, thaw at room temperature, then warm gently in a low oven wrapped in foil.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dried yeast?

Yes, you can substitute fresh yeast; use about 3 times the amount (around 3 tablespoons) and dissolve it in the warm milk before mixing.

What is the purpose of the egg white glaze?

The egg white and icing sugar glaze creates a shiny, slightly crisp crust on the Panettone, enhancing its appearance and texture.

Classic Easy Panettone Cake Recipe

---

★★★★★

4.4 from 122 reviews

• Author: Simon
• Total Time: 3 hours 35 minutes
• Yield: 1 Panettone (approximately 8-inch pan, serves 10-12) 1x

Pin Recipe

Print Recipe

Description

This Classic Easy Panettone Cake recipe delivers a beautifully soft and fragrant Italian sweet bread, enriched with citrus zest, raisins, and candied peel. Perfectly risen and baked to golden perfection, this traditional holiday treat is ideal for festive celebrations or a special morning treat.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 tbsp warm milk
• 1 tbsp dried yeast
• 8 tbsp sugar
• 2 sticks butter (room temperature, approx. 226g)
• 5 large eggs (beaten)
• 2 tsp vanilla extract
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 3 1/2 cups flour (plus extra 1/2 to 2/3 cups as needed)
• Pinch of salt

Fillings and Add-ins

• 7 tbsp raisins
• 3 tbsp rum extract
• 8 tbsp candied lemon and orange peel (finely chopped)

Toppings and Finishing

• Butter for greasing
• 1 tbsp egg white
• 1 tbsp icing sugar
• More icing sugar for dusting

---

Instructions

1. Prepare the Panettone Pan: Grease a Panettone pan or similarly deep cake pan with softened butter to prevent sticking during baking.
2. Activate Yeast: In a small bowl, mix warm milk with yeast and 1 teaspoon of sugar; let it sit for a few minutes until frothy to activate the yeast.
3. Cream Butter and Sugar: In a large bowl, beat remaining sugar, butter, and vanilla extract using a hand mixer until light, fluffy, and creamy.
4. Add Zests: Stir in the grated lemon and orange zest to infuse citrus flavor.
5. Incorporate Eggs: Add beaten eggs gradually, mixing well after each addition to maintain a smooth batter.
6. Prevent Curdling: If the mixture curdles, add a tablespoon of flour while continuing to beat the eggs in.
7. Prepare Flour Mixture: Place flour and salt in a large bowl, create a well in the center.
8. Combine Mixtures: Pour yeast mixture and butter-egg mixture into the flour well and fold together gently with a large spoon to form a soft dough.
9. Knead in Bowl: Knead dough for 5 minutes inside the bowl until it begins to come together and becomes sticky.
10. Knead on Surface: Transfer dough to a floured surface and knead for 10 minutes, adding small amounts of flour to prevent sticking, until soft and stretchy.
11. First Rise: Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 2 hours or until doubled in size.
12. Soak Raisins: Simmer raisins with rum extract on low heat for about 5 minutes to plump them up; cool before use.
13. Knead in Add-ins: After dough has risen, punch down and knead on a floured surface for 5 minutes more, gradually incorporating soaked raisins and candied peel evenly.
14. Shape and Prepare for Second Rise: Form dough into a ball and place it into the prepared Panettone pan. If using an 8″ deep cake pan, wrap parchment paper around the outside to extend 2″ above the rim to contain the dough.
15. Second Rise: Lightly cover with plastic wrap and let rise for 1 hour until dough reaches the top of the pan or parchment.
16. Preheat Oven: Preheat oven to 350°F (175°C).
17. Prepare Glaze: Mix icing sugar and egg white, then gently brush this mixture over the surface of the risen dough for a shiny finish.
18. Bake: Bake in the preheated oven for 50 to 55 minutes until golden and well risen. Test doneness by inserting a skewer in the center; it should come out clean.
19. Cool in Pan: Let the Panettone cool in the pan for 10 minutes to set.
20. Cool Completely and Dust: Remove from pan onto a cooling rack, let cool completely, then dust generously with icing sugar.
21. Serve: Slice into wedges and serve at room temperature for best flavor and texture.

Notes

• Use room temperature ingredients for easier mixing and better dough consistency.
• Exact flour quantity may vary depending on humidity; add extra flour gradually to reach a soft but not dry dough.
• Wrapping parchment paper around the pan helps contain the dough as it expands during rising and baking.
• Allow the Panettone to cool completely before slicing to prevent crumbling and maintain texture.
• Substitute rum extract with real rum for a stronger flavor, if desired.
• Store leftover Panettone wrapped tightly to maintain freshness for several days.

• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Category: Baking
• Method: Baking
• Cuisine: Italian

Keywords: classic panettone, Italian sweet bread, holiday cake, yeast bread, citrus zest cake, raisin cake, Christmas bread