Panettone I Recipe -
Panettone I Recipe

Panettone I

Recipe by  

"This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    2 hrs 40 mins


  1. In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
  3. Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2003

Fantastic recipe! My only negative comment is that I too found it a little less sweet than what I have found in other can be cured easily with a 1/4 cup sugar or honey. The time is worth it!

Most Helpful Critical Review
Apr 11, 2003

Took TOO long to make. Really not much flavor.

Nov 26, 2005

This was a fantastic recipe! I used 5 1/2 cups of flour, and instead of the dried raisins and currants I used candied fruit (fruit-cake fruit). It was the BEST recipe for Panettone I have ever had! Tante Grazie, que benissimo!

Apr 11, 2003

a nice moist bread! adding whole wheat flour also gives it a nice texture. It rose up high and we ate the whole thing in a couple of days. An excellent bread, great with butter and jam. :)

Jan 02, 2007

Great low sodium recipe! I increased the sugar to 1/3 cup and the fruits to a total of 3/4 cup. I then soaked the raisins and currents in triple sec (about 1 tbsp) and microwaved it briefly to speed up the absorption. I recommend letting it rest for a few hours prior to use. Delicious low fat & low sodium gift for those who can't enjoy the usual holiday excess. Oh yes, I also ended up using quite a bit more flour (5-6 cups) to get a workable dough. But it's important to keep the dough slightly sticky so that the bread doesn't come out too dry. BTW, this stuff makes super French toast when dipped in the usual egg/milk mixture with a touch of vanilla. Very nice!

Aug 06, 2004

I love that you just have to slap this into a round cake pan and it turns out looking kind of like a big mushroom. Very easy to make and tastes good. I think this would be a good recipe for a beginning bread baker to try out.

Jan 20, 2006

Really good and the recipe is very easy! I made at least 10 of these during the holiday season. I like it with more fruit so I've also used dried cranberries and golden and regular raisins. I have also added orange zest in addition to the lemon zest.

Jan 02, 2004

This Panettone turned out wonderfully! Thank you so much for the clear and cincise directions!!


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  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 2.3 g
  • 3%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 76 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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