Looking for an Easy Homemade Italian Christmas cake recipe – a way to make a tasty Panettone without any fuss. I have a perfect solution for you. Easy to follow recipe that has several simple steps to follow and no special cooking skills required.

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The key to a perfect Panettone is planning. The recipe should not be rushed. Believe me that I know what I am saying. This is not my first attempt at making Panettone. I had somewhat of a fixation on baking Christmas bread this year myself. I started experimenting a month ahead before Christmas and tried following several recipes.

Easy Italian Christmas Cake Recipe

The recipe that you see is a result of those attempts and some changes made. Without a doubt, I can promise you that if you follow the recipe and the amount of ingredients to a tee you will get a perfect Christmas bread. You will get a puffy and at the same time sweet pastry with zesty candied fruit.

Here are some other options to have for your Christmas dinner for a dessert:

Panettone Ingredients:

Panettone Ingredients

  • 70 ml milk;
  • 250 g all-purpose flour;
  • 2 eggs;
  • 1 tsp. dry active yeast;
  • 80 g butter;
  • 30 ml vegetable oil;
  • 2 tbsps. sugar;
  • 5 g vanilla sugar;
  • 1 tsp. lemon zest;
  • 3 g salt;
  • 160 g candied fruit;
  • 20 g raisins;
  • 60 ml brandy;
  • 1 egg yolk;
  • 1 tbsp. milk.

How to make Classic Italian Christmas Bread at home:

  • Rinse raisins and candied fruit under warm water. Cover it with brandy and leave for 4 hours.

Cover raisins and candied fruits with brandy

  • Heat milk until warm (do not let it boil). Add active dry yeast and a teaspoon of sugar. Nicely whisk the mixture until sugar dissolves and set it aside for 5 to 10 minutes for the yeast to start reacting.

Combine dry yeast with milk and sugar

  • Beat in two eggs and add sugar, pour vegetable oil. Thoroughly whisk the mixture using a mixer. Add vanilla sugar and lemon zest for extra flavor.

Beat in eggs

  • Sieve all the flour and combine it with salt. Start adding flour to the main mixture by bunches and at the same time whisking the dough. Use low speed at first and then keep it increasing until the dough thickens.

Add flour

  • Add butter and knead the dough.

Add butter

  • Drain brandy from raisins and fruit. Add them to the dough.

Add drained raisins and fruits

  • Cover the dough with a plastic wrap and leave it in the fridge for 7 to 8 hours.

Refrigirate for 7 hours

  • After refrigerating the dough, knead the dough with your hands and form a ball. Put the ball into a baking form and let it sit for 2-3 hours in a warm place. The dough should rise in the end.
  • Preheat oven at 350ºF/180°C.
  • Whisk an egg yolk, add milk, and smear with this mixture on the top of the dough.

Leave it a warm place for 2 hours

  • Bake Panettone for 20 minutes. Then lower the heat to 300ºF/150°C and bake for another 20-30 minutes. You always can check the pastry for doneness with a wooden skewer. If the top starts burning, transport the form to the lower rack of the oven. Before serving let the Panettone cool down a bit!

Bake in the oven for 50 minutes in total

If you liked this Easy Panettone Recipe, I would appreciate it so much if you would share it on Pinterest or you could give the recipe a star review!

How to make Panettone – Italian Christmas Cake Recipe

Looking for an Easy Homemade Italian Christmas cake recipe – a way to make a tasty Panettone without any fuss.
Prep Time13 hrs
Cook Time50 mins
Total Time13 hrs 50 mins
Course: Baking, Dessert
Cuisine: Italian
Keyword: easy Panettone recipe, Homemade Panettone Recipe, how to bake Christmas bread, How to make Panettone, Italian Christmas Cake Recipe
Servings: 8 slices
Calories: 326kcal

Ingredients

  • 70 ml milk
  • 250 g all-purpose flour
  • 2 eggs
  • 1 tsp. dry active yeast
  • 80 g butter
  • 30 ml vegetable oil
  • 2 tbsp. sugar
  • 5 g vanilla sugar
  • 1 tsp. lemon zest
  • 3 g salt
  • 160 g candied fruit
  • 20 g raisins
  • 60 ml brandy
  • 1 egg yolk
  • 1 tbsp. milk

Instructions

  • Rinse raisins and candied fruit under warm water. Cover it with brandy and leave for 4 hours.
  • Heat milk until warm (do not let it boil). Add active dry yeast and a teaspoon of sugar. Nicely whisk the mixture until sugar dissolves and set it aside for 5 to 10 minutes for the yeast to start reacting.
  • Beat in two eggs and add sugar, pour vegetable oil. Thoroughly whisk the mixture using a mixer. Add vanilla sugar and lemon zest for extra flavor.
  • Sieve all the flour and combine it with salt. Start adding flour to the main mixture by bunches and at the same time whisking the dough. Use low speed at first and then keep it increasing until the dough thickens.
  • Add butter and knead the dough.
  • Drain brandy from raisins and fruit. Add them to the dough.
  • Cover the dough with a plastic wrap and leave it in the fridge for 7 to 8 hours.
  • After refrigerating the dough, knead the dough with your hands and form a ball. Put the ball into a baking form and let it sit for 2-3 hours in a warm place. The dough should rise in the end.
  • Preheat oven at 350ºF/180°C.
  • Whisk an egg yolk, add milk, and smear with this mixture on the top of the dough.
  • Bake Panettone for 20 minutes. Then lower the heat to 300ºF/150°C and bake for another 20-30 minutes. You always can check the pastry for doneness with a wooden skewer. If the top starts burning, transport the form to the lower rack of the oven. Before serving let the Panettone cool down a bit!

Notes

*calories per 100 g

I cannot wait for your feedback to learn how your Panettones turned out!

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