There’s something truly special about making your own Homemade Panettone with Dried Fruits Recipe—it’s the kind of treat that fills your kitchen with warm, toasty aromas and becomes the centerpiece of any holiday table or cozy weekend gathering. If you’re looking for a recipe that balances soft, tender crumb with bursts of sweet, fragrant dried fruits, and that classic citrus zest, you’re in the right place. Making panettone from scratch might sound fancy, but with my straightforward guide, you’ll find it’s easier and far more rewarding than you imagined.
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Why You’ll Love This Homemade Panettone with Dried Fruits Recipe
This recipe captures the magic of traditional Italian panettone, bringing that pillowy softness and light sweetness right into your kitchen. You’ll enjoy the satisfying feel of working the dough by hand or mixer, watching it rise beautifully each time. Plus, it’s packed with a mix of juicy dried fruits and lively citrus zest that brighten every bite—just the right balance for any occasion.
- Texture you want: Soft, airy crumb that gently pulls apart, never dry or heavy.
- Flavor that pops: Sweet, zesty notes from lemon and orange alongside rich raisins and candied peel.
- Everyday ingredients: Simple pantry staples with no mysterious add-ons needed.
- Works for any night: Perfect for holidays, brunches, or as a special treat anytime.
Ingredient Spotlight
Your Homemade Panettone with Dried Fruits Recipe depends on a few key players that make all the difference in taste and texture. Choosing them thoughtfully can turn a good loaf into a showstopper.
- Active dry yeast: Fresh yeast activity gives the perfect rise; check expiration dates for best results.
- Mixed dried fruits: Go for plump raisins and flavorful candied citrus peel; soak them briefly if super dry.
- Butter: Use softened unsalted butter for a rich, tender crumb without overpowering flavor.
Seasonality & Sourcing
Because dried fruits keep well year-round, you can whip up this Homemade Panettone with Dried Fruits Recipe anytime. I like to buy candied orange peel and raisins from specialty Italian markets or online for that authentic touch. Fresh citrus zest should come from bright, firm lemons and oranges—grab organic if possible for the best aromatic oils. Butter quality is also worth investing in; I found that European-style butter adds an extra creaminess that's noticeable in the final loaf.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by gently warming your milk to about body temperature—not too hot, or it will kill the yeast! Dissolve the yeast with a teaspoon of sugar and let it sit for about 10 minutes until frothy and alive. While it bubbles away, mix your dry ingredients in a large bowl. Avoid rushing this step: if your yeast doesn't foam, it might be inactive, so try again with fresh yeast. Preheat your oven to 350°F (175°C) toward the end of your rising time to have it ready.
Step 2 — Cook & Build Flavor
Mixing flour, sugar, salt, eggs, zest, and the yeast mixture together forms your dough—sticky but manageable. Knead in softened butter until the dough is silky and elastic, which usually takes about 10 minutes by hand or less with a stand mixer. Fold in your dried fruits delicately to distribute them without overworking the dough. Cover and let it rise in a warm spot until doubled, about 2 hours. Remember to keep the dough covered—exposure to air can form a crust that hinders rising.
Step 3 — Finish & Rest
After the first rise, gently punch down the dough and shape it into a ball before placing it into the greased panettone mold. Letting it rise again for about an hour yields that iconic tall dome and light texture. Bake for 35-40 minutes until a skewer comes out clean and the top is a deep golden brown. Cooling completely before slicing is key—it helps the panettone set and keeps each slice delightfully soft but stable.
Troubleshooting Homemade Panettone with Dried Fruits Recipe
If your panettone turns out too dry, it might be due to overbaking—try shaving off a few minutes next time or tenting with foil if browning too fast. For bland flavor, don’t skip the zest and be generous with dried fruits. A soggy center usually means undercooked dough or too much moisture from fruits; draining or lightly dusting fruits with flour before mixing can help. Always test with a skewer to check doneness before pulling it from the oven.
Pro Tips
Over the years, I’ve learned a few tricks that really uplift this Homemade Panettone with Dried Fruits Recipe—these little tweaks save time and guarantee success.
- Heat control: Make sure milk is lukewarm, not hot, to keep yeast happy and active.
- Timing window: Don’t rush the rises; patience here means a fluffier, lighter loaf.
- Make-ahead move: Dough can be refrigerated overnight after the first rise for deeper flavor.
- Avoid this pitfall: Avoid over-kneading after adding butter—stop once elastic and smooth.
Variations & Substitutions
Feel free to swap the dried fruits for cranberries, chopped dates, or even chocolate chips if you want a sweeter spin on the Homemade Panettone with Dried Fruits Recipe. For a dairy-free version, replace butter with coconut oil and use plant-based milk. You can also add almond extract instead of vanilla for a nuttier aroma. Just expect subtle shifts in texture depending on these swaps, and you’ll still come out with a lovely loaf.
