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Panettone from Scratch

Panettone from Scratch, Italian Christmas delicacy, featuring my grandmother's story of how it all started …

Course Dessert, Snack
Cuisine Italian
Keyword Panettone From Scratch
Prep Time 50 minutes
Cook Time 1 hour 14 minutes
raising time 23 hours 40 minutes
Total Time 1 day 1 hour 44 minutes
Servings 1 bread


  • 5 cups Manitoba or all purpose flour
  • 1 Tbsp dry yeast
  • 2/3 cup water
  • Finely grated 1 orange
  • ½ cup white sugar
  • 5 eggs
  • 1 Tbsp vanilla extract
  • 1 tsp salt
  • 13 Tbsp melted butter, warm, not hot + extra for the pan
  • ¼ cup golden raisins
  • ¼ cup dark raisins
  • ¼ cup dried cranberries
  • ½ cup candied orange peel ( arancini )
  • 4 Tbsp dark rum
  • 4 Tbsp warm water


  1. DAY ONE:

  2. Combine 1 cup all purpose flour with dry yeast and 2/3 cup water. Cover tightly and leave to rise for 40 minutes in a large bowl of a standing mixer. That is your sponge.

  3. Put both raisins, cranberries and candied orange peel in a small bowl. Pour rum and water over them and leave overnight.

  4. Install the sponge bowl into the standing mixer base and mix it with paddle attachment, adding eggs, one at the time. Mix on medium speed. Slowly add orange zest, sugar and vanilla extract. Incorporate well.

  5. Switch to the dough hook. Start adding the flour and salt, slowly, mix on low speed. The dough should be elastic. Continue to mix for 10 minutes gradually adding melted butter. You may need to push down the dough that “climbs” to the top of the hook.

  6. Keep the dough in the bowl, oil your hands and form a ball. Cover with foil and leave to rest in the fridge overnight. I left it to rest for 21 hours. You may leave it in the fridge for max. 48 hours. Minimum time is 12 hours.

  7. DAY TWO :

  8. Butter the pan and leave aside.

  9. Drain the fruits. I suggest you keep the liquid and warm it later to drink. It is amazing ! Besides, after all this work, you’ll need it 😊

  10. Lightly flour your clean, flat working surface.

  11. Take the dough out of the fridge and turn it to the floured surface.

  12. Roll the dough with rolling pin to get approx. 11 x 15 inches rectangle.

  13. Spread the fruits over the dough and press it to the dough. You may do it using your hands or rolling pin.

  14. Fold the long sides into thirds. Then fold the bottom of the rectangle to meet the top. See the collage above.

  15. Pat to have 1 – 2 inches thick square.

  16. Gather the corners in the center, form the ball and place, seam side down into the pan.

  17. Cover tightly with foil and leave to rise for two hours.

  18. After 45 minutes of rising, preheat the oven to get 165 C / 330 F.

  19. Once the dough reaches the edge of the pan, uncover it, cut the cross on the top, surface only and drop 1 tsp butter on the top.

  20. Bake for 30 minutes. Then cover the top with a piece of baking paper to avoid too much browning.

  21. Continue baking for another 44 minutes.

  22. Take the beauty out of the oven, leave in the pan to cool.

  23. Take panettone out of the pan, cut the slices and enjoy !