Name: My Homemade Panettone
Prep time: 30 min
Cook time: 55 min
Yield: 0
Cuisine: Italy
Ingredients: 80 g ofraisins; 150 ml ofAmber rum (for baking (40%), no need for your best cocktail rum (60%)); 500 g ofwhite flour (T45 or T55); 7 g offresh baker's yeast (Don't buy the dehydrated kind); 150 g ofwater (at room temperature); 75 g ofgranulated sugar (or some muscovado sugar); 1 bag ofvanilla sugar (at my place 7.5 g per packet); 3 eggs; 100 g ofcandied citrus peel; 0.5 lemon zest; 1.5 orange zest; 1.5 teaspoons ofsalt; 100 g ofbutter; 1 egg yolk (for gilding); powdered sugar (optional); stand mixer (The Kenwood Kmix in my case); panettone mold (made of paper or metal); panettone skewer (or two long stakes (at least 30 cm)); pastry brush

desserts baking christmas new year's eve prepared in advance traditional cuisine

Updated on 12 January 2026 by

charlie

7 reviews 4.1 : Very good

Cuisine

Italy

Diet

Vegetarian

Level

Intermediate

Calories

312 pour 100g

Preparation

30 minutes

Cooking

55 minutes

Wait

3 hours 40

That's it—I've finally bought a stand mixer! Here's my first creation: a recipe for homemade panettone.

Table des matières

What is Panettone?

If you’re not familiar with Panettone, it’s a traditional Italian cake. Originally from Milan, it’s especially popular during the Christmas season. Its brioche-style dough is often flavored with candied fruit, raisins, and citrus zest.

It’s traditionally enjoyed for breakfast or as a dessert. Panettone can be eaten plain or served with whipped cream, melted chocolate, or liqueurs like amaretto. Its unique flavor and soft, fluffy crumb make it an essential symbol of Italian holidays. But I’m sure it’ll find a place at your table and delight both kids and adults alike 😋

Preparation

As for making this panettone, you’ll see that it involves many steps. When you add up the preparation, resting, baking, and cooling times, you’ll need a full day to make this Italian brioche. But the good news is that you can then enjoy it for several days, as it keeps very well at room temperature. In fact, in Italy, panettone is left out throughout the Christmas season, and everyone helps themselves as they please!

Equipment

As for equipment, you’ll definitely need a stand mixer, or failing that, a bread machine, to make this homemade panettone. A traditional blender simply won’t have the power or the right tool to knead the brioche’s very thick dough. I personally have a Kenwood Kmix, and the speed and accessory instructions in the recipe are specific to this model.

Two other essential tools for making panettone are the pan and the panettone skewer. The pan can be either a paper one or a metal springform pan with a nonstick coating. Finally, the skewer allows you to hang (yes, really!) the panettone upside down so it cools without the dough collapsing.

Go for it!

There you go—I hope you’ll feel inspired to try making this homemade panettone; the result will be well worth the effort!

Enjoy, and thank you in advance for your comments 🙏

Raisins
80 g of raisins
150 ml of Amber rum for baking (40%), no need for your best cocktail rum (60%)

Brioche maker
500 g of white flour T45 or T55
7 g of fresh baker's yeast Don't buy the dehydrated kind
150 g of water at room temperature
75 g of granulated sugar or some muscovado sugar
1 bag of vanilla sugar at my place 7.5 g per packet
3 eggs
100 g of candied citrus peel
0.5 lemon zest
1.5 orange zest
1.5 teaspoons of salt
100 g of butter

The finishing touch
1 egg yolk for gilding
powdered sugar optional

Kitchen utensils
stand mixer The Kenwood Kmix in my case
panettone mold made of paper or metal
panettone skewer or two long stakes (at least 30 cm)
pastry brush

First
- 1
  Cut the butter into cubes and let it soften at room temperature.
- 2
  Heat the rum and raisins in a saucepan over low heat for about 5 minutes.
  Let cool.
- 3
  Cut the candied peel into small cubes.
- 4
  Grate the lemon and orange using a Microplane-style zester.
Preparing the dough
- 5
  Add the dough ingredients (water, yeast, flour, granulated sugar, vanilla sugar, eggs, citrus peel, lemon zest, orange zest, salt) to the food processor bowl fitted with the dough hook.
  Place the bowl and the splash guard on the food processor.
  Mix on speed 1 for about 5 minutes.
- 6
  Attach the dough hook to your stand mixer, along with the splash guard if you have one.
  [/msgbox type="note"]This splash guard is very useful for adding additional ingredients without having to remove the bowl first.[/msgbox]
- 7
  While the mixer is running, add the butter to the bowl.
  Mix on speed 2 for another 5 minutes.
- 8
  Next, add the raisins and rum.
  Mix on speed 1 for about one or two minutes.
  Be careful not to overmix the dough with the raisins, as they are delicate and will fall apart quickly. That would be a shame for your panettone!
Second wave
- 9
  Transfer the contents of the bowl to a mixing bowl and cover with an airtight lid.
  Let rest for at least 1 hour and 30 minutes in a warm place, such as near a radiator in winter. The temperature should ideally be around 20–25°C.
  The Chef's Tip
  The resting time is based on a room temperature of approximately 20°C. Let rest until the dough has doubled in size.
- 10
  Place the dough on a lightly floured work surface. Gently
  pull the edges from the center, then fold them over themselves (this is called "folding").
  Shape the dough into a ball and place it in the mixing bowl. Cover it with a kitchen towel.
  Let it rest in the refrigerator overnight, or for at least 6 hours.
Final push
- 11
  Take the dough and roll it over itself on the work surface to create pressure on the surface.
  Place the dough in the panettone mold.
  Let it rest for at least 1 hour 30 minutes in a warm place.
  The dough should rise significantly again, even doubling in volume.
Baking and drying
- 12
  Preheat the oven to 200°C (conventional heat, not convection).
  Beat the egg yolk with a little milk and water.
  Brush the pastry with the egg mixture.
- 13
  Place the panettone on the bottom rack of the oven and bake for 40 to 50 minutes.
  When it’s done, the panettone will stop rising and be golden brown on all sides.
  The Chef's Tip
  Check if the panettone is done by tapping the bottom: it should sound hollow!
- 14
  Insert two long skewers or a panettone skewer into the base of the panettone so that they go all the way through.
  Hang the panettone upside down in a large mixing bowl or the bowl of your stand mixer for about one hour.
  This way, the dough will dry without collapsing!
- 15
  Sprinkle with powdered sugar and serve.