Making panettone at home may sound intimidating, but this recipe proves it can be simple, reliable, and incredibly rewarding. Using a stand mixer, you’ll get a soft, aromatic dough with a professional bakery-style texture.
This versatile dough works perfectly for both classic panettone with candied fruit and a rich chocolate panettone (chocotone). It’s more affordable than store-bought versions and delivers far better flavor and freshness.
If you’re looking for an easy homemade panettone recipe that actually works, this one is ideal for the holidays or any special occasion.
Ingredients
- 3 ½ cups (450 g) all-purpose flour
- 5 egg yolks
- ½ cup (100 g) granulated sugar
- 7 tbsp (100 g) butter
- Can be replaced with good-quality margarine
- ¾ cup (200 ml) milk
- 1 packet (10 g) active dry yeast
- 30 drops panettone essence or vanilla-orange essence
Filling options
- About 12 oz (350 g) candied fruit and raisins
- About 12 oz (350 g) chocolate chips or baking chocolate chunks
Instructions
- Add the flour, egg yolks, sugar, butter, milk, dry yeast, and panettone essence to the bowl of a stand mixer.
- Mix on low speed for 10 to 15 minutes. At first, the dough will be sticky — this is normal.
- Continue mixing until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
- Cover the bowl with plastic wrap and let the dough rest until it doubles in size.
- Transfer the dough to a lightly greased surface.
- Gently open the dough and fold in your chosen filling, mixing just until evenly distributed.
- Divide the dough into portions of about 18 oz (500–525 g) and shape into smooth balls.
- Place the dough into panettone paper molds (no greasing needed).
- Let rise again until the dough reaches close to the top of the mold.
- Cut a small cross on top, add a small piece of butter in the center, and bake.
- Bake in a preheated oven at 350°F (180°C) for 35–40 minutes, until golden brown.
Chef’s Tips & Variations
- Panettone dough is naturally soft and sticky — avoid adding extra flour.
- Soak raisins briefly in water to make them plumper before mixing into the dough.
- When making chocolate panettone, mix gently and briefly to prevent the chocolate from melting.
- This recipe can also be used for mini panettones.
Prep Time, Yield & Difficulty
- Total time: About 3 hours (including rising time)
- Yield: Up to 3 large panettones (18 oz each)
- Difficulty: Intermediate
Frequently Asked Questions (FAQ)
Can I make panettone without a stand mixer?
Yes. You can knead the dough by hand, but it requires more effort due to its sticky texture.
Can I use margarine instead of butter?
Yes, as long as it’s a high-quality margarine with a mild flavor.
What chocolate works best for chocolate panettone?
Use baking chocolate chips or heat-resistant chocolate designed for baking.
How do I know when the dough is ready?
The dough should be smooth, elastic, and stretch thin without tearing (windowpane test).
Conclusion
Now you know how to make an easy homemade panettone with a soft, fluffy crumb and authentic flavor. Whether you choose the classic fruit version or chocolate, this recipe is sure to impress.
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