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Savoury panettone recipe

Savoury panettone recipe

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  • Dish type
  • Bread
  • Italian bread

Italians love the classic panettone that we eat at Christmas but we also enjoy 'Panettone salato' - a savoury sandwich version. This recipe tells you how to make the bread, then shows how to slice it and fill it with tuna, olives, anchovies, mozzarella cheese, ham, turkey or whatever you like! It is typically served as a starter at big family gatherings on December 25th.

Be the first to make this!

IngredientsServes: 8

  • For the panettone bread
  • 2 eggs, lightly beaten
  • 1 1/2 teaspoon salt
  • 160ml lukewarm milk, plus more as needed
  • 17g fresh yeast
  • 1 teaspoon sugar
  • 250g 00 grade flour for bread
  • 250g strong bread flour
  • 60ml lukewarm water
  • 80g butter, room temperature
  • For the tuna stuffing
  • 3 tablespoons mayonnaise
  • 90g tuna, drained
  • 100g cooked prawns
  • 4 lettuce leaves
  • For the tapenade
  • 4 tablespoons olives
  • 2 anchovies
  • 1 tablespoon capers
  • 2 tablespoons extra virgin olive oil
  • 4 slices mozzarella cheese
  • For the cheese stuffing
  • 3 tablespoons cream cheese
  • 50g ham, cubed
  • 3 or 4 slices prosciutto or roast turkey

MethodPrep:1hr ›Cook:40min ›Extra time:9hr resting › Ready in:10hr40min

    For the bread:

  1. Make sure the butter has reached room temperature before you begin. Lightly beat eggs and salt together in a bowl. Warm up the milk; add yeast and sugar and stir to dissolve. Set aside for a few minutes until foamy.
  2. In a large bowl, mix the 2 flours and make a well in the centre. Add yeast mixture, eggs and salt. Mix with a fork first, then add the lukewarm water and mix again to form a sticky ball.
  3. Add the butter, a bit at the time, kneading it into the dough. Transfer onto a floured surface and knead vigorously for 10 minutes or until smooth. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place for 1 1/2 hours, or until doubled in volume.
  4. Transfer the dough onto a floured surface; working quickly, take one piece and stretch it towards the outside, then fold in on top. Repeat with next section of dough, working your way around the circle.
  5. Place the dough in a paper panettone mould; cover with cling film and keep in a warm place (see tip below).
  6. Let the dough rise for at least 2 hours or until it reaches the rim of the mould.
  7. Preheat the oven to 180 C / Gas 4. Fill a baking dish with some water and place in bottom rack of oven. This will keep the bread moist as it cooks.
  8. Brush the top of the panettone with some milk and place the mould on a flat baking tray. Bake in preheated oven for 40-45 minutes, or until a skewer instered down into the middle of the panettone comes out clean.
  9. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Gently flip the bread, letting the skewers rest on the rim of a tall pot, allowing the bread to cool upside down so it doesn't collapse. Let cool for at least 5 hours.
  10. To assemble:

  11. Gently remove the skewers and slice lengthwise to obtain 6 slices, including the top.
  12. In one bowl, mix tuna and mayo until smooth. In a second bowl, blend olives, anchovies and capers with olive oil until smooth. In a third bowl, mix cream cheese with ham until smooth.
  13. Lay the bottom slice of bread on a serving plate; spread with mayo and tuna mix. Spoon on some cooked prawns and some lettuce. Cover with a second slice of bread and press down.
  14. Add the third slice; spread olive mixture over the surface. Cover with mozzarella slices. Place fourth slice of bread on top and press down.
  15. Add the fifth slice; spread with cream cheese mixture and proscuitto. Add the top, as the sixth and last piece. Wrap in cling film and refrigerate for 1 hour or until ready to serve.
  16. Slice in wedges from top to bottom so each guest gets to taste all the layers.


It's very important for the dough to rise in a warm place, between 25 to 28 C. Usually the oven with the light on will do. Also, it won't expose the bread to cold drafts than can compromise the proofing.


You can cut the bread into thinner slicers and add even more variety with different cheeses or pickled vegetables.

