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star rating (12) rate this recipe »
Published prior to 2008

Here's a quick and easy recipe for panettone, a lovely Italian holiday bread.

1 tablespoon active dry yeast or instant yeast
1/3 cup (2 5/8 ounces) lukewarm water
1/4 cup (2 1/4 ounces) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon freshly grated lemon peel (or 1/4 teaspoon lemon oil)
1 teaspoon salt
1/2 cup (1 stick, 4 ounces) softened unsalted butter
2 1/2 to 3 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (6 ounces) golden raisins

In a large bowl, dissolve the yeast in the warm water. Stir in the sugar, eggs, vanilla, lemon, salt and butter; beat well. Gradually stir in the flour, adding just enough flour to make a soft dough. Transfer dough to well-floured work surface and knead, adding more flour if necessary, until dough is smooth. Place dough in a well-greased bowl, cover with plastic wrap or a towel, and let rise until doubled in bulk, about 30 to 45 minutes.

Punch dough down, and place on well-floured work surface. Knead in the raisins. Shape the dough into a ball and place in a well-buttered 2-quart casserole pan. Set aside to rise until doubled in bulk, 30 to 45 minutes.

Bake panettone in a preheated 400°F oven (375°F oven if using a glass pan) for 15 minutes. Reduce heat to 350°F (325°F for a glass pan), and bake an additional 30 to 40 minutes. Cover panettone with aluminum foil if it begins to get too brown.

Tip: Try this panettone as the base for Panettone Bread Pudding with Lemon Filling. Ideally you’ll want the panettone to be slightly stale before using it for pudding, so feel free to enjoy about half of your loaf fresh, reserving the rest for this decadent dessert.


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  • star rating 12/08/2013
  • TestaDura from KAF Community
  • I have used this basic Panetonne recipe for as long as I can remember. Our family is originally Milanese. They brought their Panettone recipe with them to America in the early 20th century. The recipe was passed down orally and each branch added their own signature. The basics stay the same though, and no one used a biga. They would not have taken the extra time. I am the only one left who makes this for the holidays now. I use this recipe as my reference point and then tweak fruits, nuts etc.depending on my mood that day. I do increase the first rise to 1 hour and the second to 2-3 hours. The durations listed continue to be too short. I also knead the dough in my mixer with dough hook attachment 10 - 20 minutes the first time. It can vary widely based on external conditions etc.
  • star rating 11/26/2013
  • Paul from Smithfield, VA
  • This recipe is a fail. You can't make Panettone without a Biga. The crum was wrong and dry. The bread of course was edible and tasty but it wasn't a Panettone. I would never serve it to anyone.
    Thanks for reporting your results, Paul. Of the 6 recipes we have for panettone on our website, 2 use a biga, 2 use a starter and 2 don't use either a biga or a starter! I hope you find one that meets your process and flavor expectations - happy baking - Irene@KAF
  • star rating 12/15/2012
  • Dawn Link from Boulder, Colorado
  • This recipe is unworthy of King Arthur Flour
    We're sorry to hear this. You are most welcome to email more specifics to our bakers hotline for assistance. MJR @ KAF
  • star rating 11/18/2012
  • Robin from Middlesboro, KY
  • So, to continue the panettone saga, I made the Citrus Panettone and it did not rise for me. I made this panettone recipe and it turned out absolutely awesome! I was a little concerned that 375 was too hot, because it very quickly wanted to brown, so I covered it with tinfoil. I cooked it for 30 minutes at 350 (tented), and when I took it out and peeled the paper away, I was astonished at the consistency of the browned crust. We sliced into it immediately, no waiting for it to cook and my husband said "light and fluffy" and "10 times better than the first one!" I am going to order the mini panettone papers ASAP and this is going to be my present for my work friends. I love KAF!!!!
  • star rating 11/18/2012
  • Wendy from Larkspur, CO
  • I live at 7200 feet, so I reduced the yeast to 2 Tbsp and reduced the baking time by 15 minutes and it turned out beautifully. The texture was wonderful and it had a subtle sweetness. I think that next time I will add some candied orange peel and some currants.
  • 02/09/2012
  • KVCorner from KAF Community
  • I haven't tried this recipe yet, but will as soon as my panettone papers which I ordered today, arrive. My question is: the recipe does not give the baking time when using these papers and I wonder if it should bake the same way as directed in the recipe?
    Panettone papers (5226) hold a typical panettone recipe that uses 2 1/2 to 3 cups of flour and can be used up to 425'. The mini panettone pans (5963) hold 6 ounces or 3/4 cups dough and can be used up to 390'. Follow your recipe for bake temp. and time. Happy Baking! Irene @ KAF
  • star rating 03/29/2011
  • Little All from KAF Community
  • o The Baking Pros of King Aurther Flour I recently baked the recipe on the website for Panettone. I barely finished mixing the ingredients together and the smell reminded of my mothers Easter bread being of Italian decent that was a great thing. I have tried for years to find something close and could not until now. Maybe because most others recipes were to complicated along with one ingredient that was missing the lemon peel. The lemon flavor was what had been missing all this time. A couple of questions I would like to ask are if I would make the recipe into two smaller loaves what might the baking times be and is pure lemon extract the same as lemon oil. Any guidance you can give would be appreciated and if you are unable to Thank You any way for the special family memory this recipe gave me. Thank You and Happy Easter: Mine was made happier by this recipe
  • star rating 01/08/2010
  • Jean from Lake Ariel, PA
  • I made this recipe for the first time this year and it was just what I was looking for. I added small amounts of citrus and candied lemon and orange peel and blanched slivered almonds. You need to check the time before it's done as I would have liked it a little less done than I made it. I will adapt this in the spring for hot cross buns, I think this dough will lend itself perfectly
  • star rating 11/19/2009
  • Joe from Connecticut
  • First, thanks to KA for inspiring me to make (and eat) my first Panettone, ever! The blue box weirds me out. I made this panettone yesterday, along with a version from Reinhart's Artisan Breads Everyday (which uses a long, slow-rise and a bit of wild yeast/sourdough starter). I'd say KA's version was good, and the extra tweaks made Reinhart's great. Use this if you're in a hurry, but consider KA's other recipes for slow-rise/overnight panettone or another source if you plan on making this en-masse or for others - the extra TLC will be worth it. Two things to consider when making this version that may allow you a better experience than I had - 1) if you're making this version because it's quick, up the yeast a bit or be sure to let it rise in a warm place - the rising time was 2-3x longer than stated. Also, be careful about adding any extra flour to the recipe when kneading by hand - or use a standmixer. The recipe is somewhat unforgiving with regards to how much additional flour it can handle.
  • 07/30/2009
  • Ria Koper from Murrieta, Ca.
  • a while back I read a comment about the paper pannetone forms that came to the person all wrinkled and they had to reform them.I just received my 2 sets and they are perfect ! So if you improved your packing it surely worked great. Thank you.
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