Ultra-Soft Panettone with Honey, Orange & Fruit
candystore (emprendereposteriade0) adapted by JojoM
Buttery, cloud-soft panettone scented with vanilla and orange, sweetened with honey, and packed with raisins, cranberries & apricots—perfect festive bake.
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 →
Ultra-Soft Panettone with Honey, Orange & Fruit
candystore (emprendereposteriade0) adapted by JojoMButtery, cloud-soft panettone scented with vanilla and orange, sweetened with honey, and packed with raisins, cranberries & apricots—perfect festive bake.
Chef's Tips
Proof the dough somewhere warm (24–27°C) to keep fermentation steady.
Use room-temperature butter for faster gluten development and a finer crumb.
Hydrate very dry fruit in warm water or orange juice, then pat dry before mixing in.
Cool the loaves hanging upside down to prevent collapse and keep the crumb airy.
For deeper flavour, chill the mixed dough overnight, then proceed with shaping.
Tools Used
Pastry Brush
Oven Thermometer
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Ingredients
Preferment (Part 1)
Dough (Part 2)
Egg Wash & Topping
Instructions
Make the Preferment (30 minutes)
- 1
In a bowl, whisk warm milk, sugar, honey and instant yeast until dissolved.
- 2
Stir in the flour to form a thick batter, cover, and leave 30 minutes until puffed.
Mix the Dough
- 1
In a mixer bowl, add flour, warm milk and the preferment. Mix with a dough hook for 4 minutes on low.
- 2
Beat eggs with vanilla, then stream into the dough while mixing; add the sugar and salt.
- 3
Knead on medium until smoother, then add the soft butter in pieces; mix until fully absorbed and the dough is elastic.
- 4
Knead in orange zest and dried fruit just until evenly distributed.
- 5
Cover and proof until doubled, about 80 minutes at warm room temperature.
Shape & Second Proof
- 1
Lightly flour the work surface; turn out the dough and form a tight ball.
- 2
Divide into 3 pieces (about 380 g each). Shape each into a smooth ball and place in 11×11 cm panettone paper molds.
- 3
Cover and proof until the domes rise to near the rim, about 80 minutes.
Bake & Cool
- 1
Heat oven to 170°C (340°F). Brush tops with egg wash, sprinkle almonds if using, dust lightly with flour.
- 2
Bake 45–60 minutes until deep golden and 92–94°C internal temperature.
- 3
Immediately pierce each mold with skewers and hang the loaves upside down over a large bowl or pot. Cool completely before slicing.
Comments & Reviews
R J
10/8/2025
The orange zest is a game-changer—so fragrant and bright. Loved it!
Mirlena
10/8/2025
Los moldes de papel son difíciles de conseguir aquí, pero la receta salió suave y alta. ¡Gracias!
Magdalena
10/8/2025
Gracias por aclarar lo de la harina de fuerza. Usé flour de pan y funcionó perfecto.
Aurelio
10/8/2025
A mano fue pesado, pero con reposos y pliegues resultó muy tierno. Vale la pena.
Celia
10/8/2025
Añadí chispas de chocolate a una de las piezas—quedó espectacular para el desayuno.
Nutrition Facts
Serving Size: 1 slice (1/12 loaf)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
