Homemade Panettone

Preparation30 min.
Cooking60 min.
Тotal90 min.
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  • flour - 2 cups (500 g) + more if needed
  • milk - 4/5 cup (200 ml), lukewarm
  • butter - 2/5 cup (100 g), at room temperature
  • yeast - 1 2/3 tbsp (25 g), fresh
  • eggs - 2, at room temperature
  • anise - 1 tsp, grains
  • salt - 1 pinch
  • sugar - 1/2 cup (130 g)
  • raisins - 1/2 cup (120 g)
  • cherries - 3 1/3 tbsp (50 g) dried
  • dried fruits - 6.5 oz (180 g) mix, by choice (pineapple, papaya, mango, kiwi...)


This is a variation of the Italian panettone Christmas loaf that you can bake in an oval or oblong cake form.

Dissolve the yeast in the warm milk with a pinch of sugar. Once it activates, add the butter (in pieces) and stir to melt it completely. Next come the eggs, sugar, and a pinch of salt, stir them to melt the sugar. Make a well in the sifted flour and add the liquid mixture to it. Patiently knead a soft smooth dough.

Finally, knead it with all the dried fruits. Put the dough in a well - greased, large cake form. If you do not have one, use 2 smaller ones. The height of the dough in the form should be about 2/3 of the way up. Cover it with a damp cloth and leave it to rise as long as possible (about 3 hours).

Then put the homemade panettone in a heated 320°F (160 °C) oven. If you see it start to burn, cover it lightly with a piece of aluminum foil and bake it finished.

When the panettone is ready, sprinkle it with plenty of powdered sugar.


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