Panettone II Recipe

Name: Panettone II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages active dry yeast; 1 tablespoon sugar; ½ cup water (110F); ½ cup flour; 3 cups all-purpose flour; 3 whole eggs; 2 egg yolks; 1 teaspoon vanilla extract; 1 lemon, rind of, grated (to taste); ¾ cup unsalted butter, softened (6 ounces); ½ cup white raisins; ½ cup dark raisin; ½ cup crystallized ginger, coarsely chopped; egg, beaten

Servings: persons

2 packages active dry yeast
1 tablespoon sugar
½ cup water (110F)
½ cup flour
3 cups all-purpose flour
3 whole eggs
2 egg yolks
1 teaspoon vanilla extract
1 lemon, rind of, grated (to taste)
¾ cup unsalted butter, softened (6 ounces)
½ cup white raisins
½ cup dark raisin
½ cup crystallized ginger, coarsely chopped
egg, beaten

1
["Dissolve yeast and sugar in warm water - let foam and add 1/2 cup flour.", "Mix well, cover and let rise in a warm place until doubled.", "Mix together in a large bowl 3 cups all purpose flour, 3 whole eggs, 2 egg yolks, vanilla extract, grated peel of lemon and the above already risen dough.", "Turn out on a floured surface and knead well, adding more flour if necessary, until dough is soft, elastic and not sticky.", "Knead in softened unsalted butter.", "Then knead in white raisins and dark raisins, and crystallized ginger.", "Put into a bowl, cover and let rise until double (1-2 hours).", "Punch down, cover and put into the refrigerator overnight to rise again.", "The next day, punch down, form into a ball and put into a buttered panettone or 4"" high mold.", "Cover and let rise until double (should rise up to top of mold, will take several hours).", "Brush top with beaten egg and bake in a 400F oven for 10 minutes.", "Reduce heat to 350F and bake another 30-40 minutes until golden brown.", ".", "Remove from oven, let rest for a few minutes, loosen sides of mold and lift off.", "Carefully transfer panettone to cooling rack."]

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 packages active dry yeast, 1 tablespoon sugar, ½ cup water (110F), ½ cup flour, and more.

Yes, Panettone II falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panettone II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions