For the dough starter
• 30 g fresh yeast
• 2 tbsp. flour (type 550)
• 1 tbsp. sugar
• 4 tbsp. lukewarm milk

For the main dough
• 500 g flour (type 550)
• 180 ml milk
• 1 tsp. salt
• 60 g sugar
• 80 g softened butter
• 2 tbsp. orange blossom water
• 2 eggs (medium)
• 1 tsp. vanilla mark (or packet of vanilla sugar

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

For the decoration
• 1 egg (med.)
• 1 pinch of salt and sugar
• 30 g almond slivers


For: 2 Panettone (700 g each)
Preparation time: 30 minutes.
Baking time: 30-35 minutes.
Chill time: 2 hours, 30 minutes


1. Put all of the ingredients for the starter into a mixer bowl, mix with a spoon, and then cover and allow to sit about 20-30 minutes until the yeast is activated and begins to ferment.

2. Add the ingredients for the dough and knead on the slowest speed for about 8 minutes. Be sure to remove any particles of dough that stick to the edge of the bowl. Set the mixer to medium speed and knead the dough another 4-5 minutes until it is smooth and shiny. The dough should be somewhat sticky. Cover the bowl and let the dough sit for 1 hour in a warm place until it had doubled in size.

3. Finely chop all of the ingredients for the filling. Put the dough on a lightly floured work surface and cut in half. Divide the filling between the two halves and knead into the dough. Make two balls and put into a baking pan. Cover the pans for another hour until the dough has filled the pan ¾ full.

4. Preheat the oven to 180°C using convection heat. Break the egg and whisk with salt and sugar. Brush the panettones 2-3 times with the egg mixture and then sprinkle with almond slivers. Bake in oven about 30-35 minutes until golden brown.