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(13 ratings)

Prep: 20 mins Cook: 40 mins - 50 mins plus 3 hrs proving time

A challenge

Serves 6 - 8

Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit

Nutrition and extra info

Nutrition: per serving (8)

  • kcal713
  • fat33g
  • saturates18g
  • carbs86g
  • sugars39g
  • fibre2g
  • protein14g
  • salt0.7g


  • 4 tbsp warm milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 x 7g sachets fast-action dried yeast
  • 100g caster sugar
  • 250g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 5 medium eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tsp vanilla extract
  • grated zest of 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • grated zest of 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 500g strong white bread flour, plus extra for dusting
  • 80g raisins
  • 80g sultanas
  • 3 tbsp dark rum
  • 100g good-quality candied lemon and orange peel, finely chopped

For the topping

  • 30g whole blanched almonds, roughly chopped


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 tbsp caster sugar
  • 1 tbsp egg white
  • 1 tbsp icing sugar


  1. Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.

  2. Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.

  3. Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.

  4. Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.

  5. Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.

  6. Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover with cling film. Leave in a warm place for 2 hrs until doubled in size.

  7. Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 – 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.

  8. When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for another hour until it has risen to the top of the tin or paper.

  9. Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.

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Comments, questions and tips

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Rupert Reed's picture
Rupert Reed
2nd Jan, 2020
I used to have a recipe that made good home-baked Panettone, but cannot now remember which it was, so tried this one. Unfortunately this recipe does not produce anything like a real panettone: although it did have some of the taste of a panettone, the consistency was completely wrong. It came out as quite a dry cake: firm and quite heavy, not light and airy. So I agree with other reviewers who recommend looking elsewhere for a workable recipe. If I find one, I will come back here and leave an updated comment as, for a recipe that took well over 4 hours in the making, this was a disappointing result!
ScouldingFamily's picture
28th Dec, 2019
Made this panettone last night and followed the instructions precisely. As per previous comments I found this recipe results in too much of a bread or cake like consistency. Gives a thick hard crust on the outer edge and the crumb is too tight rather than the light fluffy one you’d expect in panettone. Also, I feel like the amount of fruit specified is a bit sparse once mixed into the dough, and generally a bit more of a savoury-sweet taste, than you’d expect.
18th Nov, 2019
This recipe really didn't work and resulted in a heavy and almost inedible product. Whilst the flavour was pleasant, I would recommend using Paul Hollywood's recipe which can be found by a quick google search. 2 hours is certainly not enough proving time, what a waste of ingredients!
27th Jan, 2019
This didn't work for me, can't say I know why. I left it to rise overnight in the fridge covered with clingfilm (think this may be why), because have made enriched bread doughs before and the butter has melted out, but came back in the morning and it had formed a crust (hadn't risen and outside water had evaporated). Have added raisins/ fruit soaked in brandy and flicked water at it but am not hopeful, I guess the lesson is follow the recipe!
Jan Neill's picture
Jan Neill
13th Dec, 2018
Really enjoyed making this Panettone, it was light and fluffy and delicious. When I get time I will make a chocolate one. Very good recipe, I didn't use rum but soaked the raisins in orange juice.
Agnieszka Janas's picture
Agnieszka Janas
28th Nov, 2018
My pennetone came out delicious. The one you buy from the supermarket is more moist because it has humectants, additives and preservatives. The yeast cakes are usually drier but with a cup of tea it tastes very good. I enjoyed making it.
Elizabeth Sarah Wright's picture
Elizabeth Sarah...
17th Dec, 2017
My panettone looked, smelt and had the right taste of a panettone but the texture was complete wrong! I left the dough to bake in the oven for 50 minutes as specified and it came out with a crust on the outside and the inside was dense and extremely dry. Very disappointing considering it takes around 5-6 hours to make!
Chunling Fong's picture
Chunling Fong
5th Dec, 2017
Excellent recipe! I added about 100g of marzipan (shredded or rolled into balls about 5mm in diameter if you want a more obvious taste/texture) for more sweetness and almond flavour. I also found that doing a low temperature (around 18-20 deg C) slow first rise gives it a better texture. Really enjoyed it!!
1st Jan, 2017
This isn’t a good recipe at all. 500gr of flour is nowhere near enough for the amount of moisture there is in this recipe. Between all the eggs and 250gr of butter you need much more flour to get a proper dough. What I got was a very sloppy dough and I decided to leave it as is and see what happens. What I got was a cake-like crumb rather than the proper light panettone with fibrous crumb to it. It isn’t possible to knead this with such a sloppy dough. Someone should correct this recipe. I was very disappointed. I am a very experienced home baker with many years of bread baking experience. Going back to look for a proper recipe for a panettone. Unfortunately, this isn’t one...
25th Dec, 2016
This is the first panettone I've ever made and it seemed to be a success. I left it to prove for longer than the recipe suggests, four hours for the first prove and then about two hours for the second one. Other than that i kept to the recipe. I don't have a panettone tin. and my 20cm cake tins are too shallow, so i cooked my panettone in a 23cm springform cake tin and it seemed to work really well!!


