Panettone from Italy

    2 hours 40 mins

    It looks like a fat tower and is spilling with raisins and goodies. This traditional Italian Christmas bread is also suitable for afternoon tea or breakfast. Enjoy!

    88 people made this

    Makes: 12 

    • 1 tablespoon dried active baking yeast
    • 225ml warm water (45 C)
    • 4 tablespoons caster sugar
    • 2 eggs
    • 125ml curd
    • 1 teaspoon vanilla essence
    • 1 tablespoon lemon zest
    • 1/4 teaspoon salt
    • 450g plain flour
    • 40g or a handful currants (optional)
    • 40g or a handful golden raisins
    • 1 tablespoon icing sugar
    • melted butter (to brush, optional)

    Prep:25min  ›  Cook:45min  ›  Extra time:1hr30min rising  ›  Ready in:2hr40min 

    1. In a medium bowl, combine yeast, water and caster sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, curd, vanilla, lemon zest and salt. Mix well. Stir in flour a little at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. Place dough in a large, lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
    2. Lightly grease a round 20cm cake tin. In a small bowl, toss fruit with icing sugar. Punch down dough in bowl, transfer to floured surface and knead in the fruit.
    3. Form dough into a ball, place in prepared cake tin, cover loosely with a clean towel and let rise 30 minutes. (Loaf will rise above the tin sides.) Brush with melted butter, if desired.
    4. Preheat oven to 180 C. Bake for 45 minutes, or until loaf is golden brown and a skewer inserted in the centre comes out clean.

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    Reviews and Ratings
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    Reviews in English (88)


    Fantastic recipe! My only negative comment is that I too found it a little less sweet than what I have found in other can be cured easily with a 1/4 cup sugar or honey. The time is worth it!  -  02 Jan 2003  (Review from Allrecipes US | Canada)


    This was a fantastic recipe! I used 5 1/2 cups of flour, and instead of the dried raisins and currants I used candied fruit (fruit-cake fruit). It was the BEST recipe for Panettone I have ever had! Tante Grazie, que benissimo!  -  26 Nov 2005  (Review from Allrecipes US | Canada)


    a nice moist bread! adding whole wheat flour also gives it a nice texture. It rose up high and we ate the whole thing in a couple of days. An excellent bread, great with butter and jam.  -  09 Jan 2001  (Review from Allrecipes US | Canada)