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Reviews & ratingsAverage global rating:(2)

Easter Panettone Bread

I love bread. There is just nothing more mouthwatering than a freshly baked loaf smothered in butter! But the funny thing is I’ve never actually made bread the traditional way, which is strange because I grew up watching my Grandma bake loaves and loaves of home made bread in her kitchen on the farm…there was seriously no better smelling place on Earth than bread day at Grandma’s. I wish I had learned her bread making magic, but I never did. So my bread making skills, or lack there of, came from a bread machine that we received as a wedding gift. I have to admit though, that I love my bread machine…it’s the greatest invention ever. It takes all the work out of making delicious home made bread, as it kneads and lets the dough rise, then magically bread is created. But the one thing I really dislike about bread machines is the shape of the loaf after it has baked, so I actually only use the machine to make the dough, then I shape it myself and bake it in the oven. That’s what I did with this Easter Panettone recipe.

After making the dough in my bread machine, I kneaded in the lemon zest and currants before shaping it. Then I baked it in my oven, and ended up with at delicious home made loaf of bread that is perfect for Easter brunch. It’s moist and slightly sweet, with a hint of lemon…so delicious!

Recipe Summary

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • ¼ cup white sugar
  • 2 eggs
  • ½ cup nonfat plain yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • ¼ teaspoon salt
  • 4 cups unbleached all-purpose flour
  • ¼ cup dried currants
  • ¼ cup raisins
  • 1 tablespoon confectioners' sugar
  • 1 tablespoon butter, melted (Optional)

In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.

Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

Meet the savory muffin

Enter the savory muffin. And to go from sweet to savory is as easy as a few quick recipe substitutions: sugar and vanilla out, and great ingredients like cheeses and vegetables folded in! Savory muffins can be a one-handed complete breakfast, a terrific match for your lunch, or a healthy keep-you-going snack. You can make mini ones that can help with portion control, or jumbo ones for decadent brunches. And the best part is that they are super adaptable, depending on which flavors you love!

While you can make savory muffins with just white flour, I like to add some whole wheat or other flour to mine, which makes them a little denser with a hint of nuttiness I love. When it comes to creating your combos, simpler is generally better: Try to limit your recipe to three flavors to avoid too much of a clash. Sometimes I add herbs or spices, sometimes not. Dried fruits and nuts can be great mix-ins, and a bonus topping like sunflower seeds can add interest. Once you start playing with savory combos for your muffins, you might save the sweet for cupcakes!

Overnight Panettone

This traditional Italian holiday bread will stay fresh longer when it's made with an overnight starter.


  • all of the starter (above)
  • 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (57g) lukewarm water
  • 2 large eggs
  • 4 tablespoons (57g) butter, softened
  • 1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
  • 2 1/4 teaspoons SAF Gold instant yeast or 1 tablespoon instant yeast
  • 1 1/4 teaspoons (8g) salt
  • 1/3 cup (67g) sugar
  • 1/2 cup (85g) golden raisins
  • 1/2 cup (64g) slivered dried apricots
  • 1/2 cup (85g) dried cranberries
  • 1/2 cup (71g) chopped dried pineapple
  • 2 tablespoons grated orange rind or grated lemon rind (zest)


To make the starter: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).

To make the dough: Combine all of the dough ingredients except the fruit and zest, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.

Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).

Gently deflate the dough, and knead in the fruits and zest.

Perfect your technique

Sweet breads for the holidays

Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour.

Bake the bread in a preheated 400°F oven for 10 minutes reduce the oven heat to 375°F and bake an additional 10 minutes then reduce the heat to 350°F and bake for 25 to 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Panettone should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using a digital thermometer. (It's easy to underbake, since it browns so quickly!)

Remove the panettone from the oven and cool completely. Store at room temperature, well-wrapped, for up to a week freeze for longer storage.

Panettone Recipe

You will find lots of recipes on the internet for panettone, all of them varying a little. Some add nuts and alcohol, some have additional spices.

Although panettone originated in northern Italy it is now more popular in central and southern regions. This recipe is from our home area of Le Marche.

For speed, we make the dough using our Panasonic breadmaker (don’t tell our Italian friends who would think that a travesty!) and the ingredients in this recipe are for using a bread machine.

Panettone recipe  :  ingredients

✱  300 grammes (2 cups) strong white bread flour

✱  0.5 teaspoon ground cinammon

✱  0.5 teaspoon ground cardammon

✱  0.5 teaspoon ground nutmeg

✱  The yolk only of a second egg

Add the following to the dried fruit dispenser, or to the machine when it beeps if it doesn’t have a dispenser :

✱  50 grammes (0.25 cup) mixed (candied) peel

✱  100 grammes (0.5 cup) raisins

Panettone recipe : how to make it

✱  Put all the ingredients except the fruits into the breadmaker and use the ‘raisin dough’ mode. This will take about 2 hours and 20 minutes.

