Ultra-Soft Panettone with Honey, Orange & Fruit

Ultra-Soft Panettone with Honey, Orange & Fruit 🍯🍊

If there’s one bake that defines the holidays in Italy, it’s panettone — that towering, golden dome of buttery, fruit-studded bread that smells like citrus and celebration. This version combines honey-sweetened dough, orange zest, and a medley of raisins, cranberries, and apricots for a festive loaf that’s ultra-soft, aromatic, and indulgent. ✨

Unlike the store-bought ones, this homemade panettone has a delicate, melt-in-the-mouth crumb and a natural sweetness that only good butter, eggs, and time can bring. Whether you’re gifting, sharing, or savoring a slice with coffee, this recipe brings authentic Italian warmth to your kitchen.

---

🧈 What Makes This Panettone Special

This recipe uses a two-stage process — a quick preferment to build flavor and strength, followed by a rich dough enriched with butter, eggs, and honey. The slow proofing develops that signature stretch and airiness panettone is known for.

💡 Tip: Proofing the dough in a warm spot (around 25°C) and cooling it upside down are key to getting that tender, stringy crumb without collapse.

---

🍊 Flavor & Texture Highlights

• Honey-sweetened & citrus-kissed for a fragrant, festive aroma
• Dried fruits like raisins, cranberries & apricots for natural sweetness
• Cloud-like crumb that stays soft for days
• Perfect for Christmas brunch or gifting 🎁

Once baked, the loaves are cooled upside down—an iconic panettone technique that keeps them lofty and delicate inside.

---

🍞 Why It Works

The preferment jump-starts gluten development and yeast activity, ensuring strength for such a buttery dough. Using strong bread flour (harina de fuerza) helps the structure hold its shape despite all the fat. The result is a light yet elastic bread, almost like a brioche but with an Italian soul.

---

🕯️ Tips for Success

✨ Proof the dough somewhere warm (24–27°C) for consistent rise.
🧈 Use room-temperature butter for faster gluten development.
🍇 Hydrate very dry fruit before adding.
🔁 Chill the dough overnight for even deeper flavor.
🙃 Always cool upside down for the classic soft crumb.

---

🧑‍🍳 A Baker’s Note

Homemade panettone is more than just bread — it’s a ritual of patience and precision. Watching the golden domes rise, brushing on the final egg wash, and smelling that sweet citrus butter aroma from the oven… it’s pure joy for any baker.

Serve warm or toasted, maybe with a touch of butter or mascarpone, and enjoy the holiday spirit in every slice. ❤️

---

❓ FAQ

What is ‘harina de fuerza’?
Use strong white bread flour (12–13% protein). It gives the dough the strength and chew panettone needs.

Can I make this without a stand mixer?
It’s possible, but expect a workout! Do stretch-and-folds every 30 minutes during the first proof to mimic kneading.

How much dough per mold?
About 380 g each for standard 11×11 cm paper molds.

Can I swap the fruit?
Absolutely! Try chocolate chips, candied peel, or cherries — just keep total mix-ins around 200 g.

Can I use active dry yeast instead of instant?
Yes, use 4 g. Bloom it in the warm milk with honey and sugar first.

---

Baking this Ultra-Soft Panettone with Honey, Orange & Fruit is like bottling Christmas morning — golden light, soft music, and the smell of butter and citrus filling the air. 🎄✨

Once you master this, you’ll never go back to store-bought.

Adapted from candystore (emprendereposteriade0) by JojoM
Watch the source video here →