About This Recipe
Panettone is the towering centrepiece of Italian holiday baking — a tall, domed loaf built on a rich, buttery dough that smells like warm vanilla and citrus zest. Studded generously with candied fruit and plump raisins, every slice delivers a tender crumb and a satisfying chew that makes it feel like a celebration on a plate.
Canadian home cooks fall for panettone because it rewards patience with something truly spectacular. Unlike everyday loaves, this bread demands multiple rises and careful shaping, but the result is a show-stopping centrepiece that fills your kitchen with an intoxicating aroma and turns any December table into a proper Italian feast.
Tips for the Best Panettone
Achieving panettone's signature tall, domed shape comes down to thorough kneading to build strong gluten, patient rising times, and using a tall pan or paper collar to guide the loaf upward. Letting the shaped dough rest overnight in the refrigerator deepens the flavour and improves the texture — a step worth every bit of planning ahead.
What to Serve With It
Slice panettone thickly and serve alongside a strong espresso, a steaming mug of hot chocolate, or a glass of sweet dessert wine. It shines on its own during the holidays, but a dollop of mascarpone or a smear of fruit preserves elevates it further for a proper Italian-inspired breakfast or afternoon treat.
Storage & Reheating
Wrap cooled panettone tightly in plastic wrap and then foil to keep it fresh at room temperature for up to three days. For longer storage, freeze slices individually in freezer bags — they reheat beautifully in a 350°F oven for 10 to 15 minutes, restoring that fresh-baked softness.
