Bread – Page 2 – Family Feast

You’ll learn 13 panettone recipes that cover classic and creative approaches, from the Milanese loaf to quick-rise and vegan versions. Each recipe lists key ingredients, basic steps, and tips for texture and flavor so you can choose what fits your time and skill. Follow the methods here and you’ll bake light, aromatic panettone with reliable results — and find one or two variations you’ll want to try next. Classic Milanese Panettone A timeless, fluffy Classic Milanese panettone with citrusy candied peel and plump raisins — holiday joy in every slice. Ingredients: 500 g (about 4 cups) strong bread flour 120 g (1/2 cup) granulated sugar 8 g (2 tsp) fine sea salt 10 g (2 tsp) active dry yeast (or 25 g fresh yeast) 200 ml (about 3/4 cup + 1 tbsp) whole milk, lukewarm 4 large eggs, at room temperature 150 g (2/3 cup) unsalted butter, softened and diced Zest of 1 lemon and 1 orange 150 g (1 cup) mixed candied citrus peel, chopped 150 g (1 cup) dark raisins or sultanas, soaked in warm water or rum and drained 1 tsp vanilla extract 1 tbsp honey Extra butter for greasing and a little flour for dusting Optional: pearl sugar or sliced almonds for topping How to Make: Bloom the yeast: mix yeast with lukewarm milk and a pinch of sugar; let stand 5–10 minutes until frothy. In a large bowl, combine flour, sugar, salt, and citrus zests. Whisk eggs with vanilla and honey; add to dry ingredients along with the frothy yeast mixture. Mix until a shaggy dough forms, then knead (by hand or mixer with dough hook) for 8–10 minutes until smooth and elastic. Gradually add the softened butter a little at a time, kneading until fully incorporated and the dough is glossy and elastic (about 10 more minutes). Fold in the drained raisins and chopped candied peel evenly through the dough. Place the dough in a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size (about 1.5–2 hours). Punch down gently, shape into a tight ball, and put into a 20–22 cm (8–9 in) tall panettone paper mold or greased high-sided pan. Cover and proof again until the dough reaches about 1–2 cm below the rim (45–90 minutes depending on warmth). Preheat oven to 180°C (350°F). If using, brush the top with a little beaten egg and sprinkle pearl sugar or sliced almonds. Bake for 35–45 minutes until deep golden and a skewer inserted in center comes out clean; if the top browns too fast, tent with foil. Cool upside down: insert skewers through the base into a bottle and hang or cool on a rack upside down for 2 hours to preserve the dome and texture. Let rest for at least 6–12 hours before slicing to finish setting the crumb. Serve a thick slice with coffee or sweet wine — enjoy that airy, citrusy bite of Milan in every mouthful! Artisan Sourdough Panettone With Citrus A light, tangy artisan sourdough panettone bursting with citrus brightness and a tender, airy crumb. Ingredients: 200 g active sourdough starter (fed, bubbly) 450 g bread flour 120 g sugar 6 large egg yolks 2 whole large eggs 120 g unsalted butter, softened 140 ml whole milk, lukewarm 10 g fine sea salt Zest of 2 oranges Zest of 1 lemon 2 tbsp honey 150 g mixed candied citrus peel (orange and lemon), chopped 80 g raisins (optional), soaked in warm water and drained 1 tsp vanilla extract 1 tbsp rum or orange liqueur (optional) Extra flour for dusting Butter or oil for brushing the panettone mold Panettone paper mold (1 kg size) How to Make: Feed your starter so it’s active and bubbly about 4–6 hours before starting. In a bowl, mix the lukewarm milk, honey, and active starter until combined. Whisk together flour, sugar, and salt in a large mixing bowl. Add the milk-starter mixture, egg yolks, whole eggs, vanilla, citrus zests, and rum/liqueur; mix until a rough dough forms. Knead (by machine or hand) for 8–10 minutes until smooth and elastic. Gradually add the softened butter a little at a time, kneading until fully incorporated and the dough is glossy and stretchy (another 8–10 minutes). Fold in candied peel and drained raisins evenly into the dough. Transfer dough to a lightly oiled bowl, cover, and bulk-ferment at room temperature until