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Makes 1 panettone

A Christmas classic in Italian households and elsewhere, the light, sweet texture of Panettone makes this bread, which is typically suspended upside down for cooling, more of a cake. Panettone makes a great seasonal alternative, at the opposite end of the scale to traditional rich fruit cakes. Start the night before you want to make your panettone and for best results, keep the kitchen nice and warm and draft-free. Wrap panettone in kitchen foil and keep in a tin for about a week. When the festivities are over use any remaining Panettone to make a delicious Panettone bread and butter pudding.

Free from Soya, Nuts


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Panettone 1st Dough

  1. Put the wholemeal flour, yeast and milk into a mixing bowl, stir to combine.
  2. Invert a larger bowl over the mixing bowl and leave until thick, lightly spongy and bubbly, about 2 hours.

Panettone 2nd Dough

  1. Finely grate the orange rind into a mixing bowl, pour on the orange juice and vanilla extract and beat together well.
  2. Add the flour and 1st dough and stir to make a sticky dough.
  3. Continue stirring with a spoon, or with your hands, until the dough has turned in the bowl for 100 presses, without adding flour.
  4. Cover with a damp tea towel and leave in a warm place, for 8 hours or overnight, to double in size and have a spongy appearance.

Panettone 3rd Dough

  1. Put the white flour into a clean mixing bowl.
  2. Chop the butter into small cubes and add them to the bowl.
  3. Using a fork or pastry blender, work them together until the mixture resembles breadcrumbs.
  4. Tip this into the bowl containing the 2nd
  5. Break the egg into a bowl, beat well and add it to the 2nd dough.
  6. Mix everything together to make the 3rd dough.
  7. Gather the dough and knead it in the bowl with your hands or with a spoon for 100 presses without adding further flour.
  8. Invert a larger mixing bowl over the dough bowl and leave in a warm place to double in size, about 4-6 hours.

Panettone 4th Dough

  1. Line the base and sides of a 15cm/6” deep, round, loose bottom cake tin with a double layer of parchment or greaseproof paper which is 15cm/6” tall.
  2. Add the sugar, mixed peel and sultanas to the 3rd dough and knead it in the bowl for 100 presses without adding flour.
  3. Shape the dough into a ball and put it into the prepared cake tin, pressing any fruit on the surface into the dough.
  4. Invert a large bowl over the tin and leave until the dough has trebled in size and is taller than the tin, about 3-6 hours.
  5. Adjust your oven shelves so that the panettone fits in easily and pre-heat the oven.
  6. Bake for 40 minutes.

Cooling The Panettone

  1. Take the panettone out of the oven and leave it in the tin for 3-4 minutes.
  2. Gently turn the panettone out of its tin so that it is on its side on the work surface and remove the parchment.
  3. Insert two BBQ sticks into the side of the panettone, half way between the top and bottom of the panettone and 75mm/3” apart.
  4. Gently turn the panettone onto its base and push the BBQ sticks through so the panettone is in the middle of the sticks.
  5. Place the cake tin, without its base, over the panettone so that it rests on the BBQ sticks.
  6. Gently turn the panettone over so the cake is hanging upside down in the tin, suspended on the BBQ sticks.
  7. Leave to hang in this position until quite cold.
  8. When cold, wrap in kitchen foil and store in a tin.
  9. Before serving sieve a teaspoon of icing sugar over the top.


15cm/6” deep round loose bottom cake tin, parchment paper or a paper panettone case, 2 x BBQ sticks or metal skewers, kitchen foil and 2 x mixing bowls


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

40 minutes
I adapted this recipe to make bread machine panettone. I make a lot of bread using a Panasonic breadmaker with both a raisin and a yeast dispenser. I used 400g of this Doves Farm Organic Strong White Bread Flour with 4tbsp sugar, 2tbsp dried skimmed milk powder, 1tsp salt,, and 50g fridged unsalted butter in 4 cubes. I cracked 2 medium eggs (~100g) in a bowl and topped them up with cold water to a total weight of 300g. I whisked it with a fork, and poured the mixture into the bread pan. I put 1.5tsp Doves Farm Quick Yeast in the yeast dispenser and started the breadmaker on the brioche program. When prompted, after 55 mins, once the dough was mixed but not started to rise, I added 200g dried fruit (100g mixed luxury dried fruit, 50g mixed peel and 50g dried cranberries) and 70g fridged unsalted butter in 6 cubes in the pan. The resulting panettone loaf was very nice. It rose above the top of the rim of the pan with a really even and soft crumb with well distributed fruit. I also did a version on the light crust setting rather than medium: even better.
By Breadmaker
29 May 2021

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