Italian Panettone Bread Recipe

Panettone bread takes a long time to make due to the long periods required to proof the dough. However, as it is a Christmas period bread you will find that the results are really worth it.

My recipe below is a plain fruitless version of Panettone. Traditionally, Panettone contains raisins and currants or candied fruit but I decided to make mine as a fruitless version.

Italian Panettone Bread

My fruitless version of Italian Panettone bread – really delicious.
Italian Panettone bread
Prep Time1 hour
Cook Time55 minutes
Proof17 hours
Total Time18 hours 55 minutes
Course: Dessert, Side Dish, Snack
Cuisine: Italian
Keyword: Italian, Italian bread, Panettone


  • 1 Stand mixer
  • 1 Panettone mold Make your own from baking paper if needed.


Pre-fermentation mix

  • 100 gr Flour
  • 1 tsp Sugar
  • 4 gr Dry Yeast (alt 10gr bakers yeast)
  • 100 ml Water

Aromatic mixture

  • 1 Zest of 1 lemon
  • 1 Zest of 1 orange
  • 1 tbsp Honey
  • 10 ml Rum

Main Dough Mixture

  • 400 gr Flour
  • 120 gr Sugar
  • 2 lrg Eggs
  • 90 ml Water
  • 5 gr Salt
  • 120 gr Butter

Instruction Video (please like and subscribe)



  • Combine flour, sugar, dry yeast, and water in a bowl. Mix thoroughly and cover.
  • Cover with cling wrap and allow the mixture to proof for 1 hour.

Aromatic mixture

  • Mix the zest of 1 orange, 1 lemon, 1 tablespoon honey, and rum together. Place in a small bowl and cover. Set aside to combine.

Dough Mixture

  • Once the pre-fermentation mixture has proofed for 1 hour.
  • In your stand mixer bowl add the flour, sugar, eggs, and water together.
  • Using the hook attachment, mix at a slow speed and slowly increase speed. Mix for 10 minutes.
  • Add the pre-ferment to the dough mixture.
  • Using the hook attachment, mix for a further 10 minutes.
  • The dough should be fairly sticky and very stretchy.
  • Add the aromatic mix to the dough.
  • Mix again for 1 to 2 minutes.
  • Add the 5gr salt.
  • Mix again for a minute or so.
  • Cover with cling wrap and allow to proof for 20 minutes.
  • Mix again and slowly add the room temperature butter until the butter is fully incorporated and mixed into the dough.
  • Prepare a large bowl for the dough and grease the bowl to prevent sticking.
  • Remove the dough from the mixing bowl and spread it out on an oiled counter. If you wish you can add raisins etc to the dough.
  • Lightly knead and fold the dough. Place in the greased bowl. Cover with cling wrap. Allow to proof for 12 hours at room temperature.
  • Once the dough has been proofed for 12 hours, grease the counter and your hands with a little oil to prevent sticking. Gently fold the dough a couple of times to reduce the air content.
  • Place the dough in your panettone mold and once again cover with cling wrap.
  • Allow to proof for another 3 hours at room temperature.
  • Preheat your oven to 180℃
  • Bake in the oven for 45 to 55 minutes. Monitor to ensure your panettone is baked through.
  • Once removed from the oven you need to hang the panettone upside down for 5 hours. This can be accomplished by piercing the bottom of the panettone with knitting needles and suspending it from the protruding needles.
  • Bon Appetit.
Spread the love

Leave a Comment

Recipe Rating