Panettone

Panettone is Milan’s legendary Christmas bread — a tall, golden dome of rich, candied-fruit-studded yeast bread, so light it pulls into feathery strands and so fragrant it perfumes the whole house. It has been the centerpiece of Italian Christmas tables since the early 20th century, when Milanese baker Angelo Motta standardized its tall, light form, and it is now baked and shipped worldwide. Making it at home is a labor of love — the dough needs days — but the result is unmatched.

Why this recipe works: Panettone is an enriched, naturally leavened bread with a high proportion of butter, eggs, and sugar, and it gets its signature lightness from a long, slow fermentation that develops flavor and structure. The dough is worked over two days, studded with candied orange and lemon peel and raisins, and baked in a tall paper mold. It is hung upside down to cool — a step that preserves its height.

Key ingredients

• Bread flour and a stiff starter or yeast: the structure.
• Butter, eggs, and sugar: the rich enrichment.
• Candied orange and lemon peel: the classic fruit.
• Raisins and vanilla: the perfume.
• A tall panettone paper mold: the iconic shape.

Tips for the perfect panettone

Give the dough time — a two-day build with a slow rise develops the flavor and the feathery texture. Knead until the dough is silky and passes the windowpane test, then fold in the candied fruit gently. Bake at 350°F in the tall mold, lowering to 325°F after 20 minutes, until deeply golden and a skewer comes out clean, 40 to 50 minutes. The essential step: hang the baked panettone upside down (skewer two chopsticks through the base and suspend it over the sink or between two chairs) until completely cool — this keeps the tall dome from collapsing.

Variations and storage

Add chocolate chips, pistachios, or a ribbon of almond paste. Panettone keeps 2 weeks at room temperature, tightly wrapped, and freezes beautifully for 3 months — it is one of the few cakes that improves with a day or two of rest.

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