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(5 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
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  • 4 tbsp warm milk



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

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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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 fruits…

  • 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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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!!
11th Dec, 2016
Made this for the first time and I have to say that the results were stunning. I am so pleased I bought a panettone tin too! I will be making this again very soon and will be giving them as Christmas pressies for my nearest and dearest. The recipe was easy to follow, and the smell as it was proving and then cooking was lovely.
5th Dec, 2016
Very pleased with the outcome, the recepie is shorter than standard Italian ones but it tasted great and was very moist. Though it took me longer in the avon and I added a bit more alcohol (used brandy instead) and other dried candid fruits like papaya and pineapple, next time would also add some glaze on top. Definitely will try once more.
11th May, 2016
Spent a bit more time kneading - and it paid off! Great recipe, big success (among my granny as well, which is difficult to achieve).
surfnirvana's picture
20th Dec, 2015
Really enjoyed making this recipe. Easy to follow, looked and smelled amazing when it came out of the oven. I needed to cook it for an extra 10 minutes. If you have the time as there is the obvious proving time, it is well worth the effort!
lynne.howell6@ ...
3rd Jan, 2015
It worked beautifully! Lovely recipe. I used the underfloor heating as a proving source- just put the bowl on the floor. I was impressed with the result as were my guests.
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.
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