by: Allicia

Panettone is a traditional Italian bread usually served at Christmastime. Like brioche and challah, it gets much of its flavor from butter. It also gets flavor from the candied fruits it contains.


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serves: 1

2 1/3 cups flour

14 tablespoons milk (barely warmed)

2 tablespoons sugar

1 teaspoon active dry yeast

1 egg

1/2 teaspoon salt

1/2 cup cold butter (sliced)

1 tablespoon grated orange zest

1/4 cup diced dried apricots (steeped in just enough water to cover)

1/4 cup dark raisins (steeped in just enough water to cover)

1/4 cup golden raisins (steeped in just enough water) to cover)

1/4 cup diced candied orange peel

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 2536

  • Total Fat: 107.5 g
  •     Saturated Fat: 64.9 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 437.8 mg
  • Sodium: 2089.4 mg
  • Total Carbs: 352.9 g
  •     Dietary Fiber: 17.5 g
  •     Sugars: 102 g
  • Protein: 49.2 g

how is this calculated?

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1.  Stretch the once fermented and punched down dough on the work surface and sprinkle over the candied orange rind, the apricots, and the raisins.

2.  Knead the apricots, raisins, and orange rind into the dough, then stretch the dough out so the fruit is evenly distributed.

3.  Shape the dough into a ball. Put the dough in a paper mold to rise. Cover the top ofthe dough with plastic wrap.

4.  When the dough has doubled in size, remove the plastic and bake until golden brown.

5.  Candying Orange Peel

6.  Peel 3 oranges in strips, cover with water and boil for 10 minutes. Drain, cover with water, boil, and drain again.

7.  Put the peels back in the saucepan with 1 cup sugar and 2 cups water.

8.  Simmer very gently for 40 minutes.

9.  Save the peels in their cooking liquid.

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