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Image of Panettone

Makes 1 Loaf

400g/14oz/3 cups unbleached white bread flour
2.5ml/ tsp salt
15g/ oz fresh yeast
120ml/4fl oz/ cup lukewarm milk
2 eggs plus 2 egg yolks
75g/3oz/6 tbsp caster (superfine) sugar
150g/5oz/⅔ cup butter, softened
115g/4oz/⅔ cup mixed chopped (candied) peel
75g/3oz/ cup raisins
Melted butter, for brushing


1. Using a double layer of baking parchment, line and butter a 15cm/6in deep cake tin (pan) or soufflé dish. Finish the paper 7.5cm/3in above the top of the tin.

2. Sift the flour and salt together into a large bowl. Make a well in the centre. Cream the yeast with 60ml/4 tbsp of the milk, then mix in the remainder.

3. Pour the yeast mixture into the centre of the flour, add the whole eggs and mix in sufficient flour to make a thick batter. Sprinkle a little of the remaining flour over the top and leave to "sponge", in a warm place, for 30 minutes.

4. Add the egg yolks and sugar and mix to a soft dough. Work in the softened butter, then turn out on to a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rise, in a slightly warm place, for 1½-2 hours, or until doubled in bulk.

5. Knock back (punch down) the dough and turn out on to a lightly floured surface. Gently knead in the peel and raisins. Shape into a ball and place in the prepared tin. Cover with lightly oiled clear film and leave to rise, in a slightly warm place, for about 1 hour, or until doubled.

6. Meanwhile, preheat the oven to 190°C/375°F/Gas 5. Brush the surface with melted butter and cut a cross in the top using a sharp knife. Bake for 20 minutes, then reduce the oven temperature to 180°C/350°F/Gas 4. Brush the top with butter again and bake for a further 25-30 minutes, or until golden. Cool in the tin for 5-10 minutes, then turn out on to a wire rack to cool.

COOK'S TIP:- Once the dough has been enriched with butter, do not prove (rise) in too warm a place or the loaf will become greasy.

Energy 3599Kcal/15123kj; Protein 65.7g; Carbohydrate 515.7g of which sugars 210.9g; Fat 156.2g of which saturates 87.1g; Cholesterol 1187mg; Calcium 1070mg; Fibre 19.4g; Sodium 1530mg

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