Panettone is all wrapped up.

Zia Michelina's Panettone

Zia Michelina's panettone is a family recipe for a traditional, rustic, Italian Christmas bread. So light and airy and so much healthier than any store-bought version.
Course Dessert
Cuisine Italian
Keyword Italian Christmas Bread, Italian yeast bread, panettone
Prep Time 4 hours 30 minutes
Cook Time 45 minutes
Total Time 5 hours 15 minutes
Servings 18 servings
Calories 233kcal
Author Maria Vannelli RD


  • 24 grams active dry yeast approx. 3 packages or 2 tablespoons)
  • 1 teaspoon sugar
  • 1/2 cup lukewarm water
  • 6 eggs room temperature
  • 12 tablespoons sugar 180 grams
  • 1 cup vegetable oil
  • 7 oz milk room temperature
  • 2 teaspoons vanilla
  • zest of 2 lemons
  • 6 cups flour sifted
  • 3 teaspoons butter


  • In a small bowl, combine yeast, sugar and water.
  • Stir and let stand for 10 minutes (will get foamy).
  • Meanwhile, in the bowl of a stand mixer, beat the eggs until light and frothy.
  • Continue beating while adding sugar, oil, milk, vanilla, zest and finally the yeast mixture.
  • Switch to dough hook attachment.
  • Gradually add flour and knead for approximately 8-10  minutes until you have a soft, smooth elastic dough. 
  • Gather dough in a ball and place dough in a very large bowl, cover with wrap and dishcloth and allow dough to rest for at least 2 hours (or until double or almost triple in size) in a draft free place.
  • Punch down dough.
  • Separate dough in thirds and place in panettone molds.
  • Allow to rest for another 2 hours or until dough has reached the top of the mold.
  • With a very sharp knife, score slightly across top (make an X). Peel back the sections.
  • Place 1 teaspoon butter in the center of the cut.
  • Bake in a preheated oven at 350° F for approximately 35 minutes or until golden brown (set oven rack one below the center).
  • Once you have removed the panettone from the oven, pierce a wooden skewer through the bottom part and place it upside down in a large pot until completely cooled down.


Special equipment required: panettone pans or molds (6 x 4.5 inches).
If desired, you can add dried and/or candied fruit, chocolate chips, etc... after the first rising.
Please note that the dough can be placed in the refrigerator for an overnight stay for the second rising.  In the morning, take them out of the fridge and allow them to return to room temperature before proceeding. 
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 


Serving: 1serving | Calories: 233kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 33mg | Potassium: 92mg | Fiber: 1g | Sugar: 8g | Vitamin A: 120IU | Calcium: 27mg | Iron: 2.2mg