✱  Add the fruit into the fruit dispenser if your model has one, or add manually when the beeper iindicates it’s time.

✱  When the machine has finished, take the dough out and put straight into a greased 18cm (7”) cake tin.

✱  Cover and leave in a warm place until it has risen to double its size.

✱  Place in a pre-heated oven at 150ºC (300ºF, gas mark 2) for about 30 minutes.

✱  You’ll know it’s properly cooked when a skewer or knife pushed into the centre of the cake comes out clean.

5 Savory Oatmeal Recipes for Breakfast when you don’t like it sweet

Have you ever tried savory oatmeal before? Skip the sweet stuff and try these delicious recipes – mexican oatmeal, oat pancakes, garlic oats with egg, masala oats khichdi (porridge) and mushroom oats. These recipes are ready in fifteen minutes and perfect for breakfast or lunch!

Come January and my eggs and toast turn into oatmeal for breakfast. Because there is nothing like warm, creamy oats to make you feel like you can take on the world!

I’ve never been a big fan of eating a sweet breakfast and so I usually end up making savory oatmeal for breakfast. And over the years, I’ve come up with many variations so that breakfast is never boring.

Don’t think oats mean just porridge, because you can do so much more with them and I’m going to show you how. I usually start my day with Horlicks Oats because their instant oats are fast to cook, really easy to make and taste delicious no matter how you cook them. Oats also make you feel fuller for longer so that you don’t reach for a bag of chips mid-morning.

I’ve put together five incredibly easy savory oatmeal recipes for you that are sure to up your breakfast game! These recipes are a favorite and you will be amazed at how versatile a bag of instant oats can be. These recipes take under 15 minutes to make and each one of them is completely different in taste so that breakfast is never boring again.

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Committing to making this sweet, yeasted Italian holiday bread is truly an act of love. Making panettone can be arduous, but to make the process more manageable, we designed this recipe to rise overnight, so you’re not spending an entire day in the kitchen. To start, make a sponge (or starter) with yeast, water, and flour and let it rise. Then, to make the dough, mix the sponge with lots of butter and eggs, plus a few more ingredients. Refrigerate it overnight to slowly rise, divide it into 2 loaves, and fill them with candied fruit and raisins. Bake in the classic paper molds until the loaves have a beautiful golden brown crust and a moist, rich interior. Serve a slice topped with a dollop of our Tuaca-Mascarpone Cream.

Special equipment: You’ll need 2 (6-inch) panettone molds. You can find them in well-stocked kitchenware stores or online.

For best results, make sure to buy quality candied zest, not artificially dyed candied fruit. You can find candied zest in the dried fruit section at most well-stocked grocery stores, especially around the holidays.

For more Christmas breads, check out our recipes for Stollen, Monkey Bread (Pluckets), and Pandoro.

Tips for Christmas and Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


  1. 1 Place the water in a medium bowl and sprinkle the yeast over top. Set aside until the mixture bubbles, about 10 minutes. Stir in the flour, cover tightly with plastic wrap, and set aside until doubled in size, about 30 minutes.

For the first dough:

  1. 1 Place the water in the bowl of a stand mixer fitted with a paddle attachment and sprinkle the yeast on top. Set aside until the mixture bubbles, about 10 minutes.
  2. 2 Add the sponge, eggs, flour, and sugar and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes. Increase the speed to medium, add the butter 1 piece at a time—letting each piece incorporate before adding the next—and mix until the dough forms a sticky ball on the paddle, about 4 minutes total.
  3. 3 Stop the mixer, scrape down the paddle with a rubber spatula, and cover the bowl tightly with plastic wrap. Let the dough rest in a warm place until doubled in size, about 1 hour. Wash and dry the paddle attachment and fit it back onto the mixer.

