Quick Recipe Version (TL;DR)
Quick Ingredients
- Bread flour 500 g total (about 4 cups), divided
- Instant yeast 5 g (1 1/2 tsp), divided
- Granulated sugar 100 g (1/2 cup) + 1 tsp for sponge
- Whole milk 100 g (1/2 cup minus 1 tbsp), room temp
- Unsalted butter 115 g (1 stick), plus 1 tbsp for topping
- 1 large egg + 4 large yolks (about 130 g total)
- Honey 20 g (1 tbsp), vanilla 1 tsp
- Fine salt 8 g (1 1/4 tsp)
- Orange and lemon zest (1 each)
- Golden raisins 150 g (1 cup)
- Candied orange and lemon peel 120 g (3/4 cup), diced
- Orange juice or warm water 60 g (1/4 cup) + 1 tbsp dark rum (optional) for soaking
- Mascarpone for serving
Do This
- 1. Sponge (overnight): Mix 100 g flour, 100 g warm water (95°F), 1/4 tsp yeast, 1 tsp sugar. Cover; rest 8–12 hours.
- 2. Soak fruit: Soak raisins in 60 g orange juice or warm water (plus 1 tbsp rum if using) 20 minutes; drain and pat dry. Toss with diced candied peel.
- 3. Mix dough: In mixer, combine sponge, 100 g milk, sugar, honey, vanilla, zests, eggs, 400 g flour, salt, and 1 1/4 tsp yeast. Knead, then beat in softened butter gradually.
- 4. First rise: Cover and rise warm (75–78°F) until doubled, 1 1/2–2 1/2 hours. Fold once halfway.
- 5. Add fruit, shape, and pan: Mix in fruit gently. Rest 10 minutes. Shape a tight ball; place in a 7-inch panettone paper mold.
- 6. Proof: Rise until the dough crowns about 1 inch below the rim, 1 1/2–2 1/2 hours.
- 7. Bake 350°F: Score an X, tuck 1 tbsp cold butter under flaps, bake 40–50 minutes to 190–195°F internal. Skewer and invert to cool 4–6 hours. Serve with mascarpone.
Why You’ll Love This Recipe
- Classic panettone-style height and airy, cloudlike crumb without specialty equipment beyond a stand mixer and paper mold.
- Bright citrus zest, candied peel, and golden raisins bring festive flavor in every bite.
- Step-by-step cues and internal temperature targets for reliable results at home.
- Perfect warm with a cool smear of mascarpone for an irresistible contrast.
Grocery List
- Produce: 1 orange, 1 lemon
- Dairy: Unsalted butter, whole milk, 1 large egg, 4 large egg yolks, mascarpone
- Pantry: Bread flour, granulated sugar, honey, fine salt, instant yeast, vanilla extract, golden raisins, candied orange and lemon peel, dark rum (optional)
Full Ingredients
Sponge (overnight)
- Bread flour: 100 g (about 3/4 cup minus 1 tbsp)
- Warm water (95°F): 100 g (about 1/2 cup minus 1 tbsp)
- Instant yeast: 1/4 tsp (1 g)
- Granulated sugar: 1 tsp (4 g)
Soaked Fruit
- Golden raisins: 150 g (1 cup)
- Orange juice or warm water: 60 g (1/4 cup); optional dark rum: 1 tbsp (15 g)
- Candied orange and lemon peel, diced: 120 g (3/4 cup)
Dough
- Bread flour: 400 g (about 3 1/3 cups)
- Instant yeast: 1 1/4 tsp (4 g)
- Whole milk, room temperature: 100 g (1/2 cup minus 1 tbsp)
- Granulated sugar: 100 g (1/2 cup)
- Honey: 20 g (1 tbsp)
- Fine salt: 8 g (1 1/4 tsp)
- Vanilla extract: 1 tsp
- Finely grated zest of 1 orange and 1 lemon (about 2 tsp each)
- Eggs: 1 large egg + 4 large yolks (about 130 g total)
- Unsalted butter, softened but cool (68–72°F): 115 g (1 stick), cut into 1 tbsp pieces
For Baking & Finishing
- Cold unsalted butter: 1 tbsp (for scoring cross)
- Optional: 1 egg white beaten with 1 tsp water for a shiny glaze
- 7-inch (1 kg) panettone paper mold or a 7-inch springform lined with a 6-inch-tall parchment collar
- 2 long skewers (metal or wooden) for inverted cooling
To Serve
- Mascarpone: about 8 oz (225 g)
Step-by-Step Instructions
Step 1: Soak the fruit
Combine raisins with orange juice or warm water (and rum, if using). Soak for 20 minutes, then drain thoroughly and pat very dry with paper towels. Stir in the diced candied peel. Set aside. Dry fruit prevents a gummy crumb.
