Step by step recipe:

  1. 5 min.Panettone : Photo of step #1

    Prepare the aromatic mixture

    The day before making the loaf, mix 20 g honey, 1 vanilla pod (scrape the inside) and the zest of ½ orange and ½ lemon in a ramekin.

    Cover with plastic film and leave overnight.
  2. 5 min.Panettone : Photo of step #2

    First dough mixing

    Put into a food-mixer bowl 80 g leaven, 80 g caster sugar, 80 g water, 80 g egg yolk, 80 g butter and 240 g flour.
  3. 25 min.Panettone : Photo of step #3
    Knead for about 25 minutes, then test the gluten with the The window-pane test or check that the temperature of the dough does not rise above 79°F (26°C).

    Note: For the best way to knead, see: A few tips for effective kneading at home.
  4. 12 hoursPanettone : Photo of step #4
    Gather the dough into a ball, wrap in plastic film and leave to rise for about 12 hours, until tripled in volume.
  5. 30 min.Panettone : Photo of step #5
    Knock back the dough by lifting it and thumping it back down onto the worktop.

    Gather into a ball again, wrap in plastic film and refrigerate for 30 minutes.
  6. 5 min.Panettone : Photo of step #6

    Second dough mixing

    Add 60 g flour and the aromatic mixture to the dough you have already prepared, then start kneading on slow speed.
  7. 10 min.Panettone : Photo of step #7
    Knead until fully absorbed (about 10 minutes).

    Add 5 g fine (or table) salt and continue kneading until this is mixed in.
  8. 7 min.Panettone : Photo of step #8
    Add 60 g caster sugar a little at a time and knead until completely mixed in.
  9. 12 min.Panettone : Photo of step #9
    Add 80 g egg yolk two at a time and mix in.
  10. 7 min.Panettone : Photo of step #10
    Add 90 g butter and mix in.
  11. Panettone : Photo of step #11
    The dough should be very smooth by now, but add a little water if necessary (45 ml or 1.5 fl oz maximum).
  12. 5 min.Panettone : Photo of step #12

    Add the fruit

    Finish by adding the rehydrated 120 g raisins and 120 g candied fruit (mixed citrus peel is best)...
  13. Panettone : Photo of step #13
    ...and mix well.
  14. 15 min.Panettone : Photo of step #14
    Tip the dough out onto the worktop, gather into a ball and leave to rest, covered with a plastic sheet, for 15 minutes.
  15. 5 min.Panettone : Photo of step #15
    Prepare the mould: this is a high-sided round mould 20 cm in diameter (approx. 8 inches). Line it with cooking parchment and stand on another sheet of paper, laid on a baking sheet.
  16. 8 hoursPanettone : Photo of step #16
    Press down on the dough to flatten it and expel the gas that has formed, then reshape into a ball and put into the mould.

    Leave to rest for 8 hours.
  17. 3 min.Panettone : Photo of step #17

    Cooking and resting

    Preheat the oven to 340°F (170°C).

    Score the top of the dough in a cross pattern...
  18. Panettone : Photo of step #18
    ...and slip small knobs of butter into the cross cuts.
  19. 1 hourPanettone : Photo of step #19
    Bake for about 1 hout, ideally until the centre of the panettone reaches 201°F (94°C). Check this with an electronic thermometer.
  20. 5 min.Panettone : Photo of step #20
    When the panettone is cooked, turn it out while it is still hot and push 2 long skewers through the base...
  21. 2 hoursPanettone : Photo of step #21
    ...and hang it upside down from them like this.

    Leave to rest in this position for at least 2 hours.
  22. Panettone : Photo of step #22
    Your panettone is ready and now you can enjoy a well-deserved treat!


As with any emblematic dish, you will find one or more recipes described as "the real Italian recipe", each claiming to be authentic. I would take my hat off to anyone who could sort the "right" one out from among them. That said, the Italian lady from whom I learned this recipe assured me that, whatever else might be in it, there is no yeast in a panettone, just leaven - always.


Eva and claudio

Grade this recipe

Grade this recipe

More recipes?

This recipe use (among others)