doubled (about 3–5 hours depending on starter strength). Deflate gently, shape into a tight ball, and place in a prepared panettone paper mold, seam side down. Proof at room temperature until the dough rises to just above the rim of the mold (2–4 hours); you can retard in the fridge overnight for more flavor (bring back to room temp before final proof). Preheat oven to 175°C (350°F) about 30 minutes before baking. When risen, score a cross on top, place a small square of butter in the center, and bake for 40–50 minutes, tenting with foil if the top browns too quickly. Internal temperature should reach about 94°C (201°F). Remove from oven and immediately skew through the base with two long skewers; hang inverted between supports until cool to keep the dome from collapsing (about 2–3 hours). Once completely cool, rest for at least 24 hours before slicing for the best texture and flavor. Enjoy a slice with coffee or sweet wine — the citrusy sourdough lift makes every bite festive and irresistible! Rich Egg-Enriched Panettone With Candied Fruit A soft, buttery panettone studded with candied fruit — decadence that melts in your mouth. Ingredients: 4 cups (500 g) all-purpose flour 3/4 cup (150 g) granulated sugar 1 teaspoon salt 2 1/4 teaspoons (1 packet, 7 g) active dry yeast 1/4 cup (60 ml) warm milk (about 100–110°F / 38–43°C) 4 large eggs, room temperature 1/2 cup (115 g) unsalted butter, softened and cut into pieces 1 teaspoon vanilla extract Zest of 1 orange and 1 lemon 1 cup (150–175 g) mixed candied citrus peel and/or candied cherries, roughly chopped 1/2 cup (75 g) golden raisins or sultanas (optional) 2 tablespoons rum or orange liqueur (optional, for soaking fruit) Extra flour or oil for handling dough 1 egg beaten with 1 tablespoon water for egg wash Paper panettone mold (about 1 kg / 2 lb) or a tall round cake pan lined with parchment How to Make: If using, soak the candied fruit and raisins in rum or orange liqueur for 15–30 minutes, then drain. Warm the milk slightly and sprinkle the yeast over it; let sit 5–10 minutes until foamy. In a large bowl, whisk together flour, sugar, salt, and citrus zests. Beat the eggs lightly and mix them with the foamy yeast and vanilla. Make a well in the dry ingredients and pour in the egg-yeast mixture. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes. Add the softened butter a few pieces at a time, kneading until fully incorporated; dough should be smooth and slightly sticky (10–15 minutes total kneading). Fold in the drained candied fruit and raisins evenly into the dough. Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1.5–2 hours. Gently deflate the dough, shape into a round, and place into the paper panettone mold or prepared pan, smoothing the top. Cover and let rise again until it reaches the top of the mold or nearly doubled, about 1–1.5 hours. Preheat the oven to 350°F (175°C). Brush the top with the egg wash and, if desired, make a shallow cross cut on top to allow expansion. Bake for 35–45 minutes (if using a large mold, it may take 45–55 minutes); if the top browns too quickly, tent with foil. The panettone is done when a skewer inserted into the center comes out clean and internal temperature is about 190°F (88°C). Remove from oven and cool upright in the mold for about 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice and enjoy with coffee or sweet wine for a festive treat. Enjoy a slice warm or room temperature — the perfect holiday indulgence! Chocolate-Dipped Crust Panettone A decadent twist on a classic — panettone with a crisp, chocolate-dipped crust that’s perfect for gifting or indulgent mornings. Ingredients: 1 classic panettone (about 750–1000 g), cooled and at room temperature 300 g (10.5 oz) high-quality dark chocolate (60–70% cocoa), chopped 30 g (2 tbsp) unsalted butter or cocoa butter, finely chopped 1 tsp neutral-flavored oil (optional, for extra shine) 50 g toasted hazelnuts or almonds, roughly chopped (optional) 2 tbsp cocoa nibs or sprinkles (optional, for texture) Parchment paper or a wire rack and tray for cooling How to Make: Prepare a clean workspace and line a tray with