For the second dough:

  1. 1 Fit the bowl with the first dough onto the stand mixer. Add the eggs, yolks, sugar, honey, vanilla, and salt and mix on low speed until combined, about 1 minute. Increase the speed to medium high, add the butter pieces, and mix until smooth, about 2 to 4 minutes.
  2. 2 Decrease the speed to low, gradually add the flour, and mix until smooth, about 2 minutes. Stop the mixer and, using a rubber spatula or rubber bowl scraper, scrape down the sides of the bowl and the paddle. Remove the paddle attachment and attach the dough hook. Mix on medium speed for 10 minutes. (The dough will be very soft.) Coat a large bowl with a thin layer of vegetable oil and scrape the dough into it. Tightly cover the bowl with plastic wrap and let the dough rise in the refrigerator for at least 12 hours and up to 24 hours.
  1. 1 Remove the dough from the refrigerator and transfer it to a work surface. Using a sharp knife or pastry scraper, divide the dough into 2 equal pieces and form each into a ball. Cover with plastic wrap and let sit at room temperature for 1 1/2 hours. Meanwhile, prepare the molds and filling.
  2. 2 Generously coat 2 (6-by-4-inch) panettone molds with butter. Place the molds on a baking sheet and set them aside.
  3. 3 Place the raisins in a medium bowl, cover them with water, and let them soak for 30 minutes. Drain the raisins, wipe the bowl dry, pat the raisins dry, and return them to the bowl. Add the candied zest, lemon zest, orange zest, and 3 tablespoons of the flour and toss to evenly coat set aside.
  4. 4 When the dough balls are ready, place the remaining 3/4 cup of flour in a small bowl to use while finishing and shaping the dough (you may not use all of the flour). Generously dust the work surface with flour, place the dough balls on it, and dust the tops with more flour.
  5. 5 Using floured hands, pat each ball into an oval measuring 13 1/2 by 12 inches (about 1/4 inch thick), flouring the dough as needed. Evenly sprinkle a quarter of the fruit mixture over each oval and gently press it into the dough. Starting at a shorter end, roll each oval into a log.
  6. 6 Using floured hands and flouring the dough as needed, pat each log into an oval measuring 16 by 7 inches (about 1/2 inch thick). Divide the remaining fruit mixture in half. Evenly sprinkle half over 1 oval and the remaining half over the other oval and gently press the fruit into the dough. Starting at a shorter end, roll each oval into a log and arrange them seam-side down.
  7. 7 Tuck the ends of each log under itself and shape each into a ball, pushing any fruit pieces back in that fall out. Using a sharp knife or razor blade, cut a shallow 4-inch “X” into the top of each ball and place them in the prepared molds.
  8. 8 Cover the molds with plastic wrap and let the panettone rise on the baking sheet in a warm place until increased in size by half, about 2 hours. Meanwhile, heat the oven to 400°F and arrange a rack in the bottom third.
  9. 9 Using the sharp knife or razor blade, retrace the “X” in each loaf. Cut the tablespoon of butter in half and tuck 1 portion into the center of each “X.”
  10. 10 Place the baking sheet with the panettone in the oven and bake for 10 minutes. Reduce the oven temperature to 375°F and bake for 10 minutes more. Reduce the heat to 350°F and bake until the tops of the panettone are golden brown and a wooden skewer inserted into the center comes out clean, about 35 to 40 minutes more. Meanwhile, twist 2 clean, dry kitchen towels into ropes and arrange them in a small circle. Repeat with 2 more towels.
  11. 11 Remove each panettone from the oven and arrange it on its side cradled in a towel circle. (If you cool the panettone upright, they’ll collapse.) Let them cool completely before slicing, at least 1 1/2 hours. Remove the panettone from the molds, slice with a serrated knife, and serve.

Brush a 15cm diameter cake tin or soufflé dish with a little butter then line with a double layer of greaseproof paper and ensure that you leave a ‘collar’ of paper 8cm above the top of the tin. Oil the inside of a large bowl.

Melt the yeast in the milk, making sure that it is completely dissolved.

Setting aside 2 tablespoons of the flour, sift the remaining amount into a large bowl, sprinkle over the salt and make a well in the centre. Pour in the yeast and milk with the whole eggs and gently mix all the ingredients together to make a thick batter. Sprinkle over the reserved flour and leave the sponge in a warm place for 35 minutes.

Add in the sugar and egg yolks and mix together to create soft dough, then work in the soft butter then turn out onto a lightly floured surface. Knead for 5 minutes until smooth and elastic and shape into a ball.

Place the dough ball in the oiled bowl and cover with clingfilm. Leave it to rise in a warm place away from draughts for 2 hours.

