It makes a dramatic Christmas dessert or breakfast treat.

Those versions vary in quality; many of them are rather cloying with artificial flavors.

So read on, all ye who love a baking challenge!

A loaf of homemade panettone in a paper mold with a slice cut out with a bottle of wine, and glasses in the background.

Simply Recipes / Sally Vargas

Yes, this bread is a project!

But I will not be defeated by yeast, my friends!

The rest is straightforward!

A loaf of homemade panettone in a paper mold with a slice cut out with a wreath around the base.

Simply Recipes / Sally Vargas

After that, mix the final dough and pop it into the fridge.

The yeast does its work while you sleep!

And then, into the oven.

Three slices of easy homemade panettone on pink plates with forks.

Simply Recipes / Sally Vargas

Paper panettone molds are inexpensive and pretty easy to findonlineor at kitchenware stores (call ahead).

They come in a variety of shapes and sizes.

I used a 7-inch wide by 4-inches high paper panettone mold fromSur La Table.

A loaf of homemade panettone in a paper mold with a holiday wreath around the base.

Simply Recipes / Sally Vargas

Just ensure to put parchment rounds in the bottom of the pans or pot.

If you baked it in a paper mold, just slice right through it.

Panettone is more bread than cakeits only slightly sweet.

A slice of Panettone, Italian Chirstmas Bread, on a plate with a fork while the rest of the loaf is in the background.

Simply Recipes / Sally Vargas

Feel free to eat it plain, or slather with butter.

Storing and Freezing Panettone

Cool completely and wrap the bread well in foil.

I have never seen a scrap left after the first day.

Sponge for Panettone starter in a silver mixing bowl

Simply Recipes / Sally Vargas

you could also wrap it in plastic and then foil, and freeze it for up to two months.

Or if you have several slices, use them to makeFrench toastorbread pudding.

Our reader Kathleen has had success kneading this dough by hand.

Mixed dried, rum-soaked fruit for German Stollen Christmas bread in a glass bowl.

Simply Recipes / Sally Vargas

“I don’t have a stand mixer and do the whole process by hand.

That makes for a dough that is well aerated but also easy to work with.”

That helps give sluggish doughs a jump-start.

Dried, rum-soaked fruit in a glass bowl being mixed with a spoon

Simply Recipes / Sally Vargas

Add the water and mix with a spoon.

It should be the consistency of thick cake batter.

Cover the bowl with plastic wrap and let rise for 45 minutes.

Rectangle of homemade panettone with fruit and almonds.

Simply Recipes / Sally Vargas

The sponge should double in size.

Stir in the flour.)

Cover with a plate and let soak overnight.

Rectangle of panettone dough on a cutting board

Simply Recipes / Sally Vargas

In a bowl, whisk the remaining flour and salt together until blended.

Once the sponge has risen, transfer the bowl to a stand mixer fitted with the paddle attachment.

Continue at medium speed and add the orange zest, sugar, and vanilla.

Small square of panettone dough on a cutting board

Simply Recipes / Sally Vargas

You may need to scrape the sides of the bowl.

The dough should be very soft and stretchy.

On low speed, gradually add the remaining 1 1/2 cups of flour until it is incorporated.

A flattened square of panettone dough on a cutting board

Simply Recipes / Sally Vargas

Switch to the dough hook.

Knead on low speed for 8 minutes, or until the dough is very smooth and elastic.

Stop 2 or 3 times to push down any dough that creeps up on the dough hook.

Panettone dough with candied rum soaked fruit shaped into a ball.

Simply Recipes / Sally Vargas

Continue to mix with the dough hook for 3 minutes until the dough is silky and shiny.

If it still seems extremely sticky, gradually add from 1 to 4 tablespoons additional flour.

Keeping the dough in the bowl, pat it into a ball.

Italian Christmas bread ready to rise in a paper panettone mold.

Simply Recipes / Sally Vargas

Spray lightly with vegetable oil spray and place a piece of plastic wrap directly on the dough.

Refrigerate for 8 hours or up to 2 days.

Place the panettone mold on a baking sheet.

Fully risen homemade holiday panettone dotted with fruit in a paper mold.

Simply Recipes / Sally Vargas

Spread the drained fruit and the almonds evenly over the top.

With a rolling pin, roll forcefully over the fruit and nuts to embed them into the dough.

Simple Tip!

Panettone tented with foil on a baking sheet

Simply Recipes / Sally Vargas

If you like, save that flavorful fruit-kissed rum for use in other holiday baking.

Booze can make a yeasted dough fail to rise, so it’s not added to the dough itself.

Fold the long sides of the fruit-covered dough into thirds (like a letter).

You will end up with a rectangle.

Then fold the bottom half of the rectangle to meet the top to form a square.

Pat the square to a thickness of about 1 1/2 inches.

Bring the corners in toward the center to form a ball, and pinch the loose ends together.

Cup your hands around the dough to round the ball.

Place the dough with the seam side down inside the panettone mold.

( I used a 7-inch wide by 4-inches high paper panettone mold fromSur La Table.)

This can take longer if the room is cold.

You are scoring the surface, rather than cutting into it deeply.

Place the cold pat of butter in the center of the dough.

Turn the oven down to 325F.

Bake the panettone for 30 minutes.

Then place a piece of foil loosely over the top to keep it from browning too much.

Remove it from the oven, transfer to rack, and let cool completely in the paper mold.

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