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How to Make Incredible Panettone – Video & Recipe 🇮🇹

Panettone is a delicious sweet bread that is enjoyed during the winter holidays!

Panettone is a delicious sweet bread originally from Milan that is enjoyed during the winter holidays. In this video, Food Insider visits Nicola Olivieri, the co-owner of Olivieri 1882, a bakery and food hall in Arzignano, Italy. Panettone is their most popular treat and it’s considered one of the best handmade panettoni in Italy. The process at Olivieri 1882 takes 4 days to make and has a shelf life of up to a month! Check out this video to see how it’s made and check out our own recipe below! 


For the starter dough:

  • 3/4 cup ap flour
  • 1/16 teaspoon active dry yeast
  • 1/3 cup cool water

For the panettone:

  • Starter dough (from above) 
  • 2 1/4 cups ap flour
  • 1/4 cup tepid water
  • 2 eggs
  • 4 tablespoons unsalted butter, softened
  • 1/2 tsp Fiori di Sicilia extract or 1 tsp vanilla extract
  • 1 tablespoon active dry yeast
  • 1/3 cup sugar
  • 1 1/2 cups of dried fruit (your choice, try cranberries, raisins, dried orange, etc)
  • 2 tablespoons grated orange or lemon zest
  • Pinch of kosher salt


  1. To make the starter, combine the flour, yeast and water in a mixing bowl and cover the bowl with plastic wrap. Let rest for at least 8 hours or overnight.

  2. Preheat oven to 400 F.

  3. To make the panettone dough, combine the starter dough, flour, water, eggs, butter, extract, yeast, and sugar in a bowl and mix using a stand mixer with a dough hook or knead with your hands until you’ve formed a smooth ball.

  4. Cover the bowl with plastic wrap and let rise for about an hour or until it has risen and is soft.

  5. Fold in the fruit and zest. 

  6. Shape the dough into a ball and place it into a panettone pan or other tall 2 qt pan.

  7. Cover and let the dough rise for another hour until it is just over the edges of the pan. 

  8. Bake for 15 minutes and then reduce heat to 350 F and bake for another 30-35 minutes, or until internal temperature is 190 F. The panettone should be deep brown when finished. Note: If the top is browning too quickly, cover the top with aluminum foil and test the internal temperature before removing. 

  9. Let the panettone cool before serving. Store covered for up to a week. 


1 comment

  1. I wanna try to made bread like this view, ” ups “my english is small, sorry about word,perhaps you will give me your receip in indonesian

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