Messybaker's picture
3rd Nov, 2019
What size case would you need for this? 900g or 500g? Thanks
goodfoodteam's picture
9th Nov, 2019
Thanks for your question. You can use a tall panettone baking tin, like the 18cm diameter x 18cm height available from Lakeland. Look for a panettone case of similar dimensions. A 900g case may not be big enough. They're usually around 18cm in diameter but only be around 11cm high. Check the proportions before buying a case.
Nancy Hearn's picture
Nancy Hearn
29th Nov, 2017
Can I use the bread machine to make this?please let me know thank you
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. We haven't tried this recipe in a bread machine so cannot give specific advice on this. We would suggest referring to the manual to see if there is a suitable setting.
7th Apr, 2016
Could this recipe be mixed with a food processor using a dough hook? Advice would be appreciated.
Good Red Wine
7th Jan, 2019
This is basically a great recipe which works. I've been listening to "WOW"s "no way that is home made" at work all day. The main thing wrong with the recipe is the timing. You need to allow much longer to do this. Though you don't need to be in the kitchen the whole time. The order of the processes could be better (greasing the panettone case doesn't need to be the first thing you do!) First stage should be to soak the dried fruit in Rum (though orange juice is just as good) for at least 12 hours and preferably for longer. Then you need at least 45 minutes to prep and make the dough. Probably longer if you are creaming butter and sugar by hand. The dough is extremely wet so a mixer is useful, you can do it by hand but it'll be messy. If you are doing it by hand I'd recommend reducing the yeast by half - it slows it all down and gives time for the gluten to develop without as much kneading. But you will then need even more time because the dough will take longer to rise. Then, depending on how active your yeast is (and it seems to vary every time I make this recipe even though I am using the same brand of dried yeast) you need to allow between 2 and 12 hours for the dough to rise the first time. Sometimes the yeast just refuses to get started, sometimes it just romps away. This is the time to brush the panettone case with melted butter. Then you need 15 minutes or so to kneed the fruit into the dough and shape it prior to putting it in a panettone case. If it's not really elastic then knead it for longer. Depending again on how active the yeast is deciding to be, you need to let it rise again until it's right at the top of the panettone case. Wrap baking parchment around the case so it is at least double in height. Stick two very long metal skewers horizontally, about 2 inches apart, through the base of the case, through the cake and out of the other side so that a good 3 or 4 inches protrudes from either side. (I'll tell you why later). Glaze the top and decorate with almonds Pre-heat the oven, Don't take the skewers out. Bake. Now the scary bit. Very gently. Turn the entire loaf upside down and hang it from the skewers between two stacks of books or two chairs. If it's not cooked properly it will fall to the floor. AAARGH. Cry. But hopefully its cooked all the way through and that won't happen. Allow it to cool whilst still upside down. This last process stops the dough from sinking in the middle - so you end up with a perfectly domed top. (Unlike the photo)
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