Turn out the dough onto a lightly floured surface and punch down. Gently knead in the candied peel and raisins. Shape again into a ball and place in the prepared tin. Cover with clingfilm and leave it to rise in a warm place away from draughts for 1 hour.

Preheat the oven to 190°C/375°F/Gas Mark 5.

Use a sharp knife to cut a cross on the top and brush with a little butter.

Bake in the middle of the oven for 20 minutes. Lower the temperature to 180°C/350°F/Gas Mark 4, brush the top with more butter and continue to cook for a further 30 minutes.

Once out of the oven, cool the cake in the tin for 10 minutes then turn out onto a wire rack to cool.

Panettone is perfect served at room temperature with a cup of tea.

Savoury panettone recipe - Recipes

I made it! I must admit that I have always been scared of making my own panettone but this year I decided to finally give it a go with an easy recipe. This can be a good one to start with if you are not an experienced baker but you still want the satisfaction of making your own.

I made Italian Easter colomba before which is similar in texture but not always with good results. One of the reasons is that I am often in Italy over Easter and in my mum's kitchen the temperature and the oven are different and I am always rushed for time there which certainly doesn't help. The nearest to panettone I made was this soft raisins cake.

I decided to start with an easy recipe first and to learn to make panettone in easy steps. To get that soft texture panettone must be left to rise several times and for 48 hours but the problem with that is that if you are not an experienced baker things can go wrong along the way. Many things can affect the end result: the temperature of your house and the type of yeast and flour used too. In this recipe I have only let it rise twice.

Always go for strong bread flour when making panettone and make sure that your let the dough rest in a warm draught-free place in your house. A good place is in the oven with the oven light left on. This will provide a constant ideal temperature for your panettone to rise.

I was not keen on buying a panettone paper case as they are quite expensive so I simply bought a cheap small loose bottom baking tin as a base and then I lined it with parchment paper. It worked perfectly. Some people use small pots too. I have used a 7.5 inch or 19 cm loose bottom round baking tin.

When it comes out of the oven panettone is traditionally pierced with wooden skewers and left to cool hung upside down. On this occasion I just left it on a wire rack instead. The final result was good enough and we all enjoyed our homemade panettone very much! You can add sultanas, chocolate chips or candy fruits depending on taste.


    - 500 g - 4 + ½ cup + extra as needed - 3 - 1 - 40 ml - 1.3 fl oz - 100 g - 1/2 cup - 2 sachets (7 g each) - 150 g - ⅔ cup - 2 tsp - 150 g - ¾ cup sultanas or 7/8 cup chocolate chips
  • For the topping: - 50 g + extra to sprinkle - 50 g - 1 - 2 tbsp


Put the flour, the yeast, eggs and the yolk, the sugar, the orange and lemon zest, the vanilla, the milk and the butter in a bowl and with a processor or with your hands make a smooth ball. Add a little extra flour if the consistency is too sticky. Work the dough for approximately 15 to 20 minutes. It should be smooth and elastic.

Let the dough rest in the bowl covered with cling film or with a cloth for at least a couple of hours or until it will have more than doubled in size. It needs to be in a warm place. You can simply place it in the oven with the light switched on.

In the meantime let's make the panettone mold.

I bought a cheap ordinary small round loose bottom cake tin then I cut a sheet of parchment paper long as the lenght of the tin circumference, I folded it in half, I stapled the ends together and placed it inside the tin. If it is too tall cut a bit off with the scissors. Make sure you grease the tin as well as the paper with butter before putting the dough in.

When the dough has risen work it energetically for another 5 minutes. Add the chocolate chips or the sultanas and/or candy fruits, form a smooth ball and place it in the mold.

Cover it with cling film and let it rest again for approximately 5 or 6 hours or until it has almost reached the top of the paper. How long you need to rest it depends how much it rises.

Make the topping by lightly whipping the egg white, add the ground almonds and the powdered sugar then mix well. Gently brush the top of your panettone with it and then sprinkle the top with the almonds (which you will have wet with a little water to avoid them burning during cooking). Sprinkle your panettone with powdered sugar.

Bake it in a ventilated oven at 180C or 350F in the lowest rack of the oven for approximately 45 minutes. After 30 minutes cover it with tinfoil if it looks too brown. Before removing it from the oven test it by inserting a wooden skewer in the middle of the cake: if it comes out clean then your panettone is ready.

Let it cool in the tin for a few minutes and then turn it out on a wire rack to cool down completely.