Homemade Panettone with Candied Fruits

Name: Homemade Panettone with Candied Fruits
Prep time: 90 min
Total time: 90 min
Yield: 3 servings
Cuisine: Française
Ingredients: 1 kg (8 cups) all-purpose flour, sifted; 3 large eggs; 200 g (1 cup) granulated sugar; 1 pinch of fine salt; 2 tbsp unsalted butter, softened; 250 ml (1 cup) warm milk; 50 g fresh yeast (or 2 sachets active dry yeast); 300 g mixed candied fruit, diced; 250 g seedless raisins; 20 ml vanilla extract or panettone essence (optional); Zest of 1 unwaxed lemon

By Marie Lefebvre · Updated September 20, 2026

A festive Italian-inspired sweet bread made from scratch, generously studded with candied fruits and plump raisins. Its soft, pillowy crumb and delicate citrus aroma make it the perfect centrepiece for holiday breakfasts and afternoon gatherings.

Prep⏱️ 90 min

Servings👥 3 servings

Difficulty📊 Medium

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🛒 Ingredients

3 servings

1 kg (8 cups) all-purpose flour, sifted
3 large eggs
200 g (1 cup) granulated sugar
1 pinch of fine salt
2 tbsp unsalted butter, softened
250 ml (1 cup) warm milk
50 g fresh yeast (or 2 sachets active dry yeast)
300 g mixed candied fruit, diced
250 g seedless raisins
20 ml vanilla extract or panettone essence (optional)
Zest of 1 unwaxed lemon

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Crumble the yeast into the warm milk with a pinch of sugar and let it activate for 5 minutes. Blend together with the eggs, sugar, softened butter, and vanilla extract for about 30 seconds until smooth.
2
Place the sifted flour in a large mixing bowl and form a well in the centre. Gradually pour in the liquid mixture, stirring from the centre outwards until a shaggy dough forms.
3
Knead the dough vigorously for 10–12 minutes until smooth, elastic, and no longer sticky. It should pull away cleanly from the bowl and your hands.
4
Fold in the candied fruits, raisins, and lemon zest, pressing them into the dough with gentle folds until evenly distributed throughout.
5
Grease panettone moulds or deep round tins with butter and fill them halfway. Cover with a clean tea towel and leave to rise in a warm place for 1 to 1.5 hours until doubled in size.
6
Preheat the oven to 180 °C (350 °F). Score the top of each loaf in a cross shape, then brush gently with beaten egg yolk.
7
Bake for 35–45 minutes until deep golden brown. A skewer inserted into the centre should come out clean. Allow to cool completely before unmoulding.

💡 Chef's Tip

For the fluffiest crumb, don't rush the kneading — it develops the gluten structure that gives panettone its characteristic texture. Soak the raisins in warm water or rum for 15 minutes before using for extra plumpness. Wrap cooled panettone tightly in cling film; it keeps beautifully for up to 5 days.