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Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit.

The recipe is a bit complicated but, above all, it takes time, a great deal of time...

28,585 4.9/5

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Last modified on: October 24th 2017

For 1 Panettone, you will need:

How long does it take?

PreparationRestingCookingStart to finish
1 hour 34 min.22 hours 45 min.1 hour1 day 1 hour 19 min.
Preservation: Several days.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 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.
5 min.
2 Panettone : Photo of step #2

First dough mixing

Put into a food-mixer bowl 80 g caster sugar, 80 g water, 80 g egg yolk, 80 g butter, 240 g flour and 60 g flour.
5 min.
3 Panettone : Photo of step #3Knead 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.
25 min.
4 Panettone : Photo of step #4Gather the dough into a ball, wrap in plastic film and leave to rise for about 12 hours, until tripled in volume. 12 hours
5 Panettone : Photo of step #5Knock 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.
30 min.
6 Panettone : Photo of step #6

Second dough mixing

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

Add 80 g egg yolk and continue kneading until this is mixed in.
10 min.
8 Panettone : Photo of step #8Add 90 g butter a little at a time and knead until completely mixed in. 7 min.
9 Panettone : Photo of step #9Add 120 g raisins two at a time and mix in. 12 min.
10 Panettone : Photo of step #10Add 120 g candied fruit and mix in. 7 min.
11 Panettone : Photo of step #11The dough should be very smooth by now, but add a little water if necessary (45 ml or 1.5 fl oz maximum).
12 Panettone : Photo of step #12

Add the fruit

Finish by adding the rehydrated ingI and ingJ (mixed citrus peel is best)...
5 min.
13 Panettone : Photo of step #13...and mix well.
14 Panettone : Photo of step #14Tip the dough out onto the worktop, gather into a ball and leave to rest, covered with a plastic sheet, for 15 minutes. 15 min.
15 Panettone : Photo of step #15Prepare 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. 5 min.
16 Panettone : Photo of step #16Press 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.
8 hours
17 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...
3 min.
18 Panettone : Photo of step #18...and slip small knobs of butter into the cross cuts.
19 Panettone : Photo of step #19Bake for about 1 hout, ideally until the centre of the panettone reaches 201°F (94°C). Check this with an electronic thermometer. 1 hour
20 Panettone : Photo of step #20When the panettone is cooked, turn it out while it is still hot and push 2 long skewers through the base... 5 min.
21 Panettone : Photo of step #21...and hang it upside down from them like this.

Leave to rest in this position for at least 2 hours.
2 hours
22 Panettone : Photo of step #22Your 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
464366 gr614 gr214 gr
232 %25 %58 %32 %
Per 100 g
CaloriesProteins CarbohydratesFats
3295 gr43 gr15 gr
16 %2 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 Panettone : 7.73 €

Note : These prices are only approximate.

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Source: Eva and claudio
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Chocolate rolls (petits pains), Fish fillet with preserved lemons, Pitta bread, Special small breads, ... [All]
RaisinsRaisins: You can check-out other recipes which use it, like for example: Little apple turnovers with almonds and raisins, 3-fruit brioche loaf, You should not add raisins to recipes dry , Cramique, Frozen Nougat, ... [All]
Candied fruitCandied fruit: You can check-out other recipes which use it, like for example: Provençal colombier for Pentecost, Sicilian Epiphany Pie, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Crusty pistachio, almond and apricot flan, Dublin fruit scones, Tiramisu, Strawberry and rhubarb crumble, ... [All]

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