parchment paper. Roughly chop the dark chocolate and butter and place them in a heatproof bowl. Melt the chocolate gently using a double boiler: set the bowl over simmering water, stirring until smooth. Or melt in short bursts in the microwave, stirring between intervals. Stir in the oil if using, then let the chocolate cool slightly so it thickens but is still pourable. Hold the panettone by the base or place it on a wire rack. Pour or spoon the melted chocolate over the top, letting it drip down the sides to create a dipped crust effect. Use an offset spatula to smooth the top if desired, and quickly sprinkle chopped nuts or cocoa nibs onto the chocolate before it sets. Transfer the panettone to the lined tray and let the chocolate set at room temperature, or chill briefly in the fridge to speed setting. Once the chocolate has fully set, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days. Enjoy a slice of festive luxury — crunchy chocolate meets pillowy panettone! Almond and Honey Panettone Almond and Honey Panettone — a tender, fragrant holiday loaf studded with almonds and sweetened with golden honey. Ingredients: 4 cups (500 g) all-purpose flour 1/2 cup (100 g) granulated sugar 1 tsp salt 2 1/4 tsp (1 packet) active dry yeast 1/2 cup (120 ml) warm milk (about 105–110°F / 40–43°C) 4 large eggs, room temperature 1/2 cup (115 g) unsalted butter, softened 1/3 cup (120 g) honey, plus more for brushing 1 tsp vanilla extract Zest of 1 lemon and 1 orange 3/4 cup (100 g) sliced almonds, plus extra for topping Optional: 1/2 cup (75 g) raisins or candied peel (if you like a classic mix) Butter or oil for greasing panettone mold or paper mold How to Make: Warm the milk slightly and sprinkle the yeast over it; let sit 5–10 minutes until foamy. In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, beat the eggs with the honey, vanilla, and citrus zests. Add the foamy yeast mixture and the egg-honey mixture to the dry ingredients and mix until a shaggy dough forms. Add the softened butter a few tablespoons at a time, kneading (by hand or with a stand mixer and dough hook) until the dough is smooth, elastic, and slightly sticky, about 8–10 minutes. Gently fold in the sliced almonds (and raisins/candied peel if using) until evenly distributed. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1½–2 hours. Punch down the dough gently, shape it into a ball, and place it into a greased panettone mold or a tall paper mold. Cover and let the dough rise again until it reaches near the top of the mold, about 45–60 minutes. Preheat the oven to 350°F (175°C). Brush the top of the dough lightly with honey and sprinkle with extra sliced almonds. Bake for 30–40 minutes, tenting with foil if the top browns too quickly, until a skewer inserted in the center comes out clean and the internal temperature is about 190–200°F (88–93°C). Remove from oven and brush again with a little honey for gloss. Let cool in the mold for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy a warm slice with coffee or a drizzle of extra honey — that almond-honey aroma is irresistible! Limoncello-Soaked Panettone Bright, boozy bites: limoncello-soaked panettone that’s zesty, tender, and utterly irresistible. Ingredients: 1 classic panettone (about 750g–1kg), preferably day-old or slightly dry 1 cup (240 ml) limoncello liqueur 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons) 1/2 cup (100 g) granulated sugar 1/4 cup (60 ml) water Zest of 1 lemon 1 cup (240 ml) heavy cream, chilled 2–3 tablespoons powdered sugar (to taste) Optional: 1/2 cup (75 g) candied lemon peel, chopped Optional: fresh berries or mint for serving Optional: powdered sugar for dusting How to Make: Slice the panettone horizontally into 2–3 thick layers with a serrated knife. Set aside. In a small saucepan, combine granulated sugar and water; warm gently until sugar dissolves to make a simple syrup. Remove from heat and cool slightly. Stir the limoncello, lemon juice, and lemon zest into the cooled syrup. Place the panettone layers on a baking sheet or plate and brush or spoon the limoncello mixture evenly over each layer, letting it soak