Panettone | Recipes


(17) Ratings:
Prep Time:
Baking Time:
Makes:2 round loaves

Use this colourful Italian dessert bread as a dazzling centrepiece to brighten your table. With candied fruit and pine nuts, it tastes as delectable as it looks.


1 tsp 5 mL sugar
1 cup 250 mL water, warm
2 envelopes 8 g (2 1/4 tsp/11 mL) active dry yeast
1/2 cup 125 mL sugar
1/2 cup 125 mL butter, melted
2 tsp 10 mL salt
1 tsp 5 mL grated lemon zest
6 cups 1500 mL Robin Hood® Best For Bread Homestyle White Flour, divided
4 4 eggs
1 cup 250 mL raisins
3/4 cup 175 mL chopped, mixed candied fruit
1/3 cup 75 mL pine nuts or slivered almonds
butter, melted
icing sugar (optional)


  1. Dissolve 1 tsp (5 mL) sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  2. Add 1/2 cup (125 mL) sugar, melted butter, salt, lemon zest and 2 cups (500 mL) flour. Beat with wooden spoon or electric mixer until smooth and elastic. Add 2 cups (500 mL) more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough to make a soft dough
  3. Knead dough on floured board until smooth and elastic (about 8 minutes).
  4. Place in lightly greased large bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
  5. Let rise in warm place (75° - 85°F/24° - 29°C) until doubled (about 2 hours).
  6. Punch Down. Turn out onto lightly floured board and knead in fruit and nuts. Divide dough into 2 equal portions.
  7. Shape into round loaves and place in two well greased 8" (20 cm) deep round cake pans. Cover with tea towel and let rise in warm place until doubled (1 - 1 1/2 hours).
  8. Preheat oven to 350°F (180°C)
  9. Bake at 350°F (180°C) for 35 - 45 minutes. Cover with foil if browning occurs. Remove from pans immediately. Brush lightly with melted butter. Cool on wire racks. Dust with icing sugar before serving, if desired.

Nutritional Information

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