Panettone Baking Mix Recipe | Bake Soft Italian Sweet Bread at home| One Bottle Bakery
Make soft and fluffy Italian Panettone at home with One Bottle Bakery’s Panettone Baking Mix. An easy European baking recipe with dried fruits or chocolate chips.
Discover the joy of making authentic Italian Panettone at home with One Bottle Bakery’s Panettone Mix. Soft, buttery, and beautifully airy, this recipe combines delicate citrus notes with your choice of dried fruits or chocolate chips for a bakery-style result.
Designed to be simple and approachable, our pre-measured bottle helps you create traditional European baking at home with minimal effort and maximum flavour.
Perfect for breakfast, brunch, coffee breaks, entertaining, or sharing with family and friends.
Baker's Tips
🌾 Keep the dough soft
Do not add extra flour, the dough should remain soft and slightly sticky. Use buttered hands to handle the dough instead of adding more flour.
🔥 Create the perfect rising environment (optional)
For a better rise, preheat your oven to 40°C (105°F), turn it off, and place the dough inside during the rising stage for up to 2 hours. The gentle warmth helps create a soft, airy, and fluffy Panettone
Directions
If using raisins, cherries, or other dried fruits, soak them in rum or warm water for about 30 minutes, then drain well before using.
Step 2 – Prepare the Wet Ingredients
In a bowl, whisk together the milk, eggs, orange zest, and salt. Add the contents of the bottle to a stand mixer and briefly combine. Pour in the wet ingredients and knead for about 15 minutes until the dough begins to come together.
Step 3 – Add the Butter & Fillings
Gradually add the butter while mixing, allowing each addition to fully absorb before adding more. Continue kneading until the dough becomes smooth, elastic, and slightly sticky, pulling away from the sides of the bowl. Add the soaked dried fruits or chocolate chips and mix until evenly incorporated.
Step 4 – First Rest
Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour.
Step 5 – Shape & Final Rise
Shape the dough into a smooth ball and place it into the Panettone mold. Let it rise for up to 2 hours.
Step 6 – Score, Top & Bake
Using a blade or sharp knife, score a cross about **1 cm (0.5 inch) deep** on top of the Panettone. Place a small piece of butter in the center (optional). Bake in a **preheated oven at 320°F (160°C) for 35–50 minutes**, or until golden brown
Step 7 – Protect While Baking
After about 25 minutes of baking, loosely cover the top with a double layer of aluminum foil if it starts browning too quickly
Step 8 – Cool & Hang (Optional)
If using a traditional Panettone paper mold, immediately after removing it from the oven, insert two long knitting needles through the base, about 1 cm (0.5 inch) from the bottom, and carefully invert the Panettone upside down, resting the needles over two paper towel rolls or a similar support. This helps prevent the Panettone from collapsing and keeps the top light and airy.
Step 9 – Cool & Enjoy
Let the Panettone cool for at least 2 hours before slicing and serving.
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