Christmas Panettone Bread with Candied Fruits

Christmas Panettone Bread with Candied Fruits is a luxurious, fluffy, and fragrant Italian sweet bread that has become a cherished holiday tradition worldwide. Originating from Milan, this dome-shaped bread is soft, buttery, and rich, filled with bits of candied orange peel, raisins, and sometimes nuts.

This version combines golden butter, citrus zest, and plump dried fruits, creating a heavenly bread that’s perfect for enjoying with coffee, tea, or a glass of wine during the festive season.

Why I Love This Recipe

I adore this recipe because it brings an authentic touch of European Christmas charm right into your home. Baking Panettone fills your kitchen with the irresistible aroma of sweet citrus and butter — a scent that feels like holiday joy.

What makes it special is the contrast between the golden crust and the cloud-like interior, studded with fruity jewels. The process may take time, but it’s deeply rewarding. Watching it rise and bake into a tall, golden dome feels like pure Christmas magic.

Why It’s a Must-Try Dish

This Christmas Panettone Bread is a must-try for so many reasons:
It’s a classic Italian holiday tradition that instantly adds elegance to your table.
The candied fruits and citrus zest create a delightful aroma and flavor.
It’s soft, rich, and buttery — a perfect balance between bread and cake.
It makes an amazing homemade gift, wrapped beautifully in parchment and ribbon.
It’s delicious for breakfast, dessert, or even French toast the next day.

If you’ve never baked Panettone before, this is your sign to try it — it’s an unforgettable holiday experience.

Preparation and Cooking Details

• Preparation Time: 30 minutes (plus rising time: 3–4 hours total)
• Cooking Time: 45–50 minutes
• Total Time: ~5 hours (mostly inactive rising time)
• Servings: 10–12 slices
• Calories: ~320 kcal per serving
• Course: Dessert / Sweet Bread
• Cuisine: Italian (Traditional Christmas Bread)

Ingredients

For the Dough:

• 3 ½ cups (440g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ teaspoon salt
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup (120ml) warm milk (about 110°F / 43°C)
• 3 large eggs, room temperature
• ½ cup (115g) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• Zest of 1 orange
• Zest of 1 lemon

For the Filling:

• ½ cup raisins
• ½ cup candied orange peel or mixed candied fruit
• 2 tablespoons rum or orange juice (for soaking fruits)

For the Glaze (Optional):

• 1 egg yolk + 1 tablespoon milk (for brushing before baking)
• Powdered sugar for dusting (optional)

Cooking Directions

1. Activate yeast: In a small bowl, combine warm milk, a teaspoon of sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, and salt.
3. Combine wet ingredients: In another bowl, whisk eggs, butter, vanilla, and zests. Add the yeast mixture and stir well.
4. Form the dough: Gradually add wet mixture to the flour, mixing until it forms a sticky dough. Knead for 8–10 minutes until smooth and elastic.
5. First rise: Place the dough in a greased bowl, cover with a cloth, and let rise in a warm spot for 1½–2 hours, or until doubled in size.
6. Add fruits: Drain soaked fruits and gently knead them into the risen dough until evenly distributed.
7. Second rise: Place the dough in a panettone mold or deep, tall cake pan lined with parchment. Let it rise again for 1–1½ hours until nearly doubled.
8. Preheat oven: to 350°F (175°C). Brush the top with the egg yolk and milk mixture.
9. Bake: Bake for 40–50 minutes until golden brown and a skewer inserted comes out clean.
10. Cool: Allow the panettone to cool completely before slicing or glazing.

Step-by-Step Preparation Method

Step 1: Soak the raisins and candied fruit in rum or juice for 30 minutes.
Step 2: Activate yeast with warm milk and sugar.
Step 3: Whisk flour, sugar, and salt in a large bowl.
Step 4: Mix eggs, butter, vanilla, and citrus zest in another bowl.
Step 5: Combine wet and dry mixtures, knead until soft and elastic.
Step 6: Let rise for 2 hours or until doubled in size.
Step 7: Incorporate soaked fruits gently.
Step 8: Shape the dough into a round and place in the mold.
Step 9: Let rise again until it reaches near the top of the mold.
Step 10: Brush with egg wash and bake until golden.
Step 11: Cool completely before slicing or dusting with powdered sugar.

Save it

How to Serve

• Slice into wedges or thick slices and serve slightly warm.
• Enjoy it plain, or with butter, honey, or fruit preserves.
• Serve alongside espresso, cappuccino, or mulled wine for a festive breakfast.
• For dessert, toast slices lightly and serve with vanilla ice cream or whipped cream.

