Italian Panettone


  • 2 tbsp dry yeast
  • 125ml warm milk
  • 150 gr. softened butter
  • 200 gr. sugar
  • 1 tsp salt
  • 4 eggs
  • 1 tbsp honey
  • 125ml very hot milk
  • 3 tbsp cognac
  • 1 tbsp vanilla extract
  • 1 kg of flour
  • 2 1/2 cups of chopped candied fruit
  • 1 cup of raisins
  • 1 tbsp anise

How to do

  1. In a small bowl, place the warm milk and sprinkle with the yeast. Cover the bowl and let it rest for 10 minutes. In a separate bowl, mix the softened butter, sugar, salt and honey, pour the hot milk over the mixture, stirring it constantly and let it rest until it reach room temperature.
  2. Once the mixture is just warm add the eggs, brandy and vanilla extract and beat with a mixer to combine all ingredients well. Sift the flour and add half of it to the mixture. Stir it a while and add the dissolved yeast. Stir it again a while and add the remaining flour. Continue mixing until it forms a dough (the dough should be soft, so if it is necessary, add more hot milk).
  3. Place the dough on a floured surface and knead it until it is soft and does not stick to the surface. Place it in a lightly floured bowl and cover it with transparent film. Leave to rise in a warm place for 30 minutes or until the dough doubles in size.
  4. Mix candied fruits with anise. Place the dough back into floured surface and knead it gently. Divide candied fruits in the dough, as evenly as you can. Using your hands, roll the dough carefully, making sure to incorporate all candied fruit well in it.
  5. Divide it into two or three parts, depending on the size of panettone you are interested in make and place each part in circular forms, of diameter   about 15 cm and height 10 cm, which have previously buttered and floured. Once again, cover with cling film and leave the panettone to rise in a warm place for 30 minutes or until the dough has doubled in size.
  6. Once the dough is doubled, shape in each panettone a cross and brush it with butter. Bake at 170 degrees in preheated oven and when it is almost ready, increase the temperature to 190. Every so, open the oven and brush the panettone with butter. Remove them from the oven and let them cool. To decorate panettone, make a jelly and once it boils, remove it from heat and with a small brush, brush it fast over the panettone, while sprinkle with candied fruit.

Good luck!