Panettone, easy and homemade recipe of this Italian sweet (without sourdough)

The Panettone It is a traditional sweet of Italy, specifically Milan. It is also known as Easter bread, Christmas bread or just like sweet Christmas. As its name tells us it is made to taste during the Christmas season.

Currently, both its consumption and processing has been extended to many countries. It basically consists of an exquisite sweet or bun that is made with brioche dough and inside we can find ingredients like candied fruits. This would be the classic panettone.

Other recipes or variants of panettone are those that are prepared with nuggets or chocolate chips or also in addition to candied fruits with delicious chestnuts and nuts.

There are several ways to make the panettone, in some recipes the panettone is made with sourdough and pre-ferment, this type of elaboration has to be dedicated more time, in other recipes it is made without sourdough, it is easier to elaborate this way especially if We are not very expert.

To investigate and investigate its origin we must go back to the eighteenth century, when we are faced with an article by the writer Pietro Verri, which names the existence of a bread as a traditional Milanese Christmas treat, known by the name of pane di tono(big bread).

However, we must go back a long time back, around 1490, when Ughetto Atellani de Futi, a young aristocrat, fell in love with the daughter of a pastry chef in Milan. In order to show his love, he passed himself off as an apprentice pastry chef, inventing a sweetened bread with a dome shape based on candied fruit, lemon and orange aroma.

Classic panettone recipe

The recipe we publish in this post is to make a panettone without a sourdough.


  • 125 grams of sugar.
  • 125 ml. milk.
  • 40 grams of baker's fresh yeast.
  • 125 grams of raisins.
  • 4 egg yolks.
  • 500 grams of strength flour.
  • 2 tablespoons vanilla sugar.
  • The grated skin of a lemon.
  • 200 grams of soft butter.
  • A little butter to grease the mold.
  • 200 grams of candied fruit in small pieces.
  • A pinch of salt.


  1. In a saucepan or warmer put the milk, shredded yeast and a spoonful of sugar.
  2. Let stand covered with a clean cloth until we see that it has increased in size, about 5 or 8 minutes.
  3. Uncover once it has increased and mix with the flour.
  4. Knead well and add the egg yolks, vanilla sugar, remaining sugar, lemon zest, and a pinch of salt.
  5. We return to knead all these ingredients well. Then add the soft butter and knead a little more to integrate well.
  6. Now let the covered dough rest until it rises, at least 30 minutes. When the time passes and we see that the dough has risen, we add the raisins, the candied fruits and we knead again to integrate the fruits well.
  7. Let the dough rest for 30 more minutes and covered.
  8. We take the special paper mold for panettone and greased it with a little butter. Pour the dough into the mold and let it rest for 15 minutes.
  9. We preheat the oven with a temperature of 220º C, for 10 minutes. Before introducing the mold into the oven, with a knife we ​​make the shape of a cross on top of the panettone.
  10. We introduce the mold in the oven and cook the panettone for an hour and a half with a temperature of 200ª C.
  11. We extract the panettone and let it cool. Once it's cold, we unmold it.

We have our panettone ready, ideal for breakfast, as a dessert or snacks accompanied by a cup of hot chocolate, a cup of coffee or tea. ThemesChristmas Christmas Recipes

Panettone – Taste of Italy – Bruno Albouze – THE REAL DEAL (February 2020)