Total time: 5hr 15m
Preparation Time: 30m

For 1 piece

Nutritional Information

Contains 334 Kcal, 7g Protein, 43g Carbohydrates, 15g Fat


  • Starter dough
  • 200 g white flour
  • 1 tbsp sugar
  • 1 parcel sourdough powder (10 g)
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 dl milk
  • Dough
  • 130 g sugar
  • 0.5 tsp vanilla sugar
  • 300 g white flour
  • 0.5 tsp bitter almond extract
  • 70 g raisins
  • 30 g candied orange peel
  • 1 organic orange, use grated zest only
  • 1 organic lemon, use grated zest only
  • 0.5 tbsp salt
  • 3 eggs (je ca. 60 g)
  • 150 g butter, soft
  • To bake
  • 10 g knobs of butter
  • Utensils
  • One springform pan (approx. 18 cm in diameter), greased 1 sheet of baking paper, halved lengthwise, used to line the tin frame

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  • Starter dough

    Mix the flour, sugar, sourdough powder and yeast in a bowl. Add the milk, mix together, leave to absorb for approx. 1 hr.
  • Dough

    Add the flour to the starter dough along with all the other ingredients up to and including the salt, knead into a soft, smooth dough using a food processor for approx. 15 mins. on a low setting. Add the butter and continue to knead for approx. 5 mins. Transfer the dough to the prepared tin, cover and leave to rise for approx. 2½ hrs.
  • To bake

    Spread the knobs of butter on top of the dough, bake for approx. 75 mins. on the bottom shelf of an oven preheated to 160°C.
  • Shelf life:

    Wrap the panettone in cling film and keep for approx. 4 days. Panettone also tastes delicious fresh.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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