in. Allow 10–15 minutes for absorption; repeat if you want a stronger soak. Whip the chilled heavy cream with powdered sugar until soft peaks form. If using candied peel, fold it gently into the whipped cream. Reassemble the panettone by spreading a thick layer of lemon whipped cream between each soaked layer and stacking them back together. Chill the assembled panettone for at least 1 hour so the flavors meld and the cream firms. Just before serving, dust with powdered sugar and garnish with fresh berries or mint if desired. Slice and serve chilled or at cool room temperature. Enjoy the bright, boozy lemon lift — a sunny twist on a classic panettone that’s perfect for sharing. Chestnut Cream Filled Panettone Chestnut Cream Filled Panettone — a luxurious twist: light, citrus-scented bread stuffed with silky chestnut cream. Ingredients: 1 recipe basic panettone dough (about 1.2–1.5 kg finished dough) — prepared and risen once (see note) Zest of 1 orange and 1 lemon 60 g granulated sugar (for dough) — if not already included in your base dough 1 tsp vanilla extract 300 g chestnut purée (sweetened, canned or homemade) 80–100 g mascarpone or ricotta (to loosen chestnut cream, optional) 50 g powdered sugar (adjust to taste for the chestnut filling) 1 tbsp dark rum or chestnut liqueur (optional) 1 egg, beaten (for egg wash) 50 g whole roasted chestnuts, chopped (optional garnish) Icing sugar for dusting How to Make: If your panettone dough is already prepared and has had its first rise, gently deflate it and shape into a ball. If using raw dough, follow your panettone dough recipe through the first rise before proceeding. Make the chestnut cream: in a bowl mix chestnut purée with powdered sugar, orange and lemon zest, vanilla, and rum or liqueur if using. If the purée is stiff, fold in mascarpone or ricotta a little at a time until the filling is smooth and spreadable. Taste and adjust sweetness. Roll the risen dough into a flat round about 2 cm thick on a lightly floured surface. Spread the chestnut cream evenly over the dough, leaving a 2 cm border at the edge. Scatter chopped roasted chestnuts over the cream if using. Roll the dough up like a jelly roll or fold it to enclose the filling, depending on your panettone size and shape — you want the filling inside, not spilling out. Place the filled dough into a lined panettone mold or high-sided round mold. Tuck seams underneath so the top is smooth. Cover loosely and let the filled panettone proof until puffy and about doubled (timing will vary, typically 1–2 hours at warm room temperature). Preheat oven to 180°C (350°F). Brush the top gently with beaten egg for a glossy finish. Bake for 35–50 minutes depending on size, tenting with foil if the top browns too quickly. The internal temperature should reach about 90–94°C (195–200°F) and a skewer inserted into the dough (not the filling) should come out clean. Cool the panettone upright if possible for at least 2–3 hours to set the crumb and filling. Dust the top with icing sugar and garnish with a few chopped roasted chestnuts before serving. Enjoy slices of this rich, chestnut-filled panettone with coffee or a glass of dessert wine — absolutely irresistible! Note: If you need a full panettone dough recipe, let me know and I’ll provide one to match this filling. Whole-Grain Spelt Panettone With Raisins Whole-Grain Spelt Panettone With Raisins — a rustic, nutty twist on the classic Christmas loaf. Ingredients: 3 1/2 cups (420 g) whole-grain spelt flour 1/2 cup (100 g) granulated sugar 1 tsp fine sea salt 2 1/4 tsp (1 packet / 7 g) active dry yeast 3/4 cup (180 ml) warm milk (about 100–110°F / 38–43°C) 3 large eggs, at room temperature 1/2 cup (115 g) unsalted butter, softened 1 tsp vanilla extract Zest of 1 orange (about 1–2 tsp) 1 cup (140 g) raisins, rinsed and patted dry 2 tbsp rum or orange juice (optional, for soaking raisins) 1 tbsp honey (optional, for brushing) Extra flour for dusting and a bit of oil/butter to grease the panettone mold or tall round pan How to Make: If using, soak the raisins in the rum or orange juice for 10–15 minutes, then drain and set aside. Warm the milk until comfortably warm (not hot), sprinkle the yeast over it, stir gently, and let sit 5–10 minutes until foamy. In a large bowl, whisk together the spelt flour, sugar, and salt. In a separate bowl, beat the eggs with vanilla, orange zest, and the softened butter until combined. Add the foamy milk-yeast mixture to the egg mixture and stir to combine. