A scrumptious Panettone baking step by step

Here is a version of the classic Italian Christmas cake, the Panettone.

The recipe is followed with a video instruction link at our YouTube channel.

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To make two 18cm  Panettone cake molds.

First dough:

  • 2.5 dl flour
  • 2 tablespoons dry yeast
  • 1.6 dl warm milk or water

Mix all and put a side to cover to raise(40-60 min)

Second dough

  • 250g Butter in room temperature 
  • 100g Sugar
  • 20g Vanilla sugar
  • 3/4 tsp salt
  • 3 tsp Vanilla extract 
  • 5 Eggs
  • 9dl white flour
  • Lemon zest from one lemon
  • Orange zest from one orange
  • 2.5 dl golden raisins soaked/mixed with 4-5tbs rum 
  • 2.5 dl dark raisins soaked/mixed with 4-5tbs rum 

For the topping:

  • 1 egg
  • Sugar pearls or almonds flakes
  • Icing sugar


  1. Mix the butter, salt & sugar together in a mixer.
  2. Add vanilla extract and mix.
  3. Add flour & eggs and mix well.
  4. Add both lemon & orange zests and mix.
  5. Add both raisons and mix.
  6. Add the first dough (with the yeast) and mix together for about 5 min.
  7. Cover in a warm place and let it raise for about 1.5 – 2 hours.
  8. Take out the dough carefully and devide to two parts.
  9. Flatten it softly with your hands and fold i the right part to the middle, fold in the left side to the right an turn it upside down.
  10. Repeat the flattening & folding one more time and shape the dough into a ball.
  11. Place the dough into an 18cm Panettone cake mold, cover and let it raise for 45-60 min.
  12. preheat your oven to 175C
  13. Just before placing the cakes in the oven, brush them gently with the egg.
  14. Sprinkle sugar pearls or almond flakes and some icing sugar.
  15. Cook for about 40-45 min.
  16. Take out of the oven and let it cool down on a metal wire oven tray.

Happy holidays & happy healthy new year!

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