• prep time1 min
  • total time 55 min
  • serves 10
Anna Olson
Anna Olson Sugar

Try making this classic fruity Italian bread for the holidays!

102 Ratings
Directions for: Panettone



½ cup 2% milk

2 Tbsp sugar

1 pkg instant yeast

½ cup all purpose flour


¾ cup unsalted butter, room temperature

½ cup sugar

2 large eggs, room temperature

5 ½ cup all purpose flour

1 tsp fine salt

1 ½ cup 2% milk

1 Tbsp vanilla extract

1 tsp run extract (optional)

1 Tbsp finely grated lemon zest

½ cup golden raisins

⅓ cup diced dried apricots

¼ cup dried cherries

¼ cup dried cranberries

1 egg mixed with 2 tbsp water for egg wash


Starter Panettone

1. For starter, heat milk to 105 °F (just above body temperature) and stir in yeast, sugar and flour, cover and set aside for 30 minutes.

2. For panettone, cream butter and sugar until smooth. Add eggs one at a time, beating well after each addition. In a separate bowl, sift flour and salt and in another bowl stir milk, vanilla, rum and lemon zest. Add flour and milk mixtures alternately to butter egg mixture, blending after each addition. Add fruit. Add starter and blend well. Cover dough and let rest for 1 ½ hours in a warm place.

3. Grease 2 large empty juice cans or saucepans. Place on a baking tray (you may have to remove a rack from your oven to make room). Divide dough in two and shape into a round. Roll out each ball gently to lengthen and place in prepared cans. Cover loosely with plastic wrap and let rest 40 minutes.

4. Preheat oven to 350 °F. Brush panettone with egg wash and bake for 45 to 55 minutes, until a tester inserted into the center of the panettone comes out clean. Allow to cool for 20 minutes, then tap out of cans to cool completely.

See more: Dessert, Bake, Brunch, Snack, Italian, Fruit, Christmas

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