Panettone

Name: Panettone
Prep time: 32 min
Cook time: 55 min
Total time: 1 h 52 min
Cuisine: Italian
Ingredients: 500 g Flour; 120 g Candied fruit, diced; 100 g Raisin; 150 g Butter, softened; 4 Egg, room temperature; 160 ml Milk, room temperature; 120 g Sugar; 6 g Salt; 10 ml Vanilla extract; 14 g Baking powder; 40 ml Water

Panettone · ready in 1 h 52 min · 8 servings · 558 kcal per serving · medium · 11 ingredients

Panettone is the Milanese Christmas icon, a tall golden bread cake with butter rich crumb, raisins, and candied fruit in every fragrant slice.

Prep: 32 min
Cook: 55 min
Total: 1 h 52 min
Serves: 8
kcal: 558
Difficulty: medium

Italian Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

500 gFlour
120 gCandied fruit, diced
100 gRaisin
150 gButter, softened
4Egg, room temperature
160 mlMilk, room temperature
120 gSugar
6 gSalt
10 mlVanilla extract (optional)
14 gBaking powder
40 mlWater

Equipment

oven, mixing bowl, whisk, spatula, tall panettone mold, baking tray, cooling rack, small bowl, spoon, sieve, skewer, oven mitts

Instructions

Prepare Station
Gather and measure every ingredient, then set out a mixing bowl, whisk, spatula, tall panettone mold, baking tray, cooling rack, and oven. · 5 min
What to look for: All ingredients are weighed and tools are within reach.
Soak Fruit
Pour 40 ml water over the raisins and candied fruit, then let them soften while you mix the enriched batter. · 10 min
What to look for: Fruit looks glossy and slightly plump.
Cream Butter
Beat butter and sugar until pale, then mix in eggs 1 at a time with vanilla, salt, and milk until smooth. · 8 min
What to look for: Mixture is pale, creamy, and evenly loosened with milk.
Mix Dough
Fold flour and baking powder into the wet mixture until thick and elastic, then drain the fruit and fold it through evenly. · 7 min
What to look for: No dry flour remains and fruit is evenly scattered.
Fill Mold
Spoon the batter into a lined tall panettone mold, smooth the top, and rest it while the oven heats to 175°C / 347°F. · 10 min
What to look for: Batter sits level and fills the mold about 2 thirds full.
Bake Panettone
Bake on a tray at 175°C / 347°F until tall, deeply golden, and a skewer inserted in the center comes out clean. · 55 min
What to look for: Top is domed, brown, and lightly cracked.
Cool Slowly
Cool in the mold for 15 minutes, then transfer to a rack so the crumb sets without steaming. · 25 min
What to look for: Loaf holds its shape and the surface feels dry.
Serve Slices
Slice with a serrated knife and serve at room temperature, showing the golden crumb and jewel like fruit. · 2 min
What to look for: Slices are tall, tender, and dotted with fruit.

Nutrition (per serving)

kcal	558
Protein	11 g
Carbohydrates	86 g
of which sugars	34 g
Fat	19 g
of which saturated	11 g
Fibre	3 g
Sodium	596 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

May contain: sulphites

Storage and reheating

Fridge: up to 5 days
Freezer: yes, up to 2 months
Warm slices at 150°C / 302°F for 5 minutes, or serve at room temperature for the softest crumb.

Ingredient substitutions

Candied fruit

Raisin: Use only if candied fruit is unavailable, keeping the total fruit weight the same.

Raisin

Candied fruit: The loaf will taste sweeter and less winey, but it stays within the classic fruit profile.

Milk

Water: Use only if needed, as the crumb will be less tender and less milky.

Vanilla extract

Water: Use only to keep the same liquid balance if vanilla is omitted.

Baking powder

Egg: A firmly beaten extra egg can add some lift, but the crumb will be denser.

Water

Milk: Use the same volume to soak the fruit for a slightly richer taste.