This is a classical italian Christmas dessert…but it takes a LOT of time… đŸ˜‰


For the first rising:

  • 6 ounces (150 g) fresh yeast cake (or biga; ask your baker for this)
  • 4 cups (400 g) flour
  • 3/8 cup (90 g) unsalted butter
  • 5/8 cup (110 g) sugar
  • 6 yolks
  • 1/2 teaspoon salt
  • 3/4 cup (200 ml) slightly warm water

For the second rising:

  • 2 3/4 cups (275 g) flour
  • 5/8 cup (110 g) unsalted butter
  • 1 pound (400 g) sultana raisins
  • 13 ounces 9300 g) mixed candied orange and citrus peels
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 6 yolks
  • A little flour for dusting the work surface and mold


The afternoon before, begin by cutting the butter into a casserole and melting it over a very low flame or a double boiler; keep it warm enough to remain melted. Dissolve the sugar in about 3/8 cup (100 ml) of warm water.
Put the melted butter, salt, and yeast cake in a mixing bowl and mix well, then add the yolks and sugar, and sift in the flour, stirring energetically all the while. Should the dough be quite stiff add a little more water. Keep beating with great energy for about 25 minutes, throwing the dough against the sides of the bowl, until it has become smooth, velvety, and full of air bubbles. At this point put it in a lightly floured bowl large enough for it to triple in volume, cover it with a heavy cloth, and keep it in a warm (85 F, 30 C) place for about 10 hours.
In the meantime, wash the raisins, picking over them to remove sticks and whatnot, drain them well, and set them on a cloth to dry. Finely dice, but do not mince, the candied citrus peels.
When the dough is ready, turn it out on your work surface (or return it to the mixing bowl) and work in the flour, vanilla, and honey. Beet with considerable energy for about a half hour, then work in all but 2 tablespoons of the butter, which you will have melted as before, and the water, to which you will have added the salt. Continue working the dough until it becomes shiny and dry, and at this point add the fruit, working the dough to distribute it evenly. At this point you can divide the dough into pieces of the size you want; if you want to make your panettoni by weight, use a scale and figure that they’ll decrease in weight by 10% during baking.
Lightly grease your hands with the butter and round the balls of dough, then put them on a board or plate and let them rise in a warm place for about a half hour. At this point lightly butter your hands again and put the panettoni in panettone molds (or put rings of stiff paler around their bases). Return them to their board and put them in a warm (68-80 F, 20-30 C, depending upon the season), humid spot to rise for about 6 hours.
Heat your oven to 380 F (190 C). Cut an x into the top of each panettone and put 2 tablespoons (30 g) unsalted butter over the cuts. Put the panettoni in the oven, and after 4 minutes remove them and quickly push down on the corners produced by the cuts. Return them to the oven and bake them until a skewer inserted into the middle comes out dry.
When chefs remove their panettoni from the oven they put them upside down in special panettone holders to keep their flanks from collapsing. In a home situation this is not practical, and you’ll dimply have to cool your panettoni on a rack.



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2 Responses to “Panettone”

  1. Professional Cake Decorating…

    […]Panettone | Grandma Recipe[…]…

  2. Blog decor says:

    wonderful things hah…. love it much

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