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead gently for about 6–8 minutes until smooth and elastic (spelt is delicate—knead more gently than wheat). Fold in the drained raisins evenly through the dough. Lightly oil or butter a panettone mold (or a tall round cake pan) and place the dough inside, tucking the top seam underneath so it forms a dome. Cover loosely with a clean towel or plastic wrap and let rise in a warm place for 1.5–2 hours, or until roughly doubled in size. Preheat your oven to 350°F (175°C) about 15 minutes before baking. Brush the top gently with honey (optional) for shine, and dust lightly with flour if you like a rustic look. Bake for 30–40 minutes, covering with foil if the top browns too quickly; a skewer inserted in the center should come out clean. Remove from oven and let cool in the mold for 15 minutes, then transfer to a wire rack to cool completely. Slice when cool or slightly warm, and enjoy with coffee or a festive spread. Enjoy warm slices of nutty, fragrant panettone — a wholesome holiday treat with a rustic twist! Pistachio and Rosewater Panettone Pistachio and Rosewater Panettone — a fragrant, nutty twist on the classic Italian holiday loaf. Ingredients: 500 g (4 cups) strong bread flour 100 g (1/2 cup) granulated sugar 8 g (2 tsp) fine sea salt 10 g (2 tsp) instant yeast 4 large eggs, room temperature 120 ml (1/2 cup) whole milk, warm (about 38°C / 100°F) 150 g (2/3 cup) unsalted butter, softened and cut into pieces 1 tbsp rosewater (adjust to taste) Zest of 1 orange 150 g (1 1/4 cups) shelled pistachios, divided (reserve a handful for topping) 80 g (1/3 cup) chopped candied orange peel or dried cherries (optional) 1 tsp vanilla extract 1 tbsp honey 1 egg + 1 tbsp milk for egg wash Powdered sugar for dusting (optional) How to Make: Grind 120 g of the pistachios in a food processor into a coarse paste or finely chopped texture; set aside. In a bowl, combine warm milk, honey and instant yeast; let sit 5 minutes until foamy. In the bowl of a stand mixer, mix flour, sugar, salt, orange zest and the remaining chopped pistachios. Add eggs, rosewater, vanilla and the foamy yeast mixture to the dry ingredients; mix with the dough hook on low until combined. Gradually add the softened butter, a few pieces at a time, mixing until fully incorporated and the dough is smooth and elastic (about 10–15 minutes). Add the pistachio paste and the candied peel or dried fruit (if using); mix until evenly distributed. Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1½–2 hours. Punch down gently, shape into a ball, and place into a greased 1 kg (about 9–10 cm tall) panettone mold or high-sided round tin. Cover and let rise again until it reaches the top of the mold, about 1–1½ hours. Preheat oven to 180°C (350°F). Brush the top with the egg-and-milk wash and sprinkle reserved whole pistachios on top. Bake 35–45 minutes until deep golden and a skewer comes out clean; if the top browns too fast, tent with foil. Remove from oven and immediately invert the panettone and suspend by skewers through the base to cool upside down for 2 hours (this preserves loft). Once cool, dust lightly with powdered sugar, slice, and enjoy. Serve a thick slice of this pistachio-rose panettone with a cup of tea or a glass of sweet wine — the floral and nutty flavors are irresistible. Single-Stage Quick Rise Panettone A light, fast panettone that keeps the classic flavor but skips the overnight waits—perfect when you want festive bread in a day. Ingredients: 4 cups (500 g) all-purpose flour, plus extra for dusting 1/2 cup (100 g) granulated sugar 2 tsp active dry yeast 1/2 tsp salt 3 large eggs, room temperature 1/2 cup (120 ml) whole milk, warm (about 100–110°F / 38–43°C) 1/2 cup (115 g) unsalted butter, softened 