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4 hours 1 Panettone Loaf Print RecipeEmail Recipe


4 1⁄2teaspoonyeast ( i.e. 2 packages)
1cuplukewarm water
1⁄2cupbutter (melted)
2 eggs (beaten)
3 egg yolks (beaten)
5 1⁄2cupflour (sifted)
1cupcitron (thinly sliced)
1cupseedless raisins


Soften the yeast in the water.

Mix the butter, salt, sugar, eggs and egg yolks. Add the yeast and butter mixture to five cups flour and stir until blended. Knead on a floured board until smooth and free from stickiness, adding more flour as needed. The dough should be soft. Knead in the citron and raisins.

Place the dough in a greased bowl, grease the surface, cover with a towel and let rise in a warm place (80 to 85F) until doubled in bulk, or about two hours.

Knead the dough again until smooth. Place in a greased three-quart pudding pan or other round pan, brush the top with melted butter, cover and let rise again until doubled in bulk, or about forty minutes. Using a sharp knife, cut a deep cross in the top of the loaf.

Bake in a hot oven (425F) until the surface begins to brown, or about eight minutes. Reduce the oven temperature to slow (325F) and bake about one hour longer.


If using modern quick, or instant, yeast, the rising times can typically be halved.

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