Italian Easter panettone


Panettone is a sweet bread with with candied fruit and traditionally eaten by Christmas and New year. It is typical from the Milan region but also eaten in many other countries where Italian


4 egg
5 1⁄2 c flour (all purpose)
1⁄4 c water
1⁄2 c sugar
1⁄2 c milk
1⁄2 c raisin (seedless)
2 T pine nuts
1 T anise (anise seeds)
1 c citron (chopped)
2 pk yeast (active yeast)


  1. Prepare the yeast by adding the powder to 1/4 cup of warmed water (about 110° F / 43°C). Add a pinch of sugar and allow to stand about 5 minutes, looking for bubbles.
  2. Beat three of the eggs then add 1/2 cup flour, blending for about two minutes. Stir in the raisins, citron, pine nuts and anise seeds.
  3. Knead the dough on a floured wooden board for several minutes, then let it rest, covered with a moist cloth, to rise for an hour. Punch down the dough and then divide into three ropes of 9-12 inches in length. Braid and pinch at the ends.
  4. Grease a baking sheet, transfer the dough onto it and allow to rise for another hour. Then brush on the remaining egg and bake at 350°F / 175°C for about 35 minutes. Monitor to ensure it's golden brown, but not singed on the ends. Once complete, remove and allow to cool on a wire rack.


The estimated preparation time does not take into account any rising or resting time.

24 servings
Preparation time
Cooking time
Total time
1 hour, 15 minutes