Milanese Panettone

Panettone is an Italian luxury bread or cake with fruit. Originally comes from Milan and is mostly eaten around Christmas.

Preparation Time 15 minutes .. Dough rising 30+60+30+20 minutes .. Baking 40-50 minutes


  • 180 ml milk
  • 1 tsp salt
  • 600 g plain flour
  • 20 g dry yeast
  • half tsp vanilla essence
  • 125 g caster sugar
  • 3 whole eggs
  • 3 egg yolks
  • 250 g unsalted butter, at room temp
  • 50 g raisins
  • 50 g orange peel
  • 50 g lemon peel
  • flaked almonds to sprinkle
  • 1 yolk for brush


Preheat oven to 180°C. Mix together the flour, salt, yeast, milk, eggs, the egg yolks, vanilla essence and sugar. When thoroughly combined, add the botter en knead on a floured surface for five to ten minutes. Sprinkle with flour and leave, covered, in a warm place for 30 minutes.

After 30 minutes beat the gough for five to eight minutes until smooth and elastic. Place in a lightly oiled bowl, cover and leave to rise in a slightly warm place for about an hour until doubles in size.

Knock back the dough and gently knead in the peel and raisins. Cover and leave to prove for half an hour, then put the dough into panettone case and leave to prove for 20 minutes. Brush with egg wash, sprinkle with flaked almonds and put into the oven to bake for 30-35 minutes.


* Check Panettone during baking because the surface tends to quickly turn red. Therefore, if necessary, cover panettone after a few minutes with aluminum foil or bakingfoil.
* You can substitute glazed orange or lemon peel by dried apricots and ginger, or other fruit and nuts as you wish.

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