Christmas all around the world: Pannetone


Not everyone is a fan of Christmas cake, and Panettone makes a delicious alternative

Ingredients (serves 10 people)

  • 60ml dark rum
  • 200g raisins and sultana mix
  • 200g candied lemon and orange peel, diced
  • 2 packets of yeast
  • 600g flour
  • 100g sugar
  • 1 large egg plus 4 large egg yolks
  • Pinch of salt
  • 100g unsalted butter, melted

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  1. Marinate the fruit with the rum.

  2. Mix the yeast with 100g of the flour and as much water as necessary for the dough to be elastic. Cover with a damp tea towel and put in a warm place (an airing cupboard is ideal) until doubled in size. This should take about 30 minutes.

  3. Add the remaining flour, sugar, eggs, salt and butter. Knead for 15 minutes, then place the dough in a warm place to rise until doubled in size again.

  4. Preheat the oven to 190°C.

  5. When the dough is smooth and elastic, add the rum-marinated raisins and candied peel.

  6. Place the dough in the prepared tin and leave to rise until doubled in size.

  7. Cook the panettone for about 1 hour. The cake is ready when a skewer inserted in the centre comes out dry.

  8. TIP: How about making oh-so-cute individual Panettone? Just bake in ramekins for about 20 minutes.

  9. TIP: Whether you make the small or big ones, Panettone make a lovely homemade Christmas gift. All you need is a box pretty enough to do them justice.

  10. smaller pannetones in ramekins

    TIP: If you happen to have any Panettone left over (unlikely!), it makes a delicious bread and butter pudding.

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