Step 2: Build the overnight sponge
In a medium bowl, mix 100 g bread flour, 100 g warm water (95°F), 1/4 tsp instant yeast, and 1 tsp sugar until smooth. Cover and rest at cool room temperature for 8–12 hours. The sponge should be bubbly and domed when ready.
Step 3: Mix a strong dough
To the bowl of a stand mixer fitted with the dough hook, add the sponge, milk, sugar, honey, vanilla, citrus zests, egg and yolks, 400 g bread flour, salt, and the remaining 1 1/4 tsp yeast. Mix on low for 3 minutes, scrape the bowl, rest 5 minutes, then mix on medium for 8–10 minutes until the dough is elastic and starts to clear the bowl. Gradually add the softened butter, 1 tbsp at a time, mixing 6–8 minutes more until fully incorporated and the dough is glossy and very stretchy. Aim for a dough temperature of 75–77°F. Resist adding extra flour unless absolutely necessary (at most 10–20 g).
Step 4: First rise (bulk fermentation)
Transfer the dough to a lightly oiled bowl, cover, and proof in a warm spot (75–78°F) until doubled in volume, 1 1/2–2 1/2 hours. After 45 minutes, perform one gentle stretch-and-fold to strengthen the dough. When doubled, tip the dough onto a lightly greased surface.
Step 5: Add fruit, rest, and shape
Gently press the dough into a rectangle. Spread the raisin–candied peel mixture over the surface and roll up like a jelly roll. Knead very briefly to distribute, keeping fruit from tearing the gluten. Rest the dough, covered, for 10 minutes. Shape into a tight ball by cupping your hands and drawing the dough against the surface to create tension. Place seam-side down into a 7-inch panettone paper mold set on a sheet pan.
Step 6: Final proof
Lightly cover and proof at 78°F until the dough rises to about 1 inch below the rim of the mold, 1 1/2–2 1/2 hours. Near the end, preheat the oven to 350°F (175°C) with a rack in the lower third. If using the optional egg white wash, brush a thin coat over the top just before scoring.
Step 7: Score, butter, and bake
Using an oiled sharp knife or scissors, score a shallow X across the top (about 1/4 inch deep). Lift each flap slightly and tuck in small pieces of the 1 tbsp cold butter. Bake at 350°F for 40–50 minutes until deeply golden and the internal temperature reads 190–195°F. If browning too quickly, tent with foil at the 25-minute mark. Avoid opening the oven for the first 25 minutes. The loaf should feel light for its size when done.
Step 8: Invert to cool and serve
Immediately insert two long skewers through the lower third of the loaf (paper and bread) and suspend the panettone upside down between two sturdy supports (like tall pots). Cool completely, 4–6 hours, to preserve height and airy crumb. Once cool, turn upright, slice or tear into fluffy wedges, and serve slightly warm with generous spoonfuls of cool mascarpone.
Pro Tips
- Weigh ingredients in grams for precision; enriched doughs are sensitive to small changes.
- Keep butter cool but pliable; too warm and the dough turns greasy and weak.
- Warm proofing (75–78°F) is key. A turned-off oven with a mug of hot water makes a great proof box.
- Dry fruit thoroughly and avoid excess soaking liquid to prevent a dense, gummy crumb.
- Invert to cool. This locks in height so the delicate crumb does not collapse.
Variations
- Chocolate–Orange Panettone: Swap the raisins for 200 g dark chocolate chips and keep the candied orange peel. Add 1 tbsp orange liqueur to the soak.
- Mini Panettoni: Divide dough among four 300 g mini molds; proof to 1/2 inch below rims and bake 22–28 minutes to 190–195°F.
- Sourdough Version: Replace the sponge with 120 g active stiff starter (50–55 percent hydration), reduce flour by 60 g and water by 60 g, and extend all rises until doubled.
Storage & Make-Ahead
Once fully cool, wrap tightly in plastic, then in foil. Store at room temperature up to 5 days. For longer storage, freeze whole or in thick slices up to 2 months; thaw wrapped at room temperature. Refresh slices in a 300°F oven for 5–7 minutes. The sponge can be made 12–16 hours ahead, and the fruit can soak (then be drained and refrigerated) up to 24 hours ahead. For scheduling, you can refrigerate the dough after the first rise for up to 12 hours; bring to room temperature for 45–60 minutes before shaping.
Nutrition (per serving)
Approximate for 1/12 loaf: 350 calories; 12 g fat; 52 g carbohydrates; 20 g sugars; 7 g protein; 1 g fiber; 220 mg sodium.
