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For the leavened dough:

  1. Prepare the leavened dough one day before 
  2. We make the panettone. 
  3. Using the hook attachment, mix all the ingredients together for the leavened dough for 10 - 15 minutes. 
  4. Leave covered in a bowl for 15 - 20 hours.

For the panettone:

  1. Add the remaining ingredients for the panettone to the leavened dough and mix with the paddle attachment for 15 - 20 minutes at high speed until the dough is smooth and soft.
  2. Allow to rest for one hour.
  3. Cut the dough into 500 - 900 gr pieces and mold into balls.
  4. Place in special tins and ferment for as long as necessary (4 - 5 hours).
  5. In the end, we can opt to add 500 gr. of chocolate chips or fruit cubes or dried nuts to the dough.
  6. Bake at 160°C for 35 - 40 minutes.
  7. Once the panettone cools down, sprinkle with icing sugar or melted cooking chocolate.