• 2 packages active dry yeast
  • 1 cup lukewarm water
  • 1 stick butter, melted and cooled
  • 4 eggs
  • 2 tsp salt
  • 1/2 cup sugar
  • zest of 1 lemon
  • 5-5 1/2 cups flour
  • 1/2 cup craisins
  • 1/2 cup candied orange peel (to view recipe please go to Leite’s Culinaria)
  • 1 tbsp butter, melted


  1. Sprinkle yeast over water and set aside.
  2. In a stand mixer, beat butter, eggs, salt, and sugar.
  3. Using a wood spoon, add yeast and 4 cups flour and mix well.
  4. Using the hook attachment on your stand mixer, knead dough until not sticky, adding 1-1 1/2 cups flour.
  5. Knead in craisins and candied orange peel.  Add dough to a greased bowl.  Cover with plastic wrap and dish towels and allow to rise in a warm spot for 1 1/2-2 hours.
  6. Remove dough from bowl and knead on a floured work surface a few times and place in panettone mold or liner. (If you don’t have a liner or mold, you can line a deep cake pan with parchment paper that extends over the edges.)
  7. In a microwave-safe bowl, melt 1 tbsp butter.
  8. With a serrated knife, cut an “X” in the top of the dough and brush the melted butter over.
  9. Cover with plastic wrap and towels and allow to rise in a warm spot for 30-45 more minutes.
  10. Preheat oven to 425 degrees.
  11. Bake panettone for 10 minutes or until the top is golden.
  12. Turn oven down to 325 degrees and bake for 50-60 minutes or until brown.
  13. Allow to cool before serving or freeze for future use.

Yield:  One 10″ loaf