Recipe Tips

• Patience is key: Allow the dough to rise fully for a light, airy texture.
• Use fresh yeast for best results — stale yeast will prevent proper rising.
• Do not overheat milk; it should be warm, not hot, or it will kill the yeast.
• Soak fruits in rum or juice to prevent them from drying out during baking.
• Cool completely before slicing, as panettone can collapse when cut too early.
• Wrap tightly once cooled to preserve its softness for days.

Recipe Variations

1. Chocolate Chip Panettone:
   Replace candied fruit with dark or milk chocolate chips for a modern twist.
2. Nutty Panettone:
   Add ½ cup chopped almonds or pistachios for extra crunch and flavor.
3. Berry Panettone:
   Replace raisins with dried cranberries, cherries, or blueberries for a colorful version.
4. Mini Panettone:
   Divide the dough into small molds for adorable individual servings.
5. Filled Panettone:
   After baking, fill the center with Nutella, mascarpone cream, or pastry cream for a decadent treat.

Freezing and Storage

• Room Temperature: Store wrapped tightly in foil or plastic for up to 5 days.
• Freezer: Wrap slices or whole panettone in plastic and foil, then freeze for up to 2 months.
• Reheating: Warm slices in the oven at 300°F (150°C) for 5 minutes or toast lightly before serving.

Special Equipment Needed

• Panettone mold or tall round baking pan (6–7 inches wide, 4–5 inches tall)
• Electric mixer or stand mixer (optional for kneading)
• Mixing bowls
• Wire cooling rack
• Pastry brush (for egg wash)

Conclusion

The Christmas Panettone Bread with Candied Fruits is a celebration in itself — soft, sweet, buttery, and filled with festive charm. It’s more than just bread; it’s a piece of Italian Christmas tradition that brings joy, warmth, and a sense of togetherness.

From its golden crust to its light, airy interior dotted with jeweled fruits, this bread is the essence of Christmas in every bite. Serve it with love, share it with family, and let its aroma fill your home with holiday cheer.

Christmas Panettone Bread with Candied Fruits

Christmas Panettone Bread with Candied Fruits is a luxurious, fluffy, and fragrant Italian sweet bread that has become a cherished holiday tradition worldwide. Originating from Milan, this dome-shaped bread is soft, buttery, and rich, filled with bits of candied orange peel, raisins, and sometimes nuts.

Author: Stella Parker Cuisine: Italian Course: Desserts

Print Recipe

Pin Recipe

Prep Time 4 hrs Cook Time 60 mins Total Time 5 hrs Difficulty: Beginner

Ingredients

Servings

For the Dough:

• 3 ½ cups (440g)
• ½ cup (100g)
• ½ teaspoon salt
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup (120ml)
• 3 large eggs, room temperature
• ½ cup (115g)
• 1 teaspoon pure vanilla extract
• 1 of Zest orange
• 1 of Zest lemon

For the Filling:

• ½ cup raisins
• ½ cup candied orange peel or mixed candied fruit
• 2 tablespoons rum or orange juice (for soaking fruits)

For the Glaze (Optional):

• 1 egg 1 yolk + 1 tablespoon milk (for brushing before baking)
• Powdered sugar for dusting (optional)

Instructions

1. Activate yeast: In a small bowl, combine warm milk, a teaspoon of sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, and salt.
3. Combine wet ingredients: In another bowl, whisk eggs, butter, vanilla, and zests. Add the yeast mixture and stir well.
4. Form the dough: Gradually add wet mixture to the flour, mixing until it forms a sticky dough. Knead for 8–10 minutes until smooth and elastic.
5. First rise: Place the dough in a greased bowl, cover with a cloth, and let rise in a warm spot for 1½–2 hours, or until doubled in size.
6. Add fruits: Drain soaked fruits and gently knead them into the risen dough until evenly distributed.
7. Second rise: Place the dough in a panettone mold or deep, tall cake pan lined with parchment. Let it rise again for 1–1½ hours until nearly doubled.
8. Preheat oven: to 350°F (175°C). Brush the top with the egg yolk and milk mixture.
9. Bake: Bake for 40–50 minutes until golden brown and a skewer inserted comes out clean.
10. Cool: Allow the panettone to cool completely before slicing or glazing.

Keywords: Christmas Panettone Bread with Candied Fruits