Panettone (italian christmas cake)


The light and tasty panettone with white raisins and candied fruits is a part of any Christmas celebration in Italy.


250 g Mix B - Bread-Mix
5 g dry yeast
10 g fresh yeast
150 ml lukewarm water
2 tsp xanthan gum
80 g margarine
100 g sugar
3 eggs
80 g candied fruit
150 g raisins
1 tbsp vanilla essence
1 package vanilla sugar
grated zest of an unwaxed lemon
4 tbsp rum


  • Wash the raisins and leave them with the candied fruit in the rum to soften for about half an hour.
  • Dissolve the yeast in 150ml lukewarm water.
  • Dry the raisins and candied fruit, sprinkle with some flour, and mix with the remaining ingredients into a dough.
  • Pour the batter into a buttered and floured Panettone form (a deep, fluted, dome-shaped cake mould) that has been coated with flour.
  • Leave it to rise in a warm place. Bake in the oven at 170°C for about 50 minutes.
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