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.

Winter Bakery Delight biscuit plate
Winter Bakery Delight biscuit plate
Winter Bakery Delight biscuit plate
Winter Bakery Delight bowl
Winter Bakery Delight bowl
Winter Bakery Delight bowl