1 tsp vanilla extract 1 tsp grated lemon zest (or orange zest) 1/2 cup (80 g) raisins 1/2 cup (80 g) candied citrus peel, chopped 1–2 tbsp warm milk or beaten egg for brushing How to Make: Warm the milk until lightly warm to the touch and sprinkle the active dry yeast and a pinch of sugar over it. Let sit 5–8 minutes until foamy. In a large bowl combine flour, sugar, and salt. Make a well in the dry ingredients and add the foamy yeast mixture, eggs, vanilla, and zest. Stir until a shaggy dough forms, then add the softened butter in pieces and knead (by hand or mixer with dough hook) until smooth and elastic, about 8–10 minutes. Fold in the raisins and candied peel until they’re evenly distributed. Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes. Gently deflate the dough and shape it to fit a 6–8 inch tall panettone mold or a tall round cake pan lined with parchment. Place dough in the mold. Cover and let rise again until about 1–1.5 inches above the mold rim, roughly 30–40 minutes. Preheat the oven to 375°F (190°C). Brush the top with warm milk or beaten egg for a golden crust. Bake 25–30 minutes, tenting with foil if the top browns too quickly, until a skewer comes out clean and the inside reads about 190–195°F (88–90°C). Remove from oven and let cool in the mold for 10 minutes, then unmold and finish cooling on a wire rack. Slice and enjoy warm or at room temperature—store wrapped to keep it soft. Serve a slice with coffee or sweet wine and enjoy that quick, festive panettone charm! Vegan Olive Oil Panettone With Dried Apricots Light, fluffy vegan panettone scented with citrus and studded with sweet dried apricots. Ingredients: 3 1/4 cups (400 g) bread flour or all-purpose flour 1/4 cup (50 g) granulated sugar 2 tsp instant yeast 1/2 tsp fine sea salt Zest of 1 orange and 1 lemon 1/2 cup (120 ml) extra-virgin olive oil 1/2 cup (120 ml) unsweetened plant milk (soy, almond, or oat), warmed slightly 1/4 cup (60 ml) aquafaba (chickpea brine) or additional plant milk if preferred 1 tsp vanilla extract 1/2 cup (80 g) dried apricots, chopped 1/4 cup (40 g) raisins or currants (optional) 2 tbsp orange juice 1 tbsp maple syrup or agave (optional, for extra sweetness) Extra flour for dusting and a little oil for greasing the panettone mold or paper mold How to Make: In a large bowl, whisk together the flour, sugar, yeast, salt, and citrus zests. In a separate bowl, combine the warm plant milk, olive oil, aquafaba, vanilla, orange juice, and maple syrup; stir until smooth. Pour the wet mixture into the dry ingredients and mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and slightly elastic; alternatively use a stand mixer with dough hook for 6–8 minutes. Gently fold in the chopped dried apricots (and raisins or currants if using) until evenly distributed. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1 to 1 1/2 hours, until roughly doubled. Deflate the dough gently, shape it into a round, and place it into a greased 6–8 cup panettone mold or a high-sided round paper panettone mold. Cover loosely and allow a second rise for 45–60 minutes, until the dough rises close to the top of the mold. Preheat the oven to 350°F (175°C). If desired, brush the top very lightly with a little plant milk to help color during baking. Bake for 30–40 minutes; if the top browns too quickly, tent with foil. The panettone is done when the internal temperature reaches about 200°F (93°C) or a skewer inserted into the center comes out clean. Remove from oven and let cool in the mold for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Slice and serve with a cup of coffee or a drizzle of extra olive oil for a rustic touch. Enjoy the citrusy, apricot-studded goodness—perfect for sharing (or not!). Mini Panettone Gift Loaves Mini Panettone Gift Loaves — sweet, fluffy, and perfect for sharing! Ingredients: 500 g (about 4 cups) all-purpose flour 100 g (1/2 cup) granulated sugar 7 g (1 packet) active dry yeast 1 tsp salt 4 large eggs, room temperature 150 ml (2/3 cup) warm whole milk 150 g (2/3 cup) unsalted butter, softened Zest of 1 orange 1 tsp vanilla extract 150 g mixed dried fruit and