Recipe: Panettone

Recipe: Panettone
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  • 2.5 Gram Bread Improver
  • 155 Gram Milk
  • 75 Gram Whole Eggs
  • 80 Gram Butter, unsalted
  • 3.5 Gram Salt
  • 20 Gram Egg Yolks
  • 80 Gram Raisins
  • 250 Gram Flour T-45
  • 80 Gram Candied Orange
  • 35 Gram Candied Lemon
  • 75 Gram Castor Sugar
  • 35 Gram Red Cherries
  • 10 Gram Fresh Yeast


  • Take a small bowl. Pour warm 30 gm of milk and add 5gm yeast to it.
  • Let it stand until yeast has dissolved. Stir in 30g of the flour, cover with cling film, and let stand 30 minutes, or until doubled.
  • Beat sugar, egg yolks & whole eggs together. Add to sponge and stir until well incorporated.
  • Combine butter and remaining flour until crumbly. Slowly pour in egg mixture.
  • Add in the rest of the ingredient except the fruits and beat on high speed 3 to 4 minutes, until dough is elastic
  • looking and long strands form. Beat in candied fruit and raisins.
  • Take the dough into greased bowl, cover with cling film, and leave in a warm place to rise until doubled again,about 2 hours.
  • Once proofed take out the dough onto a lightly floured work surface and knead a few times to deflate.
  • Divide dough into 2 pieces. Roll each piece into a ball and drop into prepared moulds. Let rise in a warm place for about two hours, until doubled again.
  • Heat oven to 200 C. Cut an X on top of each loaf with oiled scissors/blade. Brush tops of loaves lightly with egg wash.
  • After 10 minutes, lower heat to 190 C. Bake for 30 more minutes; if tops get too brown, cover with foil.
  • Loaves are done when a wooden skewer inserted into the centre comes out clean. Cool on wire rack. Serve.