Try this holiday Panettone recipe


This holiday cake studded with dried fruit is labor intensive, but the reward is worth it when you finally taste the sweet finished product.


  • 1  Tablespoon  dry active yeast
  • 1/3  Cup  warm water
  • 1/4  Cup  granulated sugar
  • large eggs
  • large egg yolk
  • 1  Teaspoon  vanilla extract
  • 1/2  Teaspoon  freshly grated lemon zest
  • 1  Tablespoon  fresh lemon juice
  • 1  Teaspoon  salt
  • 1/2  Cup  softened unsalted butter
  • 3  Cups  all-purpose flour
  • 1/2  Cup  currants
  • 1/2  Cup  golden raisins


Dissolve the yeast in a bowl with water. Allow it to sit for 5 minutes. Combine the sugar, eggs, vanilla, lemon zest, lemon juice, salt, butter, and yeast in a large bowl; beat together to combine.

Add in the flour in 2 or 3 batches, stirring to combine. Transfer the dough to a floured surface. Knead the dough until soft, adding more flour if necessary. Place the dough in a greased bowl and cover with a cloth. Allow it to rest and rise for 30 to 45 minutes. It should double in volume.

Turn the dough out again onto a floured surface, punch it down, and knead in the currants and raisins. Shape the dough into a ball and place in a buttered pan (about 2-quart size will work). Allow to rise again until doubled in volume, about 30 to 45 minutes.

Preheat the oven to 400 degrees F, bake the bread for 15 minutes. Then, reduce the heat to 350 degrees F, and bake for an additional 30 to 40 minutes.

Panettone Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Panettone Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.