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...
61,9224.6/5 for 24 ratings
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Last modified on: April 15th 2020

For 1 Panettone, you will need:

Change these quantities to make: 1 Panettone 2 Panettones 3 Panettones

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 34 min.22 hours 45 min.1 hour1 day 1 hour 19 min.
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Step by step recipe

Stage 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.

Stage 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.

Stage 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.

Stage 4 - 12 hours
Panettone : 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.

Stage 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.

Stage 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.

Stage 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.

Stage 8 - 7 min.
Panettone : Photo of step #8
Add 60 g caster sugar a little at a time and knead until completely mixed in.

Stage 9 - 12 min.
Panettone : Photo of step #9
Add 80 g egg yolk and mix in.

Stage 10 - 7 min.
Panettone : Photo of step #10
Add 90 g butter and mix in.

Stage 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).

Stage 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)...

Stage 13
Panettone : Photo of step #13
...and mix well.

Stage 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.

Stage 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.

Stage 16 - 8 hours
Panettone : 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.

Stage 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...

Stage 18
Panettone : Photo of step #18
...and slip small knobs of butter into the cross cuts.

Stage 19 - 1 hour
Panettone : 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.

Stage 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...

Stage 21 - 2 hours
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.

Stage 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.


Several days.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,539 Kcal or 19,004 Kj65 gr614 gr214 gr
227 %25 %58 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
321 Kcal or 1,344 Kj5 gr43 gr15 gr
16 %2 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.


Eva and claudio.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Little chocolate and hazelnut fondants, Fougasse with bacon and Comté, Flaky brownie brioche, Boeuf (beef) bourguignon, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Caramel semolina pudding with raisins, Chocolate mendiants, Pecan fruit rolls , Pains briochés aux raisins, Frozen Nougat, ... All
Candied fruitCandied fruit: You can check-out other recipes which use it, like for example: Hazelnut and orange cake, Sicilian Epiphany Pie, Provençal colombier for Pentecost, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Ocean bread, Mouna, Ali Baba bread, Benoîton, Yeast-based flaky dough (for croissants), ... All

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