Homemade Panettone Recipe with Raisins & Orange Peel

A homemade version of a festive favorite

Panettone is a rich sweet bread, with butter, eggs, and sugar mixed into the dough. Raisins and candied orange peel add little bursts of fruit, while orange and lemon zest bring a fresh citrus aroma.

Traditional panettone can involve a natural starter and a more elaborate process. This approachable version uses commercial yeast, but it still benefits from thorough kneading, patient proofing, and careful cooling.

• One tall loaf for approximately twelve slices.
• An overnight dough rest fits a two-day baking schedule.
• Fruit and citrus are folded through an enriched, buttery dough.

Ingredient and mold notes

Use comfortably warm milk to activate the yeast; hot milk can damage it. Soften the butter before adding it gradually to the dough. If raisins feel dry, soak them briefly in warm water, then drain and dry them thoroughly.

Choose an oven-ready panettone mold with enough capacity for the full batch and room for expansion. Mold dimensions and capacity vary. If yours is too small, divide the dough between suitable molds and adjust baking time rather than packing it in.

Develop the dough before the fruit goes in

Enriched dough can be sticky at first. Let the mixer develop it before adding large amounts of extra flour. Once the butter has been incorporated, continue kneading until the dough looks smooth and stretches into a thin membrane before tearing.

Fold the raisins and candied peel in gently after the first rest. Shape a smooth ball and place it seam-side down in the mold. A lightly floured surface helps with handling without drying the dough.

Watch the rise, not just the clock

Butter and sugar can slow yeast activity, and cold dough needs time to warm. For the final rise, look for a noticeably puffy dough approaching the mold’s rim. The estimated two to three hours may need to be extended in a cool kitchen.

Bake until the dome is golden and the center is baked through, checking with a thermometer. Tent loosely with foil if the surface browns early. A tall, delicate loaf benefits from supported inverted cooling; set up secure supports before baking so they are ready.

Serving and storage

Cool the loaf completely before slicing so the interior can stabilize. Serve plain with coffee or tea, or lightly toast a slice and spread with butter. Firmer leftover slices work well in bread pudding or French toast.

Keep cooled panettone tightly wrapped at room temperature for up to three days. Freeze individual slices or a wrapped portion for up to two months. Thaw while wrapped, then refresh slices gently if desired.