Make it extra festive, bake this traditional, sweet and airy bread, enriched with fruit and almonds.

6 - 8 people

Prep - 20 minutes + overnight steeping & proving
Bake - 45 minutes to 1 hour  


For the dough:

- 150ml warmed whole milk

- 1 packet (14g) of dried fast action yeast

- 150g golden caster sugar

- 3 large eggs, beaten + 1 egg (wash) for brushing the top of the panettone

- 500g strong white bread flour

- 175g butter, melted

- Zest from one orange

40g whole blanched almonds

- 1 tsp salt
- Icing sugar to top


For the fruit:

- 300g dried mixed fruit

- 100g candied peel

- 5 to 6 tbsp of Marsala wine*

* Use rum, brandy or cointreau if you don’t have Marsala wine.


1 - Measure out the dried fruit into a bowl and spoon over the Marsala. Cover the bowl with a clean tea towel and put aside to steep overnight or for at least 6 hours.

2 - Next day, make the dough. Add the flour to the bowl of a stand mixer fitted with a dough hook. Make a well in the centre of the flour. On one edge place the fast action yeast on the opposite edge add the salt, make sure they are apart as salt inhibits the growth of the yeast if in direct contact. In the well of flour pour in the warmed milk, melted butter, eggs and sugar. Knead on a low speed for 10 minutes. Scrape the ball of dough into a lightly greased bowl, cover with a clean tea towel and place somewhere warm to rise for approximately 2 hours or until more than doubled in size.


3 - Prepare a 20 cm/8” cake tin. Line the base and make a ‘collar’ of grease-proof paper to go around the inside edge of the tin, make it at least 2” higher than the height of the tin to allow for the Panettone rising above the tin.

4 - When risen, drop dough onto a floured worktop. Drain away any surplus Marsala from the dried fruit then add half the fruit to the top of the dough along with the orange zest. Knead the dough fully incorporating the dried fruit, then continue with the other half of the fruit until fully combined.

5 - Smooth the dough into a ball and place in the prepared tin. Put back in a warm place to rise for approximately 1 hour.

6 - Preheat the oven to 180ºC.

7 - When the dough has proved in the tin, add the almonds to the top, pushing into the dough slightly. Brush the egg wash over the top and bake in the oven for 45 - 60 minutes until golden on top and baked through.

8 - Allow to cool in the tin for 5 minutes then remove and cool on a rack. Sift icing sugar over the top before serving.


- Special paper panettone baking cases can be used instead of the cake tin. The dough could be divided, at the final stage before baking, into smaller balls to make mini panettones that make lovely gifts for friends and family.

- Store the panettone in an airtight tin for a few days or freeze for up to 3 months. Use any leftover or stale panettone to make trifle or bread and butter pudding.



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