Serves 10-12


      2 Oz (50 g) yeast

      4 Tbs lukewarm water
      5 cups (600 g) flour
      ½ cup (150 g) sugar
      A pinch of salt
      5 eggs
      7 oz (200 g) butter
      Grated rind of an untreated lemon
      8 oz (250 g) candied fruit and
      candied lemon peel, cubed
      5 oz (150 g) raisins
      1 Tbs sunflower oil


  • Mix the yeast in the lukewarm water with a little of the flour. 
  • Cover and leave to rise for 30 minutes. 
  • Mix together the flour, sugar and salt and make a well in the center of the flour.
  • Break the eggs into the well, add the yeast and knead the ingredients together to form a workable dough.
  • Add the butter in knobs, the lemon peel, the  candied fruit, and raisins and work these into the dough. 
  • Roll the dough into a ball, cover and leave to rise in a warm place free from drafts for 8 hours. 
  • Then roll the dough into a long cylinder and place in a well-oiled 
  • Charlotte or fluted Brioche tin. 
  • Leave to rise for a further 2 hours.
  • Preheat the oven to 425 ˚F (220 ˚C). 
  • With a knife,  make a cross on the top of the panettone and bake in the oven for about 50 minutes. 
  • Remove from the tin immediately and place on a wire rack to cool. 
  • Leave to stand for at least 12 hours before cutting.