Making a Panettone doesn't have to be stressful. Chef Pino shares his easy recipe for this delicious cake that is so popular during the italian holiday season.


1 cup (225ml) whole milk, warm (100F/38C)

1/2 oz (14g) dry yeast = about 2 envelopes of dry yeast

1/2 lb (225g) bread flour

whisk yeast into milk, add flour and let rest, covered for 30 minutes.



11 oz (300g) unsalted butter at room temperature

4 oz (120g) sugar

1/4oz (7g) salt

3 whole large eggs

2 yolks from large eggs

16 oz (500g) bread flour 2oz/50g Grand Marnier or Cointreau, if desired. Alternatively a small amount of orange blossom water can be used.



100g Candied orange peel

100g Candied lemon peel

100g dry raisins, soaked overnight in syrup or Cointreau

In a standup mixer fitted with the paddle attachment add flour, sugar and salt.

Mix together all the eggs and yolks and liqueur if you decide to use some.

On low speed drizzle the eggs into the dry ingredients. When done with the eggs, stop mixer and switch to dough hook.

Add the sponge and mix on low speed dough is smooth and elastic. Add butter, at little piece at the time.

Transfer dough to a buttered bowl, cover and let ferment for one hour at room temperature.

Deflate dough, wrap in plastic and let ferment for one hour (minimum) in the fridge.

Deflate the dough again and on a floured surface press into a rectangle about 2 inches (5cm) thick.

Wrap in plastic and refrigerate for 24 hours.


Roll the dough into a large rectangle, sprinkle ⅔ of the dough with the candied citrus peel, fold in 3, roll again, sprinkle ⅔ with the raisins and fold again.

Divide the dough in equal portions according to the side of your panettone moulds (the dough should fill half of the mould). With the dough form seamless balls and place them in the moulds. Cover with buttered plastic and let proof in a warm spot until doubled in volume.

Preheat the oven at 180°C. Brush the top of the panettoni with egg wash (a full egg beaten with a spoon of milk or cream). Bake for 15 minutes, then lower the temperature to 150°C. If the top is already dark cover the panettoni with foil. Keep baking until a skewer inserted into the middle comes out completely dry.


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