For the mother dough
• 30 g fresh yeast
• 2 tablespoons plain flour
• 1 tablespoon sugar
• 4 tablespoons lukewarm milk

For the main dough
• 500 g plain flour
• 180 ml milk
• 1 teaspoon salt
• 60 g sugar
• 80 g soft butter
• 2 tablespoons orange flower water
• 2 eggs (M)
• 1 teaspoon vanilla paste (or 1 sachet vanilla sugar)

For the filling
• 60 g candied orange/lemon peel (mixed)
• 100 g raisins, grapes, sultanas (mixed)
• 100 g plums, apricots, cranberries (mixed)
• 60 g almonds, walnuts (mixed)

For the decoration
• 1 egg (M)
• Pinch of salt and sugar
• 30 g flaked almonds


For: 2 panettones à 700 g
Preparation time: 30 minutes
Baking time: 30-35 minutes
Resting time: 2 1/2 hours


1. To make the mother dough, put all the ingredients into the bowl of a food processor, mix with a spoon, cover and leave to rest for 20-30 minutes until the yeast has been activated and lots of bubbles have formed.

2. Add the ingredients for the main dough and knead into a dough at the lowest speed for 8 minutes. Make sure that there are no pieces of dough left on the bowl rim. Set the food processor to medium speed and knead the dough for another 4-5 minutes until smooth and shiny. The dough should still be slightly sticky. Cover the bowl and let the dough prove in a warm place for 1 hour until the volume has roughly doubled in size.

3. Cut the ingredients for the filling into small pieces. Halve the dough on a lightly floured surface, divide the filling between the two pieces of dough and incorporate. Form two balls and put them into the baking dishes. Let them prove for another hour until the dough has risen to ¾ of the baking dish.

4. Pre-heat the oven to 160 °C (fan). Break the egg and whisk with the salt and sugar. Brush the panettones with the egg mixture 2-3 times and sprinkle with the flaked almonds. Bake in the oven (middle shelf) for 30 -35 minutes until golden brown.