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Golden Panettone sat on a wooden serving board, surrounded by cinnamon sticks, dried orange and pine cones, next to a bag of Allinson's Strong White Flour
1Total Time
30Prep Time
30Bake Time
A little effort


About our panettone recipe

Panettone, an Italian festive classic bread. Why not make one as a special foodie gift for family and friends?

Every christmas needs a panettone, and a homemade panettone is ever better. The delight on everyone's face when you take the first cut into your chocolate chip or classic panettone is always one of the most special festive season memories.

This italian cake style bread, with 'pane' meaning bread in Italian, and we're ready to bring this italian delight to your kitchen, with our simple Panettone recipe sure to fill your house with the smell of Christmas.

There should be something for everyone at Christmas, so if plant based is your thing then give our Vegan Panettone a go, or for the little ones rocking around the Christmas tree, our Mini Panettones are the perfect bite size crowd pleaser.

1Total Time
30Prep Time
30Bake Time
A little effort


  1. Step 1:

    Place all of the ingredients into a mixer with a dough hook attached. Mix to a soft dough and knead for 5 minutes.

  2. Step 2:

    If mixing by hand, put the dry ingredients into a bowl, sprinkle on the yeast and mix to a soft dough with the butter, lemon juice, egg and water. Knead on a floured board for 10 minutes.

  3. Step 3:

    Place the dough into a round, greased tin (18cm/7” diameter x 9cm/3½” deep).

  4. Step 4:

    Leave to prove until double in size then glaze with the beaten eggs.

  5. Step 5:

    Bake at 190°C (170°C fan, 370°F, gas mark 5) for 30 minutes.

  6. Step 6:

    Brush the panettone with melted butter while still warm.


    • 450g Allinson's Strong White Bread Flour
    • 1 tsp Billington's Unrefined Golden Caster Sugar
    • 1 tsp Salt
    •  Juice of one whole lemon
    • 4 tbsp Pine nuts
    • 50g Raisins
    • 50g Mixed peel
    • 1 Easy bake yeast sachet (7g)
    • 1 Large free range egg(s) (beaten)
    • 25g Unsalted butter (melted)
    • 200ml Warm water
    • A knob Unsalted butter (to glaze, melted)
    • 2 Large free range egg(s) (to glaze, beaten)


  • Mixer with dough hook attachment (optional)
  • 18cm/7in diameter x 9cm/3 1/2 in deep tin
  • Pastry brush

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