Sunday, January 6, 2013


Panatone/Panettone is a sweet bread made during the Christmas and New Year. Although you can find panatone or panettone recipe in other countries like France, Switzerland and some Latin American ones, the origination is traced back to the city of Milan (Italy) where it is the symbol of the city. As Italians immigrated to the United States and other countries they took their recipes with them making this sweet fruit bread popular all over the world.

Flour ..... 3 cups
Eggs ...... 3
Butter .... 1/2 cup
Sugar ..... 1/4 cup ( If you like it sweeter add a little more)
Salt ....... 3/4 tsp
Lemon rind ... 1 tsp (grated)
Raisins ....... 3/4 cup (black and golden)
Candied fruit .. 1/2 cup
Fresh yeast ..... 30 gms (2 cubes)
(You may use 2 tbsps. of dry yeast if fresh one is not available)
Panatone essence .... 1 tbsp


1. Beat butter and sugar until fluffy.
2. Add the eggs one by one and continue beating.
3. If using fresh yeast, just crumble it into the mixture. But if you are using dry yeast, you have to add it to 1/3 cup of luke warm water or milk along with a tsp of sugar. Leave it to become frothy in a warm place and then add to the mix.
4. Now add only 2 cups of flour slowly while beating. Save 1 cup for later use.
5. Add the essence, salt, raisins and candied fruit.

6. Remove this on a floured surface and knead adding the remaining flour until smooth and elastic.
7. Leave it in a covered bowl for 2 hours until it rises to double. In winter it may take longer. You can place it in a warm oven.
8. Punch the dough and knead it. Place it in a greased pan. Cover and leave it to rise to double. (you can brush with egg white for a glaze on top)

9. Pre-heat the oven. Bake it first on high for 7-8 minutes. Then reduce to medium and bake further for 20 - 25 minutes or until done.
Note: the time and temperature may vary depending on the type of oven you are using. You have to check it out.

You can also watch the video of this recipe 


  1. It's in my long waited to do list..thanks came out perfect for u,,,regd hape can we make it as a loaf ? Or traditional one shud be round only?

    1. Here in Brazil they only make it round always.

  2. Like this sweet bread always....perfect and excellent.

    today's recipe:

  3. I should try making this some day...many friends have tried...looking lovely...

  4. This is a very tall cake and so festive. Nice.

    1. It is a cross between cake and bread.. more like bread actually

  5. Wow Shoba the cake looks yummy will give a try.

  6. Looks so delicious and tempting..Perfectly done.

  7. Yummy yummy!!! looks soft!!!

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  8. delicious and perfectly made..

  9. Yummy and delightful bread..Thnx for linking !!

  10. Delicious panetone shoba you did very well.

  11. Thanks for sharing with Hearth and Soul blog hop.

  12. Wow, this looks so tasty! Thanks for sharing your recipe with the Hearth and Soul Hop. I’ve pinned this to my Pinterest board.

  13. Awesome recipe thanks for sharing this with my event...
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  14. This looks delicious. Never attempted to bake it as I always thought that it would be a complicated recipe. I like the way you have shown it in steps. Love panatone with a cup of tea.

  15. This is one of my all time fave treats. At this time of year, pannetone boxes are in all of the supermarkets. For years, I have been planning to make my own but am yet to do so. Now you have inspired me again to make it soon!

  16. Cake cum bread, soft with dried fruits, so so delicious. Your kitchen must have smelt heavenly with lemony aroma. I love panetonne with coffee.

  17. During the holidays I would always pass through aisles of beautiful Panettones and crave to make some. Lovely recipe and I might as well order a panettone pan to make it soon. Such a perfect treat for the festive season!


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