Great Debates
One of the big style debates around panettone is butter versus oil. Traditional recipes rely on butter for richness and flavor, but some prefer neutral oils for a lighter crumb. I personally stick to butter—it lends that classic tenderness that feels truly indulgent. Also, some bakers like adding sourdough starter for extra depth versus relying purely on commercial yeast. Both approaches work beautifully, but I find yeast offers a more predictable rise for home cooks.
Make-Ahead, Storage & Freezing
Your Homemade Panettone with Dried Fruits Recipe stays fresh stored tightly wrapped in an airtight container at room temperature for up to 3 days. You can refrigerate for up to a week, but it may dry out slightly without proper wrapping. For longer storage, freezing is a great option—wrap slices in plastic wrap and foil to avoid freezer burn. When you want to enjoy it, thaw at room temperature and warm gently in a low oven for that fresh-baked feel.
Yield & Conversions
This recipe yields one standard 8-inch panettone loaf, serving around 8-10 people. To scale, simply double ingredients for two loaves or halve for a smaller version, adjusting your rising and baking time accordingly. For metric conversions: ½ cup milk equals about 120 ml, 4 cups flour is roughly 480 grams, and ½ cup butter is 115 grams. Having a kitchen scale helps for consistent results, especially when baking yeasted breads.
Serving Ideas & Pairings
Enjoy your panettone slices with a spread of mascarpone cheese and a drizzle of honey for a simple yet elegant snack. It also pairs wonderfully with a warm cup of coffee or tea, making it perfect for relaxed mornings or dessert. During holidays, try serving it with a glass of sweet wine or a citrusy cocktail to complement the zesty notes. Toasted almonds or a dusting of powdered sugar add a lovely final touch if you're feeling festive.
FAQs
Absolutely! Kneading by hand takes a bit more muscle and about 10-15 minutes, but you’ll have great control over the dough’s texture. Just be patient until it’s smooth and elastic.
A panettone mold helps shape the loaf’s classic tall dome, but you can use a high-sided round cake pan or even line a large coffee can with parchment paper as a creative alternative.
Toss your dried fruits in a little flour before folding them into the dough; this helps suspend them evenly throughout the loaf instead of settling at the bottom.
Definitely! Chopped almonds, pistachios, or walnuts make wonderful additions. Mix them in with the dried fruits for extra texture and flavor.
Notes, Tools & Special Equipment
You’ll want a sturdy 8-inch panettone mold or a similar tall round baking pan for that classic shape. A kitchen thermometer helps ensure your milk is just right for activating the yeast. If you have a stand mixer with a dough hook, it eases the kneading process, but not required. Lastly, a sharp skewer or thin knife is great for checking if the panettone is fully baked through. Nothing fancy, just basics that lead to impressive results!
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Homemade Panettone with Dried Fruits Recipe
This traditional Italian Panettone recipe yields a soft, fluffy, and flavorful sweet bread studded with mixed dried fruits and infused with citrus zest and vanilla. Perfect for holiday celebrations or as a delightful treat any time of year.
- Prep Time: 2 hours 20 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dough Ingredients
- ½ cup warm milk
- 2 ¼ teaspoon active dry yeast
- ½ cup sugar
- 4 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 4 eggs
- ½ cup butter, softened
Additional Ingredients
- 1 cup mixed dried fruits (raisins, candied orange peel, etc.)
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in the warm milk along with 1 teaspoon of sugar. Let the mixture sit until frothy, about 10 minutes, to ensure the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, remaining sugar, and salt thoroughly.
- Form Dough: Add the yeast mixture, vanilla extract, lemon zest, orange zest, and eggs to the dry ingredients. Mix well until a dough begins to form.
- Knead Dough: Knead in the softened butter gradually until the dough becomes smooth and elastic. This may take about 10 minutes by hand or 5 minutes with a mixer.
- Add Fruits: Gently fold in the mixed dried fruits evenly throughout the dough.
- First Rise: Place the dough in a greased bowl and cover it with a cloth. Let it rise in a warm place until it doubles in size, about 2 hours.
- Prepare Mold and Oven: Preheat your oven to 350°F (175°C). Grease a panettone mold or a high-sided round cake pan to prevent sticking.
- Shape Dough: Punch down the risen dough to release air. Shape it into a ball and place it in the prepared mold or pan.
- Second Rise: Cover the dough again and let it rise until doubled in size once more, approximately 1 hour.
- Bake: Bake the panettone for 40 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Remove the panettone from the oven and allow it to cool completely before slicing and serving to enjoy optimal texture and flavor.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Kneading is essential for gluten development and a tender crumb; use a stand mixer with dough hooks if preferred.
- Dried fruits can be soaked in rum or orange juice beforehand for extra flavor.
- If you don’t have a panettone mold, a high-sided round cake pan works well.
- Allow the bread to cool thoroughly before slicing to prevent crumbling.
- Store panettone in an airtight container to keep it fresh for several days.
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