Italian Christmas cake panettone with raisins and lemon peel

Italian Christmas cake panettone with raisins and lemon peel

Panettone is an Italian made from yeast dough with a fruit mix. Panettone is super fluffy and fluffy and is ideal for coffee breaks.

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  • 500 g flour
  • 1 p. Dry yeast
  • 110 g sugar
  • 1 pinch of salt
  • 2 vanilla beans
  • 100 g butter
  • 6 egg yolks
  • 120 ml water, lukewarm
  • 50 g candied lemon peel, chopped
  • 50 g currants
  • 50 g raisins
  • Butter, for greasing
  • 150 g butter, melted


  1. Mix sugar, flour and dried yeast with salt, lemon zest and vanilla pulp.
  2. Add the egg yolks, water and butter in small flakes and knead until smooth.
  3. Let the dough rise in a warm place, covered, for approx. 30-40 minutes.
  4. Work the candied lemon peel, currants and raisins into the dough.
  5. Leave the cover to rest for a further 20 minutes.
  6. Preheat the oven to 150°C.
  7. Grease a panettone mold and line with baking paper.
  8. Place the dough in it, cover and leave to rise .
  9. Cut the top of the panettone crosswise.
  10. Bake on the bottom shelf of the oven for 20 minutes.
  11. Brush with melted butter and bake for a further 25-30 minutes.
  12. If the top gets too brown, the panettone can be covered with aluminum foil.
  13. Let the panettone cool down a bit and then remove it from the mold.
  14. Enjoy it cut into pieces for Christmas.


  • bowl
  • panettone mold
  • parchment paper
  • knife

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