Panettone, traditional Italian Christmas cake
Makes 1


  • 350g ‘00’ flour mixed with 150g plain flour
  •  1 tbsp malt
  •  12g fresh yeast
  •  60 ml full-fat milk
  •  4 whole eggs
  •  160g sugar
  •  200g butter, softened
  •  3 egg yolks
  •  5g salt
  •  1 lemon, zest only
  •  1 orange, zest only
  •  40g candied orange peel
  •  40g candied lemon peel
  •  120g sultanas


In a large mixing bowl, combine 100g of the blended flours, the malt, 10g of the yeast, and the milk to form a smooth dough. Cover, and leave to prove for 1 hour.

Once proved, add 2 of the whole eggs, the remaining yeast, 180g of the blended flours, 60g of the sugar, and 60g of the butter.

Mix the dough well, and let it prove for 2 hours.

After the second proving, add the remaining whole eggs, the egg yolks, the salt, the zest, the candied peel, and the sultanas to the dough.

Add the remaining butter, half at a time, incorporating well into the dough between additions.

Shape into a loaf and leave to prove for a final time for 2 hours.

30 minutes before cooking, preheat the oven to 200C.

Bake the panettone for 15 minutes, then reduce the oven temperature to 180C and bake for a further 40 minutes.

When cooked, remove from the oven and cool on an oven rack.

Serve warm or at room temperature, cut into generous wedges.

Tip: Delicious served toasted and buttered.

Recipe courtesy of Carlo Scotto, head chef at Babbo


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