Recipe by
Total Time:
1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1 package - active dry yeast
  • 1/4 cup - warm water (110 to 115 degrees)
  • 5 tbsp - butter, softened
  • 2 - large eggs
  • 4 - large egg yolks
  • 3/4 cup - sugar
  • 1 tbsp - vanilla extract
  • 1/2 cup - warm water
  • 4.5 to 5 cups - flour, or more
  • 2/3 cup - raisins
  • 1 tbsp - finely grated orange peel
  • 2 tsp - finely grated lemon peel
  • 1/2 cup - chopped citron

How to Make Panettone

  • Dissolve the yeast in the 1/4 cup warm water in a small bowl.
  • Let yeast stand for 10 minutes.
  • In a large bowl, beat the butter, 2 whole eggs and 4 egg yolks, sugar, vanilla and 1/2 cup water together.
  • Add yeast mixture to the egg mixture and mix well with wooden spoon.
  • Working with spoon then hands, add the flour about 1 to 1.5 cups at a time and mix until a ball of dough is formed, adding as much flour as necessary to make an easy to handle dough.
  • Turn the dough out onto a floured work surface and knead for 5 to 10 minutes, until the dough is smooth and elastic, adding more flour as needed.
  • Place the dough in a lightly buttered bowl; turn to coat completely with butter.
  • Cover with a clean cloth and let it rise for 6 hours.
  • Preheat oven to 350 degrees F (175 degrees C) and grease a round 8-inch cake pan.
  • In a small bowl, toss dried fruit and peel with confectioners' sugar.
  • Punch down the dough, 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.
  • Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the centre comes out clean.