candied peel (raisins, candied orange peel, citron) 50 g chopped dark chocolate or toasted almonds (optional) 1 tbsp rum or orange liqueur (optional) Extra flour for dusting Egg wash: 1 egg beaten with 1 tbsp milk Powdered sugar for dusting How to Make: Warm the milk until slightly warm (not hot) and sprinkle the yeast over it. Let sit 5–10 minutes until foamy. In a large bowl, whisk together the flour, sugar, and salt. Add the eggs, vanilla, orange zest, and the foamy yeast mixture to the dry ingredients. Mix until a shaggy dough forms. Add the softened butter a little at a time, kneading (by hand or with a mixer) until smooth and elastic, about 8–10 minutes. Fold in the dried fruit, candied peel, and optional chocolate or nuts. If using, add the rum or liqueur. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–2 hours. Punch down the dough gently and divide into small portions to fit mini panettone molds or small paper loaf molds (about 80–120 g each). Shape each portion into a smooth ball and place in the molds. Cover and let rise again until puffed, about 45–60 minutes. Preheat the oven to 180°C (350°F). Brush each loaf lightly with egg wash. Bake the mini loaves for 18–25 minutes, or until golden brown and a skewer comes out clean. Cool in the molds for 10 minutes, then transfer to a rack to cool completely. Dust with powdered sugar before gifting. Serve these mini panettone loaves wrapped with ribbon for a charming homemade gift — enjoy the smiles they bring! Grand Marnier and Dark Chocolate Panettone A boozy, chocolate-studded panettone that’s light, aromatic, and perfect for festive mornings. Ingredients: 4 cups (500 g) all-purpose flour, plus extra for dusting 1/2 cup (100 g) granulated sugar 2 tsp instant yeast 1/2 tsp salt 3 large eggs, room temperature 1/2 cup (120 ml) whole milk, warm (about 100–110°F / 38–43°C) 1/2 cup (115 g) unsalted butter, softened and cut into pieces Zest of 1 orange and 1 lemon 1/4 cup (60 ml) Grand Marnier (plus 1–2 tbsp for brushing, optional) 1 tsp vanilla extract 1 cup (170 g) dark chocolate chips or chopped dark chocolate 1/2 cup (70 g) toasted hazelnuts or almonds, roughly chopped (optional) 1 egg beaten with 1 tsp water for egg wash Powdered sugar for dusting (optional) How to Make: In a large bowl combine flour, sugar, instant yeast, and salt; whisk briefly to mix. In a separate bowl whisk warm milk, eggs, Grand Marnier, vanilla, and citrus zests until smooth. Pour wet mix into dry ingredients and stir until a shaggy dough forms. Add softened butter pieces a few at a time, kneading in the bowl or on a lightly floured surface until dough is smooth and elastic, about 8–10 minutes by hand or 5–7 minutes in a stand mixer with dough hook. Fold in dark chocolate and toasted nuts gently until evenly distributed. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1.5–2 hours. Gently deflate the dough, shape into a tight ball, and place into a 6–8 cup panettone mold or a high-sided round baking pan lined with parchment. Cover and let rise again until dough reaches about 3/4 to the top of the mold, 45–60 minutes. Preheat oven to 350°F (175°C). Brush the top with the egg wash and, if you like, drizzle 1–2 tbsp Grand Marnier over the top for extra aroma. Bake for 30–40 minutes, tenting with foil if the top browns too quickly, until a skewer inserted in the center comes out with a few moist crumbs and the internal temperature reaches about 190–200°F (88–93°C). Cool in the mold on a wire rack for 15 minutes, then remove and cool completely upright to preserve the dome. Dust lightly with powdered sugar before serving, slice, and enjoy. Serve a slice with coffee or a spoon of mascarpone for a decadent treat — cheers to chocolate and orange bliss! Conclusion You’ve got a dozen ways to make panettone that suit many tastes and time limits. Choose one recipe, gather your ingredients, and follow the steps steadily. Feed your starter or proof your dough, fold in fruit or chocolate, then let it rise until doubled. Bake until deep golden, cool on a rack, and wrap each loaf for sharing. Like a lantern in winter, your panettone will warm any table.