Traditional Panettone



Flour (type 55)270 g
Salt5 g
Sugar73 g
Yolk55 g
Butter88 g
Orange blossom11 ml
Cold water100 ml
Fresh cubed yeast36 g
Candied orange40 g
Dried raisins110 g
Granulated sugar22 g



Instant dried yeast equivalent: 12 g

A delicious festive sweet bread and traditional way to celebrate Christmas in Italy!


  1. Mix the flour, salt, sugar, butter, egg yolks and orange blossom water in a bowl.
  2. Stir the water into the yeast and add to the bowl.
  3. Blend with a spatula for 2 minutes and add the pieces of candied orange and dried raisins. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 60 minutes in a warm place.
  5. Take the ball of dough, divide it into 2 equal pieces and leave to rest, covered, for 10 minutes. Shape the dough into 2 cakes, place them on a baking sheet and leave to rest, covered, for 2 hours. Put the balls of dough into special Panettone paper moulds. Brush them with the beaten egg and sprinkle with granulated sugar.
  6. Put the Panettones in an oven pre-heated to 180°C and bake for 40 minutes.

Tablespoons conversion